Allegedly it’s spring here in the UK. The weather has yet to get the memo. All too often it’s still cold and wet and grey. So obviously, with cinco de mayo coming up, I’m going to make myself a few of these and pretend that […]
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, 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, […]
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 drank at our wedding, that’s how much I don’t like champagne! Plus we were in Cornwall so it seemed appropriate.
This is a really nice celebration cocktail that’s easy to make, it’s a great alternative for those of us who don’t see what all the fuss is about with champagne.
70ml gin (I used Aviation)
50ml creme de mure
juice of half a lemon
about 300ml dry sparkling cider
ice, mint, lemon peel and fresh blackberries to serve
Shake the lemon juice, gin and creme de mure together with ice. Pour into two glasses filled with ice and top up with the cider. Garnish with a small sprig of mint, some thinly cut lemon peel and a fresh blackberry or two. Cheers!
Mr Colonial Cravings has always been partial to an espresso martini but he’s much more of a gin drinker than a vodka drinker. I think we both feel a bit like vodka doesn’t bring much to the table flavour-wise. If you swap it for Hotel Chocolat cocoa gin though, tasty things happen.
25ml cold espresso
25ml Hotel Chocolat cocoa gin
25ml coffee liqueur
15ml amaretto (optional but really good)
cocoa nibs to garnish
Put everything but the garnish in a cocktail shaker and shake vigorously. The longer and harder you shake it the frothier the finish will be. Strain into a martini glass and allow it to settle for a moment or two before garnishing with a few cocoa nibs.