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A sip of summer; Why not celebrate summer's arrival with a cocktail or three? These tipples are ideal for the warmer evenings says GLYNN PURNELL.

Byline: GLYNN PURNELL

PinkPanther METHOD Firstly chill glass. Pour 40ml of blueberry-infused Beefeater Gin into a cocktail mixing tin, also 15 ml of Orgeat almond syrup, juice of half a lemon. Add 40ml of pink grapefruit juice. Shake. Strain into chilled antique coupet glass and serve.

JohnnyCash METHOD Pour 25ml of Makers Mark bourbon into a mixing tin, 25ml of Cherry Marnier, also a dash of cherry puree and a splash of cranberry. Shake and strain. Scorch an orange slice with a blow torch and garnish. Serve.

ThymeFor Pimms METHOD Pour 30ml of thyme-infused Beefeater Gin into a mixing tin.

Add 15ml of Pimms, also a dash of strawberry puree, juice of half a lemon and 25ml of vanilla syrup to sweeten. Shake and strain into a chilled tall sling glass. To finish, garnish with an orange wedge and a sprig of thyme for aroma.

Michelin-starred che|Glynn PURNELL runs Purnell's (Cornwall Street, Birmingham, B3 2DH. Tel: 0121 212 9799), Ginger's Bar and Purnell's Bistro (Newhall Street, Birmingham, B3 3NY. Tel: 0121 200 1588).

Glynn will be at the BBC Good Food Show at the NEC Birmingham today.

CAPTION(S):

| Danny Fillipi at Ginger''s Bar at Purnell's Bistro gets the summer cocktails ready
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Title Annotation:Features
Publication:Sunday Mercury (Birmingham, England)
Date:Jun 16, 2013
Words:203
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