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 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 […]
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 cheeky little tipple.
To make the cherry syrup simply simmer 2 tbsp sugar with 2 tbsp of water and about 10 stoned cherries for a few minutes and then leave to cool. Strain out the cherries before using but don’t toss them, they’re really good with Greek yoghurt.
70ml Cocoa gin
25ml vanilla vodka
25ml cherry syrup
Shake all of the ingredients together with ice. Strain into coupe or martini glasses and garnish with cocoa nibs or grated dark chocolate and maraschino cherries.
Give the Bailey’s a break and make your own creamy concoction.
This isn’t quite as heavy as Bailey’s or as rich as something like eggnog but it’s still got a bit of a kick to it. It makes a nice alternative to dessert at the end of a festive meal.
For the ginger simple syrup you need equal amounts of sugar and water (about 3 tbsp of each) and a thumb sized piece of fresh ginger that you’ve sliced into 6-7 pieces and bashed about a bit to release the juice. Combine them in a small pan and let the mixture bubble over a low heat for 5 minutes. Allow to cool before straining and using. This doesn’t make a lot of syrup, enough for 1-2 people but you can easily increase the amounts if you need to.
Makes 1 (very) generous serving
25ml vanilla vodka
25ml ginger simple syrup
30ml single cream
pinch of nutmeg/cinnamon
Add everything but the cinnamon or nutmeg to a cocktail shaker with plenty of ice. Shake to combine and then strain into a glass. Sprinkle the top with a pinch of nutmeg or cinnamon.