After some years creating and tasting cocktails i came up with an extensive survey on”Fruit flavour combinations” .This guide simply shows you the best combination of fruit flavours  with others . From there  you  can take ideas and start to play with some spirits and easily create some great  cocktail recipes.

Almond pairs well with:

Apple,Apricot,Banana,Caramel,Cherry,Coffee,Fig,Honey,orange,Peach,Pear,plum

Apricot pairs well with:

Almond, Black pepper,caramel,cardamom, ginger,hazelnut, honey, orange, peach,vanilla,plum, sauternes wine

Apple pairs well with:

Caramel, cardamom,chestnut,cinnamon,cranberry, currant, ginger,hazelnut,mango, maple,rosemary,walnut,

Banana pairs well with:

Brandy,caramel,cherry,chocolate,cinamon,coffee,dark rum,ginger,hazelnut,honey,madeira wine,mango,papaya,molasses

Blackberry pairs well with:

Apricot,black pepper,champagne,cinamon,citrus,hazelnut,lemon,other berries,peach,plum,Port wine

Blood Orange pairs well with:

Almond,cardamom,chocolate,cinamon,clove,fig,ginger,honey,other citrus

Blueberry pairs well with:

Lemon verbena,other berries,mango,lemon,hazelnut,ginger,fig,other citrus,cardamom,lavender

Cranberry pairs well with:

Apple,chocolate,cinamon,citrus,mango,mint,pear

Currants Black and Red pairs well with:

Cassis,chocolate,citrus,Port wine, sloe gin, dark rum

Coconut pairs well with:

Banana,chocolate,Brazil nut,Kaffir leaf,pineaple,other tropical fruits,caramel,citrus,lemongrass

Mandarine pairs well with:

cardamom,cherry,chocolate,cinamon,coffee,fig,ginger,tropical fruits,vanilla,nutmeg,star anise

Elderberry pairs well with:

Apricot,fig,honey,lemon,other berries,peach,plum, mandarine

Feijoa pairs well with:

Banana,berries,cinamon,citrus,mango,vanilla

Fig pairs well with:

Almond,black pepper,cinamon,citrus,hazelnut,pear,Port wine,vanilla

Ginger pairs well with;

Apple,apricot,banana,almond,berries,brazil nut,caramel,chocolate,citrus,coconut,grape,hazelnut,passion fruit,peach,pear,pineaple,plum,tropical fruit

Gooseberry pairs well with:

Hazelnut,honey,other berries,white chocolate,citrus

Grape pairs well with:

Brandy,chocolate,citrus,ginger,raisin,

Grapefruit pairs well with:

Basil,black pepper,caramel,citrus,mint,rosemary,thyme,tropical fruit,vanilla

Guava pairs well with:

citrus,coconut,huckleberry,kaffir leaf,pineaple,strawberry,tropical fruit

Kiwi pairs well with:

Apple,banana,berries,cherry,citrus,coconut,mango,tropical fruit

Hazelnut pairs well with:

Apple,apricot,banana,berries,caramel,cherry,chocolate,citrus,fig,peach,mandarine,pear,plum

Kumquat pairs well with:

Berries,cherry,chocolate,cinnamon,coffee,plum,persimmon

Lemon pairs well with:

Apricot,berries,black pepper,cardamom,cherry,citrus,ginger,nectarine,peach,plum,prckly pear,tropical fruit

Lemongrass pairs well with:

Cherry, berries,citrus,coconut,ginger,guava,kaffir leaf,coconut,tropical fruit,vanilla

Kaffir Leaf pairs well with:

Banana,citrus,coconut,lemongrass,tropical fruit,watermelon

Lime pairs well with:

Apple,berries,cherry,ginger,papaya,plum,strawberry,tropical fruit

Lychee pairs well with;

Citrus,ginger,gooseberry,tropical fruit,vanilla

Mango pairs well with:

Apple,banana,berries,caramel,citrus,coconut,melon,sauternes,tropical fruits,vanilla

Melon pairs well with:

