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


50ml Cotswolds Dry Gin

25ml lime juice

12.5ml sugar syrup

½ egg white (optional)

2 dashes of aromatic bitters (such as Angostura)


Lime wedge


  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


35ml CÎROC Red Berry

35ml Rosé Wine

15ml Elderflower Cordial

Fever Tree Mediterranean Tonic Water



  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


50ml Copper Dog whisky

5 Muddled raspberries

Dash of Raspberry syrup (for colour)



Sprig of rosemary


  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


50ml Chapel Down Gin

25 ml fresh lemon juice

15 ml sugar syrup

5 large raspberries

Dash of soda water

Fresh lemon peel


  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


50ml Diablesse Clementine Spiced Rum

30ml strawberry infused vermouth*

3 drops Orange blossom water

Top soda

Highball glass

Lemon wheel & strawberry


  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


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:


Watermelon balls

Mint leaves


  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.