ENJOY THE BEST RECIPES
Created by our Mixologist Dan The Lion. A variety of cocktails, from dead easy to make basics to top professional bartender style. Continuously updated to match the season and staying in tune with the latest trends.
THE CLASSIC AMIS
* 50ml MESAMIS London Juniper
* 125ml Premium Indian Tonic
Fill a glass with ice cubes. That’s right, to the rim. Pour in 50ml MESAMIS London Juniper then gently add 125ml of Indian Tonic. Add a slice of orange, and garnish with a cinnamon stick.
Enjoy mes Amis!
A-FREE CUBA
* 50 ml MESAMIS Caribbean Cane
* 125 ml Premium spiced cola
Use a highball glass, add ice cubes. Squeeze a wedge of lime into the glass
Pour in the MESAMIS Caribbean Cane and gently add your choice of premium cola. Give the cocktail one smooth stir.
Stick the cloves into a slice of lime addto the cocktail.
THE APPLE CLUB MOJO
* 50ml MESAMIS Caribbean Cane
* 40ml Cloudy Apple Juice
* 40ml Premium Ginger Ale
* 20ml Cinnamon Syrup
* 20ml Lime Juice
* 8-12 Fresh Mint Leaves
Fill up a highball with ice cubes. Pour /add all the ingredients into a shaker with ice. Shake well, and strain into the glass. Garnish with fresh mint leaves and a ginger slice.
THE ALT-CLASSIC AMIS
* 50ml MESAMIS London Juniper
* 125ml Premium Indian Tonic
Fill a glass with ice cubes. That’s right, to the rim. Pour in 50ml MESAMIS London Juniper then gently add 125ml of Indian Tonic. Give it a slow stir before garnishing with a slice of orange and dried juniper berries.
THE GINGER AMIS
* 50ml MESAMIS London Juniper
* 100ml Ginger Ale
Fill a glass with ice cubes. That’s right, to the rim. Pour in 50ml MESAMIS London Juniper then gently add 100ml of Ginger Ale. Give it a slow stir before garnishing with lime and basil leaves.
THE DARK & HONEY
* 50ml MESAMIS Caribbean Cane
* 125ml Ginger Beer
* 10ml Lime Juice
* 1 barspoon spiced honey (add cinnamon, star anise & cardamom to the honey)
Use a tumbler or highball. Add
the lime juice followed by the honey mix. Give it a swirl. Add ice cubes, MESAMIS Caribbean Cane and top off with the ginger beer. Gently stir, and garnish with a lime
part.
THE GREEN MADNESS
* 60ml MESAMIS London Juniper
* 50ml Jasmin tea * 10-12 Mint leaves
* 50ml London Essence white peach and jasmin soda
* Chunks of white peach
Fill a long-drink glass or highball with plenty of crushed ice. Add all the ingredients and stir gently. Finally garnish with a mint leaf and chunks of white peach.
THE REFRESCO
* 50 ml MESAMIS London Juniper
* 40 ml Grapefruit juice
* 15 ml Lime juice
* 15 ml Triple sec syrup
* 2 Teaspoons of honey
* 1 Rosemary sprig & salt
Pour & put all the ingredients in a shaker. Add a few ice cubes. Shake & strain in a margarita glass with a salted rim. To prepare the rim: mix salt and rosemary in a blender, use lime juice on the glass and dip the glass.
THE GRILLED DAIQUIRI
* 50 ml MESAMIS Caribbean Cane
* 25 ml Grilled Pineapple syrup
* 30 ml Lime juice
Use a chilled coupe. Add MESAMIS Caribbean Cane, pour the syrup and add the lime juice to a shaker. Shake and double strain.
Grill a slice of pineapple and lay on top of the glass; savor & sip.
THE PINA COOLAID
* 50 ml MESAMIS Caribbean Cane
* 60 ml Pineapple juice
* 30 ml Coconut puree
* 20 ml condensed milk
* 2 scoops coconut creme
Use a tiki tumbler, nice & chilled. Add all the ingredients into a shaker with ice. Shake and double strain.
Add crushed ice. Garnish with a slice of pineapple.
THE SUNDAY BREEZE (Bloody Mary style)
* 50 ml MESAMIS London Juniper
* 100 ml Big Tom spiced tomato juice
* Lime wedge & squeeze
* Tabasco
* Sellery stick
Add MESAMIS London Juniper to the tomato juice in a longdrink glass with ice, followed by a lime wedge & squeeze. Finally add a dash of tabasco to your liking. Garnish with a sellery stick.
THE RUMMIE PUNCH
* 50 ml MESAMIS Caribbean Cane
* 30 ml Passion Fruit puree
* 30 ml Pineapple juice
* 30 ml Orange juice
* 20 ml Grenadine
* 15 ml Lime juice
Maximise the Caribbean feeling by using a tiki tumbler. Fill with ice.
Use a shaker, fill with ice and add all
the ingredients. Give it a good shake and strain into tumbler.
Garnish with pineapple leave and edible flower
SUNSET SPRITZ
* 60 ml MESAMIS Sicilian Orange
* 120 ml Alcohol-Free Sparkling Wine
* Orange
Fill a large wine glass with ice. Add The Sicilian Orange and gently pour the alcohol-free sparkling wine into the glass. Give it one fine stir.
Garnish with an orange peel.
GRONISSIMO SBAGLIAMI
Use a tumbler and fill it with ice cubes
* 40 ml MESAMIS Sicilian Orange
* 20 ml MESAMIS Londen Juniper
* 40 ml Crodino Originale
* 20 ml Alcohol-Free Sarkling Wine
Use a tumbler and fill it with ice cubes. Garnish with a grapefruit peel.
SICILIAN SOUR
* 50 ml MESAMIS Sicilian Orange
* 30 ml Fresh Lemon Juice
* 15 ml Cane Sugar Syrup
* 3 ml Orange Blossom Water
A few dashes of foamer
Serve in a champagne coupe and garnish with half of a cherry tomato. Add a little bit of salt & pepper.
VELVET YUZU SPRITZ
* 60 ml MESAMIS Sicilian Orange
* 10 ml Yuzu puree Monin
* 5 ml Fresh yuzu juice
* 10 ml Fresh lemon juice
* 100 ml Alcohol-Free Sparkling Wine.
Serve in a wine glass with plenty of ice.
Garnish with a lemon peel.