Cocktails

A Smooth Dram

• 25ml British Cassis
• 25ml Bourbon
• 20ml lemon juice
• 14ml sugar syrup
• 14ml egg white

For instant warmth from your head to your toes, try this delicous bourbon based recipe.  Sweetened with syrup and given a bit of piquancy with a shot of lemon. Dry shake all ingredients, add some ice and shake again - pour into a martini glass and garnish with lemon peel.

A Smooth Dram

For instant warmth from your head to your toes, try this delicous bourbon based recipe.  Sweetened with syrup and given a bit of piquancy with a shot of lemon. Dry shake all ingredients, add some ice and shake again - pour into a martini glass and garnish with lemon peel.

Blackcurrant and Rum Crush

• 50ml Rum
• 50ml British Cassis
• 30ml Sugar syrup
• 30ml Lime juice
• 30ml Water
• A few mint leaves

A fruity little number, guaranteed to bring chilled vibes and good times to the summer! Mix all the ingredients together, give them a good shake, freeze overnight - "et voila". Pour into a glass and add a garnish of mint!

Blushing Brit

• 1/2 Teaspoon of Butterfly pea tea powder
• 100ml Vodka
• 100ml British Framboise
• 1/2 Lime
• Soda Water

For two cocktails fill an high ball with ice. Mix half a teaspoon of butterfly pea flower tea powder with two measures vodka, shake with two measures British Framboise. Split between the two glasses and top up with soda water. Squeeze half a lime into each glass and watch the colour change before your eyes.

Bourbon Renewal

• 50ml Bourbon (Whiskey)
• 25ml British Cassis
• 25ml Lemon juice
• Golden syrup to taste

A heady cocktail of whiskey and British Cassis. Mix the whiskey, golden syrup and lemon together, serve over ice then pour in the British Cassis on top. Sip and enjoy!

British Blue

• 25ml British Framboise
• 25ml White rum
• 25ml Curaçau blue
• Pinch of golden sugar balls

A fruity number, with notes of raspberry and orange. A punchy cocktail of rum and British Framboise, topped with Curaçau blue to remind you of the ocean or your favorite lagoon; golden sugar balls for that extra indulgence.  

Dal gusto spritz

• Hibiscus infused aperol
• British Cassis
• Saline solution
• Lemon juice
• Prosecco
• Soda

A fizzy,sharp but sweet little number. 

Drunken Summer Berries

• Handful of British Strawberries
• Whipped Cream
• 50ml British Framboise

Top British strawberries (and any other seasonal fruit) with whipped cream, add a splash of British Framboise; enjoy!

Fire and Ice (The EL DIABLO)

• 60ml Reposado Tequila
• 25min British Cassis
• 25ml Lime juice
• Ginger Beer

For a firely cocktail, something with a real kick; combine ice and tequila. Top with ginger beer, then slowly pour in British Cassis (it will settle to bottom). Squeeze lime over, then drop wedge into drink and serve.

Fitz Spritz

• 25ml British Cassis
• Fitz English Wine
• Ice
• Slice of lime
• Soda to taste

Celebrate the best of British with this home-grown duo, add a splash of British Cassis to some Fitz English sparkling wine. Fruity, refreshing and indulgent; ideal for special occasions or receptions. 

Flower Power

• 25ml White Heron Pink Gin
• 25ml British Framboise
• 5ml Lemon Juice
• 1 Egg white

Shake the gin, framboise, lemon juice and egg white with no ice. Add ice and shake again to chill. Pour into a coupette and decorate with primula, mint and dried raspberries.

Green tea fizz

• 50ml British Framboise
• 120ml Green tea
• 35ml Lime juice
• Soda water

Brew green tea and allow to cool, add the British Framboise to a bulbous glass and fill with ice. Add the dash of Lime and top up with soda water. Garnish with blackcurrants and blackberries. 

Pink Twist

• 50ml White Heron Pink Gin
• 25ml British Framboise
• Tonic of choice
• Dash of angostura bitters
• Garnish with rosemary and lemon peel

Drizzle some Framboise into a your White Heron pink gin! It's a delicious, and simple, twist on a traditional Gin & Tonic.

RASPBERRY AND CHOC SURPRISE

• 35ml White chocolate liqueur
• 35ml British Framboise
• 10ml Double cream

Shake hard with ice in a cocktail shaker, double strain into a glass. Decorate with grated white or dark chocolate and chocolate dipped raspberries.

Royal Flush

• Champagne, prosecco or English sparkling wine
• 25ml British Cassis

Sometimes the classics are the best. Simply add British Cassis to Champagne, prosecco or English sparkling wine - a duo of "The best of British". Add some berries to garnish if you wish. 

Summer Punch

• British Framboise
• Gin
• Soda or Lemonade

A perfect weekend treat on those hot summer days. Plenty of ice, add British Famboise, topped with a splash of gin then either soda water or lemonade. Delicious and refreshing!! Add fruit to garnish.

Blackcurrant Martini

• 50ml Vodka
• 25ml British Cassis
• Liquorice paint

Pour the British Cassis and vodka over ice in a cocktail shaker and agitate. Add a brushstroke of liquorice paint to the inside of a Martini glass before straining.

FRAMARETTO

• 50ml British Framboise
• 50ml Amaretto

This cocktail is perfect as a short, and more than gorgeous served with a slice of Bakewell tart. Equal parts of Framboise and Amaretto to fill 
a small glass. Sip gently.

