Summer cocktails with farmshop restaurant and cafe

Choose from their classic picante de la casa, a citrusy sweet cosmopolitan, or opt for a garden spritz mint mocktail. We caught up with farmshop's mixologist to bring to you their house recipe's for both the Mojito and the Picante de la casa.

Ingredients

• 2oz / 50ml Barcardi Carta Blanca
• 1.25oz / 35ml lime juice
• 1oz / 25ml demerara syrup
• 10 mint leaves
• Mint spring for garnish

Method

• Pour all ingredients into a highball glass starting with sugar and citrus.
• Handclap the mint and add to the glass.
• Add the rum and crushed iced and swizzle so the flavours are evenly distributed.
• Cap the drink with crushed ice.
• Add a straw and the mint spring to garnish, ensure the garnish looks presentable and is placed right by the straw. Make sure the mint has been hand clapped to release the oils and aroma over the drink.

Notes

Lime and rum were originally mixed to prevent sailors working for the Dutch East India Company from contracting scurvy. The mint was added later to flavour the mixture, creating the essence of the mojito.

Ingredients

• 2oz / 50ml reposado tequila
• 0.75oz / 20ml agave nectar
• 1ox / 25ml fresh lime juice
• Chilli pepper (1/4 inch wide)
• 10 coriander leaves with stem

Method

• Cut the small piece of chilli and press it with the muddler in the shaker tin.
• Hand clap the coriander and drop in.
• Build the rest of the ingredients, shake and fine strain into an ice-filled rocks glass.
• Cut the top end off the chilli pepper and place stem upwards in the drink to garnish.

Notes

The Picante de la casa combines some of the ingredients of the margarita with chilli and coriander, which add a little extra heat and spice. It is based on the much-loved Tommy's margarita, built up with ingredients that are popular at our Houses in Miami, New York and London.