The Ratio Presents cocktails in a pouch

The Ratio Presents sell tasty cocktails within a pouch making it easy to store and safe to travel with.

I was given a PR sample of their selection of cocktails to enjoy on a complimentary basis.

The Ratio Presents

The Ratio Presents are founded by two young ladies who just love cocktails and their mission was to provide drinkers quality delicious cocktails without the hassle of making them yourself.

As avid cocktail enthusiasts, they spent the last few years developing the perfect batch cocktails, which don’t compromise on flavour or ingredients and don’t break the bank! 

​​Why? as they believe you should be able to enjoy cocktail quality bar drinks at home. All of their cocktails use premium ingredients which are not diluted and not from concentrate. By putting first the quality and ratio of the ingredients, they made sure that the cocktails which come out of their pouches taste exactly the same as they would if it came out of the cocktail shaker.

Cocktails made easy ​

At present The Ratio Presents sells three different cocktails of The Espresso Martini, The Drunken Chai and The Lychee Martini all of which were equally as tasty.

Starting off with the most unique flavour out of them all The Lychee Martini I was very impressed. It is basically a classic vodka martini with an oriental twist of Lychee liqueur. Pouring from the pouch immediately I was hit with the smell of Lychee. The drink was very refreshing, just like a Lychee juice but with that extra strength as of the alcohol. As recommended I poured 100ml of this drink into a martini glass over a fresh Lychee. Bliss.

For The Espresso Martini I decided to not just enjoy it as a cocktail in the way it is meant to be but also I gave it a twist by also making a milkshake, popcorn and a roulade out of it.

The Espresso Martini was a perfect blend of cold brew coffee, vodka and Kahlua. I poured the recommended 100ml of the Espresso Martini in a shaker of ice, then strained into a martini glass. A real coffee explosion.

For The Espresso Martini Milkshake I blitzed together around 100ml of Espresso Martini and about 4 scoops of vanilla ice cream but you can alter to the strength to your preference. It was absolutely delicious a right treat.


The Espresso Martini popcorn was a real tasty treat as it gave that real edge of coffee notes.


  • 5 cups of freshly popped popcorn
  • Half cup of butter
  • Half cup of light brown sugar
  • 1 tbsp The Espresso Martini
  • 1/2 tsp baking soda


  1. Make the popcorn.
  2. Melt the butter in a medium saucepan over medium heat.
  3. Add the brown sugar and The Espresso Martini stir until thoroughly mixed.
  4. Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
  5. When it reaches a boil allow it to cook for 4 minutes without stirring on medium heat.
  6. Add the baking soda.
  7. Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
  8. Pour the popcorn on a baking tray which is covered with aluminium foil or grease proof paper.
  9. Let the popcorn cool.
  10. Serve.

I made a small Raspberry Espresso Martini Roulade which serves 4. It was delicious with Espresso Martini notes from the cream and roulade itself along with the tanginess of the raspberries used within.


For the meringue

  • Vegetable oil for greasing
  • 3 medium free-range egg whites
  • 6oz caster caster sugar
  • 1 tbsp Espresso Martini

For the cream filling

  • 150ml double cream
  • 150g raspberries
  • 1 tbsp The Espresso Martini


  1. Heat the oven to 200°C/180°C fan/gas 6. Line a 12cm x 7cm lipped swiss roll tin or baking tray with baking paper, then lightly oil the paper.
  2. In a large clean bowl, whisk the egg whites with an electric mixer until thick, glossy and holding medium peaks. On a low speed, whisk in the sugar, a little at a time, then add the Espresso Martini until just combined.
  3. Spread the meringue evenly into the tin. Lower the oven temperature to 160°C/140°C fan/ gas 4 and cook for a further 20-25 minutes. Lift the meringue from the tin on its paper and cool for 10 minutes on a wire rack, then invert onto another piece of baking paper to cool completely.
  4. For the cream filling, put the cream and The Espresso Martini in a clean mixing bowl. Whisk with an electric mixer until it starts to thicken.
  5. Stir in the raspberries.
  6. Spread the cream with raspberries on the meringue then roll up using the baking paper to help. Wrap the paper tightly around and chill for at least 3 hours.
  7. To serve, put on a plate, and drizzle with melted chocolate and slice.