FRAMBOISE BASIL SMASH

• 25 ml British Framboise
• 25ml Gin
• 5ml Sambucca (optional)
• 3 Stems of basil

Muddle most of the basil with gin until the flavour has saturated the spirit. Shake with ice, British Framboise and Sambucca. Strain and pour over plenty of ice in a tumbler with further basil leaves. Garnish with a flourish of liquorice allsorts.

Blackcurrant Daiquiri

• 50ml White rum
• 25ml British Cassis
• 15ml Lime juice
• Blackcurrants

Add ice to a cocktail shaker, filling three-quarters full. Add all the ingredients, cover and shake. Strain into chilled Martini glasses (without ice). Garnish with a trio of blackcurrants.

Hereford Mule

• 25ml British Cassis
• 12 Fresh blackcurrants
• 60ml Vodka
• 30ml Fresh lime juice
• 15ml Sugar syrup
• Ginger beer

Pour the British Cassis, vodka and lime juice into a traditional pewter cup or highball glass over ice cubes. Top off with the ginger beer. Garnish with the lime wedge and blackcurrants.

FRAMBOISE GRANITA

• 20 Raspberries
• 100ml British Framboise
• 50ml Sugar syrup
• 20ml Vodka

Blend lightly in a blender, pass the mixture through a sieve to remove the raspberry seed. Freeze. Run a fork through the mixture for the first few hours to break it up. Leave in the freezer overnight. Serve with a teaspoon and a straw and garnish with a sprig of thyme.

El Diablo

• 60ml Reposado Tequila
• 25ml British Cassis
• 25ml Lime juice
• Ginger beer

Combine ice and tequila. Top with ginger beer, then slowly pour in British Cassis (it will settle to bottom). Squeeze lime over, then drop wedge into drink and serve.

Blackcurrant Spritz

• 50ml English sparkling
• 25ml British Cassis
• 25ml Sipsmith Vodka
• 5ml Sugar syrup
• 50ml Soda

Pour over crushed ice and garnish with lemon peel and blackcurrant.

FRAMBOISE MEXICAN FIZZ

• 25ml British Framboise
• 10ml Tequila
• 10ml Lime juice

Pour over plenty of cubed ice and top with soda; or with tonic water.

FRAMBOISE SPRITZ

• British Framboise
• Gin
• Prosecco
• Soda water
• Angostura bitters

Fill a glass with crushed ice, pour over a good slosh of British Framboise, a smaller slosh of gin and top with prosecco and soda water. Use a small dash of angostura bitters to bring out the flavours. Garnish with lemon.

FRAMBOISE ON THE ROCKS

• 100ml British Framboise

Make some large ice cubes with mint and raspberries inside. Pour over our delicious Framboise and sip slowly whilst the ice cools the liquid.

FRAMORANGIE

• 35ml British Framboise
• 35ml Orange liqueur
• Fresh orange juice

Equal parts British Framboise and Orange Liqueur, a small splash of fresh orange juice. Add a twist of orange peel and a sprig of mint.

MIXED MARTINI FRAPPE

• 50ml British Cassis
• 50ml British Framboise
• 100ml Vodka (optional amount)
• Vermouth

Freeze the Cassis and Framboise separately overnight. In the morning whizz each drink separately with 50ml each of ice cold vodka, a splash of vermouth and plenty of crushed ice. Layer the Framboise over the Cassis.  Sip through a straw as it gently melts.

Cassis Negroni

• 40ml Gin
• 20ml Campari
• 20ml Sweet Vermouth
• 10ml British Cassis

Pour the ingredients into a cocktail shaker. Shake well with cracked ice. Strain into a chilled cocktail glass. Garnish with a twist of orange peel.

QUEEN OF COCKTAILS

• 35ml British Framboise
• 35ml Dark rum
• Soda or Tonic water

Shake well and pour over plenty of crushed ice. Top with Soda Water or Tonic and garnish with fresh raspberries and mint. A light and fresh summer drink. 

RASPBERRY TEQUILA

• 35ml British Framboise
• 35ml Tequila
• 10ml Lime juice

Dip a martini glass in edible gold flakes. Shake the ingredients with ice and pour for fresh Mexican fun.

Bramble

• 20ml British Cassis
• 40ml Gin
• 15ml Lime juice
• 15ml Sugar syrup

Pour the gin, lime juice and sugar syrup into a shaker, half-fill with ice, and shake until ice cold. Strain into an old-fashioned rock glass filled with crushed ice. Drizzle the British Cassis over the top so it trickles through the ice. Garnish with fresh or frozen blackcurrants and a slice of lemon.

British Royale

An Anglo-French Romance

• British Cassis
• Champagne or Prosecco
• Blackcurrants

Pop a trio of blackcurrants in a chilled champagne flute and add a generous dash of British Cassis. Then top with your favourite champagne or prosecco. An incredibly simple classic.

SWEET DELIGHT

OUR TAKE ON THE CLASSIC CLOVER CLUB COCKTAIL

• 35ml British Framboise
• 35ml Gin
• 5ml Lemon juice (if you don’t like it too sweet)
• 1 Egg white

Dip the rim of the glass in raspberry sherbert. Shake the gin, framboise, lemon juice and egg white with no ice. Add ice and shake again to chill. Pour into a coupette and decorate with rose petals.

RED ROYALE

• 25ml British Framboise
• Champagne or Prosecco
• Raspberries

Soak raspberries overnight in brandy and pour over prosecco or fizz. Add a good dash of British Framboise to the glass and watch the bubbles rise.

SAKITEA FRAMBOISE

• 35ml British Framboise
• 35ml Sake
• 5ml Lemon juice

Shake ingredients well over plenty of ice, pour into and iced glass with a couple of cubes of ice 
(optional). Serve with a juicy slice of lemon, and Japanese Love and Happiness…