MIXOLOGY

Chocolate & Tonka Bean Tiramisu

Ingredients

• 250g mascarpone
• 200ml double cream
• 3 tbsp icing sugar
• 100ml Urban Rhino Chocolate & Tonka Bean Rum Liqueur
• (Optional) 25–50ml Urban Rhino African Spiced Rum for extra depth
• 200ml strong coffee, cooled
• 200g sponge fingers
• Cocoa powder, to dust
• Dark chocolate shavings (optional)

Instructions

• In a bowl, whisk the mascarpone, cream, and icing sugar until thick and smooth.
• In a shallow dish, combine the cooled coffee, Chocolate & Tonka Bean Rum Liqueur, and, if using, the African Spiced Rum.
• Briefly dip each sponge finger into the coffee mixture, then arrange a layer in a serving dish or individual glasses.
• Spoon half of the mascarpone mixture over the sponge fingers and smooth the top.
• Repeat with another layer of dipped sponge fingers and the remaining mascarpone mixture.
• Chill for at least 4 hours or overnight to allow the flavours to develop.
• Just before serving, dust with cocoa powder and scatter over dark chocolate shavings if you like.

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Dragon Spritz

Ingredients

• 25ml Dragon & Lime Gin Liqueur
• 25ml Archers Peach Schnapps
• 100ml Prosecco
• 100ml Soda (or less if you prefer)
• Lime for garnish
• Ice

Instructions

• Fill a glass with ice cubes.
• Pour in the Dragon & Lime Liqueur.
• Add the Archers Schnapps.
• Top with Soda to taste.
• Stir well, garnish with a lime quarter and serve.

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Espresso Martini

Ingredients

• 25ml Urban Rhino Chocolate & Tonka Bean Liqueur
• 25ml Urban Rhino Gin
• 50ml Espresso/Coffee
• 12.5ml Vanilla Syrup
• Ice

Instructions

• Brew the coffee and let it cool completely.
• In a cocktail shaker filled with ice pour in the Liqueur & Gin.
• Add the espresso/coffee and vanilla syrup to the shaker.
• Shake the mixture vigorously until well-chilled and frothy.
• Strain the cocktail into a chilled martini glass.
• Garnish with coffee beans or chocolate powder.

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Dark & Horny

Ingredients

• Ice
• 50ml Urban Rhino African Spiced Rum
• Ginger Beer
• Squeeze of lime

Instructions

• Add ice to your favourite glass.
• Pour in 50ml (A double) of Urban Rhino African Spiced Rum.
• Top with Ginger Beer.
• Finish with a squeeze of lime.
• ENJOY.

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The Gin And Tonic

Ingredients

• 1 part Urban Rhino London Dry Gin
• 3 parts your choice of tonic
• Garnish with lemon peel or thin slices

Instructions

• If you want to get more from your G&T, start measuring the tonic. The ratio of gin to tonic should be between 1:1 to 1:3. For a new gin where you want to appreciate the subtleties of the taste we would suggest 1:2 (you can always put in more tonic afterwards).
• Traditionally gin and tonic was served in a high ball glass with a lemon wheel but the contemporary way is to use a Spanish style Copa glass or large red wine glass. This has the affect of keeping the drink colder, which means the ice takes longer to melt. Using a strip of the peel of the lemon ads flavour as the oils just below the peel are sweeter than the juice itself.
• So fill a Copa with a good measure of ice, add a strip of lemon peel, pour over the gin, the tonic and stir gently to mix.

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Ruby Rhino

Ingredients

• 50 ml Urban Rhino
• 20 ml Lime Juice
• 20 ml Grapefruit Juice
• 20 ml Sugar Syrup
• 2 Muddled Raspberries (Gently mash at the bottom of the glass! That’s muddling!)

Instructions

• Take a cocktail shaker or mixing glass and add the following ingredients: 50 ml Urban Rhino, 20 ml Lime Juice, 20 ml Grapefruit Juice, 20 ml Sugar Syrup.
• Take two raspberries and place them in the bottom of a glass. Use a muddler or the back of a spoon to gently mash the raspberries. This process is called muddling, and it helps release the flavors and juices from the raspberries.
• Once the raspberries are muddled, add ice to the glass. You can fill the glass with ice cubes or use crushed ice, depending on your preference.
• Now, take the cocktail shaker or mixing glass with the other ingredients and shake vigorously for about 10-15 seconds. This will thoroughly mix the ingredients and chill the cocktail.
• Strain the contents of the shaker or mixing glass into the glass with the muddled raspberries and ice. Use a cocktail strainer or a fine-mesh sieve to remove any ice shards or fruit pulp.
• Optionally, you can garnish the cocktail with a fresh raspberry or a slice of lime or grapefruit. This will add a nice visual touch to your drink.
• Serve and enjoy your Ruby Rhino cocktail with the vibrant flavours of lime, grapefruit, and muddled raspberries.

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French 75

Ingredients

• 30 ml Urban Rhino London Dry Gin
• 15 ml lemon juice
• 2 dashes of simple syrup (1 up to 2:1 granulated sugar melted in heated water and cooled)
• 60 ml Champagne (or Prosecco)

Instructions

• Combine Gin syrup and lemon juice in a cocktail shaker filled with ice.
• Shake vigorously and strain into a chilled champagne flute.
• Top with Champagne and stir gently.
• Garnish with a lemon twist.

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Negroni

Ingredients

• 30 ml Urban Rhino London Dry Gin
• 30 ml Sweet Vermouth
• 30 ml Campari

Instructions

• Stir all ingredients into glass over ice.
• Garnish with an orange peel twist or slice.

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Dry Martini

Ingredients

• 60 ml Urban Rhino London Dry Gin
• 10 ml dry vermouth

Instructions

• Pour all ingredients into a mixing glass with ice cubes.
• Stir well.
• Strain into a chilled cocktail glass.
• Squeeze oil from lemon peel onto the drink or garnish with a twist of lemon or an olive.

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