{Jubilee Week} Cocktails fit for a Queen

31 May 2012

We’re planning on having some cocktails at our jubilee party on Saturday, so we picked out a few to go with the British theme (of course, we had to do a trial run^^).

London Queen

  • 20ml dry vermouth
  • 20ml peach schnapps
  • 20ml golden rum
  • 20ml smooth orange juice

Shake all the ingredients with ice until cold, then strain into a tumbler. We found various recipes for this online, varying between 1/3 of a shot and 1 shot of everything. Then the size of shot also varies, depending where you are in the world. In the end we went for the middle of everything with 20ml each, but the important thing is equal amounts of everything. By the way, peach schnapps is no called peach schnapps in Germany. It’s called peach liqueur! 


  • 35mm gin
  • 15mm orange liqueur
  • 10ml lemon juice
  • 10ml grenadine
  • dash of raspberry puree

Shake all the liquid ingredients together with ice until cold. Drop a dash of raspberry puree (we heated up some frozen raspberries and mushed them up) into a martini glass and strain the rest of the cocktail on top. The British connection here is that routemaster is the name for the iconic red double decker bus associated with London. I got this recipe from a friend, after falling in love with it at a cocktail party she gave. She in turn got it from a postcard at an event of the London Transport Museum.


  • Pimms No.1
  • Lemonade
  • Lemons
  • Cucumber 
  • Mint

Pimms and the British summer just go together, and it wasn’t easy tracking it down here in Berlin. The classic way to drink it is mixed with chilled lemonade, 1 part Pimms to 3 parts lemonade. We just made a glass, but you can also prepare a whole pitcher of it. Serve with slices of lemon and cucumber, and a sprig of mint. You want your lemon and cucumber to be chilled too, it tastes horrible it they’re warm. Also tastes very nice with ginger beer instead of lemonade. If don’t live in the UK and are having trouble finding some Pimms, we’re experimenting with a DIY recipe. If it works out, I’ll post it next week.


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