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!