Cocktail night recipes

A little inspiration for your next get-together. From coupes of frosted cocktails waiting on the bar, to platters of quick yet elegant canapés, these simple recipes have all the makings of an evening worth celebrating.

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Frosted Rosemary Gin Sour

Serves two

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Ingredients

90ml London dry gin
40ml Cointreau
50ml fresh lemon juice
30ml rosemary sugar syrup
30ml pasteurised egg white
Ice

To garnish

Caster sugar
2 rosemary sprigs
Lemon juice

Method

Lightly brush the rosemary sprigs with lemon juice, sprinkle with caster sugar and leave to dry.
Run a lemon wedge around the rims of two chilled coupe glasses, then dip into caster sugar.
Add the gin, Cointreau, lemon juice, rosemary syrup and egg white to a cocktail shaker. Shake vigorously without ice first. Add plenty of ice, then shake again until thoroughly chilled and frothy.
Double-strain between the two prepared glasses and finish each with a frosted rosemary sprig.

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Coupetini Cocktail Glasses – Set of 4

a metal cocktail shaker with a straw and a metal spoon

Hammered Cocktail Shaker

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Marble Bar Tools – Set of 4

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Embroidered Cocktail Napkins – Set of 4

Fig & Gorgonzola Crostini

Makes 12-16

Ingredients

1 French baguette, sliced into rounds
4 oz gorgonzola cheese, softened to room temperature
1 small jar fig spread, or 2–3 large fresh figs, thinly sliced
Extra-virgin olive oil, for drizzling
Honey, for drizzling (optional, when using fresh figs)

Method

Preheat oven to 190°C/170°C fan.
Arrange baguette slices on a baking sheet and lightly drizzle with extra-virgin olive oil.
Toast until golden brown 12-15 min, or until golden, crisp and lightly browned.
Allow the bread to cool slightly, then spread each slice with softened gorgonzola.
Top with a few thin slices of fresh fig or a spoonful of fig jam.
If using fresh figs, drizzle a small amount of honey on top.