25ml Crème de Mure / Kasteel Cru / Blackberries / Blueberries Muddle the blackberries and Crème de Mure in the bottom of the glass, fill with ice cold Kasteel Cru and top with blueberries. Delicious!!
25ml of Crème de Fraise topped with chilled Kasteel Cru and a fresh strawberry. For extra spice why not add a shot of Absolut Peppar?
Dos Equis XX / Salt / Lime / Ice Cubes Salt the rim of a glass and squeeze in the juice of one lime (or maybe half if it's a juicy one). Add 3 cubes of ice, top up with Dos Equis XX (be careful when serving, salt makes the beer have more foam). Mix and enjoy.
50ml Pimms / 25ml Strawberry Bols / Kasteel Cru / Chopped strawberry / Mint leaves / Orange slice / Cucumber / Raspberries Three quarter fill a tall glass with crushed ice add the fruit, 50ml Pimms, 25ml Strawberry Bols then top-up with Kasteel Cru. Add a final flourish with a strawberry, a small sprig of mint and enjoy in the sunshine.
See how to make the cocktail here
100ml Pepsi or Coke / 25ml Galliano / Blue Moon Into a Collins glass filled with crushed ice add Pepsi/Coke, Galliano and top with Blue Moon. Garnish with a orange spiral and two straws.
10ml Cointreau / 10ml Tia Maria / 15ml Bols white choc / Blue Moon Into a frozen chocolate lined, old fashioned glass filled with crushed ice add all the ingredients and top with ice cold Blue Moon. Garnish with a slice of orange and two short straws.
25ml Amaretto / 75ml Coca Cola / Kasteel Cru Sling/Hi-Ball / Cubed Ice / 2 Cherries Pour all of the ingredients into a hi ball glass and top up with ice cold Kasteel Cru
25 Peach Schnapps / 50ml cranberry juice / Kasteel cru Put ice in glass and add Peach Schnapps and Cranberry Juice. Fill the rest of the glass to the top with ice cold Kasteel Cru.
4-5 Pink Grapefruit Segments / 2 Lime Wedges / 15ml Gomme / 35ml Tequila / Grolsch Sling Glass Crushed Ice / Pink Grapefruit Twist Muddle the grapefruit and limes in the bottom of the glass, add the Gomme, Tequila and crushed ice and stir well. Top with chilled Grolsch
6 fresh mint leaves / 1/2 lime, cut into wedges / 12-25ml gomme syrup / 50ml Angustora 5 year old rum / 100ml ice cold Coors Light / crushd ice / 1 spring mint to garnish Muddle the mint, gomme syrup and lime together, add the rum, then fill the glass with ice and top up with the Coors Light. Garnish with a sprig of mint, and serve.
15ml Vanilla Vodka / 10ml Crème de Peche / Dash of Peach Juice / Kasteel Cru Champagne Flute / Vanilla Pod Garnish Shake-n-Strain the vodka, Peach Juice and Crème into a Champagne flute. Top up with ice cold Kasteel Cru
Coors Light Rocky Mountain Winter Wonderland Coors Light served over ice in a frosted glass, with a sprig of mint – all the crisp, fresh promise of the night air on a ski lodge balcony, enjoy it with piping hot mince pie to echo the the sensuous contrasts of winter magic.
85g golden caster sugar / 4 tbsp fresh lemon juice / ice cold Kasteel Cru (you can pick up in Sainsburys) / 20g pack fresh mint Put the sugar and lemon juice in a small pan and heat gently to dissolve the sugar. Simmer for 2 minutes to make a syrup. Remove from the heat and leave to cool. This can be made in advance and kept in the fridge for up to a week.To serve, pour the lemon syrup into 6 champagne flutes or tall glasses, top up each glass with the ice cold Kasteel Cru, then stir quickly to mix before serving with mint sprigs tucked in the top.
Freshly sqeezed orange juice / Passoa / Grolsch Weizen / Orange Slice Into an old fashioned glass filled with crushed ice squeeze the juice of half a orange, add 25ml Passoa and top with Grolsch Weizen. Garnish with a orange wheel and two short straws.
