A Cornish girl's food adventures

Tag: booze

Cherry gin and a festive tipple

Cherry gin and a festive tipple

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 […]

Chocolate and cherry croissant bread and butter pudding.

Chocolate and cherry croissant bread and butter pudding.

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 […]

Cocoa berry gin fizz

Cocoa berry gin fizz

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.

Ingredients
makes 2
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
ice
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.

Banana rum cheesecake

Banana rum cheesecake

I started off wanting to make a Banoffee cheesecake but I can be a bit funny about bananas. I’ll only eat them when they’re slightly under-ripe you see, when they’re still a touch green at the ends. The moment a single brown spot appears on […]

Elderflower Tom Collins

Elderflower Tom Collins

The other day I came across something new (to me) and exciting called a tiger lemon. If you’ve never seen one then it’s got green and yellow striped skin and it should have pale pink flesh. (The ones I bought didn’t so this may be […]

Raspberry Whisky Sour

Raspberry Whisky Sour

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.

Ingredients

makes 1
big handful of raspberries
juice of half a lemon
35ml whisky
1 tbsp honey simple syrup
1 egg white
ice

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.

Black forest ice cream (no-churn)

Black forest ice cream (no-churn)

I’ve never really got on with chocolate ice cream. I’ve always thought that it ruins both chocolate and ice cream, it never seems to be as satisfying as pure chocolate or as refreshing as other ice creams. But then I thought maybe I just don’t […]

Whisky and raspberry cranachan trifle

Whisky and raspberry cranachan trifle

This beauty is what I’m offering up for this years Burns Night pudding. I know cranachan is pretty much just trifle anyway but when I was recently asked for a trifle recipe this is what sprang to mind and it feels like a celebration of […]

Brandy butter biscuits

Brandy butter biscuits


I don’t know about your neck of the woods but near me, as soon as Christmas is done and dusted, all the supermarkets reduce the price of their festive goodies, usually to make space for Easter treats. This includes brandy butter, which is actually a pretty good ingredient, basically someone has saved you the bother of creaming together some butter and sugar for you. And after Christmas it’ll also save you pennies on the cost of butter, the stuff I used in these cost me 20p from M&S!

These are such lovely little crisp, buttery morsels of deliciousness, and they’re so quick to make too. In fact it took me longer to pipe them all out of my cookie press that it did to actually make the dough. You don’t have to use a press at all either, you can simply chill the dough a bit and then just roll it into balls and squash them with a fork. Thrifty and easy!

Ingredients
makes a heap!
125g brandy butter (room temperature)
40g butter (also room temperature)
125g plain flour
25g cornflour
pinch of salt
zest of 1 clementine (optional)

Pre-heat your oven to 190°c.
Cream together the butter, brandy butter, salt and clementine zest and then sift in the flour and cornflour. Beat it together until you have a fairly soft dough. Either put the dough into a cookie press and pipe them onto a non-stick baking sheet or chill the dough for 5-10 minutes and then roll little balls of dough and squash them with a fork.
Bake the biscuits for about 10 minutes, until they are just starting to colour around the edges and then transfer them to a wire rack to cool.

Blackberry and apple gin fizz

Blackberry and apple gin fizz

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 […]