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The sun is shining, it’s ideal weather for sipping a cocktail – or two – and we’ve got five from your favourite Liverpool bars to try at home during lockdown.
It’s hard to keep your in this gorgeous sunshine, but this light, refreshing cooler from The Florist might just help…
15ml Hendrick’s Gin
25ml Apple juice
7.5ml Lime juice
15ml Rose liqueur
Cucumber and watermelon tonic
At Home Simple Swaps available from most shops:
Swap your gin to any other favourite gin
Bottlegreen Elderflower cordial
Fresh cucumber to garnish
Top with your favourite tonic or soda water
Then, all you need to do is simply shake, top and pour in a gin balloon glass, with cubed ice. And relax!
The weather’s been very nearly tropical for the past few weeks, so get a Hawaiian vibe at home with Dash’s Blue Aloha cocktail.
Yes, it’s bright blue, but we’re all in lockdown so nobody’s judging.
20ml Bacardi white rum
20ml vodka (Dash uses Grey Goose)
20ml blue curacao liqueur
30ml coconut cream
50ml pineapple juice
7.5ml pineapple puree
Add all the ingredients into a shaker and shake for around 20 seconds. Sieve into a tall glass over crushed ice. Garnish with fresh flowers – Dash uses pink lilies but whatever you can find in the garden will work just as well! Then just lie back and pretend you’re on a beach.
A super-orange Aperol Spritz is the perfect drink for when the sun’s out – just ask everyone in Italy knocking them back as soon as things hot up.
Aperol’s easy to pick up in the supermarket now, so there’s no reason not to whip up a DIY Spritz.
A fresh orange
Half fill a wine glass with ice cubes, then add prosecco, Aperol and a splash of soda. Stir and then add a wedge of fresh orange to garnish. When in Rome … imagine it’s Aperitivo hour in your back garden.
DELIVERY: Let the drinks come to you. ?? Plenty of bars and off-licenses delivering tonight. #StayHomeSaveLives
— The Guide Liverpool (@TheGuideLpool) March 28, 2020
A big Liverpool favourite cocktail this one, and Tom from Maray is the guy to help if you want to create your own.
If you want the best, you’ll need to be patient, but it’ll be worth it.
2 heaped tablespoons of coffee
Vanilla extract (to taste)
Part one – make the coffee liqueur: add the sugar and water to a pan, heat and stir until all the sugar has dissolved. Add coffee granules, approx. 25g, and vanilla (add around a tablespoon if you like the flavour of vanilla). Pour coffee syrup into a jug to cool to room temperature, then put into a Kilner jar and add the vodka. Mix and leave somewhere cool and dark to infuse overnight.
Part two – cover a pan with a thin cloth (a J Cloth is fine) and pour liqueur through it to strain off the granules. Carefully remove the cloth, put on a low heat – don’t let it bubble. Taste and then add a pinch of salt to enhance flavours and keep stirring while on heat until it’s all dissolved.
Part three – make the espresso martini: you’ll need vodka, the coffee liqueur and sugar syrup and double strength coffee. Get a jar to use as a shaker, an egg cup and a sieve. Add approx. 40ml vodka (2 egg cups), 20ml of coffee liqueur, 40ml of strong coffee – stir and taste, then add a splash of sugar syrup and ice and shake.
We have saved the best for last in our opinion as Red Door works hard developing a new cocktail menu, and owner Lee Lynch gives us a sneaky peek at this one so we can try it at home first.
50ml white wine
50ml apple juice
25ml elderflower cordial
25ml lemon juice
Splash of soda water
Method: Shake and strain into a tall glass over cubed ice, and garnish with a cucumber slice and a mint sprig.
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