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Staying in? Mix these drinks Behind the Home Bar

Maybe it is too cold to go out in July - but let's get the party started inside with Cara Devine's glamorous, holiday-infused cocktails in Behind the Home Bar. Equipment Ingredients Method Brew the tea of your choice according to the packet instructions, then leave to cool. Add everything to your glass with ice, then add a splash of soda water (if using) and garnish with lemon wheels. A couple of dashes of chilli tincture or other bitters is a fun addition to this flavour combination, but not necessary. Makes 1 Notes You can use whatever your favourite tea is. Mine is Scottish Breakfast, *wink wink*. The honey may need to be adjusted depending on how strong your tea is - dial it down for herbal teas, up for astringent black teas. Group serve This works really well as a jug serve too, just multiply the recipe and add ice to the jug if your guests all arrive together, or leave the jug un-iced and pour over ice in individual glasses. Non-alcoholic option Just leave out the bourbon! Try instead Switch out the tea and spirit. Try herbal teas, like lemongrass and ginger, with gin, or hibiscus with vodka, and amend the spices you use in the honey to match. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard. Double-strain into your glass and garnish with lime. Makes 1 Equipment Ingredients Method Add all of the ingredients except the soda water to your glass with ice and 'churn'. This will start dilution and should mean that your glass is quite full - often, too much soda is the main culprit in an underwhelming Mojito; it should really just be a splash at the end rather than a large part of the volume of the drink, and the same applies here. Top up with more ice if needed, then add a splash of soda and the garnish. Makes 1 Note To crush your ice without an ice crusher, just wrap it in a clean tea towel (dish towel) and bash it up with something heavy like a mallet or rolling pin. If that's too much effort for your staycation, just shake and dump - this will break up the ice enough for a crushed effect. Group serve This works well as a jug serve. Non-alcoholic option Leave out the spirit and bump up the citrus and syrup. Using a splash of a flavoured soda, or ginger beer can help add more complexity. Try instead All sorts of spirits and syrups can be combined for infinite flavour combinations. The Hibiscus grenadine (page 71) could be matched with a light rum or gin, for example, or the Beetroot and apple cordial (page 74) with tequila. If you haven't had time to make a syrup, mix through some tinned passionfruit pulp for an extra pop of flavour. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard to make sure the cream is properly aerated. Double-strain into your glass and garnish with a light sprinkle of fennel. Makes 1 Note Something quite rich works here, and you want to steer clear of anything too heavily peated, although a little smokiness adds a nice edge. Group serve This works well as a blended drink - more on the technique for that below. Non-alcoholic option Leave out the spirit and add a splash of lemon juice. Try instead Blanco tequila and the Chilli lime sherbet (page 82) make an awesome boozy creamsicle, or go richer by using a darker spirit and a berry or stone-fruit syrup. Equipment Ingredients Method Add the honey or agave and water to a saucepan and stir until combined. Add your chosen flavourings and simmer for 5 minutes. Take off the heat and leave to cool fully before straining - the longer you leave it, the more pronounced the flavours will be. Store In the fridge for 1 month, or in the freezer for up to 6 months. Equipment Ingredients Method Add everything to your container and shake well. Leave in a cool dark place and check daily - this one usually only takes 3-7 days. Once you're happy with the flavour, strain well. Dilute and or/sweeten with honey, if you like. Store In a small dropper or dasher bottle in a cool, dry place for up to 1 year. Equipment Ingredients Method Add all the ingredients, except the hibiscus, to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes, until you have a syrupy consistency. Keep an eye on it and make sure it stays a pourable consistency; it will thicken as it cools. Take off the heat, remove the lemon peels and add the hibiscus to the syrup to infuse as the mixture cools. Taste the grenadine after an hour or two and, once the hibiscus flavour is as pronounced as you would like, strain into a container. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method Add everything except the herbs to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes until reduced to a syrupy consistency. You don't want the raspberry to taste 'stewed' so don't cook it for too long. Take off the heat, remove the lemon peels, and add the mint and basil leaves to the syrup to infuse as it cools. Taste the syrup after an hour or two and, when the herbs are as pronounced as you would like, strain it off. