Beer, Cider, Wine, Champagne and Cocktails

There is no denying it, we all have some sort of relationship with alcohol. Mine goes something like this.

Sweet liquors mixed with Sprite, consumed secretly in the forest with friends, overly scared of being caught by our parents.

Beer, main goal was trying to impress boys. Got through one quarter of a bottle, after accepting defeat and selling the beers back to the same boys that bought them for me. Goal not succeeded.

Cider, over consumed during one summer by drinking sweet cider that had a picture of a Finnish violinist Linda Lampenius. This relationship was short and sweet, just a summer fling.

Beer, again, gave it another go, this time trying to impress a boy. Got through a pint and we have had on and off relationship after that, with beer not with the boy.

Wine, we have had some solid years together, especially with dry white wines and roses. Unfortunately red wine and me have stopped trying to get a long.

Champagne, we had a very good run together and lots of good memories, until we took our first trip together to the champagne area where I tasted seventeen different champagnes in one day. Bubbles and me don’t go together anymore but we are courteous if we see each other in events.

This brings us to my current bae, cocktails. London is full of nice cocktail bars and this has played a big role in my obsession with cocktails. My favourite cocktail is Whiskey Sour but we will leave that for another time and concentrate now to the easiest summer drink that will refresh you on a hot summer day. This drink is inspired by our trip to Positano where I had something similar.


1.5 oz (5cl) of Limoncello

1tbs Agava syrup

3-4 Basil leaves



I make these cocktails in large wine glasses. Fill the glass with ice cubes. Pour the limoncello on top of the ice. Take three to four basil leaves and place them in the palm of your hand, clap the leaves with your other hand. This will help to release more flavours from the leaves without breaking their structure (will also impress the boys if you make it believable like you know your stuff). Add the leaves into the glass. Depending on how sweet your limoncello is or how sweet you like your cocktails just add a little bit of agave syrup. Top the glass up with soda and stir it up with a spoon.

When making cocktails always use soda water, not sparkling (mineral) water. They give a weird taste to your drink and soda is the most neutral of them all, and all we want here is bubbles. So no need to be fancy, the best result is actually gained with any cheap soda water.


It remains to be seen how long my relationship with cocktails will last, probably through the summer but maybe when the fall comes I will reach out to red wine again and see if time has made us a better fit.