Dish of the Day: How to…keep cool in the last of the sunshine
The days may be getting shorter but with the promise of a little more sunshine there’s no better way to keep cool than by keeping your cocktails long. The classic Highball is a winner every time. Just add a double measure (about 50ml) of your favourite spirit to a tall glass filled with large ice cubes, then top up with soda water, tonic water, cola, ginger ale or ginger beer. Garnish with a slice or wedge of citrus fruit and you’re good to go. If you fancy being a little more elaborate with your long drinks try these.
35 ml Cutty Sark whisky
2 dashes Angostura bitters
15 ml Triple Sec
1 squeeze fresh lime
Lemonade to fill
Add first four ingredients to a tall glass filled with large ice cubes. Top with the lemonade and stir gently.
25 ml Lemon juice
25 ml Orange juice
25 ml Bourbon
20 ml Maple syrup
Badger Fusty Ferret Premium Ale
Add first four ingredients to a pint beer mug and stir. Fill with ice cubes and top with Badger Fusty Ferret Premium Ale. Garnish with an orange wedge.
50 ml Belvedere Pink Grapefruit vodka
15 ml Coconut Cream
5 ml Lemon juice
80 ml Pineapple juice
Shake all the ingredients with ice and pour over fresh ice into a highball glass. Garnish with a lemon and orange wedge.
Martini Royale Bianco
70 ml Martini Royale Bianco
70 ml Martini Prosecco
Freshly squeezed lime juice
Add lime juice to a large wine glass. Add the Martini Royale Bianco. Fill the glass with 7 or 8 ice cubes. Fill with the Martini Prosecco. Add a lime wedge. Brush the glass with a mint sprig, then add it as garnish.
The Cocktail Lovers say:
When making long drinks the ice is key. Use large cubes and always fill your glass to the brim with them. Not only will you get a really cold drink, but the ice will dissolve more slowly.
This week we’re loving:
The Carnival Warm Up with Wray & Nephew Overproof Rum and Reggae Roast at the London Fields Brewery. Sounds systems, sizzling jerk BBQ and a rum punch combining Wray & Nephew Overproof Rum with London Fields Brewery signature Black Forest Stout.
From mid-day on Saturday 24th August, London Fields Brewery. 369-370 Helmsley Place, London, E8 3RR.
Recent Posts on Dish of the Day
- Triple the Ginger, Gingerbread Ice Cream with Panettone Waffles and Drunken Apricots
- The Reluctant Vegetarian: Winter Spelt Spinach Tagliatelle with Chestnut Pesto and Greens
- Winter Warmer One Dish Wonder: Beetroot, Goat's Cheese & Harissa Fried Eggs
- The Reluctant Vegetarian: Roasted Cauliflower, Caraway and Crispy Sprout Soup
- The reluctant vegetarian: Super-Sized Fake Chicken Chilli Taco
Latest from Independent journalists on Twitter