The NJI Late Summer Cocktail Guide.
Curated by NJI’s international team, this post serves as an indispensable atlas of our favorite cocktail recipes — each fully illustrated—for classic and modern drinks, whether shaken, stirred, straight up, or on the rocks.
2020 demands a stiff drink, and our team is here to ensure you have yours in style.
foggy memory maker.
1,5 oz bourbon
1 oz lemon juice
1/2 oz 2:1 sugar syrup
2 dashes Angostura bitters
1/2 fresh egg white
1/4 lemon’s worth of zest
slice of orange
cherry on a stick
Shake all of the ingredients (except for the lemon zest) hard with ice and strain into an ice-filled rocks glass.
Squeeze the lemon zest, shiny side down over the drink so the scented oils spray across the surface.
Discard the zest, add the garnish and serve.
2 oz white rum
1 oz pineapple juice
1 oz cream of coconut
1/4 oz lime juice
1,5 cups ice
Blend all the ingredients with ice until nice and smooth.
Pour into a glass, garnish, and enjoy!
breakfast of champions.
1 tbsp lemon juice
few splashes Worcestershire sauce
pinch celery salt
slice of lemon
stick of celery
Place a few pea sized drops of wasabi (How brave are you feeling?) to a little tomato juice in your glass, stir well to dissolve.
Add vodka, top up with tomato juice and ice.
Add a few splashes of Worcestershire. Serve with lemon wedges and the classic token vegetables.
1 oz vodka
1 oz coffee liqueur (e.g. Kahlúa)
1 oz (n)espresso capsule coffee
3 coffee beans
Add ice to a cocktail shaker and pour in your ingredients.
My coffee capsule of choice is Ispirazione Firenze Arpeggio (the purple one).
Shake really well – the better the shake, the better the pour! Pour into martini glasses and garnish with a trio of coffee beans.
2oz dark rum
4oz pineapple juice
1oz cream of coconut
1oz orange juice
Pour ingredients into a cocktail shaker, shake and pour over ice.
Kiss the pain goodbye!
packing the punches.
1 cup OJ or passion fruit juice
1 cup pineapple juice
1/4 cup lime juice
1/4 cup light rum
1/4 cup dark rum
1/2 cup grenadine
any fresh fruit
Combine juices, rum, grenadine and stir. Can also drop into a blender with ice.
Pour into ice filled/ frozen glasses.
If they’re still standing, keep the punches coming.
1 cup sugar
1,5 tbsp Lavender
1 cup water
1/4 cup fresh squeezed lemon juice
1 slice lemon
1/2 cup tonic water
1,5 oz vodka
slice of lemon
sprig of fresh lavender
In a small saucepan combine sugar, lavender and water.
Bring to a boil, then remove from heat and allow to cool. Strain out lavender.
Fill the glass with ice and a slice of lemon. In a shaker filled with ice, combine 1 Tablespoon of the simple syrup, lemon juice, tonic and vodka and shake until cold.
Strain into ice-filled glass.
3 oz prosecco
2 oz Aperol
1 oz soda water
slice of orange
Add all ingredients into a wine glass with a lot of ice and stir.
Garnish with abig slice of orange.
Preferably drank on a hot day, with a small straw.
spring & summer collection.
3 oz Hendricks gin
1/4 oz Chartreuse
1/4 oz simple syrup
1/2 oz lime juice
1 egg white
slice(s) of cucumber
sprig of mint/ loose leaves
sprig of fresh dilll
Shake all ingredients vigorously over ice until your hands are nearly frostbitten.
Strain into a champagne coupe or, martini glass.
Garnish with dill, mint and don’t forget a cucumber slice.
This fresh and vibrant cocktail is served regularly at ‘Bar Imperiale’. The beautiful fresh herbs make it a perfect spring or summer libation.
11/2 oz Hendrick’s Gin
1/2 oz fresh lemon juice
1/2 oz simple syrup
3 oz Champagne or sparkling wine
Add all the ingredients except the Champagne into a shaker with ice and shake well.
Strain into a Champagne flute and top up with the Champagne
Garnish with a lemon twist.