Espresso Martini

Espresso Martini
Picture by Valentin David on Flickr

This sophisticated coffee cocktail is best drank at elevenses for a little pick-me-up! Hopefully “the sun is over the yard-arm” somewhere in the world by then!

I use chilled espresso rather than a coffee liqueur for that good old caffeine kick

Serves 1 – Gluten Free*

Ingredients

• 50ml/2fl oz vodka
• 25ml/1fl oz Galliano, or similar liqueur
• 1 tsp Gomme or sugar syrup
• 25ml/1fl oz freshly brewed and chilled Espresso coffee
• 3 coffee beans, for garnish

Method

1. Fill a Boston Shaker half full with cracked ice
2. Add the vodka, liqueur, syrup and fresh coffee
3. Shake hard to ensure a foam.
4. Strain into a chilled martini glass and garnish with the coffee beans.

Enjoy responsibly…..

*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.

The Wibble

Wibble

The ‘Wibble’ is a Martini styled cocktail, that uses both a plain Plymouth Gin and a Sloe Gin. This combination along with the lemon and grapefruit gives this modern classic a heady, slightly sour but fruity taste.

Servings: 1

*Gluten Free

Ingredients

• 25ml Plymouth Gin
• 25ml Sloe Gin
• 25ml Grapefruit juice
• 12ml Lemon Juice
• Dash of Gomme Syrup
• A thin sliver of Grapefruit or Lemon zest for garnish

Directions

1. Fill a Boston shaker half-full with cracked ice.
2. Add the Gins, lemon juice, grapefruit juice and syrup
3. Shake well.
4. Strain into chilled Martini glasses.
5. Garnish with the zest

Enjoy this fruity Martini responsibly….

 

*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.

 

Hot Pink Greyhound

Hot Pink Greyhound

This is a variant of the Greyhound a grapefruit and vodka mix, the addition of the ‘Hot Sauce’ give this glamorous thirst quencher a bit of a zing.

SERVINGS: 2 (about 1 cup)
PREP TIME: 5 min

Gluten Free*

INGREDIENTS:

• 125 ml Citrus Vodka
• 50 ml triple sec liqueur
• 50 ml pink grapefruit juice
• 5 ml Gomme Syrup or Stock Syrup
• 5 ml FRANK’S REDHOT® Original Cayenne Pepper Sauce or FRANK’S REDHOT® Chile & Lime™ Hot Sauce
• Pink grapefruit wedges for garnish

DIRECTIONS:

1. Fill a Boston shaker half-full with cracked ice.
2. Add the vodka, triple sec, grapefruit juice, syrup and Frank’s RedHot Sauce.
3. Shake well.
4. Strain into chilled Collins glasses.
5. Garnish with grapefruit wedges

Enjoy this fruity zinger responsibly….

*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.

Rhubarb Vodka

Rhubarb

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*

Ingredients

• 1 litre vodka
• 4 rhubarb sticks (ripe red not green ones)
• ½ lemon, zest only
• 3 cloves
• 1 cinnamon stick
• 3 tbsp sugar

Method

1. Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days.
2. Add the cloves, cinnamon and zest and cover with vodka.
3. Leave the jar in a cool dark place for 3 weeks, but shake daily.
4. 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.

Rhubarb Sparkler

Rhubarb Sparkler
image: mixedgreensblog.com

Barbecue time approaches and I’m on the hunt for recipes that would add a special touch to a barbecue party. This sparking cooler adds the summer taste of rhubarb to ice cold Prosecco and is sure to get the party fizzing.

Thanks to Mixed Greens for the original recipe

Serves 6-8 Gluten Free*

Ingredients:

• 6 oz. light rum
• 6oz. dark rum
• Juice of 3 limes or lemons (a combination also works)
• 6 oz. spiced rhubarb simple syrup
• Prosecco

Method

1. Pour all ingredients into an ice-filled jug.
2. Top off with Prosecco and stir gently.
3. Garnish with thin slices of lime or lemon.

Serve and enjoy responsibly

*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.

Gin and French

Gin and French

The ‘Gin and French’ harks back to the traditional gin cocktails of the 1860’s, when Gin was at the height of it’s popularity in London and the ratios of Gin and Vermouth were equal. Continuing with the heritage theme of this cocktail it’s stirred rather than shaken like the classic Bond Martini, like the Vespa. Somerset Maugham is often quoted as saying that “a martini should always be stirred, not shaken, so that the molecules lie sensuously on top of one another”! I tend to agree with the great Mr Maugham for this recipe.

Although any French vermouth can be used, I enjoy the golden colour and fruitiness that the Lillet Blanc brings it.

Serves 1 – Gluten Free*

Ingredients

• 1.5 oz Gin, an export strength (ABV 43.1% or greater) London Dry Gin works best.
• 1.5 oz Lillet Blanc
• ice
• A twist of lemon peel, to garnish

Method

1. Place the Gin and Lillet in a mixing glass with a handful of ice and stir gently.
2. Strain in to a Martini glass and garnish with a twist of lemon peel

Serve and enjoy responsibly….

*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.

Roast Leg of Lamb with Rosemary and Garlic

Roast Leg of Lamb

Easter is approaching and one of my favourite meals for Easter Sunday is a nice roasted leg of Spring Lamb, studded with Garlic and Rosemary.

Serves 6-8 Gluten Free*

Ingredients

• 1 leg of lamb, weighing about 1.8 kg (4 lb)
• 3 large cloves garlic, peeled and thinly sliced lengthways into about 24 slivers
• 2 large stems fresh rosemary, cut into about 24 small sprigs
• 1 large brown onion, peeled
• salt and freshly milled black pepper

Method

1. Pre-heat the oven to 190ºC /gas mark 5/375ºF.
2. Begin by making about 24 small, deep cuts in the skin of the lamb using a small, sharp knife. 
3. Then push a sliver of garlic, followed by a small sprig of rosemary, into each cut.
4. Season the meat generously with salt and freshly milled black pepper.
5. Next, cut the onion in half and place it in the bottom of the roasting tin, then place the lamb in the tin sitting on top of the onion halves. 
6. Cover the tin loosely with foil, then cook in the oven on a high shelf for 1½ hours. 
7. After this, remove the foil and let it continue to roast for another 30 minutes. 
8. Remove the lamb from the oven, cover loosely with foil again and allow to rest for about 20 minutes.

Carve and serve with some crunchy roasted potatoes, roasted beetroot, steamed spring greens and a gravy made from the meat juices.

Follow this link to see a short video guide on craving a Roast Leg Of Lamb

*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 products change their base ingredients frequently.