Every weekend until Christmas we will be offering you up some lovely cocktail ideas which you can use to celebrate the occasion or to create your very own cocktail guide with to use all year round. This week we were sent some exciting Tanqueray cocktails created by presenter Miquita Oliver. We think you will love her daring twists on some Gin cocktail classics.

First up the Tanqueray Martini – This is probably my favourite cocktail ever. Simple, sophisticated and packs a punch. Miquita has created;

Tanqueray Martini with Ginger Chilli and Coriander.

45ml Tanqueray London Dry Gin
10ml Chilli infused Cocchi Americano
10ml Chilli infused Dolin Dry
5ml Ancho Reyes Chili Liqueur
1 dash orange bitters
Atomised with coriander & ginger spray
Garnish: Coriander leaf

Stir all ingredients over ice and strain into a chilled martini or nick & nora glass
garnish with spray and float a coriander leaf in the drink

For the Chilli vermouth infusions
Take 2-3 dried whole chillies and break their skin and put straight into the bottle and allow to infuse for 1.5 hours – taste after this time to check that the chilli has infused – depending on the strength of the chilli it may need a little longer but this should add a gentle heat to the vermouths – after this time strain and rebottle

For the coriander & ginger spay
Infuse coriander and ginger for 1.5 hours. Strain. Transfer liquid to any plastic atomiser

The Green Tanqueray Tonic –

A refreshing and zesty green take on the G&T

For the Syrup:
500g Sugar
1.5 Litre Water
350g Cucumber
1.5 Granny smith apples (cored)
20ml Lime juice

Heat sugar & water up together and leave to cool to make sugar syrup
Blitz cucumber, apples and lime in a blender and strain. Add to the sugar syrup.

To serve:
40ml Cucumber and Apple syrup
25ml Tanqueray
topped with Fever tree tonic

Garnish:
Pleated cucumber peel (full length of cucumber) pierced by a cocktail stick and rested on top

The Red Tanqueray & Tonic

The Red Tanqueray Tonic – perfect for Christmas, we love the spicy notes and cranberry twist.

For the Syrup:
500ml water
150g Sugar
100g Cranberrys
10g Cinnamon
10g Black Cardamon

All except sugar in a pan and  bring to the boil and simmer for 20 mins
Reduce to about half as much water and add the sugar. Simmer for another 4 mins on a low heat, remove the spice cinnamon & cardamon and blitz the rest. Strain.

Serve:
35ml red syrup
10ml Lemon juice
2 dash angostura bitters
top with fever tree tonic

Garnish:
3 cranberries on a cocktail stick

Tanqueray is available to buy from multiple major retailers. For more details visit www.tanqueray.com