![]() ![]() Photograph: Fadime Tiskaya/GuardianWitness Recipe Swap regular Fadime’s pomsecco (pomegranate and peach) cocktail. It is fresh, colourful, zingy and just perfect for warm summer days. The combination of the two with the prosecco makes a wonderful grown-up drink. This cocktail is inspired by two of my favourite fruits: I love pomegranate in every possible way peach on the other hand was my favourite fruit as a child (and still is). Cool, strain through muslin into a jug for a few hours and chill.Ģ To make the cocktail, mix 1 part vanilla vodka to 2 parts cordial and 3 parts tonic water, pour into glasses with or without ice, then serve. ![]() Makes enough cordial for 8 drinks For the cordial 400-450g rhubarb, chopped 250g sugar Juice of ½ a lemon 500ml waterįor the cocktails 1 part vanilla vodka (which you can buy, or make by steeping a vanilla pod in good quality vodka for a couple of months) 2 parts rhubarb cordial 3 parts tonic waterġ Put the rhubarb, sugar, lemon and water in a pan, bring to a boil, then simmer until the rhubarb has disintegrated. I’ve been making it regularly ever since, as rhubarb cordial has a wonderful flavour, a brilliant colour and keeps well for a week or so in the fridge we’ve mixed it with gin and cava before now, but this is our favourite creation. There was a recipe for a rhubarb cocktail in the Guardian recently, and as we grow more rhubarb than you can shake a stick at, I tried the cordial from said recipe. Add a handful of mint leaves, then serve. Give this mixture a good shake and strain into two glasses. Serves 2 2 shots spiced rum 1 chai tea bag 1 cinnamon stick Soda water 1 tsp sugar 1 tsp garam masala Juice of 1 lime A handful of mint leavesġ Pour the rum into a glass or jug, then infuse the teabag and cinnamon stick in the rum for around 20 minutes.Ģ Remove the teabag and cinnamon stick, then pour the rum into a cocktail shaker and add soda water, sugar, garam masala and a dash of lime. Photograph:BinnyShah/GuardianWitness Photograph: GuardianWitness Masala chai mint rum infusionĪdd a chai teabag to rum with a few spices and mint leaves, and voila: a spicy cocktail! Binnyshah, via GuardianWitness Using seasonal fruits with a refreshing zip of lime and a few generous splashes of gin, it’s an unmistakable taste of summer that’s as easy to make as it is to drink.īinnyShah’s pic, uploaded to GuardianWitness, of a masala chai mint rum infusion. Tomato juice, beer and soy sauce may not be to everyone’s taste, but personally, I could drink it by the gallon.Īs hard as it was to pick a winner, once my powers of reasoning were restored, Clairetweet’s ruby gin fizz ticked all the boxes. A grapefruit tea with whiskey from TwinnyDip, filled with bitter and smoky notes, was super-refreshing on a warm day, as was Paddy MacLachlan’s take on the Mexican michelada. Fadime Tiskaya’s pomsecco took a little longer to prepare, but would be a great welcome drink for any guests you might have this summer, the sharpness of the lime and tonic offsetting the sweet peaches, pomegranate and prosecco, something altogether more interesting than the usual bellini. The masala chai and mint rum infusion from binnyshah made for something deliciously complex, worth trying for the wonderful smell of the infused rum alone. ![]() The result was an impressively sophisticated drink with minimal fuss - definitely one for the recipe scrapbook for all year round. Next came withmustard’s vodka thyme lemonade I failed to track down the citric acid, so rimmed the glass with the sugar and thyme mix instead. Proceedings began with Angela Dawson’s rhubarb and custard the sweet syrup and heady vanilla vodka was perfectly balanced by the bitterness of tonic water aromatic and delicate, it dispelled any preconceptions of it being as sweet as the name suggests.
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