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Nick's Cocktail Corner

Our resident Wardour Street cocktail expert, Nick Bell, will be bringing you some unique, seasonal cocktail ideas based around our exquisite range of exciting spirits, wines and liqueurs. If you want to suggest any base ingredients that you would like to see featured here please send your requests to us at Marketing@AmathusDrinks.com

 

"Signature" Peach Spring-Sling

Ingredients:
40ml "Signature" Chateau de Laubade
25ml Cartron Peche
12.5ml Freshly squeezed lemon
2 dashes of orange bitters
Wedge of lemon to garnish

Nick's Method:
"To start off with, put half a shot (12.5ml) of freshly squeezed lemon juice, one and a quarter shots (40ml) of Chateau de Laubade's Signature armagnac, which will add a nice touch of depth and warmth to the drink, and then a single shot (25ml) of the peche Catron liqueur, giving the fruity flavour to round it off nicely. Finally, a tiny touch of orange bitters."
"Add ice, and shake. It doesn't need to be shaken too long. Then straing it until it has filled the glass."
"Serve with a lemon wedge and it is ready to go!"

Watch Nick himself:

"Signature" Peach Spring-Sling

 

Heering Chocolate Cream; A Valentine's Dream

Ingredients:
25ml Cherry Heering
20ml Flor de Cana Extra Dry 4yr
20ml Mozart White Chocolate
50ml Single Cream
Piece of white chocolate to grate

Nick's Method:
"Add all the ingredients to a shaker and fill with ice. First start with a full shot of the Cherry Heering (25ml) followed by 3/4 of a shot of the Flor de Cana Extra Dry to give a bit more of a punch to the drinks and then again, 3/4 of a shot of the White Chocolate. That is the basis of all the flavours, so then we simply add the cream."
"Add ice, and shake. With cream based drinks you need to shake them a little longer than normal. Take a cold Martini glass and the final steps are just to strain the cocktail into the glass. This takes a little longer as the extra shaking means there will be a few more ice particles in the mixture."
"The last bit is to just grate the white chocolate on the top, to give a more vanilla/ chocolate smell to the drink, and some chocolate! And you have yourself the finished article, enjoy!"

Watch Nick himself:

Cherry Chocolate Cream: Valentine's Cocktail

 

Calle 23; Blanco Margarita

Ingredients:
50ml Calle 23 Blanco
25ml freshly squeezed lime juice
12.5ml Agave syrup
Garnish with salt rim and/or a wedge of lime to your preference

Nick's Method:
"With this I have actually used agave syrup (Tommy's Margarita) rather than Cointreau or Triple Sec. It's really good, especially with these tequilas as it keeps the flavour of the agave going. So we start off with two shots of the blanco. You will find that the proportions of this are slightly different to a normal margarita, which is more 2-1-1, whereas these are similar to a sour. So you have two of the tequila, to one of the lime.. and the just half of the agave. As it is such a concentrated swwetness, you really can't put more than that."
"It just needs a nice short sharp shake for this one as you don't want to expand it too much. And this one it served, quite often on the rocks.."
"You can still salt the rim or serve with lime if you wish, the preference is up to you!"

Watch Nick himself:

 

Calle 23; Reposado Alejandro

Ingredients:
30ml Calle 23 Reposado
12.5ml Cartron Creme de Cacao
12.5ml Coffee Heering
25ml Single Cream
A little grated nutmeg on top

Nick's Method:
"With this tequila cocktail we are going to use the reposado Calle 23 tequila. This will bring out some different characteristics in the tequila. Essentially it is a brandy Alexander but changed, so it is a Calle version of this. So you've got teh reposado, Cartron Creme de Cacao and some Coffee Heering and cream."
"Start off with 30ml of the reposado tequila. And the just half a shot of both the Cacao and the Coffee Heering. And then a full shot of cream."
"Shake well; this one you need to shake just a little bit longer to make sure that it all combines. And then it's just strained. A lovely cocktail to have just after dinner with a little bit of nutmeg grated on top (but not too much)."

