The classic, ideal for sipping all summer long, is Trevor Kallies’ suggested cocktail.
• 1.5 oz Altos Silver Tequila
• 0.5 oz Curacao, Triple Sec or Cointreau
• 1 oz fresh lime juice
• 1 tsp simple syrup (1:1)
• Garnish: salted rim
Margarita
Division Bell
Robyn Gray recommends this contemporary classic with a subtle smoky note.
• 1 oz Los Siete Misterios Mezcal Doba-Yej
• 1 oz Aperol
• 1 oz maraschino liqueur
• 1 oz lemon juice
• Garnish: grapefruit zest
Paloma
Sabrine Dhaliwal offers her take on the easy-drinking Mexican classic.
• 2 oz Volcan de mi Tierra Blanco
• 1.5 oz grapefruit juice
• 0.75 oz lime juice
• 0.75 oz agave nectar
• Soda water
• Garnish: salted rim, grapefruit half-moon.
Fever-Tree Pink Dame
A low-alcohol spritz perfect for all-day patio sipping.
¼ Lillet Blanc
¾ Fever-Tree Sparkling Pink Grapefruit
Garnish: grapefruit wedge
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