How to Make our Famous Junkyard Golf Cocktails
You may know us for golf, but there’s something else we’re famous for too – epic cocktails that taste amazing and look even better. And we’ve just launched our biggest cocktail menu ever!
If you’ve visited our Manchester venue recently, you’ll know we opened the roof terrace and although it’s closed in the winter months, there’s no better place to sip cocktails in Manchester!
But you’ll find our new cocktail menu at all of our locations; Liverpool, London, Leeds, Newcastle, Oxford and Manchester, so whatever the time of year, get down to the club early to sample our drinks before heading off to the courses (and feel free to stick around afterwards too!)
The new menu includes everything from Espresso Martinis, Mojitos and Whiskey Sours, to cocktails you’ll only find at Junkyard Golf Club, such as the Junkyard Love Club, a blend of Beefeater Pink Gin, Licor 43, Strawberry Ribena, Vanilla Foam and topped with 100s & 1000s.
FIND OUT HOW TO MAKE OUR BEST SELLING COCKTAILS BELOW.
*Tastes like a tuck shop*
INGREDIENTS: Lemon/Supasawa Mix • Monin Bubblegum Syrup • Sourz Cherry • Wyborowa • Ting – Top • Monin Blue Curacao Syrup – A drizzle
SECRET GARNISH: *Fizz Wiz, Temp Tattoo Palm tree, Mini Peg*
METHOD: SHAKE all ingredients with cubed ice in Boston tin, STRAIN into glass over cubed ice (approx 3/4 full)
JUNKYARD LOVE CLUB
*Tastes like a strawberry and marshmallow dream*
INGREDIENTS: Lemon/Supasawa Mix • Monin Strawberry Syrup (Fraise) • Licor 43 • Beefeater Pink • Ribena Strawberry
SECRET GARNISH: *Vanilla Foam & Sprinkles*
METHOD: SHAKE all ingredients with cubed ice in Boston tin except for foam; STRAIN into glass over cubed ice (approx 3/4 full); ADD the secret garnish.
*One for the Mai Tai Lovers*
INGREDIENTS: Lime/Supasawa • Bristol Syrup Co. Lime Sherbet • Bristol Orgeat Syrup • Eager Pineapple Juice • Ms Betters Pineapple & Anise Bitters • Plantation Pineapple Rum • Langs Banana Rum
SECRET GARNISH: *Mint Sprig, Lime Wedge, Luxardo Maraschino Cherry *
METHOD: Hard SHAKE all ingredients in Boston tin with cubed ice; STRAIN into glass over cubed ice; TOP with more cubed ice; GARNISH with twisted mint sprig, lime & cherries.
*Sharp with a soft passion-fruit cloud*
INGREDIENTS: Lemon/Supasawa • Monin Gomme • Eager Pink Grapefruit Juice • Giffard Apricot Brandy Liqueur • Portobello Road Gin • Ms Better Miraculous Foamer
SECRET GARNISH: *Disco Air*
METHOD: Hard SHAKE all ingredients in Boston tin with cubed ice except for the Disco Air; Dry SHAKE with no ice; STRAIN into glass over cubed ice.
FROZEN STRAWBERRY DAIQUIRI
*A boozy ice blast made in our slush puttie machines*
INGREDIENTS: Lime/Supasawa • Strawberry Monin • Strawberry Puree • Havana • Crushed Ice
METHOD: ADD all ingredients to a blender jug; ADD 1/2 an ice scoop of cubed ice and 1/2 scoop of crushed ice; BLEND; pour into glass.
Want to try them before you attempt them yourself? Head down to the club and sip most of our cocktails from just £6 all day Sunday – Thursday. See you soon.