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method If you're using the fennel-scented sugar (see Prep), I usually remove all but a couple of fronds before adding the sugar as I prefer a lighter fennel flavour. Add all the ingredients to a large bowl, including the husks and seeds of the orange, as these contain pectin, which will help the jam set. Cover and leave for at least 1 hour, or for up to 12 hours. Scoop out the husks and seeds before transferring the mixture to a saucepan. Alternatively, just stick all the ingredients straight in the saucepan and cook. It will still taste great, but it might not be the ideal texture. Cook over a low heat for about 15 minutes, then remove any remaining fennel fronds. Bring to a rolling boil, then reduce the heat to medium and continue boiling for about 20 minutes, or until the rhubarb has broken down and thickened. To check if it has reached setting point,t place a small plate in the freezer until cold, then drop a dollop of jam on the cold plate. Tilt the plate, and if the jam doesn't run, you're good to go. If it does, continue boiling until it reaches the setting point. Store Properly jarred and sealed in the pantry for up to 6months. Once opened, refrigerate and use within 3 months. Love books? Us too! Looking for more reads and recommendations? Browse our books page. Bookmark the page so you can find our latest books content with ease. Maybe it is too cold to go out in July - but let's get the party started inside with Cara Devine's glamorous, holiday-infused cocktails in Behind the Home Bar. Equipment Ingredients Method Brew the tea of your choice according to the packet instructions, then leave to cool. Add everything to your glass with ice, then add a splash of soda water (if using) and garnish with lemon wheels. A couple of dashes of chilli tincture or other bitters is a fun addition to this flavour combination, but not necessary. Makes 1 Notes You can use whatever your favourite tea is. Mine is Scottish Breakfast, *wink wink*. The honey may need to be adjusted depending on how strong your tea is - dial it down for herbal teas, up for astringent black teas. Group serve This works really well as a jug serve too, just multiply the recipe and add ice to the jug if your guests all arrive together, or leave the jug un-iced and pour over ice in individual glasses. Non-alcoholic option Just leave out the bourbon! Try instead Switch out the tea and spirit. Try herbal teas, like lemongrass and ginger, with gin, or hibiscus with vodka, and amend the spices you use in the honey to match. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard. Double-strain into your glass and garnish with lime. Makes 1 Equipment Ingredients Method Add all of the ingredients except the soda water to your glass with ice and 'churn'. This will start dilution and should mean that your glass is quite full - often, too much soda is the main culprit in an underwhelming Mojito; it should really just be a splash at the end rather than a large part of the volume of the drink, and the same applies here. Top up with more ice if needed, then add a splash of soda and the garnish. Makes 1 Note To crush your ice without an ice crusher, just wrap it in a clean tea towel (dish towel) and bash it up with something heavy like a mallet or rolling pin. If that's too much effort for your staycation, just shake and dump - this will break up the ice enough for a crushed effect. Group serve This works well as a jug serve. Non-alcoholic option Leave out the spirit and bump up the citrus and syrup. Using a splash of a flavoured soda, or ginger beer can help add more complexity. Try instead All sorts of spirits and syrups can be combined for infinite flavour combinations. The Hibiscus grenadine (page 71) could be matched with a light rum or gin, for example, or the Beetroot and apple cordial (page 74) with tequila. If you haven't had time to make a syrup, mix through some tinned passionfruit pulp for an extra pop of flavour. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard to make sure the cream is properly aerated. Double-strain into your glass and garnish with a light sprinkle of fennel. Makes 1 Note Something quite rich works here, and you want to steer clear of anything too heavily peated, although a little smokiness adds a nice edge. Group serve This works well as a blended drink - more on the technique for that below. Non-alcoholic option Leave out the spirit and add a splash of lemon juice. Try instead Blanco tequila and the Chilli lime sherbet (page 82) make an awesome boozy creamsicle, or go richer by using a darker spirit and a berry or stone-fruit syrup. Equipment Ingredients Method Add the honey or agave and water to a saucepan and stir until combined. Add your chosen flavourings and simmer for 5 minutes. Take off the heat and leave to cool fully before straining - the longer you leave it, the more pronounced the flavours will be. Store In the fridge for 1 month, or in the freezer for up to 6 months. Equipment Ingredients Method Add everything to your container and shake well. Leave in a cool dark place and check daily - this one usually only takes 3-7 days. Once you're happy with the flavour, strain well. Dilute and or/sweeten with honey, if you like. Store In a small dropper or dasher bottle in a cool, dry place for up to 1 year. Equipment Ingredients Method Add all the ingredients, except the hibiscus, to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes, until you have a syrupy consistency. Keep an eye on it and make sure it stays a pourable consistency; it will thicken as it cools. Take off the heat, remove the lemon peels and add the hibiscus to the syrup to infuse as the mixture cools. Taste the grenadine after an hour or two and, once the hibiscus flavour is as pronounced as you would like, strain into a container. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method Add everything except the herbs to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes until reduced to a syrupy consistency. You don't want the raspberry to taste 'stewed' so don't cook it for too long. Take off the heat, remove the lemon peels, and add the mint and basil leaves to the syrup to infuse as it cools. Taste the syrup after an hour or two and, when the herbs are as pronounced as you would like, strain it off. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method If you're using the fennel-scented sugar (see Prep), I usually remove all but a couple of fronds before adding the sugar as I prefer a lighter fennel flavour. Add all the ingredients to a large bowl, including the husks and seeds of the orange, as these contain pectin, which will help the jam set. Cover and leave for at least 1 hour, or for up to 12 hours. Scoop out the husks and seeds before transferring the mixture to a saucepan. Alternatively, just stick all the ingredients straight in the saucepan and cook. It will still taste great, but it might not be the ideal texture. Cook over a low heat for about 15 minutes, then remove any remaining fennel fronds. Bring to a rolling boil, then reduce the heat to medium and continue boiling for about 20 minutes, or until the rhubarb has broken down and thickened. To check if it has reached setting point,t place a small plate in the freezer until cold, then drop a dollop of jam on the cold plate. Tilt the plate, and if the jam doesn't run, you're good to go. If it does, continue boiling until it reaches the setting point. Store Properly jarred and sealed in the pantry for up to 6months. Once opened, refrigerate and use within 3 months. Love books? Us too! Looking for more reads and recommendations? Browse our books page. Bookmark the page so you can find our latest books content with ease. Maybe it is too cold to go out in July - but let's get the party started inside with Cara Devine's glamorous, holiday-infused cocktails in Behind the Home Bar. Equipment Ingredients Method Brew the tea of your choice according to the packet instructions, then leave to cool. Add everything to your glass with ice, then add a splash of soda water (if using) and garnish with lemon wheels. A couple of dashes of chilli tincture or other bitters is a fun addition to this flavour combination, but not necessary. Makes 1 Notes You can use whatever your favourite tea is. Mine is Scottish Breakfast, *wink wink*. The honey may need to be adjusted depending on how strong your tea is - dial it down for herbal teas, up for astringent black teas. Group serve This works really well as a jug serve too, just multiply the recipe and add ice to the jug if your guests all arrive together, or leave the jug un-iced and pour over ice in individual glasses. Non-alcoholic option Just leave out the bourbon! Try instead Switch out the tea and spirit. Try herbal teas, like lemongrass and ginger, with gin, or hibiscus with vodka, and amend the spices you use in the honey to match. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard. Double-strain into your glass and garnish with lime. Makes 1 Equipment Ingredients Method Add all of the ingredients except the soda water to your glass with ice and 'churn'. This will start dilution and should mean that your glass is quite full - often, too much soda is the main culprit in an underwhelming Mojito; it should really just be a splash at the end rather than a large part of the volume of the drink, and the same applies here. Top up with more ice if needed, then add a splash of soda and the garnish. Makes 1 Note To crush your ice without an ice crusher, just wrap it in a clean tea towel (dish towel) and bash it up with something heavy like a mallet or rolling pin. If that's too much effort for your staycation, just shake and dump - this will break up the ice enough for a crushed effect. Group serve This works well as a jug serve. Non-alcoholic option Leave out the spirit and bump up the citrus and syrup. Using a splash of a flavoured soda, or ginger beer can help add more complexity. Try instead All sorts of spirits and syrups can be combined for infinite flavour combinations. The Hibiscus grenadine (page 71) could be matched with a light rum or gin, for example, or the Beetroot and apple cordial (page 74) with tequila. If you haven't had time to make a syrup, mix through some tinned passionfruit pulp for an extra pop of flavour. