May 17, 2010
Well, supposedly the sunshine is on its way and what better way to enjoy the sun, than with a refreshing cocktail! I was having a look through a few cocktail recipe books recently and thanks to Twitter and the guys at The Cocktail Club, I decided on a great refreshing Limoncello cocktail, here it is…
Yellow Belly Martini
- 1 shot citroen vodka
- 1 shot of freshly squeezed lemon juice
- 1 shot limoncello liqueur
- 1/8 shot of sugar syrup
- 1/2 shot of chilled mineral water
Shake all ingredients with ice and strain into a chilled martini glass. Garnish with a lemon zest twist.
Now this drink is very ‘lemon’ in tasting as you would expect, but it really is a great refreshing cocktail and one that must be enjoyed in the sunshine!
Hope you like,
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,
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!