How to make a Harvey Wallbanger


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A Harvey Wallbanger

Today I am going to talk you through a very simple and well known drink: A Harvey Wallbanger.

There are various stories that attest to the naming of this drink but the most popular one lays credit to bartender and creator of other well known cocktails including the Rusty Nail and a White Russian, Donato “Duke” Antone.

As legend would have it Antone named this drink after a surfer called Harvey staggered out of a bar on sunset boulevard after drinking various screwdrivers laced with the herbal liquor Galliano. After this incident he was then known by his fellow peers as Harvey Wallbanger.

Following the creation of the drink Galliano endorsed it increasing it’s popularity and also drastically boosting their own sales. Interesting aye? Now you might recognize Galliano as being the ‘long, pointy bottle’ hidden at the end of a back bar used in virtually nothing that is ever ordered anyway. In the 70′s though it was very well recognized and this

Here is what you will need:

45ml vodka

15ml Galliano

90ml Orange Juice

All you do is add the vodka to a high ball glass with ice- add the orange juice and then float the Galliano on top of the drink (pour it slowly so it sits on the surface). now you just garnish with a slice of orange and a cherry and you’re done. Voila! it is that simple, essentially it is a vodka and orange (otherwise known as a Screwdriver) but with a shot of Galliano.

Written by Caroline Antonia Southwell


Cocktails with Bubbly


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How to Make Champagne Cocktails.

Champagne cocktails are very simple to make so I am going to include more than one in this article today including one which happens to be one of my favourites: A Bellini.


A Bellini is such an elegant and simple drink that it is impossible not to love, made using Prosecco and pureed peaches it pay homage to its Italian ancestry; it is dry, fruity and delicious at the same time. You will need:

50ml of peach puree

100ml champagne

One chilled champagne flute.

Simply pour the peach puree into the flute and then slowly add the champagne in paying particular attention to the fizz so it doesn’t flow over. Stir slowly and then it’s done!

Other variations of this drink include; Rossini using fresh strawberry puree, a Puccini using fresh mandarin juice, and a Tintoretto using fresh pomegranate juice. Try them all and tell me what your favourite is.

Another popular champagne cocktail is the mimosa, or more commonly known as a bucks fizz. This is even easier as it uses equal parts orange juice and equal parts champagne.  You will need:

75ml Orange Juice

75ml Champagne

One chilled champagne flute

Pour 75ml of orange juice into the flute and using the same method as the Bellini, pour 75ml of champagne slowly into the rest of the glass being careful not to let it overflow. Some versions of this cocktail include adding grenadine into the drink which sinks to the bottom adding extra sweetness and colour variation to the cocktail.

Finally, my third favourite champagne cocktail is a Kir Royale. This is a great blend of Blackcurrant liquor and champagne (a Kir being made with sparkling wine). You will need:

10ml Crème de Cassis

90ml Champagne

One chilled champagne flute.

Pour about 10ml of Crème de Cassis (blackcurrant liquor) into the flute and top up with champagne and gently stir. The colour will slowly turn purple as the ingredients infuse together and if you would like to really jazz it up you can garnish with a blackcurrant on the rim of the flute.

So there you have it, in my opinion the three best champagne/Prosecco/ Sparkling wine cocktails for you to enjoy in the wake of spring.

Written by Caroline Antonia Southwell

How to Make a Pornstar Martini


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Todays cocktail is going to be a Pornstar Martini.


The origins of this cocktail is bar far the most recent that I have written about, and also considering its age it has grown in popularity by magnitudes. This cocktail was created by Head Bartender and owner of The Townhouse Douglas Ankrah, who had been experimenting with the newly available Cariel Vanilla flavoured Vodka.

Initially named after a racy bar in Cape Town called Maverick the drink was referred to as a Maverick Martini, however shortly after the name ‘Pornstar’ was adopted as it was an adjective used to describe the caliberrink; it was a star it its own right, it was attractive to look at on the eye and most importantly, it was sex.

This is now a cocktail that is hugely popular in London but also seems to be making an appearance globally. No doubt that it will soon be a classic and everyone will have heard about it.

To make this cocktail you will need:

You will need:

50ml Vanilla vodka

15ml Pasoa

15ml Sugar syrup

Half a passionfruit

50ml Champagne

Chill your Martini glass either by filling with crushed ice for the duration of your drink preparation, or by storing it in a freezer for a short while.

Shake all your ingredients reaallllly REEEALLLY hard, save the champagne, the sugar and the passion fruit. I have spoken of the importance of this a few times- it provides the finishing product with a lovely frothy look and feel which is what we are aiming for with this drink.

Strain your mixture into your Martini glass.