Watch Nick himself:

 

The Bramble (created by Dick Bradsell)

Ingredients:
50ml Hammer Gin
25ml freshly squeezed lemon juice
12.5ml Gomme (sugar syrup)
15ml Cartron Creme de Mure

Nick's Method:
"This is a very classic Mure cocktail, called the Bramble. This is a combination of gin, lemon, sugar, and the Cartron's Creme de Mure drizzled over the top."
"Hammer gin is a Norweigen gin.. this is two parts gin, one part lemon, half a part sugar. The same as most gin based cocktails - same as a collins, same as a fizz, same as a sour."
"This is just to be shaken up... poured in... and give it a quick churn. And then you want to pour the Mure so that is just "bleeds" into the cocktail."

Watch Nick himself:

 

Award-Winning Spirits - Mexpresso Martini

Ingredients:
25ml Cabrito Reposado (won DOUBLE GOLD in SFWSC 2012)
25ml expresso shot
15ml Coffee Heering
10ml Gomme.
Garnish with a few coffee beans and/or grated chocolate

Nick's Method:
"To celebrate this year's sporting activities, we decided to make a few cocktails using award-winning spirits! This one include the Cabrito Reposado with won Double Gold at the San Fransisco World Spirits Competition this year. With this I am going to make a Mexpresso Martini - the same as an Expresso Martini but using tequila instead of vodka. So start with 25ml of tequila... I have tried making it with more tequila but have found that it can tend to overpower the flavour with tequila a little bit. 25 seems to give it the right balance."
"Add a full shot of expresso... 15ml of the Coffee Heering.. and then just 10ml of the sugar syrup to balance off some of the bitterness that you can get from the rest."
"All it needs then is a shake and we are good to go. It is a cocktail you need to let sit for a while as it will split so that you have a foamy bit at the top and a rich dark coffee bit at the bottom.. and if you wish you can garnish with a few coffee beans, or grated chocolate, whichever you prefer."

Watch Nick himself:

Mexpresso Martini

 

Award-Winning Spirits - Rebel Cherry Flip

Ingredients:
20ml Rebel Yell
40ml Cherry Heering
1 whole egg
A few cocktail cherries
Garnish with a sprinkle of nutmeg

Nick's Method:
"The cocktail that I will be making for you today is one that I entered into this year's International Cocktail Challenge by Drinks International, called the Rebel Cherry Flip and based on the old style cocktails of the flip. "
"Firstly, Rebel Yell, stick 3/4 of a shot of that into a glass. The majority of the flavour is going to come from the Cherry Heering, so there is 1 and 1/2 shots of that. The next part, to make it a flip, is a whole egg - white and yolk - don't worry what it looks like now, it will look fine in a minute!"
"Now, just to increase the flavour, add just a few cocktail cherries, to really increase this."
"Being a drink that has both parts of the egg in it, you really need to shake this hard and for a little longer than you normally would... and because of all the solid parts in it, it's a drink that you may need to work a little at to strain it all through.. and then finished off with just a little grated nutmeg on the top, and it's ready to go, enjoy!"

Watch Nick himself:

Rebel Cherry Flip
Rebel Cherry Flip: Drinks International cocktail challenge 2012

 

Award-Winning Spirits - Pear Linie

Ingredients:
50ml Linie Aquavit (won GOLD in SFWSC 2012)
12.5ml Rosie's Lime Cordial
10ml Mette Pear Eau de Vie

Nick's Method:
"Continuing on with our theme of medal winners, I am going to use Linie Aquavit as the main protagonist in this cocktail, a Gold medal winner in this year's San Fransisco World Spirits Competition. This is going to be an interpretation of a gimlet."
"It is a double measure of the aquavit.. half a measure of Rosie's Lime Cordial and then stir this up for just about 10 seconds."
"Then just add 10ml of the Mette Pear eau de vie and what you're left with is quite an earthy, fruity, really a cocktail full of flavours and in my opinion a great way to use aquavit; which is so underused at the moment."

