To celebrate its 10th anniversary, cocktail artists at The Alchemist have created a recipe book that includes 100 of their most fun and creative cocktails for you to recreate at home.
The Alchemist first opened its doors in Spinningfields, Manchester, in late 2010 and quickly gained popularity for its inventive range of cocktails. There are now 19 locations across the UK, including London, Liverpool and Cardiff, delivering cocktails with a touch of theatre which keeps customers coming back to enjoy the experience.
The book of recipes – some unique to The Alchemist
, alongside classic cocktails with a twist – is completed with beautiful images and plenty of tricks to help you mix the perfect cocktail.
The Alchemist Cocktail Book: Master the Dark Arts of Mixology, was released earlier this month. Here are our top five recipes to bring out your inner mixologist…
Milk Lolly
This fun cocktail really doesn’t take itself too seriously at all. It has a creamy vodka base and tastes just like the milky ice lollies of your childhood.
Serve it with a mini ice cream on the side.
- 25ml vodka
- 25ml creme de cacao blanc (white chocolate) liqueur
- 10ml vanilla syrup
- 100ml White Chocolate Foam, plus a small scoop to serve
- 50ml soda water
- mini ice cream cone
Fill a Boston shaker with ice cubes and add the vodka, creme de cacao blanc, vanilla syrup and white chocolate foam. Shake, then strain through a fine strainer into the chilled coupe. Top with soda water to create a frothy texture.
To serve, fill the mini ice cream cone with white chocolate foam to resemble a Mr Whippy and serve alongside the cocktail.
Mango Shake
Swapping the ice cream of a thick shake for a measure of white chocolate foam brings a decadent texture to this deluxe melange of tropical fruit and sparkling soda water, with a kick of citrus from The Alchemist’s unique L&G syrup.
It’s creamy and moreish, with a wonderful dash of acidity from the freshly-cut passion fruit nestled on top.
- 60ml apple juice
- 60ml orange juice
- 2½ tsp L&G syrup
- 10ml mango syrup
- 1 fresh passion fruit
- 50ml White Chocolate Foam
- 25ml soda water
Pour the apple juice, orange juice, L&G and mango syrup into a Boston shaker. Scoop out the pulp from one half of the passion fruit and add it to the mixture. Add the white chocolate foam and some ice cubes. Shake well.
To serve, add some ice cubes to the Collins glass, then strain the cocktail through a fine strainer over the ice. Top up with soda water to create a frothy texture.
Garden Martini
Embrace the essence of a spring garden and relax into this fragrant cocktail, blooming with elderflower and lavender.
The floral notes of Hendrick’s gin provide the best base over which to layer elderflower and rose liqueurs, followed by a splash of apple juice, and finished with lavender foam and a cucumber slice.
- 30ml gin
- 1½ tsp elderflower liqueur
- 1½ tsp rose liqueur
- 15ml L&G syrup
- 25ml apple juice
- 100ml Lavender Foam
- cucumber slice
Pour the gin, elderflower liqueur, rose liqueur, L&G and apple juice into a Boston shaker. Add some ice cubes and shake well. Strain through a fine strainer into the coupe.
To serve, finish with the lavender foam and a slice of cucumber.
Bananagroni
A tropically, twisted version of a classic negroni – swapping the Campari for Aperol provides a sweet element, while The Alchemist’s homemade banana vermouth supplies the fruity punch.
Best served with a dehydrated banana slice for a sophisticated finish.
- 15ml gin
- 15m Aperol
- 30ml Banana vermouth
- grapefruit zest twist
- dehydrated banana slice
Fill your rocks glass with ice, then add the gin, Aperol and banana vermouth. Stir for a few seconds. Squeeze the grapefruit zest twist over the glass to release its oils and aroma, then discard.
To serve, garnish with a dehydrated banana slice.
Chocolate Orange Smasherac
This fabulously boozy tipple will delight any cocktail connoisseur. The Alchemist’s mixologists have had a little bit of fun with the classic New Orleans Sazerac cocktails, which has been around since the end of the 19th century.
Once mixed, this slightly sweeter version is poured into a glass, then topped with an orange glass disc. Tap with a spoon to crack it and reach the elixir underneath.
- 30ml bourbon
- 30ml cognac
- 10ml Cointreau
- 10ml chocolate cookie syrup
- 1 dash of chocolate bitters
- 1 dash of orange bitters
- piece of Orange Glass for garnish
Pour the bourbon, cognac, Cointreau, syrup and both types of bitters into a Boston shaker along with some ice cubes. Stir for 30 seconds to mix and dilute, then strain into the jam jar and lay the piece of orange glass on top.
To serve, smash the orange glass with a teaspoon and drink.
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