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 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,
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,
February 28, 2010
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…
- 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.
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!