Many of us are indulging our mixologist side with some quaratini concoctions, with a spike googling how to make martinis, daiquiris and mojitos.

Here at Platinum, we know what it takes to make a truly incredible cocktail — just take a look at our Tipples and Nibbles section in print. To honour the trend of a quaratini, here are six incredible cocktails to try for every taste. Made with ingredients you can find on supermarket shelves, or swap for your favourite tipple of choice.

For gin with a twist: Cotswolds Gin Sour

Ingredients:

50ml Cotswolds Dry Gin

25ml lime juice

12.5ml sugar syrup

½ egg white (optional)

2 dashes of aromatic bitters (such as Angostura)

Mint

Lime wedge

Method:

  1. Place all ingredients into an ice-filled shaker, shake and serve over ice in an Old Fashioned glass.
  2. Garnish with a sprig of mint and a lime wedge.

For vodka connoisseurs: CÎROC Rose Blush cocktail

Ingredients:

35ml CÎROC Red Berry

35ml Rosé Wine

15ml Elderflower Cordial

Fever Tree Mediterranean Tonic Water

Strawberries

Method:

  1. Add all ingredients to the glass and stir.
  2. Top with Tonic and edible flowers or strawberry slices.

For those curious to try whisky: Copper Dog Berry Rascal

Ingredients:

50ml Copper Dog whisky

5 Muddled raspberries

Dash of Raspberry syrup (for colour)

Lemonade

Raspberries

Sprig of rosemary

Method:

  1. Muddle 5 raspberries in highball.
  2. Add syrup and ice, before stirring in glass.
  3. Top with lemonade and garnish with raspberries and sprig of rosemary.

For a taste of summer: Raspberry Collins cocktail

Ingredients

50ml Chapel Down Gin

25 ml fresh lemon juice

15 ml sugar syrup

5 large raspberries

Dash of soda water

Fresh lemon peel

Method

  1. Add 6 raspberries and the sugar syrup to a tall glass & muddle.
  2. Add gin and fresh lemon juice & stir.
  3. Fill with ice and top with soda water.
  4. Stir and lift ingredients through drink.
  5. Garnish with a raspberry and fresh lemon peel. Recipe courtesy of Love Fresh Berries.

For rum lovers: Diablesse Clementine Highball cocktail

Served in a tall glass with lemon wheel & strawberry slices

Ingredients:

50ml Diablesse Clementine Spiced Rum

30ml strawberry infused vermouth*

3 drops Orange blossom water

Top soda

Highball glass

Lemon wheel & strawberry

Method:

  1. To make the strawberry infused vermouth, chop 8-10 strawberries and allow them to sit in sweet vermouth at room temperature for 24 hours.
  2. Put all ingredients in a Boston tin with ice.
  3. Shake and fine strain into a Highball Glass.
  4. Lemon wheel and strawberry garnish.

For wine lovers: a watermelon smash cocktail

Ingredients:

100ml watermelon purée/juice

125ml Eisberg Alcohol-Free Sauvignon Blanc

20ml lemon juice

50ml gomme

For the gomme:

500ml water

500g caster sugar

Garnish with:

Skewers

Watermelon balls

Mint leaves

Method:

  1. First make the gomme —Add the water and caster sugar to a large saucepan and bring to a boil, stirring constantly. When it reaches boiling point, remove from the heat and allow to cool. Keep refrigerated until needed.
  2. Add the Eisberg Alcohol-Free Sauvignon Blanc, watermelon puree or juice and the lemon juice to a mixing glass.
  3. Shake the ingredients in the mixing glass then strain into an extra wide coupette glass.
  4. Use a melon baller to create balls of watermelon. Add to skewers along with mint leaves to garnish.
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