They prefer stirred not shaken but discover what else they choose as Oz and Tom use Welsh Vermouth, zero-waste English Vodka and White Port to prepare summer cocktails for WineAlive’s ‘Summer Sipping Series’.
WineAlive has just launched its brand new YouTube Channel, so click above to watch our exuberant experts Oz and Tom as they continue our Summer Sipping Series in the glorious surroundings of Pythouse Kitchen Garden in Wiltshire. In this episode, they channel their 007 vibe as they are preparing three vibrant summer cocktails using spirits, fortified wines and vermouth, all of which have a very strong wine connection.
‘A martini needs to be ice cold – like jumping into glacial water!’ Tom Surgey
See the recipes below for Oz and Tom’s Summer Sipping cocktails which were based on:
Gwinllan Conwy Vineyard, Vermouth, Wales
RRP: £29.50
Stockists: Gwinllan Conwy
- Gwillan Conwy’s Signature Martini
The inspiration was to make a Martini from local products that evoked the freshness of the crashing waves on the North Wales coast!
Ingredients:
- 35ml measure of Gwillan Conwy’s Vermouth
- 35ml smooth vodka
- Tiny pinch of Halen Mon salt
- A peel of lemon
- Sea Lettuce seaweed powder
- Plenty of ice
Frost the rim of the glass with the seaweed powder. Place all other the ingredients into a shaker with ice and shake well. Pour in to a chilled Martini glass.
Graham’s Blend No. 5 White Port
RRP: £25.00 – 28.50
Stockists: Waitrose, The Whisky Exchange, Goldenacre Wines
- Graham’s Blend No 5 White Port & Tonic
Ingredients:
- Graham’s Blend No 5 White Port
- Tonic (Oz and Tom used Luscombe’s Tonic)
- Fresh mint leaves
- Twist of lemon
- Plenty of ice
Pour Blend No. 5 generously over ice. Top up with tonic water and add a twist of lemon. Garnish with mint and enjoy. 1 x measure of port and 2 x measures of tonic for a lighter cocktail, 1-on-1 for a more flavourful one: adjust to personal taste and occasion.
Mallard Point, Last Call Chardonnay Grape Skin Vodka, Rutland, England
RRP: £40.00
Stockists: Mallard Point
- Mallard Point’s Vespa Martini
Ingredients:
- 90ml Mallard Point London Dry Gin
- 30ml Mallard Point Last Call Chardonnay Vodka
- 15ml Lillet Blanc (or other Vermouth)
- Twist of lemon
- Plenty of ice
Add gin, vodka and Lillet blanc into cocktail shaker filled with ice. Shake vigorously for 20-30 seconds until ice cold. Strain into chilled cocktail glass. Express the oils from a lemon twist over the drink, rub the twist along the rim of the glass and drop it into the cocktail.
Other videos in WineAlive’s Summer Sipping with Oz Clarke and Tom Surgey series, to be released over the next few weeks include Spirits from Scotland, Summer Spritz in a Can and Light and Low wines – see them as they are released here:
Catch the whole Summer Sipping series on YouTube at @wine-alive
