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The Tutorial

All the Cocktail Recipes You Need this Summer

In light of our Summer 2016 Collection launch (hello, White Cheetah!) we asked sommelier Sasha McCauley to create five easy-breezy custom cocktails inspired by our newest styles and leathers.

Using handcrafted lines like The Botanist Gin, Remy VSOP, Cointreau, Patrón and Elephant Island, and a few lemon twists, mix these fresh, crisp, delicious concoctions after work, and sip them on the patio in the sunshine–’til late.

Sip, sip – ¡Salud!

Poppy Barley - Summer 2016 Collection - Dainty Oxford in Desert Tan - Summer Cocktail Recipes

Remy Desert Tan

1 oz Remy Martin VSOP Cognac
1 oz Fresh Squeezed Lemon Juice
1 oz Ginger Syrup* (scroll for recipe)
Sparkling water

In shaker with ice, add first three ingredients, stir.
Strain into tall glass with ice, top with sparkling water or soda water.

Garnish with lemon twist.

Poppy Barley - Summer 2016 Collection - Dainty Oxford in Berry Confetti - Summer Cocktail Recipes

Berry Confetti

1 1/2oz The Botanist Gin
1 oz Elephant Island Framboise
1/2 oz Simple Syrup* (scroll for recipe)
1/2 oz Fresh Squeezed Lemon Juice

In shaker with ice, add all ingredients, stir.
Strain into old fashioned glass with ice,
garnish with frozen blackberries and lemon twist. 

Optional garnish with edible flowers from the garden.

Poppy Barley - Summer 2016 Collection - D'Orsay Flat in Metallic Lizard - Summer Cocktail Recipes

Cointreau D’Orsay Fizz

1 oz Cointreau
1 oz Upson’s Classic Lemon Rose Cordial
Sparkling water

In glass with ice, add Cointreau and Cordial, give a stir,
top with sparkling water, stir again. 

Garnish with lemon and edible flowers like Wax Flower or Roses.

Poppy Barley - Summer 2016 Collection - The Cutout Flat in Stardust Silver and Ivory Snake - Summer Cocktail Recipes

The Mermaid’s Fizz 

Inspired by Stardust Silver leather: sea to sky.

1 1/2oz The Botanist Gin
1 oz Seamist Syrup* (scroll for recipe)
1 oz Fresh Squeezed lime juice
Sparkling water

In shaker with ice, add first three ingredients, stir.
Strain into tall glass with ice, top with sparkling water or soda water. 

Garnish with lime, or edible flower or fresh mint.

Poppy Barley - Summer 2016 Collection - The Heeled Mule in White Cheetah - Summer Cocktail Recipes

Mango Mojito

1 1/2 oz Patron Silver Tequila
1/2 (generous) oz Patrón Citrónge Mango Liqueur
1/2 oz Agave Syrup
1 lime cut in eight lengthwise
8 to 10 mint leaves
Sparkling water

In shaker, add first five ingredients with ice, shake vigorously.
Strain into tall large glass (pint glass works great) with ice, top with sparkling water. 

Garnish with mint sprig, lime wedge.

Syrups:

Bring all ingredients to a boil, then allow to gently simmer until reduced by half.
Strain into glass jar, removing any pieces.
Keep refrigerated in enclosed glass jar for up to a month.

Simple Syrup

– 1 cup sugar
2 cups water


Ginger Syrup

– 1 cup sugar
2 cups water
3 generous inches fresh ginger, peeled and chopped up.


Seamist Syrup

– 1 cup sugar
– 2 cups water
– 2 heaping teaspoons Silk Road Seamist Herbal Loose Leaf Tea

To find a store near you stocking The Botanist, Remy VSOP, Cointreau, Patrón and Elephant Island, use the product search at liquorconnect.com

Caroline Gault

Director of Content & Community, Poppy Barley
Caroline handles social media, online content, and media relations at Poppy Barley. She's also a freelance lifestyle writer, editor, and a die-hard Instagram fan.