Pour a small glass of champagne

Pour the sugar onto the Passionfruit half and ‘dunk’ into the cocktail.


With this drink however, there are now more instructions on how to drink it!

The recommended way is to use a spoon and eat the passion fruit first, and then to drink the champagne and cocktail at your own leisure.

What more could you want from such a fabulous drink?


How to Make a Nojito.


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Good morrow fellow pilgrims; today is the day we are invited to remember Jesus’ fast for forty days and forty nights in the desert and celebrate it as lent. He was subject to all kinds of temptation in the desert and yet he remained steadfast and did not buckle! What a trooper. This is a perfect time for us to test our own self discipline and give up something important for forty days and forty nights in aid of lent.

I plant to give up chocolate- perfect for me because after lent is Easter! So on completion I can gorge myself on shedloads of chocolate until I am sick. Eggcellent. However, I’m willing to wager that a high percentage of you, after failing your New Year’s Resolution, are going to give up alcohol for the duration of lent.

I feel your pain guys.

Today though I am going to show you how giving up your favorite tipple doesn’t have to bear the burden of sacrifice to stringently, and you can still enjoy a nice drink without the cost of alcoholic content.

Today’s cocktail is the mocktail known as: a Nojito

You guessed it, a non-alcoholic Mojito

You will need:

50ml apple juice

20ml soda water

2 tsp brown sugar

Small handful of fresh mint leaves

5 lime wedges

Crushed ice.


The way to make this cocktail is exactly the same as an alcoholic Mojito (which can be found by following this link), but substituting the white rum with Apple Juice instead.

Muddle (mash up) four lime wedges with the sugar in the bottom of your glass until the sugar is saturated with the juice from the lime.

Add the apple juice

Clap the mint and drop in the glass (this releases the minty aroma)

Fill the glass half full/ three quarters full of crushed ice and stir up with a spoon- try to pull the mixture from the bottom upwards to circulate the flavors and dilute the ice at the same time.

Fill the glass with crushed ice to the top and pour the soda water on top.

Garnish with a lime wedge, sprig of mint and two straws.

Voila; A tasty and deceiving non-alcoholic ‘Mojito’ to help you through your tribulations, visually it doesn’t even appear to look any different to a regular Mojito; noone will ever suspect!


Written By Caroline Antonia Southwell

Making a Daquiri


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Todays cocktail is all about versatility: A Daiquiri

Frozen or straight up? Original or strawberry? Fresh fruit or puree’? I am going to offer you two different versions of how to make a Daiquiri today, one being the most popular (as far as I can tell anyway) and the other is a classic.

Firstly a Daiquiri is not initially a frozen or a slushy drink contrary to popular belief, nor is it strawberry flavoured. It is rum, sugar and lime… that is all! Such a simple drink that has been adapted over time to accommodate for our over sensitive taste buds having to hide the flavour of rum! We’re not the sailors we used to be…. Tut tut guys, tut tut.

Initially a Daiquiri was served in a high ball glass filled with crushed ice! Now it is most commonly served in a Martini glass, straight up! (For more information on glasses follow this link) for this classic drink you will need.

  • 1 chilled Martini glass (fill with ice or stick it in the freezer for a little bit)
  • 50ml white rum
  • 15ml lime juice
  • 15ml sugar syrup.

Put all your ingredients into your shaker and shake vigorously for 10seconds, and single strain into your frosty glass.

Garnish with a lime


The next recipe is slightly more complicated, but only slightly though. I would recommend using a Coupette for this drink but a Martini glass will work fine. You will need

    • 6 fresh whole strawberry’s
    • A handful of crushed ice
    • 50ml white rum
    • 20ml sugar syrup
    • 15ml lime

10ml strawberry liquor

Take one lime wedge and rub the juice of it around the rim of your glass enough to wet it to make sugar stick.

Pour some white sugar onto a napkin and dip the rim of the glass into it to garnish it with a sugar rim.

Put everything into a blender (save for one strawberry and the glass obviously) and blend for 30 seconds. This should then look like a bright red slush puppy, and have the consistency of one also.

Pour into your coupette, and make a cut in your remaining  strawberry to garnish your drink.

However you like your Daiquiri. Enjoy!

Written By Caroline Antonia Southwell

Cocktails 101: Glasses

These are most of the common glasses you will encounter when making or receiving cocktails. This guide will act as a reference point for my cocktail tutorials so you understand what glasses are used for what drink and why.

