The big question is, will anyone really go into a bar and request a Royal Wedding cocktail? We seriously doubt it. However, if you’re planning one of the estimated 4,000 street parties in the UK on the big day, you might like to pimp up your status with your neighbours by serving up a celebratory punch…
Leading mixologists Nick Strangeway, Dre Masso and Dan Warner have each created a smashing punch in honour of the royal nuptials all made using that most English of ingredients, Beefeater gin. Try the recipes below and serve in your granny’s punch bowl or a fancy jug, alternatively, if you’d like to sharpen up your cocktail making skills, book up for a Beefeater Party Punch Masterclass with Dre at Bennett Oyster Bar. See details below.
Nick Strangeway’s Royal Bloodline Punch
(makes enough for 8-10 people)
500ml Beefeater London Dry
250ml Sweet Vermouth
125ml Crème de Framboise
500ml Blood Orange Juice
250ml Blood Orange Sherbet (see recipe below)
100ml Chilled Earl Grey Tea
1 bottle Champagne
Build all the ingredients, except the champagne, on rock ice in the punch bowl or jug. Stir to chill thoroughly and garnish with the blood orange slices and raspberries. Serve in the highball glasses over ice and topped with champagne.
Blood Orange Sherbet recipe:
Grate the zest of 5 blood orange into a pan and then squeeze in their juice. Add 15 tablespoons of caster sugar and slowly heat to dissolve the sugar but do not boil. Leave to infuse and cool down for 30 minutes, then strain through a fine sieve.
Dre Masso’s Royal Spring Fizz
50ml (1 part) Beefeater London Dry Gin
100ml (2 parts) Cloudy Apple Juice
50ml (1 part) Champagne or Sparkling Wine (preferably English, but any will do)
3 teaspoons of elderflower cordial
2 wedges of lime, squeezed and dropped
2 big sprigs of mint and a slice of apple for garnish
Fill a highball glass with cubed ice to the brim. Squeeze the lime and drop in the glass. Add gin, apple juice, elderflower and sparkling wine, then give everything a good stir.
Dan Warner’s Right Royal Punch
2 parts Beefeater London Dry Gin
1 part Dubonnet
1 part pomegranate juice
2 parts fresh lemonade (American style)
Angostura bitters to taste
Wheels of lemon and lime, mint sprigs and pomegranate seeds to garnish
Mix all ingredients and serve. Chill the punch with lots of ice cubes or make your own fruit ice cubes by freezing orange and lemon slices with water.
The Beefeater Punch Master Classes take place at 7pm on Saturday 16th and Wednesday 20th April at Bennett’s Oyster Bar, 4-9 Battersea Square, SW11 3RA. T: 020 7223 5545. bennettsbrasserie.com