Cocktails of the month
Published:  27 August, 2008

Created for the winter season by Rod Nisbet,

Miami International Mixology Championships

World Bartender of the Year 2000-1, and now bar and restaurant manager at the Loch Lomond Waterfront's Osprey Rooms in Scotland

Pamapple Pie

5 cl Pama Pomegranate Liqueur

2.5 cl Goldschlager

7.5 cl hot apple juice

Cinnamon and sugar to garnish rim of glass

Method: Shake all ingredients without ice and pour into a martini glass, being careful not to disturb the garnished rim.

Created by master mixologist Salvatore Calabrese, head of the Salvatore at Fifty bar in London St James's, in support of the Elton John AIDS

Foundation event in November 2007

Hot Flush

5 cl Grey Goose vodka

2.5 cl blood orange juice

1 tsp Campari

1 tsp maple syrup

1 tsp pink peppercorns

Method: Shake all ingredients in a cocktail shaker with plenty of ice. Strain through a fine sieve into a chilled martini glass and garnish with freshly ground pink peppercorns.

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Tess Posthumus

Staffing crisis could open opportunities

The pandemic has thrown many challenges at bar owners over the past couple of years and the ones that survived the various lockdowns and restrictions deserve a pat on the back. However, while revenues are returning and bars are beginning to recruit once more, we’ve come up against a whole new set of problems, one of which is a global starring crisis.