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard to make sure the cream is properly aerated. Double-strain into your glass and garnish with a light sprinkle of fennel. Makes 1 Note Something quite rich works here, and you want to steer clear of anything too heavily peated, although a little smokiness adds a nice edge. Group serve This works well as a blended drink - more on the technique for that below. Non-alcoholic option Leave out the spirit and add a splash of lemon juice. Try instead Blanco tequila and the Chilli lime sherbet (page 82) make an awesome boozy creamsicle, or go richer by using a darker spirit and a berry or stone-fruit syrup. Equipment Ingredients Method Add the honey or agave and water to a saucepan and stir until combined. Add your chosen flavourings and simmer for 5 minutes. Take off the heat and leave to cool fully before straining - the longer you leave it, the more pronounced the flavours will be. Store In the fridge for 1 month, or in the freezer for up to 6 months. Equipment Ingredients Method Add everything to your container and shake well. Leave in a cool dark place and check daily - this one usually only takes 3-7 days. Once you're happy with the flavour, strain well. Dilute and or/sweeten with honey, if you like. Store In a small dropper or dasher bottle in a cool, dry place for up to 1 year. Equipment Ingredients Method Add all the ingredients, except the hibiscus, to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes, until you have a syrupy consistency. Keep an eye on it and make sure it stays a pourable consistency; it will thicken as it cools. Take off the heat, remove the lemon peels and add the hibiscus to the syrup to infuse as the mixture cools. Taste the grenadine after an hour or two and, once the hibiscus flavour is as pronounced as you would like, strain into a container. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method Add everything except the herbs to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes until reduced to a syrupy consistency. You don't want the raspberry to taste 'stewed' so don't cook it for too long. Take off the heat, remove the lemon peels, and add the mint and basil leaves to the syrup to infuse as it cools. Taste the syrup after an hour or two and, when the herbs are as pronounced as you would like, strain it off. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method If you're using the fennel-scented sugar (see Prep), I usually remove all but a couple of fronds before adding the sugar as I prefer a lighter fennel flavour. Add all the ingredients to a large bowl, including the husks and seeds of the orange, as these contain pectin, which will help the jam set. Cover and leave for at least 1 hour, or for up to 12 hours. Scoop out the husks and seeds before transferring the mixture to a saucepan. Alternatively, just stick all the ingredients straight in the saucepan and cook. It will still taste great, but it might not be the ideal texture. Cook over a low heat for about 15 minutes, then remove any remaining fennel fronds. Bring to a rolling boil, then reduce the heat to medium and continue boiling for about 20 minutes, or until the rhubarb has broken down and thickened. To check if it has reached setting point,t place a small plate in the freezer until cold, then drop a dollop of jam on the cold plate. Tilt the plate, and if the jam doesn't run, you're good to go. If it does, continue boiling until it reaches the setting point. Store Properly jarred and sealed in the pantry for up to 6months. Once opened, refrigerate and use within 3 months. Love books? Us too! Looking for more reads and recommendations? Browse our books page. Bookmark the page so you can find our latest books content with ease. Maybe it is too cold to go out in July - but let's get the party started inside with Cara Devine's glamorous, holiday-infused cocktails in Behind the Home Bar. Equipment Ingredients Method Brew the tea of your choice according to the packet instructions, then leave to cool. Add everything to your glass with ice, then add a splash of soda water (if using) and garnish with lemon wheels. A couple of dashes of chilli tincture or other bitters is a fun addition to this flavour combination, but not necessary. Makes 1 Notes You can use whatever your favourite tea is. Mine is Scottish Breakfast, *wink wink*. The honey may need to be adjusted depending on how strong your tea is - dial it down for herbal teas, up for astringent black teas. Group serve This works really well as a jug serve too, just multiply the recipe and add ice to the jug if your guests all arrive together, or leave the jug un-iced and pour over ice in individual glasses. Non-alcoholic option Just leave out the bourbon! Try instead Switch out the tea and spirit. Try herbal teas, like lemongrass and ginger, with gin, or hibiscus with vodka, and amend the spices you use in the honey to match. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard. Double-strain into your glass and garnish with lime. Makes 1 Equipment Ingredients Method Add all of the ingredients except the soda water to your glass with ice and 'churn'. This will start dilution and should mean that your glass is quite full - often, too much soda is the main culprit in an underwhelming Mojito; it should really just be a splash at the end rather than a large part of the volume of the drink, and the same applies here. Top up with more ice if needed, then add a splash of soda and the garnish. Makes 1 Note To crush your ice without an ice crusher, just wrap it in a clean tea towel (dish towel) and bash it up with something heavy like a mallet or rolling pin. If that's too much effort for your staycation, just shake and dump - this will break up the ice enough for a crushed effect. Group serve This works well as a jug serve. Non-alcoholic option Leave out the spirit and bump up the citrus and syrup. Using a splash of a flavoured soda, or ginger beer can help add more complexity. Try instead All sorts of spirits and syrups can be combined for infinite flavour combinations. The Hibiscus grenadine (page 71) could be matched with a light rum or gin, for example, or the Beetroot and apple cordial (page 74) with tequila. If you haven't had time to make a syrup, mix through some tinned passionfruit pulp for an extra pop of flavour. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard to make sure the cream is properly aerated. Double-strain into your glass and garnish with a light sprinkle of fennel. Makes 1 Note Something quite rich works here, and you want to steer clear of anything too heavily peated, although a little smokiness adds a nice edge. Group serve This works well as a blended drink - more on the technique for that below. Non-alcoholic option Leave out the spirit and add a splash of lemon juice. Try instead Blanco tequila and the Chilli lime sherbet (page 82) make an awesome boozy creamsicle, or go richer by using a darker spirit and a berry or stone-fruit syrup. Equipment Ingredients Method Add the honey or agave and water to a saucepan and stir until combined. Add your chosen flavourings and simmer for 5 minutes. Take off the heat and leave to cool fully before straining - the longer you leave it, the more pronounced the flavours will be. Store In the fridge for 1 month, or in the freezer for up to 6 months. Equipment Ingredients Method Add everything to your container and shake well. Leave in a cool dark place and check daily - this one usually only takes 3-7 days. Once you're happy with the flavour, strain well. Dilute and or/sweeten with honey, if you like. Store In a small dropper or dasher bottle in a cool, dry place for up to 1 year. Equipment Ingredients Method Add all the ingredients, except the hibiscus, to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes, until you have a syrupy consistency. Keep an eye on it and make sure it stays a pourable consistency; it will thicken as it cools. Take off the heat, remove the lemon peels and add the hibiscus to the syrup to infuse as the mixture cools. Taste the grenadine after an hour or two and, once the hibiscus flavour is as pronounced as you would like, strain into a container. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method Add everything except the herbs to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes until reduced to a syrupy consistency. You don't want the raspberry to taste 'stewed' so don't cook it for too long. Take off the heat, remove the lemon peels, and add the mint and basil leaves to the syrup to infuse as it cools. Taste the syrup after an hour or two and, when the herbs are as pronounced as you would like, strain it off. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method If you're using the fennel-scented sugar (see Prep), I usually remove all but a couple of fronds before adding the sugar as I prefer a lighter fennel flavour. Add all the ingredients to a large bowl, including the husks and seeds of the orange, as these contain pectin, which will help the jam set. Cover and leave for at least 1 hour, or for up to 12 hours. Scoop out the husks and seeds before transferring the mixture to a saucepan. Alternatively, just stick all the ingredients straight in the saucepan and cook. It will still taste great, but it might not be the ideal texture. Cook over a low heat for about 15 minutes, then remove any remaining fennel fronds. Bring to a rolling boil, then reduce the heat to medium and continue boiling for about 20 minutes, or until the rhubarb has broken down and thickened. To check if it has reached setting point,t place a small plate in the freezer until cold, then drop a dollop of jam on the cold plate. Tilt the plate, and if the jam doesn't run, you're good to go. If it does, continue boiling until it reaches the setting point. Store Properly jarred and sealed in the pantry for up to 6months. Once opened, refrigerate and use within 3 months. Love books? Us too! Looking for more reads and recommendations? Browse our books page. Bookmark the page so you can find our latest books content with ease.