A low-alcohol spritz perfect for all-day patio sipping.
¼ Lillet Blanc
¾ Fever-Tree Sparkling Pink Grapefruit
Garnish: grapefruit wedge
Fever-Tree Pink Dame
Fever-Tree Sparkling Pink Spritz
Fever-Tree Sparkling Pink Grapefruit perfectly complements spirits and captures the essence of easy-to-make spritzes.
¼ vodka (we suggest Grey Goose)
¾ Fever-Tree Sparkling Pink Grapefruit
Garnish: grapefruit wedge and rosemary sprig (optional)
Fever-Tree Paloma
Mexico’s favourite cocktail, the refreshing Paloma, is also the easiest to make.
• ¼ tequila (we suggest a 100% agave, like Patrón)
• ¾ Fever-Tree Sparkling Pink Grapefruit
• Garnish: grapefruit wedge
• Optional: salt rim
La Joya
Matthew Benevoli’s La Joya uses his homemade ginger bug.
• 1.25 oz blanco tequila
• 0.5 oz elderflower liqueur
• 0.75 oz ginger bug
• 1 oz orange juice (preferably fresh-pressed)
• 0.25 oz lemon juice
• Garnish: lemon twist, orange slice or vibrant flower
Ginger Bug Penicillin
Matthew Benevoli’s Ginger Bug Penicillin uses his homemade ginger bug.
• 1.5 oz blended scotch whisky
• 0.75 oz fresh lemon juice
• 0.75 oz ginger bug
• 0.5 oz honey syrup (see note)
• 0.25 oz peated Islay scotch
• Garnish: piece of candied ginger or a lemon twist
Modern Martini
Available at Brass Fish. I typically have three cocktails that I’ll order when time calls for a cocktail. A Negroni is likely what I am most known for ordering. Number 2 would be a Margarita (rocks, half-salt rim). For the past few years I have led our team in overall Martinis consumed. I can’t get enough of them. The Modern Martini is our flagship Martini on the Brass Fish menu. It’s the type of Martini that will gateway you into drinking more Martinis. You’re welcome. It’s a rare occasion when I don’t have a bottle of this in my home freezer for an after-work libation.
• 1.5 oz gin (preferably Beefeater for the citrus punch)
• 0.25 oz dry vermouth (Dolin if you have it; Martini Dry also works)
• 0.25 oz Tio Pepe fino sherry
• 0.25 oz St-Germain elderflower liqueur
Stray Bullets
Available at Brass Fish and The Three Brits. This one quickly became a staple at Brass Fish when we opened in February 2020. It found its way onto a few other menus and holds its own in the overall sales of cocktails in the pubs.
• 2 oz silver tequila (preferably Olmeca Altos 100% Agave)
• 0.5 oz simple syrup (1:1)
• 0.5 oz lemon juice
• 1 oz passionfruit purée
• Soda
Good Vibes Only
Available at Granville Room. I basically grew up as a bartender at Granville Room so it will always hold a special place for me. Good Vibes Only is a drink that came along mid-2020. It started as a Collins-style drink and found its way into the frozen drink machine and is currently being poured in slush format.
• 2 oz gin (preferably Beefeater London Dry, which has lots of citrus and juniper)
• 0.5 oz St-Germain elderflower liqueur
• 0.5 oz crème de cassis (blackcurrant liqueur)
• 0.5 oz lemon juice
• Soda
Margarita Popsicles
Note that you will need popsicle moulds and, if you don’t have plastic holders, wooden popsicle sticks for this recipe.
0.5 cup sugar
1 cup water
0.75 cup fresh squeezed lime juice (5 to 6 juicy limes)
0.25 cup silver tequila
0.25 cup orange liqueur
Garnish: flaky sea salt (optional)
Frozen Strawberry-Lime Daiquiri
Perfect for the patio. That is all.
• 1.5 cups white rum
• 0.75 cup fresh-squeezed lime juice (5 to 6 juicy limes)
• 0.25 cup simple syrup (more if you like your Daiquiri on the sweet side)
• 1 (600 g) package frozen strawberries
• 4 cups ice cubes
• Garnish: strawberries or lime wheels (optional)