April Fool’s? No, these strange cocktails are real (and worth your attention)

The Dill Martini recipe

Dirty or with a twist. Dry or wet. Shaken, not stirred.There are plenty of ways to order your Martini, but experiencing one packed full of pickle brine and mustard seeds might have temporarily evaded you.While it might sound like something that only happens by mistake, it makes sense. Plenty of vodka cocktails contrast the clean, crisp spirit with salty, tangy flavours. They just usually don’t sound like ingredients you’d put on a sandwich.

You’ll need:

• 60ml vodka (we love Ketel One for this)

• 25ml pickle brine juice

• 5ml dry vermouth as a rinse

• 10 mustard seeds

To make:

First, rinse a chilled martini glass with your vermouth - pour it in, swish it around and then tip it out. Next, in a cocktail shaker filled with ice, add all your ingredients, shake hard and fine strain into your prepared glass. Garnish with a dill pickle.

The Bull Shot cocktail

For all the good Detroit has given the world - Diana Ross, Motown, cars - it also served up one of the most peculiar libations. Think of it as a soupier, stockier cousin to the Bloody Mary, the Bull Shot is (perhaps thankfully) the only drink on our list that uses beef stock.

Judge at your own peril, though. There’s a reason this drink, first created in 1955 at the Caucus Club, has become something of a ‘If you know, you know’ secret amongst those who love salty, umami, savoury drinks. (Not to mention beef stock can be a great source of collagen so, who knows, this might have a resurgence with the beauty crowd soon - get ahead of the trend).

You’ll need:

• 60ml vodka (you can also use gin if you prefer)

• 120ml cold beef stock or consomme

• 15ml lemon juice

• 3-5 dashes of Worcestershire sauce

• 3-5 dashes of hot sauce

• One pinch each of salt and black pepper

To make:

Simply combine all ingredients in a cocktail shaker filled with ice and shake hard. Strain into a highball glass filled with ice and garnish with a stick of celery.

Coffee Cola cocktail

Cola is great on its own, or a favourite mixer. And then there’s coffee - already well known and well loved across many coffee cocktail creations. But how about trying them together? This cocktail is an intense alternative to something like an Espresso Martini, bringing together whisky, vermouth, coffee and cola for a symphony of strong flavours.

You’ll need:

• 25ml whisky (we suggest something with a distinct flavour here so it can compete with the other bold flavours, like a smoky Johnnie Walker Black Label or a dry, peppery rye)

• 5ml sweet vermouth

• 25ml cooled espresso (or Mr Black Coffee Liqueur)

• 1 dash of chocolate bitters

• 25ml cola (to top)

To make:

Add all your ingredients - except the cola - into a cocktail shaker. Shake hard over ice and strain into a rocks glass filled with crushed ice. Top with cola and garnish with your favourite fruit - a cherry or a lemon slice goes nicely.

Parmesan Martini recipe

Ever flipped through the menu not sure if you fancy the cheese board or if you want to finish the night with a nightcap? Well, now you don’t have to choose either or - but have them both in the same glass.

This one does require a bit more prep time, including at least a full day to let the parmesan infuse into a spirit.

You’ll need:

• 60ml parmesan infused gin or vodka

• 15ml dry vermouth

• 15ml olive brine (optional, leave out if you want to really taste the parmesan spirit)

To make:

First, infuse your gin or vodka. This is simple enough - in a jar or container with an airtight lid, pour enough of your spirit to make a few rounds and add around 50g of grated parmesan. Once the lid’s on tight, give it a strong shake and leave to infuse in the fridge for at least 24 hours. The longer you let it sit, the stronger the flavour will be. Do with that information what you will!

When it’s ready to be used, simply combine 60ml of your infused spirit, your vermouth and brine in a mixing glass with ice and stir gently. Strain into a chilled martini glass or coupe when ready.

Angostura Sour recipe

Angostura bitters help make mixology magic. One splash. A dash. And suddenly an already-great drink becomes an experience. A journey through taste. But, inspired by a 1939 drink, the Angostura Fizz, bartenders Maks Pazuniak and Kirk Estopinal decided… what if the bitters weren’t a finishing touch, but the base of the drink?

Enter: the Angostura Sour. Only the bold need try.