Berries,champagne,citrus,lemongrass,lemon verbena

Orange pairs well with:

Almonds,Basil,berries,brandy,cherry,chocolate,cilantro,cinamon,cofee,cranberry,fig,ginger,grape,hazelnut,mint,nutmeg,persimmon,pineaple,vanilla

Papaya pairs well with:

Citrus,black pepper,mango,tropical fruit, lime

Pear pairs well with:

Almond,apple,caramel,chestnut,chocolate,cinamon,citrus,ginger,hazelnut,Port wine,vanilla,walnut

Persimmon pairs well with:

Apple,black pepper,cinamon,citrus,kumquat,pear

Pineaple pairs well with;

Basil,caramel,cilantro,coconnut,rosemary,rum,tropical fruit,macadamia

Plum pairs well with:

Cinamon,citrus,chestnut,black pepper,almond,hazelnut,honey,Port wine,vanilla

Pomegranate pairs well with;

Apple,citrus,mint,tropical fruit,cucumber

Prickly Pear pairs well with:

Citrus,lime,tomatillo,tropical fruit

Raspberry pairs well with;

Apricot,other berries,cinamon,citrus,ginger,lemon,nectarine,peach,plum,rhubarb,thyme,vanilla

Rhubarb pairs well with:

citrus,apple,apricot,berries,black pepper,ginger,nectarine,peach,plum,strawberry

walnut pairs well with:

Apple,apricot,banana,caramel,chocolater,cinamon,nectarine,peach,pear,plum,rum

Tomatillo pairs well with:

Berries,citrus,mango,prickly pear,tropical fruit

Asian Pear pairs well with:

Almond,apple,black pepper,cinamon,ginger,honey,macadamia,nutmeg,raisin,vanilla

Carrot pairs well with:

Brandy,cinamon,ginger,nutmeg,walnut,anis

Cherry pairs well with:

Apricot,black pepper,chocolate,citrus,nectarine,peach,plum,vanilla,Port wine

Chestnut pairs well with;

Apple,caramel,chocolate,coffee,pear,vanilla

cilantro pairs well with:

Apricot,berries,cherries,citrus,nectarine,peach,plum,tropical fruit

Strawberry pairs well with:

Mint,rhubarb, black pepper,citrus,vanilla,coriander,chocolate,apple

Technically when making new cocktails they should be initially made according a classic standard recipe: proportions of two strong, one sweet, and one sour, in most of these cocktails, classics in particular you can break the ingredient s down into four Sensations of Taste; they are strong, weak, Tart and Sweet.

When a drink has “Balance” each of these Sensations of taste will cancel its opposite out. If the drink is out of “Balance “, it means that one of the Sensations of taste is overpowering the rest of the flavours in the drink, consequently all your  taste is that Sensation of Taste, thus making the drink taste too tart, sweet, weak etc…

Taste it, and if you deem it well balanced you can continue use that recipe, providing you using the same spirits each time. It’s up to you to be familiar yourself with many different spirits, you need to find how the spirits taste like and start play with other flavour ingredients when making a new drink, whenever possible, pour a small amount of a base spirit into a glass; then do the same with all the liquid components of the drink, now dip a straw into the first glass and, by putting your finger over the top of thestraw, capture a tiny amount of the liquid; drizzle this over your tongue by releasing your finger, repeat all the process with each ingredient until you have a clear picture of what individual flavours are bringing to the party, and you be surprised at how easily you’re able to make a well balanced drink,  and after years of experience you should be able to alter the proportions in the drink when need be in order to create a well-balanced drink every time.

It’s our job to take into account the taste of the individual customer, some like sweeter drinks, while others prefer sour drinks. Start by asking which spirit the customer wants you to use in the drink, then describe that particular spirit to them, making suggestions and also ask them if they like the drink: sweet, sour, dry, strong, week, herbal or fruity. Tell them that you would recommend bitters in the drink to add depth and complexity.

The best Cocktails and mixed drinks are made with the best ingredients, but that doesn’t mean that you must use only the expensive ones, opting for high quality applies not only in spirits items, it’s important also using fresh fruit juices, fresh herbs and spices when making a drink.

