Sunshine, two bank holidays and HRH Queen Elizabeth II’s Platinum Jubilee are a recipe for celebration in the UK over these next 2 weeks. North West bars and street parties will be serving themed Platinum Jubilee cocktails which will undoubtedly be a popular sight. Elite Bars has taken a look and has put together a guide to the best of the Jubilee cocktails you can sample this year.
From punches to martinis, the North West’s top bars and the UK’s patriotic spirit brands have donated their own recipes to give you a helping hand in making the Jubilee week a success.
Why not try some of these at home
Her Majesty’s Cup punch
A lively, refreshing cocktail recipe that showcases the best of British produce with rhubarb, strawberries, sloe gin and the most English of all teas, Earl Grey.
Ingredients: (Serves 12)
- 100ml Hendricks (can use other types of gin brands if preferred)
- 100ml sloe gin
- 100ml rhubarb syrup
- 300 grams strawberries
- 1 stalk of rhubarb
- 1 grapefruit
- 1 Earl Grey teabag
- 1 bottle of Champagne
- 12 garnish sticks
- Mixed berries for garnish
- A teapot
- 12 teacups
Method:
Preparing the rhubarb base
– Place one cup of water and one cup of sugar into a pot and bring to boil
– Once boiling, chop the rhubarb into 1-inch pieces and place them into boiling water for 1 ½ minutes
– Then separate the liquid from the rhubarb and place the fruit into a clean, plastic container
– Then add Hendricks, sloe gin, chopped strawberries, the squeezed oil of a thick peel of grapefruit peel and the rhubarb syrup to the plastic container
– Place the Earl Grey teabag in the container for five minute, then remove and discard
– Cover the container and leave it in the fridge overnight
On the day
– The following day, add the rhubarb mixture into a teapot, filling it to 1/3, add ice and top up with champagne
– Put a bit more of the rhubarb mixture into each individual cup
– Pour the contents of the teapot into each cup, top up the teapot with Champagne/rhubarb mix, if required
– Pierce mixed berries through on to 12 garnish sticks and place them either in, or on top of, the cup to add the final, fruity touch
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The Jubilee Cocktail
This amazing cocktail combines bitter gin and citrus flavours with sweet almond syrup and Earl Grey tea for a refreshing summertime treat.
Ingredients:
- 30ml Bombay Sapphire gin
- 30ml Orange & Grapefruit sherbet
- 15ml Lemon juice
- 10ml Almond syrup
- 30ml Earl Grey tea
- Champagne to finish
Method:
Shake all ingredients (bar the Champagne) together and pour over ice into a chilled goblet glass, topping with Champagne and garnishing with edible flowers.
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The London Jubilee Punch
A famous London bartender, has created this recipe for a modern summertime punch using Beefeater London Dry Gin. The Jubilee Punch mixes Beefeater Gin with ingredients that hold a Royal Warrant or have Royal association. 
Ingredients:
- 2 parts Beefeater London Dry Gin
- 1 part Dubonnet
- 1 part Hawkers Sloe Gin
- ½ par Grants Morella Cherry Liqueur
- ½ part Jo Hilditch British Cassis
- ½ part Jo Hilditch British Framboise
- A splash of Kings Ginger Liqueur
- 3 dashes of Angostura Bitters
- 1 part Lemon Juice
- 4 parts Earl Grey Tea (chilled)
- 4 parts Mumm champagne
Method:
Build the ingredients in a punch bowl or jug and top with ice. Pour into punch glasses or highball glasses and garnish with fresh seasonal berries and currants, lemon wheels and borage flowers.
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The Jubilee Dubonnet Cocktail
What better way to toast HRH Queen Elizabeth’s 70-year reign than with her favourite aperitif – a gin and Dubonnet. Its shown here in a martini glass with a lemon twist but you can add an olive instead.
Ingredients:
- 70ml Gin
- 30ml Dubonnet white
Method:
Stir and serve in a martini glass, garnished with a lemon twist.
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Summer Orange Blossom
All you need is gin, tonic and honey to make this simple, sophisticated Orange Blossom cocktail.
Ingredients:
- 50ml gin (we like Bombay Sapphire for this recipe)
- 100ml lemon tonic water (try Fever-Tree)
- 10ml orange blossom honey
- Long orange peel twist
Method:
Step 1
Drizzle the honey into the bottom of a tall glass and add the gin.
Step 2
Stir to mix fully, then add plenty of cubed ice.
Step 3
Top with the lemon tonic water and stir to combine.
Step 4
Finish by spritzing the orange peel over the top and sides of the glass. Then, feed the peel into the glass around the ice creating a spiral effect.
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Dimond Rose
A glamorous gin cocktail garnished with fresh mint and rose
Ingredients:
- 50ml gin (we like Bombay Sapphire)
- 100ml tonic water
- Dash of rose flower water (to taste)
- 5-6 medium sized mint leaves (clapped to release aroma, see tip below)
- Ice
- Straw
- Large lemon wedge
- A large flourish of fresh mint leaf sprigs
Method:
Step 1
Pour the Bombay Sapphire and rose flower water into the bottom of a tall glass and stir to mix.
Step 2
Fully fill the glass with cubed ice and the clapped mint leaves and stir well.
Step 3
Do not muddle, break down or bruise the mint.
Step 4
Top-up with the Fever-Tree tonic water and stir for the final time.
Step 5
Garnish with a straw, the lemon wedge and a large flourish of mint sprigs.
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