Watch Nick himself:

Pear Linie

 

Smokey Apple Margarita

Ingredients:
50ml Calle 23 Anejo 
40ml Eager Apple Juice
12.5ml Agave syrup
Juice of 1/2 a lime
5ml Chichicalpa Del Maquey mezcal

Nick's Method:
"In celebration of Mexican Independance Day we are going to make a "Smokey" Margarita. This is very similar to a normal margarita though this time we are going drizzle some Chichicalpa, Del Maguey mezcal, over the top and it's also going to have some apple juice in the middle to give it an extra level of depth."
"Start off with the lime, with 1/2 a lime squeezed straight in, then a double of the Calle 23 Anejo tequila, adding flavours of caramelly agave in it. One and a half shots of the Eager apple juice, a freshly pressed apple juice. And this is done in the style of a Tommy's so some agave syrup straight in there too in place of the Triple Sec."
"It is then just shaken, just a nice short one... and then we just strain that over rocks of ice followed with a tiny bit of Chichicalpa drizzled over the top; and this will be what will add the smokeyness. Enjoy!"

Watch Nick himself:

Smokey Apple Margarita - Agave strips

 

Calvados Old Fashioned with Chateau du Breuil

Ingredients:
20ml Château du Breuil Coeur du Breuil Liqueur au Calvados
A dash of Angostura Bitters
30ml Château du Breuil Réserve du Château Calvados 8yr

Nick's Method:
"In celebration of National Apple Day this Sunday (21st October) we've decided to go with a Calvados based cocktail. Now, for those that haven't tried [calvados] it's essentially an apple brandy, and what we are going for is to use the 8yr and the liqueur de calvados to make an apple interpretaion of an Old Fashioned. It's going to be made in exactly the same way as you make a normal one..."
"Start with 2 ice cubes. Do 3/4 of a shot of the liqueur. Then you are just going to stir that about 10 times. This just helps water down the drink a bit and just temper the calvados."
"Put in 1 more ice cube followed by a dash of Angostura bitters (careful not to put too much in there) and then stir again for another 10 seconds."
"Finally 1 and a 1/4 of the 8yr old. With another 10 second stir, and what you are left with is a rather more fruitier version of the Old Fashioned.

Watch Nick himself:

 

1615 Pisco; Chilcano

Ingredients:
50ml 1615 Quebranta
12.5ml freshly squeezed lime juice
Topped up with ginger ale
Lime wedge for garnishing

Nick's Method:
"Moving to Peruvian cocktails, this will be the first in a series of three cocktails, called the Chilcano. This is typically how pisco is drunk as a long drink in Peru. "
"Start off with just a double shot of 1615 Quebranta pisco; one of the best for mixing. Then half a shot of fresh lime juice and then this all just gets toped off with ginger ale."
"Then this is just garnished with a lime wedge and you are good to go - a lovely refreshing drink."

Watch Nick himself:

1615 Pisco Chilcano

 

1615 Pisco; El Capitan

Ingredients:
50ml 1615 Quebranta
50ml Punt e Mes (sweet vermouth)

Nick's Method:
"Sticking with the pisco theme, this is calle El Capitan and was invented in Lima in the 1920's and is essentially a pisco version of a Manhattan cocktail. "
"Start off with just a double shot of 1615 Quebranta pisco. (Be aware this is quite a strong drink so we advise to drink responsibly). Then equal measures of Punt e Mes. This is my preference of vermouth, but the strict recipe is any sweet vermouth."
"Now, unlike a normal Manhattan, we do actually shake this cocktail, but not for too long. And then just fine strain into your glass, and it's ready to drink, enjoy!"

Watch Nick himself:

1615 Pisco El Capitan

 

1615 Pisco Sour

Ingredients:
50ml 1615 Quebranta
12.5ml freshly squeezed lime juice
Topped up with ginger ale
Lime wedge for garnishing

Nick's Method:
"This is the biggest of all pisco cocktails, the Pisco Sour."
"Start off with 3 shots of the 1615 Quebranta pisco. 1 shot of sugar syrup (gomme). And 1 whole shot of lime (freshly squeezed juice). Along with that you need to put about half an egg's worth of egg white. This is a really important part of the cocktail as it completely changes the texture and makes it a frothy drink."
"This will then just get shaken with ice, but you do need to make sure it gets a good shake to make sure it gets the right amount of frothiness.."
"Fine strain it, and it is typically served without any ice. As you can see from the egg white you get a frothiness on the top. Now you can add a couple of drops of Angosturas bitters on top, but for me I quite prefer it without - so enjoy!"

