All Things Flavour!

A certain flavour, scent, or combination can evoke many memories for people. Therefor, re-creating this nostalgic feeling into a cocktail can be quite a feat but one which can spark the same powerful emotions. Our 2021 scholarship cohort completed their first module in early August, in which they were tasked to create some new and exciting cocktails. So, if you’re looking for inspiration on how to pair your Double Dutch Mixer the right way, look no further…

Hollie Kingston: Lavender Yuzu Iced Tea

“Picture a sunny afternoon, a light breeze blows gently, and you’re sat in a quaint flowered garden hut, looking out onto the rolling hills of the Yorkshire Dales – an enticing twist on a classic British beverage to enjoy in the summer months”.

• 25ml Masons Lavender Gin
• 15ml Kakuzo Yuzu Gin Liqueur
• 25ml Earl Grey Tea Syrup
• ½ Lemon (freshly squeezed)
• 40ml Double Dutch Skinny Tonic Mixer

Garnish: Lavender Sprig & Lemon Wedge

Georgia Takyi: The Palm Fizz

“Take yourself away to the Caribbean Islands and immerse yourself in punchy tropical flavours with this Rum-based cocktail to be relished any time you’re craving a holiday.”

• 50ml White Rum
• 25ml Mango Purée
• 3 tsp Pineapple syrup
• 2 dashes Rhubarb bitters
• 40ml Double Dutch Pineneedle & Rhubarb Mixer
• 1 Scoop crushed ice

Garnish: Slice of lime

Melanie Pihee: Capsulated Origin

“True love for authentic Italian cuisine begins with a Negroni twist, and a touch of French Ambush Viognier wine to compliment and re-invent it’s Italian roots.”

• 35ml Altos Reposado Tequila
• 25ml Grapefruit juice
• 15ml Cointreau
• 1 shot of Saline
• 40ml Double Dutch Cranberry & Ginger Mixer

Lauren Barnett: Pomegranate Martini

“Take your favourite cocktail and add a Scottish twist. Highland Moon Spirit embodies Lauren’s love for Gin and Vodka, but she wanted to create a twist on the classic Pornstar Martini with different and exciting flavours served in the same style.”

• 1 shot Highland Moon Moonshine Original
• 1/2 shot Cointreau
• 1/2 shot Sweet Vermouth
• 2 tsp Homemade Pomegranate & Basil syrup
• Serve with 1 shot Double Dutch Pomegranate & Basil Mixer (on the side)

Garnish: Basil Leaf

Laura Gandon: Piemonte Summer

“As you stand afoot vast mountains rising to the sky in the northern-most region of Italy, the scent of freshly brewed coffee wafts pleasantly, and you sense a rich and storied history embedded in the soft earth beneath your feet – let yourself be whisked away to Piedmont with every sip of this inventive cocktail.”

• 10ml Aperitivo Americano Cocchi
• 40ml Mancino Vermouth Bianco
• 2 tsp Chamomile Syrup
• 1 tsp Lemon Juice
• ½ tsp Electric Bitters
• 40ml Double Dutch Watermelon & Cucumber Mixer

Jane Nolan: Watermelon Sugar

“When we cast back to our favourite moments over the years, a summer BBQ is always on the top of the list and what’s a summer BBQ without some refreshing Watermelon? Amid all the heat and charred flavour, cast your tastebuds to something refreshing and easy to pair with the classic Double Dutch Cucumber & Watermelon mixer.”

• 40ml Gin (of choice)
• 2 tsp Strawberry syrup
• ½ Freshly Squeezed Lime Juice
• 1 Sprig Basil Leaves
• 40ml Double Dutch Cucumber & Watermelon Mixer
• 1 Scoop Crushed Ice

Lauren Kate Medway: Pom and Agave Crush

“As a child in the UK we can all recall many wet outdoor days, embracing the Earth in all its natural glory; combining these nostalgic scents with an adult twist we create the Pomegranate & Agave Crush. The earthy notes are courtesy of the Double Dutch Pomegranate & Basil mixer, with just a dash of Tequila for depth.”

• 45ml Reposado Tequila
• 15ml Agave Syrup
• 1 Handful chopped Basil
• 1 Handful Pomegranate seeds
• 10ml Lime juice
• 40ml Double Dutch Pomegranate & Basil Mixer

Garnish: Basil leaves and Pomegranate seeds.

Hatice Aydin: Spiced Quince

“Drawing inspiration from a Mediterranean Picnic, the different fruits and nutty sweets you would find surface in this cocktail as the perfect balancing flavours facilitating this pairing between sweet and savoury.”

• 40ml Ophir Spiced Gin
• 20ml Quince Gin
• 1 shot Chocolate Bitters
• 1 shot Black Walnut Bitters
• 5ml Citric Acid
• 10ml Sugar Syrup
• 40ml Double Dutch Cranberry & Ginger Tonic Mixer

Skirmante Vosyliute (Skye): Grainy Blossom

“In the opening of Spring flowers blossom, fresh smells cover the streets, and it is generally marked as a New Year in many cultures. Here, classic Winter ingredients are combined with the new season to create a familiar Gin-based drink.”

• 20ml Aperol reduction
• 35ml Green cardamom inf. St George Gin (100g Cardamom seeds & 1 Bottle St. George Gin.)
• 40ml Double Dutch Basil & Pomegranate Soda Mixer

Tips on Aperol reduction: Heat Aperol on the pan and reduce to 20% of original weight, once reduced add 40% of the new weight to 2 tsp sugar and dissolve.

Sofia Garanito: Jellyfish

“A twist on the classic Bubble Tea, a Mojito Bubble Tea – an adapted creation from Eben Freeman and his molecular genius. The elements leave you with a burst of flavour to remind you of a classic Bubble Tea!”

• 15ml Super Sour
• 2 shots Bacardi infused with Basil
• 25ml Rhubarb Bubbles
• 40ml Double Dutch Rhubarb & Basil Tonic Mixer

Amber Halpin: Arandito

“Missing your summer holidays to the sunny shores of Spain? The Arandito is essentially a Cranberry & Ginger Mojito. It is a play on the words ‘Arandano’ (Spanish for Cranberry) and ‘Mojito’ – adapted to remind you of a refreshing tangy cocktail.”

• 5 Lime Wedges
• 1 handful Cranberries (Fresh or Frozen)
• 15ml Homemade Demerara, Cinnamon and Clove Syrup
• 1 handful Mint Leaves
• 50ml Havana 3 (or alternative golden rum)
• 25ml Double Dutch Cranberry & Ginger Tonic Mixer

Bethany Chang: Whitstable

“A Whitstable getaway, the fresh breeze and sweetness of said town was in dire need of a drink dedicated to its wonderful heritage that possesses an authentic oriental twist!”

• 50ml Original Flavour Soju
• 25ml Double Dutch Pomegranate & Basil Tonic Mixer
• 1 tbsp Passionfruit Juice
• 3 slices of lime
• 2 tbsp Pomegranate Juice
• 2 Basil leaves
• 50ml Honey water

Courtney Francis: Fruto De La Tierra (Spanish translation ‘Tierra’ – fruit of the earth)

“Succulent notes of Apricot merge with the punchy accompaniment of Double Dutch Ginger Ale alongside an assortment of intense spirits that elevate this concoctions depth of flavour and give credence to its Spanish roots due to the earthy undertones provided by the Reposado and Angostura.”

• 15ml Illegal Reposado
• 20ml Briottet Apricot Liqueur
• 15ml White Port
• ½ tbsp Acid Mix
• 2 tsp Angostura Bitters
• 25ml Double Dutch Ginger Ale

Now which one will you be trying at home first?