April 26, 2010
Apologies for being a little bit delayed this week… This weeks cocktails were once again made by Wayne Collins, however one recipe is for a ‘Mocktail’ this week. If you haven’t heard of the word ‘Mocktail’ before, it refers to a cocktail that doesn’t contain alcohol. Here are the recipes…
Start Me Up (Mocktail)
- 1 free-range egg, preferably organic
- 1 small banana
- 1 tbsp runny honey
- 50ml/2fl oz pomegranate juice
- 50ml/2fl oz milk
- 50ml/2fl oz guarana drink
Blend all of the ingredients, with a handful of ice, in a blender until smooth.
Run a Tab
- handful mixed summer berries
- 2 tsp grenadine syrup
- 50ml/2fl oz orange isotonic fruit drink
- 25ml/1fl oz raspberry vodka
- champagne, to top up
Mix the mixed berries, grenadine syrup, isotonic drink and raspberry vodka in a cocktail shaker. Strain the cocktail into a champagne flute and top up with champagne.
That’s all for this week.
Until next week,
April 19, 2010
Good morning everyone,
Well, it was a great sunny weekend, maybe that was due to there being no planes in the sky! Anyway, I hope you all had a fantastic weekend and made the most of the sun. Down to this weekends cocktails from Something for the Weekend… Again they were made by Wayne Collins and here they are:
- 2 tsp lemon juice
- 50ml/2fl oz gin
- 100ml/4fl oz vegetable juice
- 2 dashes Tabasco sauce
- 4 dashes Worcestershire sauce
- pinch celery salt
- pinch freshly ground black pepper
- splash ruby port
- 1 asparagus spear, cooked, to garnish
Place all of the cocktail ingredients, except the asparagus, into a cocktail shaker, add a handful of ice, and shake well. To serve, strain the cocktail into a large wine glass and garnish with the asparagus spear.
St. Georges Fizz
- 1 tbsp lemon juice
- 25ml/1fl oz sloe gin
- 25ml/1fl oz sour green apple liqueur
- pear cider, to top up
- apple slice, blackberry and fresh mint sprig, to garnish
Add some ice to a sling glass (or other tall glass). Add the lemon juice, sloe gin and apple liqueur and top up with the pear cider. To serve, garnish with the apple slice, blackberry and mint sprig.
That’s all for this weekends cocktails. I will be back later on in the weekend with some more tasty recipes!
Until next time, thanks for reading,
April 16, 2010
Well, I was on my lunch break and I spotted some lemon curd tarts that I haven’t had for ages (probably since my school days!), so it got me thinking, how do I make lemon curd and what cocktails would they go in, so I had a search through a few recipe books and found out how to make lemon curd. Here it is…
Lemon Curd (makes about 4-6 jam jars)
- 4 lemons, rind and juice
- 4 eggs
- 110g butter
- 450g sugar
Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water. Stir with a wooden spoon until thick and curd coats the back of the spoon. Pour into warm sterile jars, cover, seal and label. Refrigerate.
As simple as that…
Now for a tasty cocktail…
Curds & Wa-Hey!
- 2oz Citrus Vodka
- 1 Bar Spoon Vanilla Sugar
- 1oz fresh lemon juice
- 1oz fresh lime juice
- 3 Bar spoons of Lemon Curd
- Digestive biscuit (garnish)
Firstly, rim the cocktail glass with lemon juice, then finely crumble the digestive biscuit and roll the digestive crumbs around the rim of the glass. Add all ingredients with ice into a cocktail shaker. Give it a good old shake and double strain into the chilled martini/cocktail glass.
Now if that doesn’t enlighten your taste buds, I’m not sure what will!
Thanks for reading,
April 12, 2010
Well the cocktails returned this weekend after Something for the Weekend skipped a weekend and they were made by cocktail maestro, Wayne Collins. Spring has been in the air recently and because of that, these cocktails were themed around Spring. I hope you enjoy them!
- ½ lime, quartered
- 4 fresh blackberries
- 2 tsp vanilla syrup
- 2 tsp blackberry liqueur
- 25ml/1fl oz caçhaca (sagatiba)
- 50ml/2fl oz cabernet cauvignon
- lime slice, to garnish
- blackberry, to garnish
Place the lime, blackberries, vanilla syrup, blackberry liqueur and caçhaca into a cocktail shaker, with a handful of ice, and shake well. Strain the cocktail into a tumbler filled with crushed ice and top up with the cabernet cauvignon. Garnish with a slice of lime and a blackberry.
- 25ml/1fl oz orange flavoured vodka
- 25ml/1fl oz freshly squeezed blood orange juice
- 2 tsp grenadine syrup
- 75ml/3fl oz viognier wine
- sparkling apple juice, to top up
- apple slice and blood orange slice, to garnish
Add a handful of ice to a large wine glass, then add the vodka, orange juice, grenadine syrup and viognier. Fill up the glass with sparkling apple juice and garnish with a slice of apple and blood orange.
Thats it for this weeks Something for the Weekends cocktails.
Thanks for reading,