Watch Nick himself:

1615 Pisco Sour

 

Black Berry Crush

Ingredients:
55ml Ratafia Cartron
10ml Creme de Mure Cartron
Juice of half a lemon
Blackberry for garnishing

Nick's Method:
"We are using our Cartron liqueurs, using the Ratafia, which is really good in cocktails where you would normally think about using a base of wine, using Ratafia is far more flavoursome and rich. We will start with 55ml of that, about a double shot."
"We will then 10ml of the Cartron Creme de Mure liqueur, which is quite strong so you really don't need much of that. And then just the juice of half a lemon squeezed into that."
"This is then shaken and poured over ice.."
"Then just strain that off - you don't need to worry about fine straining it. Garnish with a blackberry and it's ready to serve! Enjoy!"

Watch Nick himself:

Black Berry Crush

 

Cucumber de Berrio

Ingredients:
15ml Agave Syrup
1 inch of fresh cucumber
5/6 fresh blackberries (or other berry in season)
50ml Jaral de Berrio Mezcal
Garnish with a strip of cucumber

Nick's Method:
"For the next couple of cocktails I am going to be using the Jaral de Berrio mezcal. To start off with I am going to be making one with fresh blackberries and cucumber. I have chosen blackberries just because they are in season at the moment - if not you can use puree or even try some other berries that are!"
"To start off with we use 15ml of Agave syrup straight into the glass. Then an inch's worth of cucumber, that I have cut up into slightly smaller pieces as it just makes it easier to muddle later. Add 5 or 6 blackberries - these are quite juicy so if you are using other berries just be aware of how much juice you will get. And then about half a lime's worth of wedges."
"Then muddle it, and you find that if you do muddle it before adding the mezcal then it is less fluid so actually easier to get a grip."
"Lastly add 50ml of Jaral de Berrio. Fill almost to the top with ice and then shake, a little longer than normal, and then dump it straight into the glass (without straining)."

Watch Nick himself:

Cucumber de Berrio

 

Green Tea Mezcalita

Ingredients:
30ml Jaral de Berrio Mezcal
15ml Green Tea Syrup
A couple dashes of Peychard's Bitters
A dash of Orange Bitters

Nick's Method:
"We are going to be continuing the theme of using Jaral de Berrio mezcal, in a margarita style cocktail using mezcal and Green Tea syrup."
"The portions are slightly different from a normal margarita, so to start off, just 30ml of mezcal, 15ml Green Tea Syrup, a couple dashes of Peychard's Bitters, one dash of orange bitters and the juice from half a lime."
"This is then shaken and fine strained.. you don't need to shake for too long."
"You can have this on the rocks if you like, or in a margartia style glass.. though I simply like to serve it in a rocks glass without ice! Enjoy!"

Watch Nick himself:

 

Viking Old Fashioned - with Keri!

Ingredients:
3 dashes of Regna's Orange Bitters
12.5ml Cartron Chestnut liqueur
12.5ml Bowmore 12 Year Islay Whiskey
40ml OP Anderson Aquavit
Garnish with 2 zests of an orange

Nick's Method:
"While Nick's in Japan, you have me stepping in and we are going to make a twist on the Old Fashioned using aquavit, my native (Sweden) spirit."
"We start out using some Regan's Orange Bitters. In this cocktail you can use any orange bitters, but Regan's works really well as they are spiced with cardamom. So you want 3 dashes of that one."
"Keeping with the spirit of winter and the cold, we are putting a bit of Cartron Chestnut liqueur in there, so if you have a shot jigger at home, use the opposite side and put have a shot in there."
"Also as it is Burn's Night coming up we are putting a shot of whiskey in there! Bowmore is one of the original Islay distilleries and will add a lovely smokiness to the cocktail. So again, half a shot."
"Finally to the aquavit! In my family this is what we drink around Christmas, if we're lucky we will still have some in the cupboard... but more than likely we will have finished the bottle! For those of you that haven't tried aquavit before; it is always spiced with caraway, and in this case also with fennel and cumin. It is a really lovely, spiced vodka essentially, which is really fun to play around with in cocktails! Put in a shot and half of that and then we stir it!"
"This is really great for if you don't have any equipment at home, you can just stir with a spoon. And if it really is cold outside you don't even need to use ice, you can just add some hot water and maybe a drop of honey for a really great hot toddy!" 
"Stir to your taste, try as you go, the more you stir the weaker the drink."
"I garnish with a zest of orange. I make 2 zests. 1 that I spray over and rub around the glass, and 1 that I spray and put in the drink. This gives a lovely orange aroma and when you drink the drink you get the orange flavours on your fingers too!"

