Posts Tagged: Cocktails


Hey there folks!

Hope you have been all enjoying the sun, or at least been making the most of the lighter evenings.  I thought that in addition to my other music blogs, I’d also share my love of great cocktails with you.  I’ll try and post a new one every Monday.  These have all been tried, tested and most of all ENJOYED.  My first one was done as an off the cuff post for Bar Biz Magazine and is a real favorite of mine.  Most spirits I use can be picked up from the supermarket… I also use The Drink Shop for the more unusual ones.


Raspberry Caipirinha

Spring and summer are great times to start to pick up fresh berries from your local supermarket. Now this Cocktail doesn’t have to be with Raspberry, you could use a mix of berries (it’s always fun to experiment), but I find the less acidic (sweeter) berries balance the flavour of a Caipirinha really well.

Here’s how to make it -


- 60ml Cachaca (sugar cane spirit… Sagatiba is a brand that is commonly available BUT I quite like Germana)

- 5ml Lemon Juice

- 1/4 Chopped Orange (large)

- 10 Raspberries

- 2 Dashes of Orange Bitters (Regan’s)

The ‘How To’

Muddle all ingredients in a shaker

Add Ice and shake well (to slightly blend and chill)

Strain in to a rocks glass and add crushed ice

Squeeze and add two lemon segments

Garnish with Lemon, Lime or a few more fresh Raspberries

It really is a short cocktail that packs as much punch as it does freshness! Credit to Jamie Boudreau AWESOME Mixologist,for creating this instant classic!


Troy Linehan

Twitter - @Troylinehan


Hi again folks! 

Just like to start by wishing our American friends a very happy Independence Day!  Just think, you could have been enjoying such things as Fish & Chips, Faggots & Peas and Spotted Dick!! :D  That being said, I’d like to share a cocktail that has an American 50’s Diner theme and (like most of the other cocktails I enjoy making) allows you to be creative and experiment a little by changing up the ingredients… It’s just like cooking, right?!  Don’t be afraid to tweak things to put your own spin on it.  As always, you can get the ingredients from a larger supermarket or those fine folks at The Drink Shop.


The Banana Split Martini

Im not a fan of Banana in drink form… BUT, mixed with alcohol, I find it simply awesome!  Yes, it’s a 50’s diner classic with a modern day twist!  It doesn’t quite count as one of your ‘5 a Day’ but you’ll feel good for drinking it.  This has a smooth texture and tastes rather luxurious… A far cry from the harder cocktails that I like to drink.

Here’s how to make it -


- 45ml Grey Goose Vodka (you can use any Vodka really, but why not use a good quality one like GG)

- 45ml Godiva White Chocolate Liqueur

- 20ml Creme de Banane

The ‘How To’

Chill your MARTINI Glass by adding fresh ice and some water, leave to stand

Add fresh ice to your cocktail shaker and then add each of the ingredients

Shake well for around 10 seconds…  Don’t over shake!  You don’t want your ingredients to get watered down!

Empty out your chilled Martini Glass and add coco powder to the rim (totally optional)

Strain your ingredients in to the chilled glass

Add a Banana slice as garnish

Drizzle with Strawberry or Chocolate syrup

If you want to try an interesting variation… Substitute the Godiva White Chocolate Liqueur with Bailey’s Irish Cream Liqueur.  This cocktail was adapted and modified from Gary Regan’s ‘Joy of Mixology’.

See you next week!


Troy Linehan

Twitter: @Troylinehan


Hey there folks!

I hope you’ve all had a great week and been having fun in the sunshine!  No fancy cocktail this week, we’re going back to basics with a long drink that is perfect for a sunny day and packs a punch.  Probably best enjoyed at a BBQ or on the deck of a boat… But the kitchen or garden will do fine!  Put the shaker away, we are simply going to use a tall glass filled with ice for this classic!  As always, alcohol and other ingredients can be found in your local supermarket or at The Drink Shop.

Lynchburg Lemonade

To me, this is a cocktail that should be on EVERY bar’s menu in some form as it is quick to make and a favourite with lovers of bourbon that want a cocktail, but DON’T want to be carrying around a Martini glass.

