I love an egg white based cocktail but they aren’t the kind of thing that you can make all the time, unless you’re also going to make custard all the time (or something else to use up all those leftover egg yolks). Some people are […]
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 it.
Remember back in the summer when I was gifted a huge bag of cherries? Well, the ones that didn’t get turned into jam got turned into sour cherry gin. This is such a simple recipe but can be turned into a really special homemade gift or you can use it to wow guests at your festive get togethers. You’ll need to give the gin a couple of weeks to infuse but the actual recipe only takes a few moments.
350ml gin (anything will do)
150g pitted cherries (preferably a sour variety)
Put the cherries, sugar and water in a large pan and heat gently until it is just warm, the sugar has dissolved and the fruit has released some of its juice. Stir in the gin and then transfer the whole lot to a sterilised mason jar. Seal and then store in a cool, dark, dry place for a couple of weeks.
After the fruit and gin has infused you simply need to strain out the cherries and pour the gin into a pretty sterilised bottle ready for gifting or looking fancy on your drinks trolly!
Cherry gin sour
Ingredients (makes 2)
70ml of cherry gin
juice of half a lemon
1 egg white
pinch of nutmeg
Add the gin, lemon juice and egg white to a cocktail shaker and shake vigorously for 30 seconds. Add the ice and shake again for about one minute. Strain into two glasses and allow the foam to settle on the surface. Sprinkle with a touch of ground nutmeg and maybe something blingy if you feel like it.
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 […]
As you may know by now I am not really a fan of sparkling wine. In fact when we checked into a super-fancy hotel on our journey back to the UK from the US and were given a glass of champagne, I made Mr Colonial Cravings finish mine as soon as we reached our room!
If you add something to it though I’m far more likely to indulge. This was how I discovered that I really quite like Aperol. It’s my new favourite summer refresher. Another hotel we stayed at (it must be a vibe I give off) served me a (okay, several) delicious Aperol spritz and even in the muggy D.C heat I was instantly perked up.
This sorbet is equally refreshing and can be served on its own as a wonderful palate cleanser or with a splash of sparkling wine poured over it for cocktail indulgence. If you have an ice cream maker to churn it in it’s also ludicrously easy to make, but looks like you’ve put in a ton of effort (which let’s face it, we all like!)
If you don’t have an ice cream maker you’ll just have to remember to regularly beat the sorbet as it freezes to break up the ice crystals in it.
makes about 1 pint
700g green seedless grapes
Put the grapes and the sugar in a blender and blend the until they are smooth and the sugar has dissolved.
Strain the resulting pulpy liquid through a fairly fine sieve and then stir the Aperol into the remaining liquid.
Pour this into your ice cream make and let it churn. Transfer the sorbet to a freezer proof container and then freeze until solid.