Limoncello locktails! How to make delicious drinks from years-old holiday booze - MW

If you need proof of the resilience of the human spirit (or just how drunk people are), then quarantine is room A. We started to lock tighter as #quarantini started the trend on social media, with drinkers distributed in a cup of dust from kitchen cabinets to create smart cocktails from limited ingredients.

With that in mind (sorry), we asked some of the top British baristas for simple advice on how to best use holiday liquors, leftover meals. Cocktail and wine collections difficult to understand. You don't need a sophisticated device, you insist on drinking Jack Wakelin's award-winning drink. There are no dancers? Use an egg cup - it's about 30 ml. No cocktail shaker? Use the coffee maker - it has a built-in filter. No long spoon? A wand also works. With all this in mind cin cin-cin!

Limoncello
Max Venning, co-owner of Dalston Last Three Sheets, riff on Collins, suggests a large amount of this Italian sweet lemon liqueur and a pinch of fresh lemon - it adds brightness - topped with sparkling water, soda or tonic. Slosh in a vodka for an extra kick.

Curacao
Often painted blue, this bittersweet and bitter liqueur would be the last word of the naff. But bartenders like Wakelin, who works at a new bar in Sheffield, Bench, appreciate such a creative challenge. He will combine three parts of curaçao, three seconds or Cointreau with the other two parts of white wine and one part of soda on ice. If you have one, add an olive.

Saint Germain
This Eldflower liqueur lends what Yann Bouvignies, the bartender at the Rosewood Hotel, Scarves in London, describes as a wet martini with the sweet taste of roses which makes it more accessible. . Stir in 15 ml of St-Germain and dry vermouth on ice with 45 ml of gin and say goodbye to all deadly concerns.

Ouzo (or similar)

It's a mashup between a bramble and G&T, with a touch of liquorice that reminds you of the blackcurrant cough sweets, according to Holly Tudor, the jedi who developed the cocktail (seriously, that's his title) in the group Al bars got ripped off. Take 15 ml of aniseed spirit (sambuca, raki, pastis), 35 ml of gin, 15 ml of lemon juice, 25 ml of intimate blackcurrant and garnish with 100 ml of soda. I kept it soft - adjust it comfortably to your liking.

Cachaça

Tudor says: Tudor says: Tudor: 25 ml per glass of your fermented sugar Wine Dryness reduces the sweetness of the cache.

Pálinka
Bouvignies will use this Hungarian fruit wine in something similar to a ponytail cocktail (50 ml pálinka, two bitter Angostura bricks, ginger ale). Meanwhile, Erik Lorincz, owner of the London Kw Kwãnt bar, operates it sourly. Get the best 60 ml peach or pear pálinka, 30 ml lemon juice, 15 ml sugar syrup (two parts sugar for one part water), half an egg white, arbitrarily shake everything on the rock and serve. Venning takes a different approach, mixing pálinka with a pinch of lemon or orange juice on ice and garnishing sweet and fresh Earl Gray tea: a really refreshing iced tea when the weather gets warmer.

Mint cream
Wakelin swaps fresh mint for cream in a southern cocktail. Mix 45 ml of gin, 5 ml of cream, lemon juice and a pinch of salt, then add the sweetener: Crazy I use a spoonful of honey that I have had for a long time. The road is going well. No more stones; Tonic head. In London, Darby, the manager of the bar Wes Yeung uses cream in Irish coffee. Whip the cream 10 ml in double cream, mix 150 ml of coffee, stir in a teaspoon of brown sugar and 35 ml of whiskey. Then: pass the back of a spoon held on the glass by just touching the coffee, float the ice on it.

Retsina
Your favorite Retsina pine in Belarus can taste like a slap in the ribs in England. Remove the edges in a spitz. Add 25 ml each of the intimate retsina and Eldflower, said Goring Hotel, M. T Mira Mira, a soda and garnish with prosecco. Garnish with cucumber. For the sweeter versions of retsina cocktails, Benoit Provost, director of Stafford London, American Bar, recommends using a liqueur with a hint of pine aroma instead of Greek mastika. like cedar.

Amarula
This South African ice cream liqueur is a good choice for Bailey, if you like this guy, then Provost, who, like Mira, uses it in an espresso martini. Recipe Mira Mira contains 50 ml of vodka, 25 ml of Amarula and an espresso glass shaken on ice and served with coffee beans.

Amari
This family of bitter and sweet Italian herbs, which extends from Campari to Fernet-Branca, takes advantage of a moment in the United Kingdom. Often drunk and neat, they are also the basis of the Wakelin version, a simple garibaldi, a simple drink of fresh oranges which are aerated in the blender until or, soft, with 50ml of favorite amaro. like your.