Mark the annual May 13th celebration with these tempting tipples from some of our favourite venues

Lead image: Giardino Midday Reflection, Hilton Molino Stucky Venice

Margarita Piquant, João’s Place at W Edinburgh 

• 45ml Patron Silver
• 5ml Ilegal Mezcal
• 15ml Faux Citrus
• 1ml Scotch Bonnet Tincture
• 60ml Padron and Jalapeno Soda

Giardino Midday Reflection, Hilton Molino Stucky Venice

Ingredients

• 35ml Stucky Gin

• 30ml Lilet Blanc

• 25ml Grape & Italicus cordial (500g white grapes, 250ml water, 500g white sugar, 50ml Italicus, 1.5g citric acid, 1.5g malic acid)

• 2 drops black pepper & cardamom bitters

• Large ice cube

• Pickled grapes (120ml apple cider vinegar, 180ml water, 100ml rich syrup (2 parts sugar to one part water), 1.5g salt, 0.5g citric acid, 250g white grapes)

Method

1. To make the Grape & Italicus cordial, add the grapes to the heated water and muddle.  Melt the sugar in the water, filter, add the Italicus and the acids.

2. To make the pickled grapes, place the grapes into a mason jar. Blend the apple cider vinegar, water, rich syrup, salt and citric acid to create a pickling liquor and pour over the grapes. Leave at room temperature for two hours and then refrigerate.

3. To assemble the cocktail, mix the Stucky Gin, Lilet Blanc, grape and Italicus cordial, black pepper and cardadom bitters. Strain and pour over a large ice cube into a low tumbler.

4. Garnish with pickled grapes.

Marmalade Martini, The Three Chimneys – Skye

Ingredients 

• 50ml Three Chimneys Gin
• 15ml Bramley & Gage Dry Vermouth 
• 10ml Atlantic Distillery Triple Sec 
• 2 dashes Atlantic Distillery Orange Bitters
• 1 barspoon Three Chimneys Marmalade 

 Method 

1. Shake all ingredients together in a cocktail shaker 
2. Fine strain into nick and nora glass 
3. Garnish with orange zest. 

Rosé Spritz, Gili Lankanfushi – Maldives

Ingredients:

• 90ml Prosecco Rosé
• 60ml Thyme-infused Aperol
• 30ml Sparkling water
• 15ml Freshly squeezed orange juice

Method:

1. Start by infusing the Aperol: Tie a small bundle of fresh thyme, about the size of a 50p piece, and place it in a mason jar or quart container. Pour in Aperol until the container is full. Let it infuse for at least 24 hours, ideally 72 hours.
2. Once infused, strain the mixture through a fine mesh into a clean bottle, ensuring no thyme leaves remain.
3. To prepare the drink, add the infused Aperol and orange juice into a red wine glass, before adding two large ice cubes or one scoop of ice.
4. Pour in the Prosecco Rosé and finish with a splash of soda water.
5. Garnish with dehydrated orange wheels and fresh thyme sprigs and serve.