6 Easy, Impressive Cocktails You Can Make At Home

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With a sunny bank holiday indoors ahead, it’s important to know how to make your own cocktails.

So if you’ve ever had dreams of becoming a professional bartender, there’s no better time to channel your inner mixologist with these quick, incredibly easy classic cocktail recipes.

They take no time at all either, so when you feel like piña coladas, or an espresso quarantini, or a refreshing mojito – kick back with these cocktails, and enjoy your time off. Chin chin!

The Paloma

Styled and photographed by Max Jowitt
This tequila-based cocktail is particularly popular in sunny Mexico.  It just so happens to be World Paloma Day on the 22nd May, so there’s no better time to celebrate this delicious cocktail!

60ml Blanco Tequila

15ml freshly squeezed pink grapefruit juice

15ml freshly squeezed lime juice

7.5ml agave syrup

Grapefruit Soda (you can also use lemonade in a pinch if you can’t find grapefruit soda)

Salt and fresh lime and grapefruit to garnish


Step 1: Add tequila, grapefruit juice, lime juice and agave syrup to a cocktail shaker with a cube of ice and shake for 30 seconds or until the shaker is cold to the touch.

Step 2: Run a wedge of lime or grapefruit around the lip of a tall, empty cocktail glass then dip the rim into a plate of salt to coat it in a thin layer of salt.

Step 3: Fill your glass with the contents of your cocktail shaker and top with grapefruit soda. Garnish with a slice of grapefruit or lime.

Piña colada recipe

Pina Colada Styled and photographed by Max Jowitt

120ml pineapple juice

60ml white rum

60ml coconut cream

Handful of ice


Step 1: Chuck all the ingredients in a blender and whizz them up.

Step 2: Pour into cold glasses, and garnish with a wedge of pineapple. Easy!

Classic negroni recipe

Negroni Styled and photographed by Max Jowitt

The perfect negroni is a metaphor for life.

It’s all about balance. All you need to remember, is use equal parts vermouth, gin and campari – and you’re good to go.

25 ml gin

25 ml sweet vermouth (or sweet white wine, if that’s what you have)

25 ml Campari (or Aperol Spritz works well too!)


A twist of orange zest for garnish

Step 1: Pour all three spirits into a glass full of ice and stir until completely chilled.

Step 2: Strain into a tumbler, and serve with a twist of orange zest. Sip-tacular!

Espresso Martini recipe

Espresso Martini Styled and photographed by Max Jowitt

A classic coffee cocktail, and the perfect pick-me-up.

Serves 2

For the sugar syrup

100g caster sugar

For the cocktail


100ml vodka

50 ml freshly brewed espresso (or good quality instant espresso powder and hot water)

50 ml coffee liqueur (we used Kahlùa

4 coffee beans for garnish (optional)

Step 1: To make the sugar syrup, put the caster sugar in a saucepan over medium heat and add 50 ml of water. Bring to the boil.

Step 2: Once the sugar is completely dissolved, remove the pan from the heat and allow it to cool.

Step 3: Put 2 glasses in the freezer to chill.

Step 4: Once the sugar syrup is cold, pour 1 tbsp into a shaker with a handful of ice, vodka, espresso and coffee liqueur. Give it a really good shake, until the cocktail shaker feels ice cold.

Step 5: Strain into your chilled glasses and serve with coffee beans on the top.


Styled and photographed by Max Jowitt

Minty, zingy and super refreshing on a warm, sunny day. Slap the mint between your palms before adding them to the glass to bring out the fragrant oils without bruising the leaves.

Serves 1

Juice of 1 lime

1 tsp sugar

Small handful of mint leaves, plus more to serve

60 ml white rum

Soda water, to taste

Step 1: Slap your mint leaves between your palms once, then add them to a small jug.

Step 2: Gently muddle the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go. The end of a rolling pin works well for this.

Step 3: Pour into a tall glass and add a handful of ice.

Step 4: Pour in your rum and give it another stir with a spoon.

Step 5: Top up with soda water, garnish with mint and serve.


Bellini Styled and photographed by Max Jowitt

No long weekend could be complete without this bottomless brunch classic. 

500 ml peach purée or peach nectar

1 bottle of prosecco

Fill your glasses with 1/3 peach purée.

Top them off prosecco, and serve.


If you try any of these yourself, don’t forget to tag us @goustocooking. Cheers!


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