Cocktail Recipes
COCKTAILS RECIPES
Explore the versatility of our spirits with the Spirits Of Anarchy’s Cocktail Creations. We will show you how to make flavourful drinks at home – from Simple Serves to Classic Cocktails.
Get ready to shake things up and unleash your inner mixologist!
SIMPLE SERVES
ARTE WHITE
ARTE WHITE VODKA | Guava Lime Soda, Lime.
Buttery bread, fennel, citrus, warming black pepper and liquorice.
Glass: Highball.
Ingredients: 50ml Arte White Vodka, Top with Guava Lime Soda.
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lime Wedge.
Level: Basic.
ART BLUE
ARTE BLUE VODKA | Grapefruit & Bergamot Tonic, Lemon.
Blueberry lollipop, citrus burst with a sweet and fruity tang
Glass: Highball.
Ingredients: 50ml Arte Blue Vodka, Top with Grapefruit & Bergamot Tonic.
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lemon Slice.
Level: Basic.
ARTE BLACK
ARTE BLACK VODKA | Rhubarb & Hibiscus Tonic, Lime.
Bold succulent blackberry, floral, notes of tartness, earthiness, and a subtle peppery backbone.
Glass: Highball.
Ingredients: 50ml Arte Black Vodka, Top with Rhubarb & Hibiscus Tonic.
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lime Wedge.
Level: Basic.
BLACK DRAGON SPICED RUM
BLACK DRAGON SPICED RUM | Ginger Beer, Lime.
Mellow Caribbean spice, fresh banana, vanilla, and caramel.
Glass: Highball.
Ingredients: 50ml Black Dragon Spiced Rum, Top with Ginger Beer.
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lime Wedge.
Level: Basic.
BLACK DRAGON PINEAPPPLE RUM
BLACK DRAGON PINEAPPPLE RUM | Pineapple & Almond Soda, Coconut.
Caramelised pineapple, candied ginger, treacle, and hint of baked peach.
Glass: Highball
Ingredients: 50ml Black Dragon Pineapple Rum, Top with Pineapple & Almond
Soda.
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Dried Coconut Flakes.
Level: Basic.
DJIN OF NIGHT MULBERRY & BLACK LEMON
DJIN OF NIGHT MULBERRY & BLACK LEMON | Indian Tonic Water, Pink Grapefruit.
Berry jam, floral sweet, and waves of black lemon.
Glass: Highball
Ingredients: 50ml Djin of Night Gin, Top with Tonic
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Pink Grapefruit Wedge.
Level: Basic.
RAGING SCOTSMAN WINTER SPICED WHISKY
RAGING SCOTSMAN WINTER SPICED WHISKY | Ginger Ale, Lemon.
Soft smoked oak, toffee, caramel, winter spices of orange, clove, cinnamon, and star anise.
Glass: Highball.
Ingredients: 50ml Raging Scotsman Whisky, Top with Ginger Ale.
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lemon Slice.
Level: Basic.
REY DE GATOS ON ICE
REY DE GATOS TEQUILA MOCHA | Served as a shot or over ice.
Soft on entry, Light notes of vanilla, agave honey with lingering coffee and dark chocolate.
Glass: Rocks.
Ingredients: 50ml Rey De Gatos Tequila Mocha.
Ice: Cubed.
Method: Add to glass with cubed ice and stir.
Garnish: None.
Level: Basic.
KABUKI MOMOSHU PEACH SAKE
KABUKI MOMOSHU PEACH SAKE | Served as a shot or over ice.
Ripe and juicy with complex savouriness and refreshing acidity.
Glass: Wine Glass.
Ingredients: 100ml Kabuki Momoshu Peach Sake.
Ice: Cubed.
Method: Add to glass with cubed ice and stir.
Garnish: None.
Level: Basic.
CLASSIC
PASSION FRUIT MARTINI
Arte White Vodka | Passion Fruit Liqueur | Lemon | Passion Fruit | Pineapple | Prosecco
History: Adapted from recipe created in 2002 by Douglas Ankrah at Townhouse bar in Knightsbridge, London. This cocktail originally named the Maverick martini after a night club in Cape Town, South Africa which Douglas frequented.
Glass: Coupe.
Ingredients: 30ml Arte White Vodka, 15ml Passion Fruit Liqueur, 15ml Lemon Juice, 15ml Passionfruit Syrup, 25ml Pineapple Juice, Shot of Prosecco.
Ice: None.
Method: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into coupe glass and garnish.
Garnish: Half Passion Fruit.
Level: Intermediate.
PURPLE COSMO
Arte Blue Vodka | Orange Liqueur | Lime | Cranberry
History: Created in 1988 by Toby Cecchini at The Odean in New York City. Toby’s recipe used the then newly launched Absolut Citron and Cointreau. Later popularised by the late 90’s tv series Sex in the City.