Watch Keri herself:

Viking Old Fashioned

 

Between the Sheets

Ingredients:
25ml Cartron Triple Sec 40%
25ml Flor de Cana 4 Year Extra Dry
25ml Chateau de Laubade VSOP Armagnac
A dash of gomme
Juice of half a lemon

Nick's Method:
"We are going for a couple of Valentine's cocktails as it is that time of year, but these can be made at any occasion! And we are going for an old classic called Between the Sheets."
"Start off with a bit of 40% Triple Sec, 1 shot of that; and then a white rum, the Flor de Cana 4 year, which is an amazing rum that has been aged for 4 years in oak and then charcoal filtered, so you get a great depth of flavour, 1 shot of that; and then 1 more shot and I have decided to go for an armagnac, as it gives a great flavour to the cocktail."
"Add a 1/4 shot of gomme sugar syrup and the juice of half a lemon, and then shake all ingredients together."
"Fine strain into a chilled coupette or a martini glass, and it's ready to go!"

Watch Nick himself:

Between the Sheets

 

Silk Stockings

Ingredients:
50ml Calle 23 Blanco Tequila
20ml Cartron Creme de Cacao Blanc
20ml Double Cream
10ml Grenadine

Nick's Method:
"Another Valentine's worthy or one for a romantic night in.. this is a contemporary classic made a few years ago at The Bramble Bar in Edinburgh, called Silk Stockings."
"Start off with the Calle 23 Blanco tequila which is a lovely tequila where the fresh agave flavours really come through, so add 2 shots of that."
"Then we are going to use Creme de Cacao Blanc, 3/4 of a shot. 3/4 of a shot of double cream. Then just a 1/4 shot of Grenadine."
"As this does have double cream you will have to shake a little bit harder and longer than usual. Then just fine strain that into a coupette (or martini) glass."

Watch Nick himself:

Silk Stockings

 

Delicious Sour

Ingredients:
50ml Laird's Apple Brandy, bottled in bond
50ml Cartron Apricot Brandy
10ml Gomme Sugar Syrup
Juice of a whole lime
1/2 the white of an egg
Top with soda water

Nick's Method:
"This is roughly based on the Delicious Sour, a cocktail dating back to 1892, but I am going to replace the peach brandy with the apricot brandy, just as it adds more of a spring-cocktail feel. Start off with apple brandy - using Laird's "Bottled in Bond" apple brandy. This is slightly more alcoholic than normal but it won't matter in the end as we will shake the cocktail quite hard and water it down that way and topped with soda. Add 2 shots of that."
"Follow with the same of the Cartron Apricot brandy, so 2 shots of that.."
"Then you want just about 10ml of gomme sugar cane syrup and the juice of one whole lime. Lastly, half the white of one egg."
"As it has egg in it you will have to shake quite hard.."
"Now it is just a case of fine straining it - as you can see then egg white has given it quite a creamy texture, which is what you want from this drink, and topped up with a little soda water. Enjoy!"

Watch Nick himself:

 

Pago Club Cocktail

Ingredients:
40ml Van Wees Three Corners Gin
12.5ml Cartron Curacao Orange
A few dashes of Angostura bitters
A dash of orange bitters
Juice of half a lime
 

Nick's Method:
"This cocktail is the Pago Club Cocktail, from about the 1920's and was a signature cocktail of the Pago Club."
"We will start off with the gin, and this will be one and a half units/shots of this. We are using the Van Wees Three Corners Gin. It is quite a simple made gin but the taste is just absolutely phenomenal."
"The we add Cartron Curacao Orange, this only has to be half a shots worth. And this will be followed by half a lime squeezed."
"Add a few dashes of Angostura bitters and one dash of the orange bitters. You can change around the balance of the bitters to preference; this is just my favourite measures."
"Then it is just a case of shaking it, which you don't have to do for too long, it is really just about cooling down the drink. Fine strain it off and you find quite a petite but lovely drink. And you're ready to go, enjoy!"

Watch Nick himself:

Pago Club Cocktail