Bob Marley
Built drink, tall glass / highball, lots of cubed ice. Pour all into a glass, squeeze the lime over the top and stir quickly.
Called a Bob Marley, because after one you “don’t worry, ‘bout a thing”! Perfect for the Fathers to enjoy especially with BBQ food. A drink I personally file under “Bartender Oddities”, like Gin & Chinotto or Drambuie & Cider (A Firefighter). Whatever you think of IRN BRU, it’s actually a brilliant drink.
Pink Floyd
A classic fizz mashed up with a Corpse Reviver #2 cocktail using British gin, and the addition of dragon fruit syrup for colour. Useful fruit Dragon Fruit, not for its flavour, which is decidedly mild and somewhere between a melon and a pear, but it’s vibrant colour. The fruit that is all mouth and no trousers! Pink Floyd? Classic rock meets classic cocktails.
Highball glass, couple of chunks of good ice. Shake spirits, syrup, lemon and egg white very well to create a fine mousse-like texture. Pour into the ice-filled glass. Put the glass into a fridge or freezer for 3-5 minutes while it settles. Once settled, Spritz the top with Absinthe, then slowly drizzle the soda water until the frothy top rises from the glass like a souffle. Optional grated orange zest to garnish. Serve with a straw.
Jitterbug
A fun spin on a “Disco Classic” cocktail, the June Bug, that used to be a staple of many TGI Friday’s menus. It’s fruity, colourful green, great for parties and you can garnish it however you want in all honesty. We used to serve hundreds of these every week when I worked at the Velvet Room near Soho. A small nightclub with big names. Once owned by DJ Nicky Holloway, Thursday was Carl Cox (for £5!), Wednesdays was Fabio and Grooverider playing Drum’n’Bass and Tuesdays were run by members of the Soul2Soul crew. A fantastic Summer cocktail that’ll get you dancing.
Large highball glass filled with ice. Add all to shaker, shake well, pour over ice into glass. Garnish with abandon. This drink can also be blended with ice for really hot days.
Bob Marley
Built drink, tall glass / highball, lots of cubed ice. Pour all into a glass, squeeze the lime over the top and stir quickly.
Called a Bob Marley, because after one you “don’t worry, ‘bout a thing”! Perfect for the Fathers to enjoy especially with BBQ food. A drink I personally file under “Bartender Oddities”, like Gin & Chinotto or Drambuie & Cider (A Firefighter). Whatever you think of IRN BRU, it’s actually a brilliant drink.
Pink Floyd
A classic fizz mashed up with a Corpse Reviver #2 cocktail using British gin, and the addition of dragon fruit syrup for colour. Useful fruit Dragon Fruit, not for its flavour, which is decidedly mild and somewhere between a melon and a pear, but it’s vibrant colour. The fruit that is all mouth and no trousers! Pink Floyd? Classic rock meets classic cocktails.
Highball glass, couple of chunks of good ice. Shake spirits, syrup, lemon and egg white very well to create a fine mousse-like texture. Pour into the ice-filled glass. Put the glass into a fridge or freezer for 3-5 minutes while it settles. Once settled, Spritz the top with Absinthe, then slowly drizzle the soda water until the frothy top rises from the glass like a souffle. Optional grated orange zest to garnish. Serve with a straw.
Jitterbug
A fun spin on a “Disco Classic” cocktail, the June Bug, that used to be a staple of many TGI Friday’s menus. It’s fruity, colourful green, great for parties and you can garnish it however you want in all honesty. We used to serve hundreds of these every week when I worked at the Velvet Room near Soho. A small nightclub with big names. Once owned by DJ Nicky Holloway, Thursday was Carl Cox (for £5!), Wednesdays was Fabio and Grooverider playing Drum’n’Bass and Tuesdays were run by members of the Soul2Soul crew. A fantastic Summer cocktail that’ll get you dancing.
Large highball glass filled with ice. Add all to shaker, shake well, pour over ice into glass. Garnish with abandon. This drink can also be blended with ice for really hot days.
