Drinking is actively encouraged at Purim – for those of drinking age, of course. So here are a few cocktail recipe ideas:

Kosher Caribbean cooler (2)
Non-dairy Avocaat based Walders liqueur is the kosher equivalent of Bailey’s and is made in Holland.

INGREDIENTS
35ml Walders Vanilla Liqueur
15ml Malibu or other coconut liqueur
75ml pineapple juice
75ml mango juice

METHOD

Build the ingredients into highball glass over ice.

Serve with a slice of pineapple.

Kosher Chocolate & Coconut Cocktail
Swiss chocolate maker Shmerlings have been making kosher chocolate for more than 50 years.

INGREDIENTS
60 ml Schmerlings chocolate liqueur
45 ml coconut milk
Dried coconut flakes and chocolate shavings for garnish.

METHOD
Combine the chocolate liqueur and coconut milk over ice in a cocktail shaker.

Shake until well chilled, serve over ice and garnish with coconut flakes and chocolate shavings.

Romantic Rose mojito
A twist on a Cuban traditional favourite.

INGREDIENTS
50ml gold rum
1 tsp sugar
5 mint leaves
½ lime
soda water
crushed ice
For the Rose Syrup
Makes 250ml

INGREDIENTS
25g dried rose petals
500ml water
250g sugar

METHOD
First make the rose syrup. Place the sugar and water in pan and bring to the boil. Add the dried rose petals and reduce until you are left with 250ml of syrup with a rich rose colour - approximately 2/3.

Cut the lime into small wedges and add to a glass with the mint leaves and sugar - squash them down gently. Fill up half of the glass with crushed ice and add the rum.

To make crushed ice at home, wrap ice cubes in a tea towel and break down with a rolling pin or meat mallet. This can be done in advance and kept in the freezer until required.

Stir and add more crushed ice, then pour over 20ml of rose syrup and top up with soda.
Recipe by Anna Hansen courtesy of www.greatbritishchefs.com

Moka Martini
A sophisticated way to end a meal. Buy gomme syrup from speciality stores or make it yourself — see below.

INGREDIENTS
25ml espresso
25ml dark rum
25 ml vodka
1 dash gomme syrup (see below)
10ml espresso liqueur, tia maria or kahlua
½ tsp of 70% cocoa powder
1 nutmeg (optional)

METHOD

First make the gomme syrup by boiling 2 parts sugar with 1 part water in a pan. Bring to the boil and stir to dissolve. Allow to cool before stirring in a bottle. This will last for up to 3 months.

Fill a shaker up to halfway with the ice cubes. Combine the espresso and cocoa powder and stir to dissolve.

Pour over the ice with the rum, vodka, liqueur and gomme syrup.

Seal the shaker with a lid and shake hard for 30 seconds. Use a strainer to hold back the ice and pour the contents into a chilled Martini glass. Grate in the nutmeg before serving.

Recipe by Marcus Eaves
courtesy of www.greatbritishchefs.com .