The Alchemist Cocktail Book

Elevate your mixology skills and become an Alchemist with our cocktail recipe book

We think it’s safe to say we’ve all become wannabe mixologists over the past year, as lockdown after lockdown meant we had to bring the pleasure of the bar home. Whilst our venues begin to open back up and Theatre Served returns, that doesn’t mean our quest to be the best bartender our kitchen worktop has ever seen has to stop.

It’s time to take your drinks to the next level with our cocktail recipe book: The Alchemist Cocktail Book: Master the Dark Arts of Mixology

We conjured up our first spellbinding cocktails in Manchester in 2010 and now, 10 years on, it’s time to let you in on a few of our molecularly mad secrets with our cocktail recipe book.

Dedicated to spreading love and theatre beyond our four bar walls, we’ve picked out 100 of our favourite tipple-y tales, so you can master the dark arts of mixology at home. Illustrated in our decidedly weird and distinctly dark style, accompanied with stunning photography of our most bedazzling creations, you’ll find inspiration on every page.

We’ll guide you through everything you need to become an Alchemist, from the essential equipment our bartenders use to the weird and wonderful ingredients that take our cocktails to another level. With chapters from Chemistry & Theatre, Twisted Classics and New Wave to Classics and Booze-Free, there truly is something for everyone.

Fancy a peek through the smoke and mirrors of the cocktail-making creativity that awaits? Read on to discover one of our favourite recipes, straight from the pages of our book. Or to purchase now,  click here.

PARADISE LOST

A clean-tasting, coconut-spiked cooler. Our version of this classic bar drink calls on a gorgeous coconut rum and chocolate liqueur as the base, then weaves them into the simple flavours of coconut water, sugar syrup and lime. Top with a splash of soda water to finish.

Makes: 1
Glassware: Collins Glass

1 lime wedge
2 teaspoons desiccated coconut
85ml coconut water
30ml coconut rum
25ml crème de cacao blanc (white chocolate) liqueur
15ml (1 tablespoon) Simple Sugar Syrup
10ml (2 teaspoons) fresh lime juice
Ice cubes
25ml soda water

• Glide the lime wedge around the rim of the collins glass. Spread out the desiccated coconut on a saucer and dip the edge of the glass into the coconut to coat the rim.
• Pour the coconut water, coconut rum, crème de cacao blanc, sugar syrup and lime juice into a Boston shaker and shake.
• Place some ice cubes in the prepared collins glass and strain the mix over the ice. Top with soda water and serve.

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