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 […]
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 […]
My friend Rach set me the task of creating a recipe to make use of a bottle of ginger wine that had been languishing in her booze cabinet for some time. Not only does this cocktail make use of that ginger wine but it practically encourages you to buy another bottle once you’ve finished the first one. It’s that tasty.
Mixing sweet pear with warm, spicy ginger just makes sense to me, it’s such a delicious combination. The pear puree is infused with savoury bay and sharp lemon juice though, just to keep that sweetness in check.
2 pears (peeled and cored)
2 bay leaves
juice 1/2 lemon
Roughly chop the pears and put them in small pan along with everything else for the puree. Poach the fruit until it is really very tender. Remove the bay leaves and the cloves and then blitz the fruit and liquid in a food processor. Sieve the resulting pulp to leave you with a nice smooth puree. Store the puree in a jar and keep it in the fridge.
1 part pear puree
1 part vanilla vodka
1 part ginger wine
bay leaf to garnish
Put everything but the garnish into a cocktail shaker along with plenty of ice and shake vigorously. Strain into coupe or martini glasses and garnish with a bay leaf. (If you’ve got too much time on your hands (like me, evidently) then you can use a pretty hole punch to cut shapes out of the leaves.)
Chocolate and cherries are such a joyous combination. You just can’t go wrong with it. You can however add to it. With booze! Cocoa infused gin with chocolaty richness, sweet amaretto and fragrant vanilla vodka combine with fruity cherry syrup to make this quite a […]