Here’s how to make it -


- 45ml Jack Daniels (if you really want to impress, try the Silver or Single Barrel versions)

- 45ml Triple Sec

- 30ml Lemon Juice

- 30ml Lime Juice

- 15ml Simple Syrup

- 120ml Lemonade, Lemon & Lime-ade OR plain soda * Experiment here, all have their strong points and will be down to personal taste. Obviously, plain soda will really make the Jack Daniels stand out but is a little too strong for most

The ‘How To’

We are going to simply build this cocktail in a tall glass… No ‘mad skills’ required!

Use a tall glass and fill with fresh, clean ice.

Pour in your Jack Daniels.

Pour in your Triple Sec.

Add your Lemon & Lime Juice

Pour in your Simple Syrup - This can be brought OR home made.  To make a batch of simple syrup there are a few different ways.

Method 1

  1. take 2 cups of Sugar and 1 cup of water
  2. Bring the water to a boil.
  3. Dissolve the sugar into the boiling water, stirring constantly.
  4. Once the sugar is dissolved completely, remove the pan from the heat. (Note: Do not allow the syrup to boil for too long or the syrup will be too thick.)
  5. Allow to cool completely and thicken, then bottle.

Method 2

The easiest way to make simple syrup does not require a heat and can be made in minutes. Simply combine equal parts (1:1) sugar and water in a bottle and shake it until the sugar is completely dissolved. The result is a syrup that is thinner than rich simple syrup.

Sorry for going off on a tangent, but you can save a bit of money making your own syrup, especially if you are using it in large amounts over a few days.  Bottled (manufactured) syrup has a long shelf life.  Home-made should only be kept for a few days… RIGHT!  back to the cocktail!

Once all of your base ingredients have been added, pour your soda to fill the glass

Add a wedge of lemon and a straw to finish.

DO NOT STIR… Leave this up to the person consuming the drink, some people like the tart kick (I actually prefer to stir mine…lol)

Either way… Enjoy this true and EASY bar classic!

See you next week

Troy Linehan

Twitter: @Troylinehan


Hey there friends!

I know…  I’m late this week.  To be honest, I was far too busy being excited about CM Punk winning the WWE title at last week’s PPV (seriously).  Anyways, that’s enough ‘straight edge’ for now, time to talk cocktails.  More specifically - Shots!  I only decided to take a one week break from cocktails due to a conversation about drinking a shed load of shooters with my mate Rich.  Shooters served at bars or at parties are a fun element and can be as complex as a cocktail.

The B52 Shooter

Like I was saying, shooters can be as complex as cocktails and in some respects can dazzle a little more.  They are often small but can be packed full of exciting flavors that are often very surprising to the consumer…  Shots that can taste like Oreo Cookies or famous candies??…  Yep!  Shooters deliver the goods.  Today we’re going to go over a CLASSIC Shooter that is also layered, this means that it is carfully built up in a deconstructed food type manner inside the shot glass.  It also looks AWESOME when done correctly.  I do my layering by using the back of a bar spoon and slowly pouring the liquor over it.  For a full break-down of how to layer shots check out this guide that has the many different ways you could do it - Layering Shots  

The B52 is a classic shooter and served in most bars that create shooters as a standard.

Here’s how to make it - 


20ml - Kahlua (coffee liquor)

20ml - Baileys Irish Cream

20ml - Grand Marnier

You will also need a Pousse Glass to serve…  Basically, a tall shot glass (see image)

The ‘How To’

This is where you put your teachings in the layering section to good use.  For this, all you need is a steady hand.

You will need to layer the shot in the order that they are listed.  First and last are the easy parts, but the middle (Baileys) will be the tricky one.

Pour the Kahlua in to the glass

GENTLY layer the Baileys over the Kahlua.  If you are using the back of a bar spoon, be sure to have the spoon touching the inside of the glass.  You need the Baileys to run down the inside of the glass SLOWLY.  If done too fast or dropped in, you layers will mix (we don’t want this)

Finally, pour/layer the Grand Marnier to the top.

**Important**  Be sure to allow a few seconds for the layers to settle before serving.

There is no garnish for this shooter.  But I do know a few people who like to rim the glass with Cinnamon before the the making of the drink.  Again, experiment.  This one will take some practice to get the layering correct, but once you understamd the teqnique, you’ll be creating layered shots like a pro.

See you next week!


Troy Linehan

Twitter - @Troylinehan