For The Drunken Chai I decided to not just enjoy it as a drink but also I decided to get creative and add this into my cupcakes which turned out beautifully.

The Drunken Chai contains spiced rum and iced Chai tea. Is very much like a cold Chai but alcoholic. They recommend serving 250ml over ice so I did just that which tasted amazing, a Chai hit.

I also made some Drunken Chai Cupcakes with this drink which were ever so moorish, creamy, cinnamony, and had a a real hit of Chai.


Chai Spice Mix

  • 2 & 1/2 tspns ground cinnamon
  • 1 & 1/4 tspns ground ginger
  • 1 & 1/4 tspns ground cardamom
  • 1/2 tspn ground allspice


  • 1 bag Chai tea
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1 & 3/4 cups (200g) plain flour
  • 3 & 1/2 tspn Chai spice mix (above)
  • 3/4 tspn baking powder
  • 1/4 tspn baking soda
  • 1/4 tspn salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature
  • 2 tspns pure vanilla extract
  • 1/2 cup (120g) sour cream or plain yogurt, at room temperature

Chai Spice Buttercream

  • 1 & 1/2 cups (345g) unsalted butter, softened
  • 5–6 cups (600-720g) icing sugar
  • 2 tbsp The Drunken Chai
  • 1/4 cup (60ml) heavy cream
  • 1 tsp vanilla extract
  • pinch of salt


  1. Prepare chai spice mix: Mix all of the chai spices together.
  2. Steep the tea by bringing milk to a boil or heat in the microwave for 1-2 minutes. Pour over tea bag and steep for 20-30 minutes. Let cool to room temperature before adding to the cupcake batter.
  3. Preheat the oven to 350°F (177°C). Line a 12 cup muffin pan with cupcake liners. Line a second pan with 2-3 liners as this recipe makes 14-15 cupcakes. Set aside.
  4. Make the cupcakes by whisking the flour, 3 & 1/2 teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside.
  5. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. 
  6. Beat in the egg whites on high speed until combined, about 2 minutes.
  7. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. 
  8. With the mixer on low speed, add the dry ingredients until just incorporated.
  9. With the mixer still running on low, slowly pour and mix in the Chai milk just until combined. Do not over mix. Batter will be slightly thick.
  10. Spoon the batter into the liners. Fill about 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the centre comes out clean. Allow the cupcakes to cool completely before frosting.
  11. Make the buttercream with a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 5 and 1/2 cups icing sugar, the heavy cream, 2 tbsp The Drunken Chai, vanilla extract, and a pinch of salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add up to 1/2 cup more icing sugar if buttercream is too thin or another tablespoon of cream if buttercream is too thick. Add another pinch of salt if buttercream is too sweet.
  12. Then serve.

I also made a Drunken Panna Cotta which was creamy and coffee in taste.


Panna Cotta base
1 leave of gelatine
120ml milk
50ml Drunken Chai
100ml double cream
35g caster sugar

Soak the gelatine in a bowl of cold water for 5 minutes. Put the milk, Drunken Chai, cream and sugar in a pan over a low heat. Stir until the sugar has dissolved, then take off the heat. Squeeze the water from the gelatine, add to the pan and mix until dissolved.

Ladle the mixture into two glasses or small moulds, then carefully transfer to the fridge for 6 hours or until set.

Which drink out of all of The Ratio Presents appeals to you the most?


Rating: 5 out of 5.

The Ratio Presents cocktails are seriously some of the best premade cocktails which I have had at home. No wonder though as they are made using the finest ingredients and all home made. With them coming in pouches they are easy to use, just open, pour and drink.

As these drinks come in pouches as well it makes them easy to store and even travel with so if you want to go on a picnic you can safely stash in your picnic basket without the feat of breakage plus it takes up little space. Even great as a gift idea.

Cocktails which are not just handy but so satisfying in taste.

As The Ratio Present ladies say not convinced? Try them for yourselves…

And they are right as seriously you won’t be disappointed.

The Ratio Presents order yours

Discover more about The Ratio Presents click here.

The Espresso Martini (500ml, 4 servings) £16
The Drunken Chai (500ml, 2-3 servings) £8.50
The Lychee Martini (500ml, 5 servings) £16.00
The Taster Box – all three £35.50

Thank you to The Ratio Presents for the lovely cocktails. All views our my own honest opinion.

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