Hydropool North West has curated this list of BBQ Cabin Cocktails that pair perfectly with a day or night of cooking, eating, and conversing in a BBQ Cabin.
Bold & Outdoorsy: Smoky Paloma
Recipe makes One Tall Collins Glass
lime juice (optional)
30ml fresh grapefruit juice
10ml agave syrup
slice of grapefruit (dried, fresh, or candied if you fancy)
STEP 1 If you're choosing to salt the rim of your glass like a classic margarita, dip the rim in a saucer of lime juice, followed by a saucer of sea salt.
STEP 2 Put all the ingredients except the soda water into a cocktail shaker, fill with ice and give it a good shake.
STEP 3 Strain into a Tall Collins glass over fresh ice and top with soda water and a slice of grapefruit to garnish.
Alchohol Free: Pineapple & Limelight
Recipe Makes Four Tumblers
1 tsp clear honey (optional garnish)
edible gold glitter (optional garnish)
small bunch coriander leaves
juice 1 lime
750ml pineapple juice
a handful of ice
400ml tonic water (or soda water)
High Effort Garnish - Dip a pastry brush in honey and paint a line down one side of each tumbler. Sprinkle some edible gold glitter over the honey, dust off any excess, then put the glasses in the fridge.
Low Effort Garnish - Lime/Lemon Wedge or Peel Twist
STEP 1 Chop the coriander leaves and place in a cocktail shaker with the lime juice, 100ml pineapple juice and a handful of ice. Shake together until the outside of the shaker feels cold.
STEP 2 Strain into the glasses, add extra ice cubes and divide 650ml pineapple juice and the tonic water between the glasses.
A Cabin Classic: Dark & Stormy
Recipe Makes One Highball Glass
50ml dark rum
25ml fresh lime juice, plus a wedge to serve
2 dashes of Angostura bitters
5ml sugar syrup (optional)
100ml chilled ginger beer (a good fiery variety)
Candied ginger (optional garnish)
Layered (Candied Ginger, Lime, Candied Ginger) Toothpick
STEP 0.5 (Optional) Make the sugar syrup, dissolve 300g sugar in 150ml water over a low heat. Leave to cool, then bottle.
STEP 1 Put all the ingredients in a Highball glass over lots of ice, stir gently and garnish with your stacked toothpick.
Impress Guests: Mango Pisco Sour
Recipe Makes Four Tumblers
300g mango pieces
100g granulated sugar
a thin slice root ginger
juice 3 limes
200ml Pisco (or sub for white tequila + juice of a lemon)
1 egg white
Angostura bitters, to finish
STEP 1 Put the mango pieces, granulated sugar and root ginger into a medium-sized saucepan and add 100ml water. Stir and bring to a simmer for 7-8 mins or until the mango is starting to soften. Take off the heat and allow to cool for 10-15 mins.
STEP 2 Pour the cooled mango syrup through a sieve into a cocktail shaker. Add the lime juice, Pisco (or tequila/lemon) and egg white. Fill to the top with ice, shake well, then strain into 4 tumblers. Add a couple of shakes of Angostura bitters to each one and serve.
Savoury Stunner: Michelada
Recipe Makes One Pint Glass
1 tsp salt
1 tsp chilli powder
1 tsp black pepper
1 slice lime, plus juice of ½ lime
STEP 1 Mix 1 tsp each salt, chilli powder and black pepper on a plate. Wipe the rim of the glass with a slice of lime and roll in the spice mix. Add ice, juice ½ lime and 3 shakes of hot sauce (Cholula brand is the best), top up with Mexican lager.
Dessert Drink: Mudslide
Recipe Makes Two Short Tumblers
50g dark chocolate
60ml coffee-flavoured liqueur
60ml Irish cream liqueur
100ml double cream
STEP 0.5 (Optional) Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
STEP 1 Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
STEP 2 Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a straw.
Recipes Sourced and Adapted from BBC Good Food, Illustrations by Haley Flight 2023