Glass: Coupe.
Ingredients: 30ml Arte Blue Vodka, 15ml Orange Liqueur, 10ml Lime Juice, 30ml Cranberry
Juice.
Ice: None.
Method: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into coupe glass and garnish.
Garnish: Lime Wedge.
Level: Intermediate.
CHERRY BAKEWELL
Arte Black Vodka | Amaretto | Cherry | Lemon | Cranberry
History: There are numerous Cherry Bakewell recipes, this one created by Spirits of Anarchy.
Glass: Rocks.
Ingredients:25ml Arte Black Vodka, 15ml Amaretto, 15ml Cherry Syrup, 15ml Lemon Juice, 25ml Cranberry Juice.
Ice: Cubed.
Method: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into rocks glass and garnish.
Garnish: Cherry.
Level: Intermediate.
BRAMBLE
Djin of Night Gin | Lemon | Cane Sugar | Blackberry Liqueur
History: Created in the mid-80’s by Dick Bradsell at Fred’s Club, Soho, London, England. One of the best and popular drinks to come out of the 1980’s.
Glass: Rocks.
Ingredients:40ml Djin of Night Gin, 30ml Lemon Juice, 15ml Cane Sugar Syrup, 10ml Blackberry Liqueur.
Ice: Cubed.
Method: Combine first 3 ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into rocks glass, drizzle blackberry liqueur and garnish.
Garnish: Lemon Slice and Blackberry.
Level: Intermediate.
DARK & STORMY
Black Dragon Spiced Rum | Lime | Ginger Beer
Glass: Highball.
Ingredients: 50ml Black Dragon Spiced Rum, 15ml Lime Juice, Top Ginger Beer.
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lime Wheel.
Level: Basic.
PINEAPPLE DAIQUIRI
Black Dragon Pineapple Rum | Lime | Cane Sugar
History: Jennings Cox, an American engineer, created the drink around 1898, after the American invasion of Cuba during the War of 1898. Cox managed mines around the town of Daiquiri and with the workday complete, he invited a friend over for a drink to escape the scorching heat.
Glass: Coupe.
Ingredients:50ml Black Dragon Pineapple Rum, 25ml Lime Juice, 15ml Cane Sugar Syrup.
Ice: None.
Method: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into coupe glass and garnish.
Garnish: None.
Level: Intermediate.
OLD FASHIONED
Raging Scotsman Whisky | Cane Sugar | Bitters
History: The Old Fashioned was first created in the 1800s, so dates back to the earliest days of cocktails. Although, then it was known simply as Whiskey Cocktail, a drink which followed the basic formula for cocktails which included a spirit, sugar, water, and bitters.
Glass: Rocks.
Ingredients: 50ml Raging Scotsman Whisky, 10ml Cane Sugar Syrup, 3 dash Orange Bitters, 3 dash Angostura Bitters.
Ice: Cubed.
Method: Combine all ingredients in a mixing tin. Stir until well chilled. Strain into rocks glass with ice and garnish.
Garnish: Orange Peel.
Level: Intermediate.
TRIPLE COFFEE MARTINI
Rey De Gatos Tequila Mocha | Coffee Liqueuer | Cane Sugar | Fresh Coffee
History: Created by Dick Bradsell, originally called The Vodka Espresso then the Pharmaceutical Stimulant at Fred’s Club in the late 1980s.
Glass: Coupe.
Ingredients: 40ml Rey De Gatos Tequila Mocha, 10ml Coffee Liqueur, 10ml Cane Sugar Syrup,30ml Fresh Brewed Coffee.
Ice: None.
Method: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into coupe glass and garnish.
Garnish: 3 Coffee Beans
Level: Intermediate.
SAKE SPRTIZ
Kabuki Momoshu Peach Sake | Prosecco | Soda Water
History: The spritz is a lesson in simplicity, generally combining a bittersweet liqueur like amaro, sparkling wine, and a splash of bubbly water to create a delicious and easy-going drink. The classic format is said to date to the 1800s, when Austrian soldiers in the Veneto region of modern-day Italy would dilute wine with a “spritz” (meaning “splash” in German) of soda water
Glass: Wine.
Ingredients: 100ml Kabuki Momoshu Peach Sake, 100ml Prosecco, 25ml Soda Water.
Ice: Cubed.
Method: Combine all ingredients into wine glass. Stir until well chilled and garnish.
Garnish: Lemon Slice and Thyme.
Level: Intermediate.
