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 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!
I don’t think you’re ready for this jelly. Unless you’re a responsible adult, in which case you should definitely get involved. This is not your uni-party-get-as-drunk-as-possible-as-quickly-and-cheaply-as-possible jelly shots. This is your pre-dinner cocktail turned into your post-dinner dessert. See, it’s classy.
This makes a really good make-ahead dessert, and it’s super-portable too. So you know that barbecue you’ve been invited to where the host casually asked you to bring dessert? Be a hero – bring these!
6 gelatine leaves (about 10g)
60ml elderflower cordial
ripe strawberries (about 2 per jelly)
Combine the sugar and water in a small pan and bring it to the boil. Let it bubble away for about 10 minutes so that it becomes syrupy. Whilst this is happening soak the gelatine leaves in a small dish of water to soften them.
Remove the syrup from the heat. Squeeze the excess water from the gelatine and then stir it into the warm syrup. Pour this into a measuring jug.
Mix in the gin and the elderflower and then top it up to the 600ml mark with cold tonic water. Put the jug in the fridge to chill for about 2 hours by which time it should have thickened to the consistency of raw egg white.
Divide the jelly evenly between moulds or pretty glasses. Slice or chop the fruit and then arrange or stir them into the jelly. Put the jellies back in the fridge for 2-3 hours more, until they are set firm. Turn them out of the moulds or serve them as they are in their glasses.