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 […]
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 a bit hit and miss.)
I decided that this magical new fruit deserved something a little more special than just becoming ‘ice and a slice’ in a G & T.
A Tom Collins is a wonderfully refreshing drink and a dash of elderflower cordial in place of the simple syrup adds a little more interest to it.
I’ve added a couple of drops of Peychauds bitters to compensate for the lack of colour in my tiger lemons but you don’t really have to. You don’t even have to use tiger lemons if you can’t find them, any old lemon will be turned into a star by this drink.
juice of two lemons
50ml elderflower cordial
70ml gin (I used Aviation)
dash of Peychauds bitters (optional)
Shake together the lemon juice, elderflower cordial, gin and bitters (if using) with a handful of ice and then pour into a couple of tumblers filled with ice. Top up with the soda water and garnish with a maraschino cherry and a slice of lemon. Cheers!
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 […]
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.)
So how come if you mix grapefruit and tequila it gets a pretty name like Paloma (which means dove in Spanish) but if you mix it with gin it gets called a greyhound? Don’t get me wrong I like a greyhound as much as the next pooch but it just doesn’t have the same romantic ring to it.
Naming issues aside this is a wonderfully refreshing summer drink and when I got my hands on some amazingly sweet pink grapefruit I just had to make one!
I make my lavender syrup by bringing 3 tbsp of sugar and 3 tbsp of water to boil with a handful of lavender and letting it simmer for a few minutes. Then I just leave it to cool before straining and using.
juice of 1 pink grapefruit
1 tbsp lavender simple syrup
Shake all the ingredients together with ice, strain into a pretty glass and garnish with a sprig or two of lavender.