Suitable for any occasion whether on board or on dry land, why not sample this range of nautically themed cocktails!

The London Yacht Club

The London Yacht Club cocktail

Credit: George Layne


Made at the Caravan restaurant on Exmouth Market, London. The London Yacht Club has been created by mixologist Ben Peel and is exclusively available on the Caravan cocktail menu.


35ml coconut infused rum
25ml Falernum spiced rum liqueur
15ml fresh squeezed lime
10ml Cointreau/Triple Sec
10ml Agave syrup


Chill the cocktail glass. Place all ingredients into a cocktail shaker and add ice. Shake vigorously. Strain and then fine strain the cocktail into the glass. Garnish with a lime zest.


Black Pearl

Black Pearl Cocktail - Hamilton's

Created by Hamilton’s Bar & Kitchen, Edinburgh

The Black Pearl uses a very nautical base of rum, and is inspired by and named after the fictional vessel. This twist on an Old Fashioned is perfect, and definitely one to enjoy on a crisp evening.


25ml Ron Zacapa 23
25ml Jack Daniel’s single barrel
3 dash bitters
3 dash peychauds bitters
5ml brown sugar
Orange zest


Add sugar, splash of soda and orange zest in to mixing glass. Muddle to break down the sugar.
Slowly add the rum and whisky over ice and stir until required dilution. Double strain into a chilled cocktail glass. This drink may also be served over ice.
Suggested garnish: orange zest or fresh cherry.


Belvoir’s Royal Regatta

Belvoir's Royal Regatta_bottle cocktail

Credit: demo



35ml Gin
35ml Pressed apple juice
4-6 Mint leaves
100ml Belvoir Elderflower & Rose Pressé

Build ingredients into a hi-ball glass with cubed ice and top with chilled Elderflower & Rose Pressé.


Fleur de Belle

Fleur de Belle nautical themed cocktail

Credit: Till Britze



37.5ml Rock Rose Gin
15ml RinQuinQuin
15ml Cocchi Rosa
Splash of Lagavulin

Add all ingredients (except Lagavulin) into a mixing glass then add ice. Stir to chill and dilute. In a chilled cocktail glass, add a splash of Lagavulin whisky and swirl to coat the glass. Drain off the excess whisky then pour the chilled cocktail into the glass. Garnish with a flamed orange zest & rosemary.


Cotswolds Salty Dog On the Rocks

Cotswolds Distilleries - Salty Dog on the rocks cocktails

A plain sailing version of the classic Salty Dog.

60ml Cotswolds Distillery London Dry Gin
75ml Fresh pink grape fruit
Lime Infused sea salt. (dehydrate lime zest with sea salt)

Method: Rub a fresh lime around the rim of the hi-ball or Copa glass and immerse rim into lime infused sea salt. Place all other ingredients into an ice filled shaker, shake and strain into ice filled hi-ball or Copa. Embellish with a twist of grapefruit peel


Continues below…


Who Lives in a Pineapple under the Sea

Who Lives in a Pineapple under the Sea cocktail

Created by Rocket Restaurants.


35ml Pineapple Ciroc
25ml Pineapple Juice
12.5ml Lime juice
12.5ml Mango puree
12.5ml Coconut syrup


Build the ingredients over crushed ice in a catalina glass. Top up with crushed ice and add a Blue Curacao float. Garnish with a pineapple leaf and pineapple slice.


Slingsby Gimlet

Slingsby Gimlet cocktail

The gimlet was promoted and drunk by British officers back in the 19th century.

Rear-Admiral Sir Thomas Desmond Gimlette is cited by some as the namesake of the gimlet. Acting as a doctor to sailors, he administered gin with lime in order to mask the bitter taste. Allegedly, he introduced this to his shipmates to help them swallow down the lime juice as an anti-scurvy medication. British sailors, though – unlike their superior Naval officers – had rum rations, and so used to mix this in with their lime. The drink became known as ‘grog’.


35ml Slingsby Navy Strength gin
50ml Pink Grapefruit Juice
10ml Roses Lime Cordial

Method: Shake all ingredients with ice and serve in a martini glass with a salted rim.


Mak-e Mak-e

Mak-e-Mak-e cocktail

Credit: Susie Lowe


Created by the Treacle Bar and Kitchen, Edinburgh.
The Mak-E Mak-E is a traditional rum-based Tiki drink,  named after the Fertility God of Easter Island. Great for an adventurous summer on the waves.


30ml Cîroc pineapple
12.5ml triple sec
1/2 stick lemongrass
12.5ml sugar syrup
3 dash angostura bitters
25ml fresh lime juice
12.5ml Ron Zacapa 23


Pour all ingredients except the run in a cocktail shaker or beaker and shake together. Double strain into rocks glass over crushed ice. Slowly pour 12.5 ml Ron Zacapa 23 to float at top.


Rock Rose Revenant

Rock Rose Revenant cocktail

Credit: Till Britze



50ml Rock Rose Navy Strength
25ml Rock Rose
18.75ml lime juice
18.75ml Pomegranate juice
18.75ml Cocchi Amaro
12.5ml Falernum (Velvet or homemade)
1 or 2 dashes of Angostura bitters

Method: Before you begin, please note, this drink is not for the faint hearted!

Add all the ingredients into a cocktail shaker then add ice and shake until cold. Strain into a large Tiki mug, filled with crushed ice. Add straws and garnish.

Garnish in Tiki drinks falls into the ‘go big or go home’ category. Be as outrageous as you like. Here we’ve kept aside one of the limes we’ve juiced and filled it with yet MORE Navy strength, which we’ve set on fire! Enjoy.


Cotswolds Salty Dog Martini

Cotswolds Distilleries - Salty Dog Martini cocktails


This a la mode version of the classic Salty Dog is intensified by the complex botanicals of the Cotswold’s Distillery Gin. We set sail with a gentle encounter of maraschino cherry on the lips, which introduces the citrus notes of the gin (lime & grapefruit peel), increasing to an alluring bitter sweet citrus zest of the grapefruit. The lime infused salt around the rim will suppress the bitterness of the fresh grape fruit and intensify the explosion of ice cold citrus spice on the palate.


50ml Cotswolds Distillery London Dry Gin
75ml Fresh pink grape fruit
5ml Luxardo Maraschino liquor
Lime Infused sea salt. (dehydrate lime zest with sea salt)


Place the measure of Luxardo Maraschino liquor into a chilled martini glass, swirl and discard. Rub a fresh lime around the rim of the glass and immerse the rim into the lime infused sea salt. Place all other ingredients into an ice filled shaker, shake and fine strain into a martini glass. Embellish with a twist of grapefruit peel