March 14, 2010
Firstly, just wanted to wish any mothers reading the blog today a happy mothers day. Todays recipes are an excellent addition for any mothers day. These cocktails were made by Wayne Collins.
- 25ml/1fl oz lychee liqueur
- 2 tsp fresh lemon juice
- 1 tbsp grapefruit marmalade
- chilled pink champagne, to top up
Place the lychee liqueur, lemon juice and marmalade into a cocktail shaker, with a handful of ice, and shake hard. Half fill a chilled champagne flute with pink champagne and strain the lychee mixture on top.
Cream Tea Punch
- 50ml/2fl oz vanilla vodka
- 30ml/1¼fl oz violet syrup (available from specialist suppliers)
- 100 ml/3½fl oz hot Lady Grey tea
- 30ml/1¼fl oz double cream
- freshly grated nutmeg, to garnish
Mix all of the cocktail ingredients together in a large mixing glass and strain into 2 teacups. Garnish with fresh nutmeg.
Tasty recipes from this weekends show. Have a great day!
March 2, 2010
Well, here are 3 different takes on the classic cocktails we’re all used to drinking. I’m beginning to sound slightly obsessed with Rhubarb here, but hopefully those of you that grow it at hope will use it to make the syrup (instead of putting it all in the rhubarb crumble). Firstly, you need to make the rhubarb syrup, take a look at our previous post for that one or click on the ‘flavoured syrups’ tab on the left.
- 1 1/2oz Light White Rum
- 1oz rhubarb syrup
- 3/4oz lime juice
- 8 mint leaves
- Soda (top up with)
In a highball, add the rhubarb syrup, rum, mint leaves and lime juice. Muddle in the base of the glass to bruise the mint (tearing always seems to leave the drink bitter). Add a scoop of crushed ice and then use your bar spoon to churn the drink making sure all those lovely flavours are chilled with the ice. Add another scoop of ice and top up with soda water. Give it one last churn and garnish with a sprig of mint and a stick of rhubarb (don’t eat the rhubarb though, as its not advisable to eat it raw).
- 2oz Vodka
- 2/3oz Lime Juice
- 1oz Rhubarb Syrup
Shake all the ingredients with ice and strain into a small martini glass.
Rhubarb – French 75
- 1oz gin
- 1oz rhubarb syrup
- 1oz fresh lemon juice
- Champagne or sparkling wine (to top up)
Add the gin, rhubarb syrup and lemon juice with ice and shake hard. Pour into a champagne flute and top up with the champagne or sparkling wine.
Well thats it for the rhubarb so far. Tomorrow we will bring you another syrup and a couple of delightful recipes for that one.
Until next time,
March 2, 2010
Well yesterday we had ‘Espresso flavoured syrup’, so today we thought we would provide you with a guide on how to make rhubarb syrup. With rhubarb being a seasonal fruit / veg (I’m never sure what rhubarb is, if anyone can clarify this matter, please speak up!) we thought it would be good to show you how to make this syrup and include a couple of tasty recipes to use the syrup in!
- 10 Rubarb Stalks – Juice in a Juicer
- 1 cup sugar
- 1 cup water
Simmer the sugar with the water in a saucepan, continue until all the sugar has dissolved. Add the rhubarb juice and bring to the boil. Continue to simmer for at least 8 minutes. Let cool and refrigerate.
Once again the syrup making process is easy!
A tasty champagne rhubarb cocktails to use the syrup with…
- 3 ounces rhubarb syrup
- 1 bottle champagne
Add the rhubarb syrup top the bottom of a champagne glass and top up with champagne. Simple but delicious!
Thanks for reading,