I’ve been making Espresso Martinis for a while now and wondered how I could make it a more intense flavour without watering down the amount of alcohol or making too bitter. I hit upon the idea of creating a espresso vodka infusion to use as the base.
1/2 cup of whole Espresso Coffee Beans (or Other Dark Roast Beans)
1 litre of Vodka
Roughly crush the coffee beans using a pestle and mortar.
Add to a sterilised 1.5 ltr KIlner jar, and pour over the Vodka.
Seal and allow the beans to steep in a cool dark place for 7 days (or at least a minimum of 2 days if you can’t wait)
Strain through muslin to remove the solids, and again through a coffee filter if you want a clear liquid.
Decant to a bottle and enjoy responsibly….. I’ll be using it in a ‘Coffee Ciapiroskwa’ (recipe to follow)
*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufacturers change the base ingredients of their products frequently.
Rhubarb is just coming into season, and I’m looking forward to eating the varied crumbles, like my Rhubarb and Blood Orange Crumble, and pies that this fruit that is really a vegetable (see Mackerel with Rhubarb) can be used for, I always end up with a glut. This year in preparation for that I found a good recipe for a rhubarb and vodka infusion that I’m going to have to try, although I’m not sure I can wait that long…
Makes 1 litre – Gluten Free*
1 litre vodka
4 rhubarb sticks (ripe red not green ones)
½ lemon, zest only
1 cinnamon stick
3 tbsp sugar
Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days.
Add the cloves, cinnamon and zest and cover with vodka.
Leave the jar in a cool dark place for 3 weeks, but shake daily.
Filter through muslin, re-bottle and leave for 3 months before drinking.
Serve responsibly with tonic over ice or as a base to a Rhubarb-tini
*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufactures change the base ingredients of their products frequently.
It’s the time of the year when family and friends pop round bearing Christmas cards and gifts and for those unexpected moments when unplanned vistors turn up, it’s always good t have something quick that you can prepare on the hop. This 10 to 15 minute wonder will have you passing round the festive cheer as quick as a flash.
Now that my 2011 season Sloe Gin has been bottled and although it’s great just for sipping as a liqueur or as an aperitif or digestif, I’m always looking for interesting recipes to use it in.
This Sloe Gin Fizz is a delicious spin on the classic cocktail from Wayne Collins, a professional ‘Mixologist’ that has been on the BBC here in the UK for a couple of years, and is as good as it looks.
This infusion captures the taste of winter, fruity and slightly spiced and banishesd those chill damp winds. Popped into some smallish and fancy bottles it makes a great gift, that’s if you can bear to let it go and not sip it yourself..
3 small Navel Oranges
2 Star Anise
1/2 stick of Cinnamon
1 Vanilla Pod, split lengthways
24 Black Peppercorns
70 cl Brandy
Wash the Oranges and lemon, scrubbing to get rid of any wax dressing.
Split the fruit into 4 pieces and drop into a Kilner Jar (or similar).
Add the spices, vanilla and peppercorns
Pour over the brandy, seal and shake.
Shake daily for at least 6 weeks, can be left for 2 months but no longer..
Strain the brandy through muslin into a sterilised bottle.
If you’re giving this as a Thanksgiving or Christmas gift pour into smaller individual bottles. Or just drink (responsibly, of course)…..
After making up a batch of Lime Infused Vodka, I was left with whole batch of de-zested fruit. Rather than just throwing them away or quartering, bagging them up and freezing them for fruit ice cubes for drinks, I decided to make Granita (a semi-frozed Siciliana water ice dessert). This Lime Granita is zesty and cleanses the palette like a sorbet and is easy to make!
It’s also brilliant as the base of frozen Margaritas, just scoop into a salt rimmed glass and add Tequila…..
250 gm sugar
Juice of 12-14 Limes
Zest of 1 Lime
1 ltr water
Make a stock syrup by combining the water, sugar and Lime zest together in a saucepan and bringing to the boil.
Simmer for 5 mins and then allow to cool
Combine the stock syrup and Lime juice in a shallow freezer proof container. Spread of more than one rather than filling too deeply.
Freeze for 2 hours.
Now comes the repetative bit, it’s worth it tho. Every 15-30mins rake it with a fork so that it breaks up into little grainy ice crystals. Once the entire mixture is frozen, but grainy and separated it’s ready to eat.
Once you’ve made it, the Granita can be left in the freezer but you’ll need to rake it up before serving.