Six Simple Cocktails To Make at Home

Ingredients:
4 fresh blood oranges (or a bottle of blood orange juice if you can’t find fresh)
Italian Prosecco (or your favourite sparkling wine)
100ml Aperol
Rosemary, to garnish

Method:
Juice the blood oranges, then combine with the Aperol. Chill the mixture ready for serving. 
Fill your flute or coupe with juice until the glass is ⅓ full. 
Top up with Prosecco.
Garnish with a slice of blood orange and a rosemary sprig.
Drink up! 
Recipe courtesy of www.grazeandgorge.co.uk

Ingredients:
30ml Triple sec (preferably Cointreau)
60ml Blanco Tequila
30ml Freshly-squeezed lime juice (not the bottled stuff) plus extra limes for wheels
Table salt

Method:
Combine all ingredients in a shaker with ice. Use a lime wedge to moisten the rim of a rocks glass then dip it onto a plate of table salt to form your salt rim. Shake until your cocktail shaker is cold then strain into your salt-rimmed rocks glass.

Ingredients:
25ml raspberry gin (or any fruit, or pink gin)
50ml freshly-squeezed lemon juice 
25ml vodka
30ml sugar syrup 
Lemonade
Lemon slice or wedge and dried rose petals, to garnish

Method:
Add the raspberry gin, lemon juice, vodka and syrup into a shaker over ice and shake. In a short glass over ice pour the contents of the shaker. Top up with more ice then add lemonade. Garnish with lemon and dried rose petals.

Ingredients:
60ml whiskey 
1tbsp fig pureé
15ml runny honey
30ml freshly-squeezed lemon juice 
Sprig of fresh thyme 
Figs 

Method:
In a shaker combine the ingredients over ice then shake well. Strain the contents into an ice-filled short glass and garnish with fresh halved figs, thyme and a drizzle of honey.

Ingredients:
50ml Aperol 
75ml Prosecco
Soda

Method:
Fill a balloon glass, or a large wine glass, with ice. Add the aperol followed by prosecco and top up with soda to your liking. Garnish with a wedge of fresh orange.

Ingredients:
60ml Dry Gin
30ml Freshly-squeezed Lemon Juice
15ml Thyme infused simple syrup
Sprig of lime or lemon slice, to garnish

Method:
To make the syrup:
Combine sugar, water and thyme sprigs in a saucepan over a medium to high heat. Bring to the boil and stir until the sugar dissolves. Remove from the heat, cool to room temperature then remove the sprigs and strain. Store in an airtight container in the fridge for up to two weeks.
To make the cocktail:
Shake all ingredients over ice and serve into a short glass over ice.