ARTE VODKA
premium sprits for this artistic pallet
Arte is a tribute to revolutionary artists and the craft of skilled bartenders and distillers. Every bottle is a canvas, blending the world of art with the mastery of distillation. This isn't just vodka; it's a celebration of passion, innovation, and the art of making. With each sip, experience the true essence of artistry and spirit. Simple, bold, and beautifully blue - that's Arte Vodka.
Arte Blue: This captivating blue vodka is infused with the natural sweetness of blueberry, the zesty tang of orange, lemon and lime, and the juicy notes of raspberry.
Each sip takes you on a flavourful adventure, creating a masterpiece on your palate.
SIMPLE SERVES
ARTE WHITE
ARTE WHITE VODKA | Guava Lime Soda, Lime.
Buttery bread, fennel, citrus, warming black pepper and liquorice.
Glass: Highball.
Ingredients: 50ml Arte White Vodka, Top with Guava Lime Soda.
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lime Wedge.
Level: Basic.
ARTE BLUE
ARTE BLUE VODKA | Grapefruit & Bergamot Tonic, Lemon.
Blueberry lollipop, citrus burst with a sweet and fruity tang
Glass: Highball.
Ingredients: 50ml Arte Blue Vodka, Top with Grapefruit & Bergamot Tonic.
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lemon Slice.
Level: Basic.
ARTE BLACK
ARTE BLACK VODKA | Rhubarb & Hibiscus Tonic, Lime.
Bold succulent blackberry, floral, notes of tartness, earthiness, and a subtle peppery backbone.
Glass: Highball.
Ingredients: 50ml Arte Black Vodka, Top with Rhubarb & Hibiscus Tonic.
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lime Wedge.
Level: Basic.
BLACK DRAGON SPICED RUM
BLACK DRAGON SPICED RUM | Ginger Beer, Lime.
Mellow Caribbean spice, fresh banana, vanilla, and caramel.
Glass: Highball.
Ingredients: 50ml Black Dragon Spiced Rum, Top with Ginger Beer.
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lime Wedge.
Level: Basic.
BLACK DRAGON PINEAPPPLE RUM
BLACK DRAGON PINEAPPPLE RUM | Pineapple & Almond Soda, Coconut.
Caramelised pineapple, candied ginger, treacle, and hint of baked peach.
Glass: Highball
Ingredients: 50ml Black Dragon Pineapple Rum, Top with Pineapple & Almond
Soda.
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Dried Coconut Flakes.
Level: Basic.
DJIN OF NIGHT MULBERRY & BLACK LEMON
DJIN OF NIGHT MULBERRY & BLACK LEMON | Indian Tonic Water, Pink Grapefruit.
Berry jam, floral sweet, and waves of black lemon.
Glass: Highball
Ingredients: 50ml Djin of Night Gin, Top with Tonic
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Pink Grapefruit Wedge.
Level: Basic.
RAGING SCOTSMAN WINTER SPICED WHISKY
RAGING SCOTSMAN WINTER SPICED WHISKY | Ginger Ale, Lemon.
Soft smoked oak, toffee, caramel, winter spices of orange, clove, cinnamon, and star anise.
Glass: Highball.
Ingredients: 50ml Raging Scotsman Whisky, Top with Ginger Ale.
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lemon Slice.
Level: Basic.
REY DE GATOS ON ICE
REY DE GATOS TEQUILA MOCHA | Served as a shot or over ice.
Soft on entry, Light notes of vanilla, agave honey with lingering coffee and dark chocolate.
Glass: Rocks.
Ingredients: 50ml Rey De Gatos Tequila Mocha.
Ice: Cubed.
Method: Add to glass with cubed ice and stir.
Garnish: None.
Level: Basic.
KABUKI MOMOSHU PEACH SAKE
KABUKI MOMOSHU PEACH SAKE | Served as a shot or over ice.
Ripe and juicy with complex savouriness and refreshing acidity.
Glass: Wine Glass.
Ingredients: 100ml Kabuki Momoshu Peach Sake.
Ice: Cubed.
Method: Add to glass with cubed ice and stir.
Garnish: None.
Level: Basic.
CLASSIC
PASSION FRUIT MARTINI
Arte White Vodka | Passion Fruit Liqueur | Lemon | Passion Fruit | Pineapple | Prosecco
History: Adapted from recipe created in 2002 by Douglas Ankrah at Townhouse bar in Knightsbridge, London. This cocktail originally named the Maverick martini after a night club in Cape Town, South Africa which Douglas frequented.
Glass: Coupe.
Ingredients: 30ml Arte White Vodka, 15ml Passion Fruit Liqueur, 15ml Lemon Juice, 15ml Passionfruit Syrup, 25ml Pineapple Juice, Shot of Prosecco.
Ice: None.
Method: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into coupe glass and garnish.
Garnish: Half Passion Fruit.
Level: Intermediate.
