May 28, 2010
Well here in the UK I must admit we love our tea and I am one of those people who love it. So I had a think and a scour around the internet, recipe books and any other source I could get my hands on to find a decent tea cocktail. I certainly found one in the Earl Grey Mar-tea-ni. I am new to infusing alcohol but must admit it is very addictive once you begin, all I want to do is infuse spirits with new flavours now. Anyway, back to the tea cocktail. I now prefer to infuse my gin with the tea leaves prior to making this cocktail but if you haven’t got the time, don’t want to risk your precious gin or you’re a little lazy then you can always brew some tea in a mug and use a mere 35ml of the stuff to mix in your cocktail. A little more on that later (that’s cheating anyhow!)
Right, onto the infusion. I know it says in many places to infuse 1 litre of a Gin with a 1/4 cup of tea, but I didn’t want to be having my first go infusing tea with Gin on a 1 litre bottle because if I made a mess of it, made it too strong etc then I would have been a little devastated. So, scaling the ingredients down a little, I tried it on a mere 375ml of Gin, enough to let the household sample the delights of this cocktail aswell as me! So I went with 375ml of Gin and 1 1/2 table spoons of tea leaves.
Now onto the cocktail.. I used
- 50ml Infused Tea Gin
- 20ml Lemon Juice
- 12.5ml Sugar Syrup
- 1/2 fresh egg white
I like my drinks to be ‘froffy’ (if thats how you even spell that), so I combined all the ingredients in the shaker with no ice and give it a good old shake for 10 seconds. I then added ice and give it another good old shake. I then double strained the drink into a beautifully chilled martini glass. The final twist was a lemon one! (i.e. garnish)…
Well, my infusing is going onto the next level, I was going to start taking my own pictures of the cocktails as I’ve just got myself a new Canon Digital SLR, so who know, next time you may see some snaps! On a final note, I really enjoyed making this cocktail from start to finish and I know there are 1001 alternatives to this recipe, this came out very nicely and it went down a treat at home!
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,
March 12, 2010
Firstly, apologies for the lack of blogging this week. We have some exciting new gifts here at The Cocktail Store that will be coming on the website soon! Anyways, more to the point… It’s cocktail friday and this weeks recipe will be using the much loved Havana Rum. I do really like this rum and what better way for using it than making a Daiquiri. Not your usual Daiquiri however, I have some Cinnamon Syrup from last weeks ‘syrup week’ in a nice chilled glass bottle in our fridge so I thought I would put that to some use. So here we have it, a sweet apple based drink that very much tastes like an apple strudle.
- 25 ml of lime juice
- 10 ml of cinnamon syrup
- 60 ml of Havana Club Añejo 7 Años
- 1/4 apple
Muddle the apple pieces in the bottom of the glass and then add all the other ingredients. Add ice and give it a good old shake. Strain into a chilled martini glass and garnish with a cinnamon stick. Delightful!.
Well that’s this weeks cocktail friday, I was away last friday so didn’t have the chance to have a treat myself to a cocktail.
Thanks for reading,
February 26, 2010
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!