High Ball Used for tall drinks with ice, ideal for drinks with a mixer and room needed for volume.
Rocks Used for straight spirits served with ice (on the Rocks) or without ice (straight up).Also used for short cocktails served over ice with smaller volumes- often with less ‘mixers’ in them
Hurricane Typically used for colourful or summery cocktails for its attractive shape.Holds a lot of volume making it ideal for frozen/blended drinks for the added liquid from the ice
Martini/ Cocktail Used for short drinks served straight up that have already been chilled and diluted.The stem is important as it prevents hand heat from warming the drink, especially important as drinks served in this glass are served without ice
Coupette Primarily for margaritas although they can be served in Martini glasses too.Shape works well for frozen margaritas and the wide rim makes it easy to add salt to the rim
Brandy Used for brandys and brandy cocktails mainly. The shape is ideal for aromatic drinks as the small opening concentrates the smell
Boston glass Where the makings of your cocktail go. Used for shaken and stirred cocktails
Mixing glass Not essential but helpful for making martini’s and drinks that are stirred. (Same job can be done with a boston glass)

Written By Caroline Anthonia Southwell


How to Make an Espresso Martini


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Today, I was late for work due to a restless night and am now feeling quite sorry for my tired self. No question about it, the cocktail of the day is definitely an Espresso Martini. What I would give right now….

I am a tequila girl; the method I would order includes Patron XO (coffee tequila) rather than Kahlua or Tia Maria (Coffee liquors). I am more likely however to serve an Espresso Martini with coffee liquor if ordered from me as I find it’s a more popular choice. So here are your ingredients

Tequila Version Vodka Version
25ml Patron XO 25ml Kahlua
25ml Patrol Silver 25ml Vodka
1 shot espresso 1 shot espresso

You will need a shaker for this; I recommend a Boston. The transparency of the glass allows you to see when it’s foamed enough

1, Chill a Martini glass (fill it with ice gives it a frosty appearance)

2, Put all the ingredients into the Glass part of the shaker

3, Sweeten according to taste (crème de Cacao or Gomme work best)

3, Shake….REALLY HARD. Until your arms ache!

4, Tip out ice from Martini glass and double strain (normal strainer and a sieve)the contents of the shaker into your frosty glass.

double strain espresso martini

5, Garnish with three coffee beans.

6, Enjoy!

The ingredients and the proportions are not all that important; you can make it stronger with the tequila, or add two shots of coffee or change the vodka to vanilla vodka or switch the silver tequila for vodka etc… Have fun with it!

The only thing that is of HIGH importance is the shaking! You must shake vigorously. The more you shake it the foamier it gets and the foamier it gets, the creamier it tastes. Think of yourself as a coffee machine turning your boring Americano into a frothy and creamy Cappuccino. It’s not gonna froth itself is it?

Some people don’t fine strain this drink either, they just single strain it. I think it should be finely strained because there is no juice or puree in the ingredients, so it’s important to separate the broken ice particles from shaking so hard from the drink which can only be done effectively by straining it with a sieve.

Written By Caroline Antonia Southwell

How to Make a Pina Colada

Yesterday, feeling even sorrier for myself than the day before, I called in sick at work and therefore I did not write a cocktail of the day (sad face). This did not stop me dreaming one up however and in my bed of scrunched up snotty tissues and Halls blackcurrant soother wrappers, I envisioned myself on a beach somewhere exotic sipping on something chilled from a coconut.

It had to be the epitome of summer classic cocktails: Piña Colada, the official beverage of Puerto Rico since 1978 and the only beverage capable of evoking an early summer in a wet and dreary Februrary.

Most of you will recognise a Piña Colada as a white drink with a creamy consistency made with coconut milk or cream; I prefer a Piña Colada without cream or milk because I can’t think of much worse than drinking a milk or cream based cocktail on a hot beach!

However, we are in fact in the cold and in Putney, a long way from any beach, so I will offer you my favourite version and also the popular and official

version according to The International Bartenders Association, coconut cream and all.

Piña Colada A. Ingredients: 25ml Coconut Rum (Malibu is the most popular), 37.5ml Gold Rum, 50ml Pineapple juice, 12.5ml Gomme (sugar syrup),

12.5ml Coconut syrup, 12.5ml lime juice.

Basically, put all of these ingredients into your shaker with Ice and shake really REALLY hard.

slice of fresh Pineapple and a maraschino cherry, Done! Strain into a tall glass with cubed Ice and garnish with a

This Piña Colada option should have the look and feel of a thick Pineapple Juice with a beer head



The measurements for this cocktail may seem very complicated (a few insignificant 12.5ml stuck in there) but these are the easiest measures to accomplish using a 25ml measuring tool: fondly referred to as a ‘jigger’. To get 12.5ml you just use half the jigger, and to get 37.5ml you just do a full measure and a half! Easy.


