Burn’s Night Cocktail
2 parts Peachey’s Redcurrant Whisky Liqueur
1 part Ginger Ale
Ice
Glass Tumbler
Garnish Orange Slice and Maraschino Cherry
Crush the ice and add Liqueur. Top up with Ginger Ale and garnish
Burn’s Night Cocktail
2 parts Peachey’s Redcurrant Whisky Liqueur
1 part Ginger Ale
Ice
Glass Tumbler
Garnish Orange Slice and Maraschino Cherry
Crush the ice and add Liqueur. Top up with Ginger Ale and garnish
50ml Peachey’s Norfolk Dry Gin
100-150 ml Tonic Water depending on taste
Ice
Glass: Highball or Tumbler
Garnish: Sliced Lemon or Lime and a sprig of coriander
An elegant cocktail – simple to make and one of the best.
For best results serve chilled.
The Brandy Daisy dates back to the late 1800s and was the forerunner to other popular cocktails such as the ‘Sidecar’ from around the end of World War 1, and the ‘Margarita’ during the late 1930s and 1940s. This is our twist on the traditional recipe which we have named the ‘Waveney Daisy’.
For a long refreshing summer drink try adding sparkling water to the rum and brandy and top up with crushed ice.
The fruity flavour of the quince brandy is the perfect partner with champagne. We think this is the perfect tipple to sip (or knock back!) after a long hard day.
For a more refreshingly long drink try adding soda water and crushed ice to 25ml of quince brandy
For a spicy lift why not add ginger ale to Red Currant Whisky. The combination of the berry steeped whisky and the spicy lift from the ginger produces a marvellously uplifting drink with a hit of zing!
This is such a simple recipe which marries the rich, sweet and fruity taste of the apples and blackberries with the sharp taste of the cranberry juice. a gem of a cocktail.
We think this is a dreamy delectable drink with a plummy undernote, a little fizz and a delicate almond taste – a pure damson dream!