If you follow me on twitter or instagram I hope you’ve been enjoying my recipe advent calendar and have been getting lots of lovely festive foodie ideas! Seeing as it’s Christmas soon I thought I’d treat you to an extra post this week, you’re worth […]
If anyone can think of a catchier name for this then I would love to hear it. It is a bit of a mouthful, no pun intended. I’ve met quite a few Americans who find the fact that we Brits often refer to dessert as […]
Chocolate, berries and gin. I think that’s all you need to know.
Well, I suppose there’s a little more to this cocktail than just that but they’re definitely the most important points.
I’m a huge fan of the cocoa bitters from Hotel Chocolat and they work so well in this, especially with the cocoa gin but if you want you can also make this with a nice citrusy gin and leave out the bitters altogether.
50g red berries (I used strawberries, raspberries and cherries)
1 tsp sugar
70ml cocoa gin
4 dashes of cocoa bitters
20-30 ml simple syrup (depending on how sweet you like it)
juice of 1/2 a lemon
1 egg white
70ml soda water
mint to garnish
Chop the fruit and toss it with the sugar. Set this aside for 30 minutes so that the juices can really get going. Fill your glasses with ice and add a the macerated fruit.
Put the gin, bitters, lemon juice, simple syrup and egg white into a cocktail shaker and shake vigorously for 45 seconds or so. Add some extra ice and shake again. Strain into the glasses and top up with a splash of soda water. Let the foam settle on the surface and garnish with a little mint.
I actually created this cocktail to serve before our Burns Night supper but look at how pretty it is! It’s perfect for Valentines day too.
I wouldn’t recommend using a really, really, peaty whisky in this but you should still choose something nice and smooth, something you would be happy to drink neat. I used Bowmore Legend.
I haven’t tried this yet (though I’m sure I will) but I think this would also taste pretty good made with a nice bourbon too.
To make the honey syrup just mix equal parts honey and boiling water and then leave it to cool.
big handful of raspberries
juice of half a lemon
1 tbsp honey simple syrup
1 egg white
Mash together the raspberries and lemon juice and sieve out the seeds to leave you with a nice smooth puree.
Combine one tablespoon of this puree with all of the other ingredients in a cocktail shaker filled with ice and shake vigorously for 1 minute.
Strain into a chilled coup or martini glass and allow the cocktail to separate into two layers before decorating with a few drops of the raspberry puree.
I don’t really go in for champagne or prosecco but on special occasions it’s still nice to celebrate with something bubbly. I’ve always had a bit of a soft spot for the Breton and Normandy cider which comes in champagne-style bottles. It’s actually what we […]