COCKTAIL BASE RECIPES

SIMPLE SYRUP

INGREDIENTS

1 cup water
1 to 2 cups white sugar

  • Put water and sugar into a bowl and whisk until the sugar has dissolved
  • Transfer to a storage container and refrigerate until ready to use
  • Keeps for up to 2 weeks

BROWN SUGAR SYRUP

INGREDIENTS

250g brown sugar
250ml filtered water

  • Put water and sugar into a bowl and whisk until the sugar has dissolved
  • Transfer to a storage container and refrigerate until ready to use
  • Keeps for up to 2 weeks

GINGER SYRUP

INGREDIENTS

250g grated ginger
300g grated sugar
250ml filtered water

  • Juice the ginger (skins and all)
  • Combine with sugar and water over low heat until sugar is dissolved
  • Strain and transfer to a storage container and refrigerate until ready to use, up to 2 weeks.

PISTACHIO CRUST

INGREDIENTS

100g pistachio nuts
50g raw sugar
1 teaspoon nutmeg

  • Blend nuts, sugar and nutmeg until combined but leaving some texture

RICE HORCHATA

INGREDIENTS

½ cup of long grain rice
150ml coconut milk
1 tsp vanilla
½  tsp cinnamon
1oz brown sugar syrup

  • Soak rice in 500ml of filtered water for 12hrs 
  • Blend it up and finely strain, discard the remaining rice, add the coconut milk, vanilla, cinnamon and brown sugar syrup. Blend it all together and finely strain again.
  • Transfer to a storage container and refrigerate until ready to use
  • Keeps for up to 1 week

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