I would recommend also you make your own flavour syrups; they will taste better then the others in the market and is very simple to make them. 

Angelica

n Tasting notes: The whole plant is aromatic. When rubbed, young stalks and leaves have a sweet, musky scent; the taste is musky and bittersweet, slightly earthy, and warm, with notes of celery, anise, and juniper. The flowers have a honeyed fragrance.

n Combines well with: almonds, apricots, hazelnuts, oranges, plums, rhubarb, and strawberries.

Bergamot

n Tasting notes: The whole plant has a distinctive citrus aroma. The flavour is citrus with an added warm, spicy note. Flowers are more delicately flavoured than the leaves.

n Combines well with: apples, kiwi fruit, melon, citrus fruits, papaya, and strawberries.

Tarragon

n Tasting Notes: The leaves are sweetly aromatic, with hints of pine, anise, or liquorice; the flavour is strong yet subtle, with spicy anise and basil notes and a sweetish aftertaste.

n Syrup can be made from Tarragon, or muddling the herb

n Combines well with: citrus fruits, chocolate, basil, tomato juice.

Eucalyptus

n Tasting Notes: very aromatic when crushed young leaves. Leaves are pleasantly pungent flavour backed by strong notes of menthol and citrus. Also slightly sweet, tangy, and spicy with a fresh cool aftertaste. Leaves can be used to make infusions and syrups.

n Combines well with: Limes and lemons, apples, chocolate, mint, honey

Basil

n Tasting notes: Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The flavour is warm peppery and clove like with underlying mint and anise tones.

n Other basil varieties: Purple basil, Bush basil, lettuce basil, and “Ruffles basils, Cinnamon basil, African blue basil, Thai basil, Holy basil, Liquorice basil, Lemon basil, Lime basil.

nCombines well with: Lemons and limes, tomatoes, mint, cinnamon.

Mint

n Tasting Notes: Spearmint is mellow and refreshing, with a sweet sharp, pleasantly pungent flavour backed by hints of lemon. Peppermint has pronounced menthol notes and a fiery bite, yet is also slightly sweet, tangy, and spicy with a fresh cool aftertaste.

n Other mint Varieties: Moroccan mint, Bowles mint, Apple mint, Chocolate mint, Black peppermint, Mountain mint, Pineapple mint, Basil mint, Tashkent mint, Corn mint, Grapefruit mint, Ginger mint, Pennyroyal, Lemon mint, Lime mint.

Lemon Verbena

n Tasting Notes: Lemon Verbena as an intense, fresh lemon aroma. The taste echoes the aroma but is less strong; it is more lemony than a lemon, but lacks the tartness. The aroma of dried leaves is retained for up to a year.

n Combines well with: apricots, lemons and limes, mint, coriander.

Lavender

n Tasting Notes: Lavender has a penetrating, sweetly floral, and spicy aroma with lemon and mint notes; the taste echoes the aroma with undertones of camphor and a touch of bitterness in the aftertaste. The flowers have the strongest fragrance, but leaves can also be used.

n Can be used as syrup.

n Combines well with: Blackberries, blueberries, cherries, damsons, mulberries, plums, strawberries, rhubarb.

Coriander

n Tasting Notes: Leaves, roots, and unripe seeds all have the same aroma. Some people are addicted to its refreshing lemony-ginger aroma wit notes of sage; others hate it and find it soapy and disagreeable. The flavour is delicate yet complex, with a suggestion of pepper, mint, and lemon.

n Combines well with: Avocados, coconut milk, cucumber, lemons and limes, lemon grass, mint, ginger.

Lemon Balm

n Tasting Notes: When crushed the young leaves have a fresh, lingering, lemon scent and a mild lemon-mint flavour. The aroma is subtle and pleasant, and not as penetrating as that of lemon verbena or lemongrass.