(NB- Shaking it really hard gives it a nice frothy head. This acts as a good substitute for the creamy consistency you get in the other version)



Piña Colada B. Ingredients (according to the International Bartenders association): 30ml White Rum, 90ml Pineapple juice and 30ml of Coconut milk.

Blend all of the ingredients in an electric blender with crushed ice until you get a thick and creamy consistency. Pour into a hurricane glass (fancy curvy shaped glass) and garnish also with a slice of fresh Pineapple and a Maraschino cherry. Done!

This Piña Colada should be paler in comparison and have a much thicker consistency like a milkshake. 

One difference between these Piña Coladas lies in the alcohol content; my preferred option is quite a bit more boozier (probably one of the other reasons I like it more), but I promise you won’t notice the extra alcohol as the flavours of the juice and sugars hide it very well.

Try both, let me know how you fair.

Written by Caroline Antonia Southwell


How to Make a Sidecar


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Today’s cocktail tutorial will be on: A Sidecar.

Hurrah! With snow warnings threatening to ruin our February I am glad to report that the office here at This Is Our Town in Kingston is completely snowless, though be it a little wet and cold still. Here is a celebratory cocktail that will be sure to warm you up and put hair on the chest of anyone needing to grow some extra layers to anticipate the up and coming snow.

Dating back to World War One, a Sidecar is one of those ones that I like to refer to as a ‘Proper Grown Up Drink’ (I would say manly but that would be sexist wouldn’t it?). Boasting simple but mature flavours of Orange, lemon and rustic Cognac a Sidecar is a perfect adult winter warmer. The quantities are somewhat controversial and so are its origins, but if you’re using nice quality spirits I think that the proportions should work out like this:

50ml Cognac 25ml Orange Liquor 25ml Fresh Lemon Juice.

That’s it!

Alternative recipes include a higher volume of Cognac in comparison to the Orange Liquor and Lemon Juice, or lower volumes of Lemon juice in comparison to the other ingredients…blah blah blah the list goes on as it does for every cocktail. So this is the only version we are doing in today’s cocktail making session, but as I always say; please feel free to comment or try out alternative methods. It’s all to do with personal preference.


1. Chill a Martini Glass (Stick it in the freezer or fill it with crushed ice)

2. Put cubed ice into the shaker, PLEASE BE STINGY. Frivolous ice users will dilute the mixture too much, which we do not want for our winter warmer.

3. Give it a good old rattle for around 10 seconds.

4. Quickly rub a slice of lemon around the rim of the glass (this acts like a glue and you then dip it into a pile of sugar) Voila! Sugared rim.

5. FINE strain your mix into your Martini Glass. This means that you use the normal strainer (bog standard cocktail equipment) AND also a mini sieve so that no ice fractures fall into your drink. Presentation is important.

6. Garnish with a lemon twist

7. Enjoy your masterpiece.


Written By Caroline Antonia Southwell

How to Make a Long Island Ice Tea


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I am going to talk you through another classic cocktail today: A Long Island Ice Tea.

Personally I’m not a fan of alcohol mixed with coke, whether it be mixed drinks, cocktails or (if you’re a German) beer.

But this is a popular cocktail, probably because of the alcohol content being higher than normal. So, if you’re looking to get drunk then this is the drink you’re looking for.

I only know two ways to make this drink; one of them looks like an Ice-Tea, one of them looks like a cocktail.

Which ever way you chose to make it, you’re going to need one highball glass (tall and slim glass), one cocktail shaker (any will really do the trick, but a tin and a Boston is better), cola, lemon juice, Tequila, Vodka, Tripple sec (or Cointreau), White Rum and Gin.

That is right, this cocktail has 5 different spirits. You need to be sparing with all of them; only using 15ml per drink (20 if you want to get reeeeally drunk)

1, Put spirits into the shaker with 15ml of lemon juice too.

2, Fill shaker with ice and SHAKE!

3, Fill glass with ice and pour coke into to just over half way.

4, Strain out the liquid from the shaker slowly onto the rest of the drink, drizzling it over the ice.

5, Garnish with a slice of lemon.

The effect that this method makes separates the spirit from the coke, so that the top half of the drink is clear, where as the bottom half is dark. This is just a fancy way of presenting it, on drinking the consumer should really mix it up- which then makes it look more like an authentic Ice-Tea. This is the method adopted by the International Bartender Association (yes this really does exist)Image

The other method that I know substitutes half the Coke for Sweet and Sour post mix, and then you mix it all up together without shaking anything. This option is slightly sweeter, and from my experience is more popular with Americans than Europeans (although that is merely an observation). This method however, does look like the off brown colour that an Ice-Tea should like. It really depends on personal preference!Image

Weirdly enough, neither recipes include any tea!