12 h. ago Cocktail of the week: JM Hirsch’s tropical coconut pie – recipe | The good mixer

A rum-based freezer cocktail for a slice of island lifeThis one is for summer, and for any time you’re in the mood for something a little trashy. Lean into it. You’re going to take white rum and coconut rum, and infuse them with lime zest. Then you’re going to add coconut water. Are you feeling tropical yet? Throw in some orange bitters, because why not? Then pop that sucker in the freezer (you’ll need a 750ml resealable bottle) and grab a lounge chair by the pool. That’s the vibe.This is an edited extract from Freezer Cocktails: 75 Cocktails That Are Ready When You Are, by JM Hirsch, published this week by Hamlyn at £14.99. To order a copy for £13.49, go to guardianbookshop.com Continue reading...

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7 d. ago Cocktail of the week: Don’t Tell Dad’s clarified curry leaf daiquiri – recipe | The good mixer

It’s a safe bet that you’ve never had a daiquiri quite like this spicy, citrussy little numberMilk clarification can create a cocktail that will last in your fridge door for up to a year. The protein from the milk binds to the tannins in the drink, giving it a lovely, silken texture and balancing the alcohol. You’ll need to make the infusion at least five days ahead.Edward Sims, bar manager, Don’t Tell Dad, London NW6 Continue reading...

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2 w. ago Cocktail of the week: Elements’ earth – recipe | The good mixer

A zippy take on a gin sour, with extra tropical notes from yuzu and a whack of basil on the noseThe inspiration behind this drink was a basil sour I had when I was working in Trondheim, Norway. I loved the flavour combinations, and was keen to incorporate similar herbaceous notes into a drink that would represent one of the four elements, as well as our new restaurant. I’ve used citrus in the form of yuzu to introduce another flavour dimension that blends in harmoniously. At the restaurant, we make big batches of the citrus syrup from spent lemons and limes, to save on wastage.Connor Wren, bar manager, Elements, Glasgow Continue reading...

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2 w. ago Curry leaf chicken with salted egg yolk sauce – rich, golden and full of flavour

This luxurious, umami-packed dish balances crisp fried chicken with a creamy, velvety sauce made from salted egg yolks, curry leaves and evaporated milk

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3 w. ago Cocktail of the week: The Seafood Restaurant’s teal & orange – recipe | The good mixer

Celebrate World Whisky Day on 17 May with this sort of highball/whisky sour with an intruiging turquoise tingeWe’ve all got the odd dusty bottle of liqueur hidden away at the back of the cupboard, so let’s give them a better home in super-tasty and easy highballs, which are having a bit of a moment right now. The bright flavours and rich, silky texture of single malt make it the perfect canvas to build upon and help make the most of these forgotten half-empty bottles.Norbert Drozdowski, bartender, The Seafood Restaurant, Padstow, Cornwall Continue reading...

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4 w. ago Cocktail of the week: Pip’s rhubarbarella – recipe | The good mixer

Mix season’s best rhubarb with peppercorns and hibiscus to make a sharp cordial that’s perfect for shaking up with gin and iceLike our food menu, our drinks list seeks to minimise wastage while at the same time highlighting the best produce of the season. And this drink is no different, pairing leftover open white or sparkling wine with at-its-peak rhubarb.Grace Oatway, beverage manager, Pip, Treehouse Manchester Continue reading...

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