You’ll need:

• 30ml Angostura bitters

• 20ml fresh lime juice

• 25ml simple syrup

• Egg white (or 30ml aquafaba)

To make:

Combine all ingredients in a shaker and dry shake (without ice) to first emulsify the egg white. Next, add ice to the shaker and shake again until well chilled. Strain into a chilled rocks glass.

Mr Bali Hai cocktail recipe

Forget the pineapple on pizza debate - this famous tiki drink hailing from San Diego blends pineapple with coffee and rum. It was the signature drink of the Bali Hai restaurant shortly after it opened in 1954, and its name is likely a reference to a song from the 1949 musical, South Pacific.

The drink from the restaurant is served in a distinctive mug the shape of a headhunter's head with a removable lid. If you don’t happen to have one of those handy, any tall glass will do.

You’ll need:

• 45ml Captain Morgan dark rum

• 30ml Captain Morgan white rum

• 20ml Mr Black Coffee Liqueur

• 30ml pineapple juice

• 15ml lemon juice

• 10ml simple syrup

To make:

Shake all ingredients in a cocktail shaker filled with ice. Strain into your chosen mug or glass, filled with crushed ice.

The Sweet and Sour Chicken Toddy

What do they say about ordering a Chinese takeaway? You’re always wanting more after 20 minutes. Well, swap a second (or third) plating and serve up this digestif drink instead.

Designed to evoke the popular takeaway dish, sweet, tangy fruit flavours merge with subtle spice and a serving of a dry, floral gin for a drink that truly has no peer.

You’ll need:

• 90ml chicken broth (homemade or store bought is fine)

• 45ml gin (a Tanqueray London Dry will be great here)

• 30ml pineapple syrup

• 25ml fresh lime juice

• Splash of Sriracha sauce

To make:

In a small pot or pan, mix chicken broth, pineapple syrup, lime juice and your hot sauce/spice. Bring to a gentle heat - let it get warm, but don’t bring to a boil. Once you’ve got some steam, you’re good to take it off the heat. Give it a minute and then pour in your gin and stir. Transfer to a heat-resistant glass or mug.

Bufala Negra cocktail recipe

The Bufala Negra cocktail is what happens if someone’s ever really enjoyed a Caprese salad and thought, ‘but what if I could drink this?’

You’ll need:

• 45ml Bulleit bourbon

• 1 teaspoon Balsamic vinegar

• 1 teaspoon brown sugar

• 3-4 fresh basil leaves

• Ginger beer to top

To make:

In a cocktail shaker, first muddle the basil leaves at the bottom and then add ice, the rest of your ingredients (except the ginger beer) and shake hard. Fine strain into a rocks glass.

Funfair Margarita cocktail

Margaritas can be many things - fiery like a Spicy Margarita or even alcohol-free, like the Seedlip Grove Margarita. But can they ever be fun? With this cotton candy inspired concoction, it sure can.

You’ll need:

• 25ml Casamigos Blanco tequila

• 10ml triple sec

• 15ml lime juice

• 25ml cream soda

• Cotton candy

• Corn syrup

• Pink sugar

• 1 lime wheel, to garnish

To make:

Prepare the edge of your chosen glass in pink sugar, and then place a piece of cotton candy in the glass. Next, in an ice-filled glass, combine the tequila, triple sec, lime juice and cream soda. Stir, before pouring the cocktail over to your cocktail glass.

Monkey Gland cocktail recipe

If there was ever a cocktail with a name that warrants a ‘Just trust me…’ it’s the Monkey Gland. Created by Harry MacElhone at the iconic Harry's New York Bar in Paris, the drink dates back to the 1920s.

Despite using some pretty non-quirky ingredients, the name refers to a beauty treatment popular at that time (that’s right, before Ozempic and tweakments, there were monkey glands). The cocktail offers a balanced blend of tart citrus with herbal, anise notes.

You’ll need:

• 60ml gin (a timeless Tanqueray NoTen is perfect)

• 45ml fresh orange juice

• 2 teaspoons grenadine

• 1 teaspoon Absinthe (used for a rinse, an Ouzo or Sambuca can be used instead)

To make:

Rinse a chilled cocktail glass with your absinthe. In a cocktail shaker filled with ice, shake the gin, orange juice and grenadine before fine straining into your prepared glass.