Re’al recipes look ahead to cocktail trends in 2015


Glowing Pumpkin

The team behind Re’al fruit-infused syrups have come up with recipes for tapping into the latest cocktail trends in 2015, from the use of tea and herbs to whisky and rosé wine.

Some like it hot
They predict hot cocktails are set to be even more popular in the colder months of 2015 and suggest using a local, craft cider as a base as local, British-made drinks are so sought after at the moment.

Glowing Pumpkin (pictured top)
20ml Pumpkin Re’al
200ml Good-quality, dry, bottled English cider
1 teaspoon fine-cut marmalade
Cinnamon stick
Slice of fresh apple
Heat the cider gently, and then thoroughly stir in the Pumpkin Re’al and the marmalade. Pour into a thick, stubby glass tumbler, pop in the apple slice and stir well with a cinnamon stick, leaving it in the glass to stir and sip while it is steaming hot.

Time for Tea
Tea is set to follow coffee as the next big trend in caffeine drinks, with serious tea sippers turning to a wider range of styles and flavours, and drinking various brews at different times of the day – and then, in the evening, it is time for elegant tea cocktails. Green tea makes a delicate, exquisitely refreshing cocktail, such as this warm, clean-tasting non-alcoholic cocktail with ginger and lemongrass for an Eastern take.

Ginger Tea Garden
20ml Ginger Re’al
200ml Freshly made green tea
One stalk lemongrass, outer leaves discarded
Fresh wedge of lemon
Honey to taste (optional)
Put the hot tea in a bowl, cut the lemongrass into four pieces and add it, together with the Ginger Re’al, and stir well, bruising the lemongrass lightly with a spoon. Strain into a tumbler, and squeeze the lemon briefly before adding the wedge in. Stir in a little honey for a slightly sweeter drink.

Herbal heaven
Using fresh herbs – ideally homegrown, organic and straight from the kitchen garden – in cocktails is a trend that follows hot on the heels of the craze for vermouth with is flavoured with herbs and spices. The Re’al team have devised a sparkling cocktail that uses Blueberry Re’al, fresh herbs and vermouth, combining dry and herbal with sweeter, fruity depths. Using prosecco references the popularity of this Italian sparkling wine.

Blueberry Herbal Fizz
15ml Blueberry Re’al
15ml Dry vermouth
100ml Chilled prosecco
Long stalk of fresh thyme
Pour the Blueberry Re’al into the bottom of a champagne flute, and add the vermouth. Gently bruise the sprig of thyme and use it to stir the mix, then stand it upright in the glass. Top right up with cold prosecco.

Whisky Galore

Whisky galore!
The Re’al team predict that whisky is set to be the big spirit trend for 2015. All the top bars now stock a magnificent wide range of whiskies, not only from Scotland, but the US, Ireland and Japan too, and whisky cocktails are just as big. Raspberries and whisky is a good Scottish combination, so scotch whisky should be used in this recipe.

Raspberry Ginger Re’al (pictured)
10ml Raspberry Re’al
30ml Scotch whisky
20ml Chilled dry ginger ale
Fresh raspberry to garnish
Pour the whisky into a tumbler with a couple of ice cubes, and then add the Raspberry Re’al. Stir with a spoon, and top up with ginger ale. Pop a raspberry in the drink to garnish.

Coming up rosés
Wine lists have been turning pink over the past few years as sales of rosé – French, Spanish, Italian, New World – have gone through the roof. This spring and summer expect more rosé cocktails to appear: refreshing, pretty, mouth-watering. Here is one that twists a Margarita made with Blue Agave Nectar Re’al and dry rosé to create a vivacious, colourful cocktail for hot weather.

Rosé Margarita
15ml Blue Agave Nectar Re’al
15ml Tequila
10ml Orange liqueur
60ml Dry rosé wine
15ml Fresh lime juice
Strand of lime zest
Shake all ingredients with ice in a cocktail shaker and strain into a cocktail glass, twist the lime strand and add to the cocktail.

Last year, American Beverage Marketers extended its leading cream of coconut brand Coco Re’al into a wide range of fruit-infused syrups, from Blueberry, Mango, Peach, Strawberry and Raspberry to Pumpkin, Ginger and Agave Nectar.

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