2-ingredient cocktails

Selection of highball cocktails with garnishes

To make your guests feel even more special, why not try something new? Here we’ve gathered together a collection of some of our favourite two-ingredient drinks to choose from (not including ice and garnish) that are big on flavour and low on effort - leaving you plenty of time to spend with your guests. Cheers!

Try our easy two-ingredient cocktails

Vermouth & soda
Serves 1For a longer drink and to open up some of vermouth's aromatic complexities, try it with a splash of soda. Use any vermouth you like for this perfect pre-dinner tipple.

50ml vermouth (red, white or rosé)
200ml (approx.) sparkling water to top up

Fill a highball glass with ice, then pour in the vermouth and top up with the sparkling water. Garnish with skewered olives and a lemon slice.

Our experts share their favourites…

B&B
Serves 1

‘A B&B is one of my favourites. It’s strong, full of flavour and fun to order at the pub as it usually takes ages for the bartender to find the Bénédictine.’ Miriam Nice, BBC Good Food

25ml brandy
25ml Bénédictine

Serve in a tumbler with ice and a cocktail cherry.

Scotch & soda
Serves 1

‘It would have to be a Scotch & soda. It’s simple, light and easy to drink. My top whiskies to use would be Bowmore 15, Talisker Storm or Oban 14. The hint of smoke really carries through.’ Tom Jolly, beverage manager, Gleneagles.

50ml whisky
125ml soda

Serve in a wine glass with ice and a slice of lemon.

Alaska
Serves 1

‘I’ve familiarised a lot of my guests with the Alaska. Yellow Chartreuse is a herbal liqueur with a variety of spices and honey – perfect for the season.’ Dominic Whisson, Head bartender, American Bar at the Savoy.

60ml gin
20ml yellow Chartreuse

Stir together in a mixing glass with lots of ice, then strain into a small cocktail glass.

Bicyclette

Serves 2‘The bittersweet flavours of a Bicyclette are as suited to a cold winter’s night as they are to a hot summer’s day.’ Barney Desmazery, BBC Good Food

100ml Campari
200ml dry white wine

Divide the Campari between two wine glasses, add two to three ice cubes to each glass, then top with the dry white wine. Add the lemon wedges, stir to gently combine the flavours and serve.

Buck’s Fizz

Serves 2

Traditionally this has two parts champagne to one part fresh orange juice. Alternatively, go for a mimosa: equal parts orange juice and champagne.

100ml orange juice, freshly squeezed
200ml chilled champagne

Pour 50ml of the orange juice into each glass. Very slowly top up each glass with 100ml champagne.

Dark and Stormy

Serves 1Rum and ginger beer are happy bedfellows in this classic drink. Add complexity with lime, sugar syrup and a dash of Angostura bitters if you like.

50ml dark rum
100ml ginger beer

Pour the ingredients into a collins or highball glass over lots of ice, stir gently and garnish with a wedge of lime.

Snowball

Serves 1

A festive classic, simply made from advocaat and lemonade.

50ml advocaat
50ml sparkling lemonade

Add the advocaat and lemonade to a tall glass filled with ice. Stir gently until the outside of the glass feels cold. Garnish with a maraschino cherry.