So you’ve heard of lemon drizzle cake right? Well soak cake is what happens when you make a little too much delicious drizzling syrup and don’t want to waste any of it! Seriously, this cake is literally drenched in deliciously fragrant, sweet, sticky syrup. Because […]
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.
Hooray for rhubarb season! I love it when these vibrant pink spears start to make an appearance. I’ve even got a couple poking through on the plant in my garden. They’re so cheery amidst all the gloom and grey of late winter.
Panna cotta is a great way to show it off too, it’s a nice simple canvas for it. Velvety and smooth with a rich vanilla flavour to really set off the sharp tang of the fruit (or is it a vegetable?)
Panna cotta is so easy to make, there’s no fiddly nonsense to it and it only takes a few moments, bar the setting time.
2 tbsp gin
1 tbsp sugar
2 pieces of stem ginger in syrup (+1 tbsp of the syrup)
250ml whipping cream
250ml whole milk
1 vanilla pod
1 tbsp sugar
3 leaves of gelatine
Soak the gelatine in a little cold water and set it aside.
Combine the cream, milk, sugar and vanilla in a pan and gently heat it but don’t let it get too hot. Remove the pan from the heat and fish out the vanilla pod, if you like you can scrape out the seeds and stir them into the cream mixture.
Squeeze the excess water from the gelatine and then stir this into the cream, ensuring that it dissolves. Set this aside to cool to almost room temperature.
Once cooled you can give it a stir and pour it into moulds or serving dishes and then transfer it to the fridge to set.
Pre-heat your oven to 180°c.
Cut up the rhubarb (to whatever size suits you) and toss it in the gin and sugar. Put it in a baking dish and roast it for 10 minutes, by which time it should feel tender. Leave it in the dish to cool. Finely chop the ginger and toss it with the rhubarb and syrup. Serve this alongside the panna cotta once they are set.
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 […]
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.
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 […]