PURPLE COSMO
Arte Blue Vodka | Orange Liqueur | Lime | Cranberry
History: Created in 1988 by Toby Cecchini at The Odean in New York City. Toby’s recipe used the then newly launched Absolut Citron and Cointreau. Later popularised by the late 90’s tv series Sex in the City.
Glass: Coupe.
Ingredients: 30ml Arte Blue Vodka, 15ml Orange Liqueur, 10ml Lime Juice, 30ml Cranberry
Juice.
Ice: None.
Method: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into coupe glass and garnish.
Garnish: Lime Wedge.
Level: Intermediate.
CHERRY BAKEWELL
Arte Black Vodka | Amaretto | Cherry | Lemon | Cranberry
History: There are numerous Cherry Bakewell recipes, this one created by Spirits of Anarchy.
Glass: Rocks.
Ingredients:25ml Arte Black Vodka, 15ml Amaretto, 15ml Cherry Syrup, 15ml Lemon Juice, 25ml Cranberry Juice.
Ice: Cubed.
Method: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into rocks glass and garnish.
Garnish: Cherry.
Level: Intermediate.
BRAMBLE
Djin of Night Gin | Lemon | Cane Sugar | Blackberry Liqueur
History: Created in the mid-80’s by Dick Bradsell at Fred’s Club, Soho, London, England. One of the best and popular drinks to come out of the 1980’s.
Glass: Rocks.
Ingredients:40ml Djin of Night Gin, 30ml Lemon Juice, 15ml Cane Sugar Syrup, 10ml Blackberry Liqueur.
Ice: Cubed.
Method: Combine first 3 ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into rocks glass, drizzle blackberry liqueur and garnish.
Garnish: Lemon Slice and Blackberry.
Level: Intermediate.
DARK & STORMY
Black Dragon Spiced Rum | Lime | Ginger Beer
Glass: Highball.
Ingredients: 50ml Black Dragon Spiced Rum, 15ml Lime Juice, Top Ginger Beer.
Ice: Cubed.
Method: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lime Wheel.
Level: Basic.
PINEAPPLE DAIQUIRI
Black Dragon Pineapple Rum | Lime | Cane Sugar
History: Jennings Cox, an American engineer, created the drink around 1898, after the American invasion of Cuba during the War of 1898. Cox managed mines around the town of Daiquiri and with the workday complete, he invited a friend over for a drink to escape the scorching heat.
Glass: Coupe.
Ingredients:50ml Black Dragon Pineapple Rum, 25ml Lime Juice, 15ml Cane Sugar Syrup.
Ice: None.
Method: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into coupe glass and garnish.
Garnish: None.
Level: Intermediate.
OLD FASHIONED
Raging Scotsman Whisky | Cane Sugar | Bitters
History: The Old Fashioned was first created in the 1800s, so dates back to the earliest days of cocktails. Although, then it was known simply as Whiskey Cocktail, a drink which followed the basic formula for cocktails which included a spirit, sugar, water, and bitters.
Glass: Rocks.
Ingredients: 50ml Raging Scotsman Whisky, 10ml Cane Sugar Syrup, 3 dash Orange Bitters, 3 dash Angostura Bitters.
Ice: Cubed.
Method: Combine all ingredients in a mixing tin. Stir until well chilled. Strain into rocks glass with ice and garnish.
Garnish: Orange Peel.
Level: Intermediate.
TRIPLE COFFEE MARTINI
Rey De Gatos Tequila Mocha | Coffee Liqueuer | Cane Sugar | Fresh Coffee
History: Created by Dick Bradsell, originally called The Vodka Espresso then the Pharmaceutical Stimulant at Fred’s Club in the late 1980s.
Glass: Coupe.
Ingredients: 40ml Rey De Gatos Tequila Mocha, 10ml Coffee Liqueur, 10ml Cane Sugar Syrup,30ml Fresh Brewed Coffee.
Ice: None.
Method: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into coupe glass and garnish.
Garnish: 3 Coffee Beans
Level: Intermediate.
SAKE SPRTIZ
Kabuki Momoshu Peach Sake | Prosecco | Soda Water
History: The spritz is a lesson in simplicity, generally combining a bittersweet liqueur like amaro, sparkling wine, and a splash of bubbly water to create a delicious and easy-going drink. The classic format is said to date to the 1800s, when Austrian soldiers in the Veneto region of modern-day Italy would dilute wine with a “spritz” (meaning “splash” in German) of soda water
Glass: Wine.
Ingredients: 100ml Kabuki Momoshu Peach Sake, 100ml Prosecco, 25ml Soda Water.
Ice: Cubed.
Method: Combine all ingredients into wine glass. Stir until well chilled and garnish.
Garnish: Lemon Slice and Thyme.
Level: Intermediate.
