Something for the Weekend – 28/02/2010

Good afternoon,

This mornings cocktails were themed around the St David’s day.  The date of March 1st was chosen in remembrance of the death of Saint David on that day in 589, and has been celebrated by followers since then. The date was declared a national day of celebration within Wales in the 18th century.  So here are this weekends cocktails…

Red Dragon

- 1 free-range egg white, preferably organic
- 25ml/1fl oz gin, preferably Welsh
- 25ml/1fl oz Galliano
- 25ml/1fl oz lemon juice
- 2 tsp pomegranate syrup
- fresh mint sprig, to garnish


Place the egg white, gin, Galliano, lemon juice and pomegranate syrup into a cocktail shaker, with a handful of ice, and shake well.  Strain the cocktail into a coupette glass and garnish with the mint sprig.

Sling in the Valleys

- 35ml/1¼fl oz whisky, preferably Welsh
- 1 tbsp blackberry liqueur
- 1 tsp lemon juice
- sparkling apple juice, to top up
- apple slice and blackberry, to garnish


Place the whisky, blackberry liqueur and lemon juice into a highball glass, with a handful of ice and stir well.  Top the cocktail up with the sparkling apple juice and garnish with the slice of apple and blackberry.

Be sure to check out this weeks blog entries for more recipes, videos and reviews.

Signing off,


It’s friday, so that must mean: Cocktail Friday!!

Well, this is going to be a weekly feature…  When I arrive back at home from the office, our household swears by a cocktail to start the weekend off.  What better way??  It can be any old cocktail, we don’t just swear to having new ones every week (even though we usually do) but we revisit some old firm favourites every now and again.  We’ve now figured out that my favourite cocktail is the Aviation, so we’re sticking with the Gin theme this week and going for the White Lady, still a classic and this is certainly one we’ve had before at our house, but we haven’t shared the joys of this drink here on our blog.

The White Lady was first created by Harry Macelhone, this is the mother of many classic twentieth century drinks. When he worked at Ciro’s Club in London, Harry originally made it with Crème de Menthe. In the 1920s, he moved to Paris and took over the legendary Harry’s New York Bar, changed his recipe to gin, and thereby created a cocktail masterpiece.

My preferred version of this cocktail is:

- 2 Parts Gin
- 1 Part Cointreau
- 1 Part Freshly squeezed lemon juice
- 1/4 Part Sugar syrup
- 1 Part Egg white

Give all the ingredients a good old shake and strain into a chilled champagne saucer.  Makes for a great cocktail and will certainly be my choice for this cocktail friday!

Something for the Weekend – 21/02/2010

Good evening,

My apologies for not updating the blog with Something for the Weekends cocktails as much as I should, but those of you who visit on a weekly basis will see that we have had an overhaul and redesigned/rebranded The Cocktail Store.  We hope you find it easier to navigate and easier to use.  Anyhow, last sundays recipes were themed around the winter Olympics and here they are (they were mixed by Something for the Weekend regular Wayne Collins).

Ski Slope Cocktail


½ lemon, zest only
35ml/1¼fl oz cognac
1 tbsp apricot liqueur (available from specialist suplliers)
2 tsp maple syrup
2 tbsp plain yoghurt
coconut flakes, to garnish


Place the lemon zest, cognac, apricot liqueur, maple syrup and yoghurt into a boston glass with a handful of ice and shake hard.  Strain the cocktail into a martini glass and garnish with the coconut flakes.

Winter Gold Cocktail


3 dashes angostura bitters
2 tsp passion fruit syrup (available from specialist suppliers)
25ml/1fl oz whiskey, preferably Canadian
50ml/2fl oz ice wine, preferably Canadian
edible gold flakes, to sprinkle


Add the angostura bitter, passion fruit syrup, whiskey and ice wine to a mixing glass with a handful of ice and shake well.  Strain the cocktail into a small wine glass and garnish with the gold flakes.

These recipes are from the BBC website and can be found here:

The blog is going to feature many more recipes as we will be updating it on a regular basis.  We hope you find it a good read.

Thanks for reading,


March’s Seasonal Fruit/Veg Part One – Rhubarb

Good morning,

Looking ahead to March and the fruits (or veg which Rhubarb is commonly classed as), we have chosen Rhubarb to be a firm favourite for many.

First we will start with some rhubarb purée, a fantastic addition to many cocktails.  To make this simply follow the instructions below:

Rhubarb purée

- 300g/10½oz rhubarb, chopped
- 100g/3½oz sugar
- 1 tsp ground ginger (optional)

Place the rhubarb, sugar and ground ginger (if using) into a pan and heat gently until the sugar has melted. Cook over a medium heat for five minutes, until the rhubarb has softened. Remove from the heat and allow to cool slightly.

Transfer the mixture to a food processor and blend until smooth. Return the purée to the pan and stir over a high heat for about a minute, to drive off the excess liquid. Transfer to a bowl and set aside to cool.

As simple as that.  A good cocktail using the purée is:

Dales Quencher

- 50ml/2fl oz gin
- 50ml/2fl oz rhubarb purée (see method above)
- 25ml/1fl oz pink grapefruit juice
- 1 tbsp sugar
- old-fashioned lemonade, to top up
- rhubarb stalk, to garnish


Place the gin, rhubarb purée, pink grapefruit juice and sugar into a cocktail shaker with some ice and shake hard.

To serve, strain into a highball glass and top up with lemonade. Garnish with a rhubarb stalk.

This is just one cocktail of many the purée can be used for, so have a search, it is also good for smoothies too.

Bye for now,