Cocktails to toast the royal tot

baby feverWith the news that a baby boy has been born to the Duke and Duchess of Cambridge, bartenders and mixologists are offering ideas for toasting the royal tot.

The team at Shaker BarSchool have created this cocktail, called Baby Fever or the Baby Bene, combining luxurious whipping cream and juicy British raspberries with Bénédictine.

Baby Fever

50ml Bénédictine
6 British raspberries
1 drop Orange blossom water
25ml Fresh lemon juice
1 Fresh medium egg white
15ml Whipping cream
1 barspoon Caster sugar
50ml Cold soda water

Crush the raspberries and sugar in a Boston mixing glass, before adding the egg white and lemon juice. Add the Bénédictine, orange blossom water, cream and ice and shake hard for 15 seconds. Fine-strain into a chilled highball glass that has been filled with the soda water, ensuring all the frothy egg white passes through without raspberry seeds or ice. Garnish with a single raspberry floating on the surface and a lemon twist.

Baby Treat 2From Drambuie, comes the Baby Treat (pictured right), ideally served in a baby’s bottle. Legend has it that the Scottish liqueur, made from malt whisky, honey, herbs and spices, was given to Captain John MacKinnon by Bonnie Prince Charlie when the royal pretender was fleeing after the Battle of Culloden in 1746.

Baby Treat

30ml Drambuie
10ml Elderflower cordial
20ml Lemon juice

Shake the first three ingredients with ice. Strain into the bottle or glass and top up with champagne. Attach a garnish of a Haribo Tangtastic to the straw.

golden heirA cocktail recipe fit for a prince is being promoted by drinks company Love Drinks. Described as rich and robust, The Golden Heir (pictured below right) combines the sweet honey, banana, toffee, raisin and sultanas flavours of El Dorado 12-year-old rum with the elegance and dryness of the champagne.

The Golden Heir

45ml El Dorado 12 Year Old
20ml Sweet vermouth
2 dashes The Bitter Truth Aromatic Bitters
20ml Brut champagne

Stir the first three ingredients with ice and pour into a martini glass. Top up with champagne. Garnish with a maraschino cherry.

Originally posted July 22, 2013. Last updated July 23, 2013.

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