International Women’s Day Cocktail Recipes

Free The Tipple

By Lucy Cotterell, Liquor and Burn, Manchester –


37.5ml Puerto De Indias Blackberry

12.5ml Crème De Mure

25ml Monin Yuzu

12.5ml Lemon Juice

Top with Prosecco


  • Shake the ingredients in a cocktail shaker with ice and strain into a wine glass over fresh ice
  • Top with Prosecco
  • Garnish with a mint sprig

Cob a load of that!

By Kelley Hill, Milk Bar Reading –


50ml Puerto De Indias Blackberry Gin 

25ml Harvey’s Sherry 

20ml Lemon Juice

15ml Ginger Syrup


  • Add the ingredients to the can (or a cocktail shaker) along with crushed ice. Churn it together using a stirrer.  
  • Cap with extra crushed ice and garnish with a mint sprig and caramelised fig.

Blackberry & Peach Martinez

By Ashleigh Cilliers, Hyde & Co, Bristol –

Inspired by the blackberry gin itself, I’ve chosen to take the bones of an often forgotten classic and precursor to the modern martini – the Martinez – and using a bit of knowledge and some inspiration from my favourite time of year – late summer – I’ve put together a drink that bridges the gap between the floral, fruity serves of summer and a classically punchy gin martini.


35ml Puerto De Indias Blackberry Gin

20ml Blackberry-infused Aperitivo Co Reus Vermouth

15ml Giffard Peche De Vigne Liqueur

2 dash Malic Acid Solution

2 dash Lactic Acid Solution

Garnish with strained fruit leather made from the vermouth blackberries.


  • Sous vide 1-part blackberries (fresh or frozen) with the vermouth at 65°C for 90 minutes or leave at room temp overnight. 
  • To make the fruit leather, cook or microwave the spent vermouth blackberries with about 1/10th of their original weight in sugar and a splash of lemon juice. Strain out the pulp and seeds, pressing to get as much out as possible. Spread in a 5mm layer on a baking parchment lined sheet and cook in a low oven at 80°C for 30 minutes or until fully set but not dehydrated. 
  • Pour all wet ingredients in mixing glass, stir to chill and dilute.
  • Strain and serve straight up in a pony glass. Garnish with a ribbon of the fruit leather on a cocktail pick.

Bridging The Gap

By Chellsea Dagger, Yard and Coop, Manchester – 


30 Butterfly Pea Tea Flowers

1 bottle of Puerto De Indias Blackberry Gin

100ml Eager Apple Juice

25ml Lime Juice

25ml Monin Orgeat Syrup 


  • Infuse Puerto de Indias Blackberry Gin with 30 butterfly pea tea flowers and leave for a minimum of 30 minutes or until desired colour is achieved. This changes the colour to purple for International Women’s Day but doesn’t affect the flavour.  
  • Shake the apple juice, lime juice and orgeat syrup with cubed ice. 
  • Single strain into a rocks glass with fresh cubed ice ensuring there is a finger width gap from the rim of the glass. 
  • Serve 50ml of the butterfly pea tea infused gin in a separate vessel. 
  • The guest is to slowly pour the gin over an ice cube at the top of the beverage and this will cause a split, highlighting the ‘gap’.
  • Once stirred, the butterfly pea tea will react with the citrus and make the drink a light pink/purple colour. 

Rise Up

By Giorgia di Stefano, Demon, Wise & Partners, London –


25ml Puerto De Indias Blackberry

15ml Simple Syrup 

20ml Lemon Juice

4 Raspberries

Champagne to top


  • Place the raspberries in a shaker with ice and the other ingredients and shake. 
  • Strain into a champagne flute and top with Champagne.
  • Garnish with lemon twist for extra freshness.

“Who run the world?” 

By Courtney Francis, Couch, Birmingham –


40ml Puerto De Indias BlackBerry Gin

25ml Fresh Lime Juice 

15ml Ribena

4 dashes 20% Saline Solution (Add 2grams salt to 10grams of water, stir to dissolve and add to a dasher bottle. Equally, add 1ml per serve.) 


  • Add all ingredients into a shaking tin, shake and fine strain into a coupe. 
  • Garnish with lemon peel expressed over drink and then discarded.
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