It's always happy hour here!

To celebrate World Cocktail Day, we asked Team CG to share their favourite cocktails recipes.  Whether you go for traditional, mocktails or cocktails on the go, cheers to you!

David, Ecom

It's a tough choice but my favourite, or at least one of, is a Tommy's Margarita.  


Classic Margaritas


60ml Patron Reposado tequila
30ml Lime juice (freshly squeezed ideally)
15ml Agave syrup
4 drop Diffords Margarita Bitters (optional but this is the best bit in my opinion!)
Wedge of lime
A nice simple one, put all ingredients in a cocktail shaker with crushed ice and give it a good shake.  Hey presto!


Hannah, Marketing

Until about a week ago I would have said a Pina Colada - yes, I am still dreaming of Caribbean holidays with delicious rum and enough cream that it's almost more of a dessert than a drink, however last weekend at Freemantle Bar & Kitchen in East London,  I had a Strawberry Pina Colada and have now got a new number one.  


410g fresh pineapple
200g fresh strawberries
4 tbsp tinned coconut milk
50ml white rum
Lots of ice!
Fresh strawberries of course...
You'll need a blender for this one so begin by adding te pineapple, strawberries, coconut cream and rum to an electric blender and blend until smooth.  Add the ice an blend again until there are no lumps of ice.  Serve immediately with your strawberry on top.


Kyra, Marketing

Anything tequila based and I am first in line! We love experimenting at home and have an ever growing collection of spirits, disproportionally Tequila focused.  I love a simple Tequila, Mexican soda water and lime but my go to has to be a Picante for the extra spice and kick.  When I was pregnant this was my go to mocktail too - just hold the alcohol!


Picante Recipe – Caro

Chilli pepper (about ¼ inch wide) 
10 coriander (cilantro) leaves with stem
2oz/ 50ml reposado tequila (or any tequila you have available)
.75oz/ 20ml agave nectar (75oz/20ml of honey if you don't have a cupboard full of agave like I seem to have acquired)
1oz/ 25ml fresh lime juice
Top end (stem) of the chilli pepper
Cut the small piece of chilli and press it with a muddler in a cocktail shaker tin. Hand-clap the coriander (cilantro) and drop in. Add the rest of the ingredients, then shake and fine strain into an ice-filled rocks glass. Cut off the top end of the chilli pepper and place – stem upwards – in the drink to garnish.

For anyone on the go, we recently discovered MOTH tinned cocktails and will never look at cocktails to go in the same way again.  Founded in the UK this small business is shaking up cocktails in a can as we know it creating delicious cocktails in a can. Whether you're a Negroni fan or all about the Paloma, there's something for everyone.

As always, enjoy responsibly and happy National Cocktail Day!