Spicy Grapefruit and Clementine Martini

INGREDIENTS

• 5 oz of chili infused Gin

• 5 oz fresh squeezed Inca Berry juice

• 1 oz of Bombay Sapphire

• 1 oz fresh squeezed Clementine juice

• 1 oz fresh squeezed Grapefruit juice

• 1/4 oz Grenadine

PROCEDURE
Mix gin, and juice into martini shaker, shake thoroughly and pour into a martini glass. Layer Grenadine to bottom. Garnish with one red chili and skewered fruits (in this case clementine and grapefruit)

Hurricane cocktail

INGREDIENTS

• 2 ounces dark Jamaican rum (Appleton V/X) or OLd New Orleans Amber Rum

• 1 ounce Aunty Lilikoi passion fruit syrup

• 1 ounce fresh lime juice

• Orange slice and cherry.

PROCEDURE
Combine rum, syrup and juice with ice and shake vigorously until the mixing tin frosts. Serve in a double Old Fashioned glass or tiki glass over crushed ice, and garnish with an orange and cherry “flag.”

Hawaian Cocktail

INGREDIENTS

• 1 ounce gin

• 3/4 ounce orange juice

• 2 tbs. triple sec

PROCEDURE
Shake the ingredients together, with plenty of ice, in the shaker and strain into the cocktail glass.

Blue Margaritta

INGREDIENTS

• 1/3 tequilla

• 1/3 blue curacao (the name comes from the island in the Carribean where they find the oranges in which to soak the cognac)

• 1/3 lemon or lime juice

PROCEDURE

Shake the ingredients with crushed ice. Wet the edge of the glass with a slice of lemon and dip in a bowl of salt. Then pour the drink into the glass, taking care not to disturb the salt. Add a vedge of lemon or lime (I chose lemon to get a complementary colour to the blue drink).