Make Mine a Double

Don't make a drama out of a cocktail. As the Connaught's head barman says, sometimes it just takes two

Tequila based cocktail

Tequila based cocktail

Gin based cocktail

Gin based cocktail

Base: Vodka cocktail

Base: Vodka cocktail



Ingredients: 50ml El Tesoro Preposado tequila, 20ml Zedda

Piras Mirto liqueur.

Method: Pour into a tumbler over ice.

Finishing Touch:  A twist of lime peel

The Connaught's bar manager Santino Cicciari says: 'This is a fusion of different cultures in one drink. The tequila is, of course, from Mexico, where it's fermented in oak casks; Mirto is made in Sardinia from wild myrtle berries. This cocktail must be drunk cold, after dinner.'


Ingredients: 50ml Tanqeuray gin, 20ml Galliano L'Autentico liqueur.

Method: Mix together and pour into a martini glass. Add ice.

Finishing touch: A twist of orange peel.

Santino says: 'Tanqueray has lots of rich herbal flavours - juniper and coriander. Galliano is a sweet, yellow herbal liqueur, flavoured mainly with vanilla and star anise. Together they make quite a heady mix. You can drink it as a digestif - either just before or after a meal.


Ingredients: 60ml Ketel One vodka, shot of cold espresso.

Method: Mix together, shake and double-strain over ice into a martini glass.

Finishing touch: Several coffee beans

Santino says: 'Many people drink vodka and Red Bull, so why not vodka and espresso? The secret is the ice, which has gone through a slow-freezing process. This results in it melting more slowly'.

Apricot brandy based cocktail

Apricot brandy based cocktail

Vermentino based cocktail

Vermentino based cocktail

Whisky based cocktail

Whisky based cocktail


Ingredients:  20ml apricot brandy, champagne

Method:  Pour brandy into champagne flute, top up with champagne

Finishing Touch: Add a sugar cube

Santino says: 'Apricot brandy has a lovely subtle colour when you mix it with champagne, and its sweet taste and strong kick give substance to the drink. A delicious aperitif - and you don't need to use a top-end champagne'


Ingredients: 150ml Vermentino, 20ml Aperol liqueur

Method: Pour wine over ice, add Aperol, double-strain into a wine glass

Finishing Touch: A twist of orange peel.

Santino says: 'Vermentino is a very fresh white wine, citrusy with low acidity - it's not top-of-the-range adn needs to be served chilled. Aperol is similar to Campari but is sweeter and with a lighter red colour. Together they make a fantastic aperitif.'


Ingredients: 50ml Caol Ila 18 year whisky, 25ml still water 

Method:  Pour whisky into a glass, add water.

Finishing Touch: None - it's perfect as it is

Santino says: 'Is this a cocktail? Yes because it uses more than one ingredient to create the final flavour. The water opens up the complexity of the whisky, releasing the subtle flavours. The proportions are essential - one-third-water to two-thirds-whisky'.


No comments have so far been submitted. Why not be the first to send us your thoughts, or debate this issue live on our message boards.

We are no longer accepting comments on this article.

Who is this week's top commenter? Find out now