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The Swizzle
by Esther Medina Cuesta, of Bureau & now Roast Restaurant

2 Orange Wedges
1 Clove
Grated Nutmeg
Grated Cinnamon
Extra wedges to garnish

1 1/2 oz. Akvinta Vodka
1/3 oz. Honey
Ginger Beer
2 Lemon Wedges
2 Lime Wedges

Muddle one wedge of each fruit, the honey and clove at the base of a tall glass. Add the Akvinta and stir well. Add some cracked/crushed Ice and start swizzling!

Squeeze in the juice of the remaining wedges, add some grated nutmeg, add more ice. Swizzle again and then repeat with more ice. Top up with Ginger Beer, then garnish with extra citrus wedges and grated cinnamon.

The Strawmellier
by Julian De Ferral of Bureau and Lutyens, Fleet St.

1 1/4 oz. Akvinta Vodka
1/2 oz. Sweet Red Vermouth
1/2 oz. Honey Syrup
1/3 oz. Lemon Juice
2 dashes Orange Bitters
1 1/2 Medium Strawberries

Muddle, shake and strain into a martini glass. Finish with a strawberry garnish.


Spice of Love
by Julian De Ferral

1 1/2 oz. Cinnamon infused Akvinta
1/2 oz. Sherry (Fino)
1/3 oz. Crème de Cacao
2 dashes sweet chocolate bitters

Stir ingredients and strain into a Cocktail Glass that has been flamed with Orange Zest and has a Sugar, Cacao and Chilli rim. Garnish with a small chili.

Cherry Blossom Fizz
by Julian De Ferral

1 1/2 oz. Akvinta Vodka
1/3 oz. Lavender syrup
1/4 oz. Cherry Marnier
1/4 oz. Lime Juice
A dash of Orange Bitters
2 muddled cherries.

Shake and strain into a highball glass and top with Soda. Garnish with a Cherry and a flower of choice.


44 21
by Joel Lawrence, St James™ Hotel and Club

1 1/2 oz. Akvinta Vodka
3/4 oz. Lychee Juice
1/2 oz. Framboise
1/4 oz. Gomme Syrup
1/4 oz. Grenadine
1/4 oz. Blue Curacao
3 Strawberries

Muddle 3 Strawberries and the Gomme and Grenadine, add Akvinta Vodka and the Juices. Shake and double strain into a martini glass. Then add Blue Curacao - this will separate to the bottom of the glass - and Garnish with a Lychee.

The Red is the cocktail, the White is Lychee and the blue is the Curacao.

Yakuzu
by Renee Hengst, The Buddha Bar

1 1/2 oz. Akvinta Vodka
3/4 oz. Agave Syrup
1/2 oz. Lime Juice
Fingernail of Wasabi Paste
10 fresh raspberries

Garnish - Trimmed straw wrapped in Take Kawa Bamboo Bark and yellow Kiku (Edible) Flower petals on top of the crushed ice.

Ingredients are shaken over ice and then double strained into a rocks glass filled with crushed ice.


Vegliot
by Emily Williamson, The Light Bar
St Martinâ's Lane

For: The Drinks International Cocktail Competition 2009

In a Boston glass build the following:

1 1/2 oz. Akvinta Vodka
1 oz. Pear Liqueur
1/4 oz. Jagermeister
1/4 oz. freshly squeezed lemon juice
1 full thumbed bunch of fresh Coriander leaves

Build in this order: add cubed hard ice and hard shake and fine strain into a frozen Coupette glass (5oz/7oz should be big enough)

Garnish with a good looking three leaf stem of Coriander floating and serve.

   

       
       
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