Frozen Hula Hoop

Frozen Hula Hoop cocktail

One Hula of a drink… a sweet-tart blend of pineapple, raspberry, and lemon adds fresh fruit flavour to this slushy frozen drink from Erick Castro spiked with white rum, Aperol, and dry red wine

Serves 4 – 6

What you’ll need…
  • 6 cups ice cubes
  • 140ml White Rum
  • 140ml Fresh Pineapple Juice
  • 92ml plus 2 tbsp Raspberry Syrup
  • 70ml No. 5 Red Wine
  • 132ml Fresh Lemon Juice
  • 3 tbps Aperol
  • Garnish: Edible orchids, raspberries, lemon wheel

How to make it…

  1. Process ice cubes, rum, pineapple juice, raspberry syrup, wine, lemon juice, and Aperol in a blender until smooth

  2. Pour evenly into tumbler glasses.
Garnish with pineapple fronds, orchids, and raspberries.
  4. Enjoy! Don’t forget to tag us in your creations on instagram.

Make ahead…

Cocktail can be frozen up to 3 days. Let thaw until slushy, about 15 minutes; stir well before serving.

Witches’ Brew Black Sangria

Witches' Brew Black Sangria cocktail

Double, double toil and trouble. We have adapted Witches’ Brew Black Sangria recipe with our cans of wine.

Serves 6 – 8

What you’ll need…
  • 118ml Cherry Juice (tart rather than sweet)
  • 118ml Pomegranate Juice
  • 750ml (3 cans) No. 5 Red
  • 118ml Orange Juice
  • 710ml Ginger Beer
  • Ice cubes (crushed/broken)
  • Garnish: Pomegranate seeds
To decorate the glass…
  • 118ml Cherry Juice (tart rather than sweet)
  • 2 tbsp Honey

How to make it…

  1. To make the sangria, in a large pitcher/jug, combine the Cherry juice, Pomegranate juice, No. 5 Red, Orange juice and Ginger Beer. Give this a gentle stir and put it in the fridge until you’re ready to serve.
  2. For the Candied Blood Rim glasses, add 118ml Cherry Juice and 2 tbsp Honey to a saucepan. Simmer for about 15 minutes on a low heat until it has thickened. Put this to one side and let it cool before decorating.
  3. Once cooled, dip each glass into candied blood mixture and let it drip down the side.
  4. When ready to serve, add a some crushed ice to each glass and fill the glass with sangria.
  5. To garnish, top each drink with pomegranate seeds. 
  6. Enjoy! Don’t forget to tag us in your creations on instagram.


newportsnap cocktail

The Newportsnap is one luxurious cocktail. Perfect for an autumnal evening. This recipe comes from Photo credit: ©Lucas Allen

Serves 1

What you’ll need…
  • 50ml Pink Gin
  • 22ml Fresh Lemon juice
  • 22ml Simple syrup
  • 30ml No. 5 Red
  • 1 cup ice

How to make it…

  1. Pre-chill your tumbler size glass. When you are ready to make the cocktail, add ice to it.
  2. In a cocktail shaker, combine the gin, Simple Syrup and lemon juice.
  3. Fill the shaker with ice and shake well.
  4. Strain over the ice in the glass.
  5. Using the back of a spoon, float the No. 5 Red wine on top. Slowly pouring it over the back of a spoon near the drink’s surface.
  6. Enjoy! Don’t forget to tag us in your creations on instagram.

Making Simple Syrup…

To make simple sugar, heat equal parts sugar and water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Let cool completely before using.

Summer Sangria

summer sangria

Not going away on holiday this year? Then why not bring a bit of Spain to the UK, with this jug of Summer Sangria. We have adapted recipe with our cans of wine.

Serves approx 8 / 1 large pitcher

What you’ll need…
  • 750ml (3 cans) No. 5 Red
  • 1 cup of Brandy
  • 1 cup of Peach Liqueur
  • 1 cup of Orange Liqueur (Triple Sec)
  • 1L Sparkling Water or Lemonade depending on how sweet your tooth is
  • Ice cubes
  • Garnish: Sliced orange, lemon and chopped apple
Make sure you have a large pitcher to allow enough room for liquid, ice and fruit.

How to make it…

  1. If you have time, soak the fruit in the brandy overnight to give the fruit a boozy taste. 
  2. In the pitcher add the ice cubes, fruit, brandy, peach liqueur, orange liqueur and No. 5 Red.
  3. Give it a stir to blend.
  4. Slowly pour in the sparkling water or lemonade until full or to your desired taste.
  5. Very gently, stir the contents making sure not to over fizz it.
  6. Pour into chilled glasses and enjoy.
  7. Enjoy! Don’t forget to tag us in your creations on instagram.

The Rhythm & Booze Cocktail

sip me rhythm and booze cocktail

The Rhythm & Booze cocktail recipe by Karen Newman from Courtesy of Hunter Ratliff, bartender, Alex&nder. Photo by Tom Arena.

Serves 1

What you’ll need…
  • 2 Brandied Cherries
  • 15ml Lemon Juice
  • 5ml Cherry Juice (from jar of brandied cherries)
  • 20ml Simple Syrup
  • 60ml Aged Brandy
  • 60ml No. 5 Red
  • Ice cubes
  • Garnish: 1 Brandied Cherry

How to make it…

  1. In bottom of large rocks glass, muddle brandied cherries. Add ice, and set aside.
  2. In cocktail shaker with ice, combine fruit juices, simple syrup, brandy and No. 5 Red wine.
  3. Shake well, and strain into prepared glass.
  4. Garnish with brandied cherry.
  5. Enjoy! Don’t forget to tag us in your creations on instagram.

Making Brandied Cherries…

  1. Adapted from The Nomad Cocktail Book, by Leo Robitschek (Ten Speed Press, 2019)
  2. In saucepan, combine ½ cup sugar, 1 navel orange peel and 3 split vanilla beans with ¾ cup water.
  3. Bring to boil over high heat. Reduce to simmer, and add 2 cups washed and pitted Bing cherries. Cook to warm through, then remove from heat and stir in ½ cup aged brandy.
  4. When cool, pour cherries and liquid into airtight container. Refrigerate at least 5 days before using. Kept in fridge, cherries will be good for 6 months, but taste best after 2 weeks.

Mulled Wine

sip me Mulled Wine Cocktail recipe to make at home

Did someone say mulled wine? Have a go at making some over the festive period with our recipe below.

Serves 2

What you’ll need…
  • 500ml (2 cans) No. 5 Red.
  • ½ orange, sliced into rounds.
  • 3 whole cloves.
  • 1 cinnamon stick.
  • 1 – 2 star anise.
  • Approximately 1 – 3 tablespoons sugar – to taste. (Feel free to use other forms of sweetener such as honey.)
  • Optional naughty extra: Dash of brandy (or your favourite liquor).
  • Garnish if desired: Slice of orange, extra cinnamon stick, extra star anise.

How to make it…

  1. In a large saucepan, add the wine, sugar, spices and orange rounds. Give it a quick stir to mix all the ingredients together.
  2. Simmer on medium to high heat until it barely reaches a simmer. (Avoid bubbling as this boils off the alcohol!) Reduce to a low heat and cover. Let the wine simmer for approximately 15 minutes or more, for maximum flavour.
  3. Using a sieve, strain and remove the orange slices, cloves, cinnamon stick, and star anise. Taste mulled wine to see if it is sweet enough. Feel free to add any extra sugar, honey or sweetener if needed to get it to your preferred taste.
  4. Serve warm in mugs, adding any additional garnishes if desired.
  5. Enjoy! Don’t forget to tag us in your creations on instagram.