Combines well with: apples, apricots, melons, peaches, figs and summer berries

Rosemary

n Tasting Notes: Strongly aromatic, warm and peppery, resinous and slightly bitter, with notes of pine and camphor. Nutmeg and camphor are present in the taste; the aftertaste is woody, balsamic, and astringent. The flavour dissipates after leaves are cut. Flowers have a milder flavour than leaves.

n Combines well with: apricots, oranges, tomatoes.

Lemongrass

n Tasting notes: The flavour is refreshingly tart, clean and citrus-like with peppery notes. Freeze-dried lemongrass keeps its aroma quit well, but air-dried lemon grass loses its volatile oils; grated lemon rind gives more flavour than dried lemongrass.

n Combines well with: peaches, pears and other fruits, ginger, chillies, cucumber, cinnamon, coconut milk.

Cardamoms

n Tasting Notes: The aroma is strong but mellow, fruity, and penetrating. The taste is lemony and flowery, with a note of camphor or eucalyptus due to cineole in the essential oil; it is pungent and smoky, with a warm, bittersweet note, yet is also clean and fresh.

n Combines well with: apples, oranges, pears, coffee.

Vanilla

n Tasting Notes: Fresh vanilla pods have no aroma or taste. After fermentation they develop a rich, mellow, intensely perfumed aroma with hints of liquorice or tobacco matched by a delicate, sweetly fruity or creamy flavour. There may also be hints of raisin or prune, or smoky, spicy notes.

n Could be used as a syrup

Combines well with: apples, melon, peaches, rhubarb strawberries

Since the beginning of the nineteen-century, in both America and Europe, mixed drinks have been prepared according to precise written recipes.

A family of Cocktails is defined according to tree criteria- a given mixture of ingredients, a specific method of preparation (direct in the glass, shaker or blender) and the way the resulting mixture is served.

Although there are hundreds and hundreds of different cocktails, many of them may be grouped together in “Families”, based on a common recipe.

Cobblers

It was a cocktail invention from the early 1800s in America. The actual term “Cobbler” is thought to derive from the word ‘cobler” meaning innkeeper or brewer.

Filling a glass with crusheds ice makes the modern cobbler, then adding a wine, liqueur or spirit base directly to the ice in the glass. Other ingredients such as soda water and sugar syrup may be added, and in the case of cherry cobbler, lemon juice, it should be served with a straw, and garnished richly with seasonal fruit and a spring of mint.

COLLINS

Fairly similar to a cooler or a sling, a Collins is a long drink made in a tall glass with spirit, lime or lemon juice, sugar syrup, ice, and then usually topped up with soda water. The name probably came from a certain John Collins, who was a headwaiter at Timmer’s in Conduit Street, London, which was a hotel and coffee house around the turn of the 18^th century. The original Collins drink was made using Genever(Dutch gin), and then later using old tom gin, at which point the ever popular Tom Collins was born.

COOLERS

A Cooler is a long drink fairly similar to a Collins, but containing a spiral of citrus peel, which should trail over the edge of a tall glass. Any base liquor can be used, along with other ingredients such as lemon juice, soda water or sparkling citrus drinks. The mixture is almost always stirred, rather than shaken unless the recipe contains egg white.

CRUSTAS

A crusta is a cocktail prepared from any spirit base served in a large sugar-rimmed wine glass lined with a spiral of lemon peel. A small quantity of lemon juice may also be included. This type of cocktails is thought to have been invented in the mid 19^th century by, the owner of Santina’s saloon, a Spanish café in New Orleans, USA

DAISIES

A cocktail invented in the mid 19s, any base spirit can be used along with lemon or limejuice and some fruit syrup (classically, Grenadine) a small amount of soda may also be added, served with crushed ice in a old-fashioned glass and then garnished with seasonal fruit.

FIXES

Fairly similar to a cobbler version, a fix is made adding spirits, citrus juices, fruit syrups (grenadine, pineapple, and raspberry), or either sugar syrup to crushed ice, and should be garnished with richly seasonal fruits.

FIZZES

A fizz is a long drink fairly similar to Collins version, any spirit used along with lemon or limejuice, sugar syrup, shaken and poured unstrained into a frosted glass and topped with soda water.

