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
Fill a Boston Shaker half full with cracked ice
Add the vodka, liqueur, syrup and fresh coffee
Shake hard to ensure a foam.
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’ 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
Fill a Boston shaker half-full with cracked ice.
Add the Gins, lemon juice, grapefruit juice and syrup
Shake well.
Strain into chilled Martini glasses.
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.
Add the vodka, triple sec, grapefruit juice, syrup and Frank’s RedHot Sauce.
Shake well.
Strain into chilled Collins glasses.
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 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
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.
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.
*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.
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
Place the Gin and Lillet in a mixing glass with a handful of ice and stir gently.
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.
*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.