4 Delicious DIY Drinks, Just In Time For Cocktail Week

It's time for a toast! London Cocktail Week kicks off today and will be happening all week long at a bar near you. But, if you can't make it, don't worry, we've got your back.
We asked four of London's top mixologists for their favourite fall recipes that you can recreate at home. And boy, did they deliver. From a G&T with a twist to a Japanese whisky sour, these seasonal slurps taste as good as they sound. So, grab your best cocktail dress, invite some friends over, and get ready to impress with your newfound skills. Cheers!
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Photo: Courtesy of Suntory.
Hakushu Shuubun (Tokyo Sour)

Mixologist Zoran Peric designed this "typical autumn" cocktail for Suntory and Mizuwari, London’s only dedicated Japanese whisky bar.

What you'll need:

50ml Suntory Hakushu 12-year-old single malt

20ml Yuzu juice

5gr Matcha tea

20ml Sugar syrup

1 egg white

Method:

Shake all ingredients with ice, strain, and serve straight up. Garnish with lemon twist.
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Photo: Courtesy of Bombay Sapphire.
Sherry Blossom & Tonic

Bombay Sapphire's head mixologist Sean Ware is behind this "simple twist on the ultimate gin and tonic," a cocktail that builds on a classic G&T with the addition of a black-cherry infused sherry, lime oil, and fennel jelly.

What you'll need to make the jelly:

Half a Maraschino cherry

5ml Maraschino cherry juice

5ml Cherry Herring

15ml water

15ml Tio Pepe

1 small lime zest

5 grams of fennel

What you'll need to make the drink:

35ml Bombay Sapphire gin

35ml Fever Tree tonic water

Method:

In a 20ml clear plastic, sealable bag, add half a Maraschino cherry. Mix the rest of the jelly ingredients separately and warm gently (do not boil). Allow time to chill. Strain and pour jelly into the bags with the cherry, and tie bags. Allow time to set. Build gin and tonic in glass with cubed ice. Garnish with the jelly as shown.
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Photo: Courtesy of Beluga.
Beluga Sling

Beluga has created the Sling exclusively for London Cocktail Week and we've got the recipe for you. If you'd rather have someone else make it for you, though, it will be available all week at Joel Robuchon for the bargain price of £4!

What you'll need:

30ml Beluga Vodka

10ml lime juice

10ml sugar

10ml crème de peche

10ml Galliano

1 kiwi fruit

Method:

Put fresh kiwi, sugar and lime juice into a cocktail shaker and muddle. Once broken down add ice, and shake for five seconds. Then add Creme de peche, Galliano, and Beluga Vodka. Shake again for five seconds. Strain into a flute and serve.
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Photo: Courtesy of Belvedere vodka.
The Pearly Queen Martini
This London Cocktail Week, the good people at Belvedere Vodka want us to "Know Your Martinis." You don't need to tell us twice. The Pearly Queen Martini riffs on the classic, but with a thoroughly London town twist.

What you'll need:

60 ml Belvedere Vodka

10 ml Lillet Rose

1/4 tsp crushed pearl powder

Method:

Combine ingredients with ice and shake until very cold. Next, finely strain into a chilled martini glass.Garnish with an expressed lemon.
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