FLIPS

Flips are cocktails prepared with any sort of liquors, along with whole eggs or egg

Yolk.

Sangarees

Sangarrees are based on the traditional Spanish cocktail made with red wine( sangria) Blood drink. On the other hand since their creation in the USA during the 19^th century, they have developed to include soda water and sugar syrup, and fortified wines, or other spirits could substitute the red wine. The ingredients are added to an ice filled highball glass and garnished with dusted nutmeg.

Sours

The sour cocktail was recognized in the mid 19^th century and consists of any type of spirit alongside lemon juice and sugar syrup, and in some variations included egg white. This drink is served in an old-fashioned glass filled with ice

Martinis

A Martini is a cocktail that is traditionally made with gin and dry white vermouth in a ratio of 5:1. However, since its creation in the second half of the nineteenth century, many variations have developed, with differing ratios of gin to vermouth to make a sweeter or drier drink. Vodka is also commonly used to replace the gin.

Although the exact origins of the Martini remain somewhat a mystery, many believe that the recipe was influenced by the Italian-American immigrant population who may well have introduced Martini Rosso vermouth to America. The drink gradually developed, becoming drier and drier, with the Martini Rosso eventually becoming replaced by dry white vermouth.

Smashes

Fairly similar to a short julep, made by crushing mint leaves, sugar and any type of spirit together in the base of a rocks glass, which is then filled with crushed ice.

Slings

The term “Sling” derived either from the name of a device used to handle barrels, or from the German word “schlingen” meaning “to swallow quickly”.

A sling is made with any type of based spirit alongside lemon or limejuice, sugar syrup or a sweet liqueur. The ingredients could be simple added to an ice filed Collins glass, or may be shaken and strained.

Frappes

Frappes are short-drinks made with any type of liqueur or spirit, pored over crushed and served with a short straw.

Toddies

Toddies are made with a spirit based, with spices, a sweetener (honey), and slices of citrus fruits (or its juice) and served hot. The name is derived from the word “tarrie” a drink that was made in the East Indies from fermented palm tree sap or other substitute was “Tod’s well” which was an important source of water in Edinburgh at time of the drink’s creation, which had become popular for the harsh Scottish winters.

Highballs

The term “highball” comes from the 19^th century railroad practice of raising a ball on a pole to urge a passing train driver to speed up. A New York bartender named Patrick Duffy created this cocktail. He used this term to describe his method of quickly mixing a drink by simply adding the ingredients to a tall glass filled with ice.

He used one spirit, one mixer (ginger ale or soda) and simple garnishes such as a twist of lemon.

Juleps

Juleps are thought to derive from the Arabic word” Julab”, meaning rose water. Juleps should be made in an ice-cold Collins glass, springs of mint are crushed in the glass with sugar syrup, and then a range of spirit (traditionally bourbon) then crushed ice is added to the glass and stirred gently.

Coladas

The Colada family of cocktails consist of white rum, pineapple juice and coconut cream. The most famous member of the family is the Pina Colada, possibly one of the most popular types of cocktails in the world. Its name comes from the Spanish term for ’strained pineapple, and was created in Puerto Rico, either in 1954 by Ramon Marrero Perez of the Caribe Hilton, or in 1963 by Don Ramon Portas Mingot of La Barrachina Restaurant Bar.

Daiquiris

A Daiquiri is a drink made from rum, lime and sugar, invented in 1896 by an American mining engineer named Jennings Cox, who was living in Cuba. It is named after the nearby town of Daiquiri.

A GLASGOW street has become the sexiest in Scotland with the opening of its third specialist lingerie shop know as Boudiche  so  we have been invited trough Auchentoshan whisky to do some cocktails .

we  create  a Robin Wood ( Auchentoshan whisky, Aperol, Grand marnier, Sweet Madeira wine and orange bitters

And a Auchentoshan& Lemon verbena smash ( lemon verbena leaves with apricot puree, Auchentoshan whisky, apricot liqueur, vanilla syrup ended with ginger beer.

we are  glad that everyone enjoyed,

cheers