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Cocktail of the Week

Cocktail of the Week | Calum’s Eggnog

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Calum's Eggnog Recipe

There are always a few things that say Christmas to people. Some will have a particular tradition, no matter how random it is to others, or particular food, that makes their Christmas entirely! For Calum there are a few things that make it Christmas, the first is pork pie for breakfast on Christmas Day (Don’t ask)! and the second is our last cocktail of the week before Christmas, we give you Calum’s Eggnog!

Eggnog is likely to date back to medieval Europe and was developed from a posset drink made with hot milk that was curdled with wine or ale and mixed with spices. These possets were used a cold and flu remedies that made it a winter tradition.   The drink appears to have been taken across the Atlantic where the term eggnog was first used in a poem. There are many different versions. In the UK, the drink was popular with the aristocracy who used sherry. Others use rum (Caribbean and Puerto Rico), beer (German) and bourbon (South America). More recently the mix has been used in coffee that has brought it to the masses.

For this week’s cocktail, you will need;

  • 2 pints whole milk
  • 500 ml Single Cream
  • 1 Measure of rum
  • 6 egg yolks
  • 200g sugar
  • Orange zest
  • 1/2 teaspoon ground cloves
  • Vanilla seeds
  • Pinch of cinnamon
  • Pinch of ginger
  • Pinch of Nutmeg (plus some to garnish)

Take the orange zest, rum, cloves vanilla seed and the pinch of cinnamon, ginger and nutmeg into a jar and add the rum.  Leave for 12 hours to infuse.   Once ready, mix the egg yolks with the 200g sugar. Mix together the cream, the egg mix and infused rum and heat the mix through to make custard. Start to add the milk to thin the mix out to the consistency of a milkshake. Once completed, chill the drink until cold. When ready, pour the drink into a glass of choice and sprinkle with nutmeg, and there you have this week’s cocktail, Eggnog.

Calum’s recipe has been tried and tested over many years to try and recreate the store bought drink he used to get in Hong Kong.   For Calum it is Christmas in a glass, for Richard…not so much. It is a superb drink to have for a party or to enjoy watching your favourite Christmas movie on Christmas Eve.

Calum's Eggnog Recipe

Calum's Eggnog Recipe
24th December 2016
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Cocktail of the Week | Gingerbread Fizz

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It is the Christmas Party season and sadly we have had to forgo our annual party as we are still with Rich’s parents.  Since we started dating we have had a Christmas party every year that just seems to get bigger!  We love having all our friends with us and now our friends are starting to have children, sharing the Christmas joy with them just makes it better!  One thing we always try to do is have a signature festive cocktail to serve and this week’s cocktail of the week went down a storm when we served it up; the Gingerbread Fizz.

Gingerbread is a long standing traditional item for Christmas.  It comes in all forms and one of our favourites is Lebkuchen from Germany.  We also enjoy making our own gingerbread men (and women) a tradition started by Queen Elizabeth I whose courtiers served them to visiting dignitaries.  Every country has their own version of a gingerbread product from cakes to biscuits and they are all served in a multitude of ways.  As the original recipe for gingerbread can be dated back to before 1000AD, it is no surprise that it has spread across the world.  We came across this idea in Nigella Lawson’s book, Nigella Christmas and on a trip to France found a bottle of gingerbread syrup and ‘one or two’ bottles of Crémant du Loire for us to try the cocktail.

To make this week’s cocktail, you will need:

  • One bottle of sparking wine of your choice
  • Gingerbread syrup

To make the cocktail, ensure your sparking wine is chilled.  Take a champagne glass and add a teaspoon of gingerbread syrup (or more if to your taste).  Fill the glass with your sparkling wine and serve.  There you have a very simple, but perfect festive cocktail, gingerbread fizz.

The cocktail is a great drink to have at a Christmas Party as it is so simple to make.  Our friends loved it and we went through the entire bottle of gingerbread syrup and several bottles of sparkling wine.  The laughs and merriment certainly made our party a lot of fun!

Gingerbread Fizz CocktailGingerbread Fizz Cocktail

Gingerbread Fizz Cocktail
19th December 2016
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Cocktail of the Week | Gløgg

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Gløgg

With Christmas and winter comes the continued love of mulled drinks.   There must be millions of litres drunk each year of mulled something. You could probably drink a different version of mulled wine each day in December. This week, we are taking inspiration from our recent trip to Copenhagen and this week’s cocktail of the week is Gløgg.

Gløgg in Denmark is a staple winter drink. As the borders through the Nordic countries moved regularly over the centuries, it is impossible to say whether it is a Danish started drink, a Swedish drink or German variation of Glühwein imported to Denmark. However it arrived, the Danes have made it theirs! There appear to be as many different versions of the drink as there are Danes! It is traditionally drunk with a Danish winter treat called Æbleskiver, a doughnut/pancake type dessert that is served many ways. We were told the traditional way is with strawberry jam and a sprinkling of icing sugar.

To make this week’s cocktail you will need;

  • Bottle red wine
  • Almonds slivered
  • 1 cup raisins
  • Your own version of mulling spices

To start, heat the wine, but don’t let it boil. Add the spices and allow the flavours to infuse for a short while before serving. You can buy premade versions of the spices and as there are many versions, any type of mulled spices will recreate the drink. To serve, pour the wine into a suitable glass or mug using a sieve to remove the spices if using your own. Add the raisins and slivered almonds to the drink and stir. If you are so inclined, you can add a shot of rum, brandy or any other spirit of your choice.

Gløgg is a great way to keep warm whilst taking a short break from the sightseeing across Copenhagen. The only tip we can give is that it is best to serve Gløgg with a teaspoon to get to the good stuff of the warmed raisins and almonds.

GløggGløgg

Orchard Blog | Gløgg
13th December 2016
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Cocktail of the Week | Sage & Clementine Mule

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clementine sage mule

We have been enjoying the cocktail of the week for the last few months and the few times we have come across a savoury cocktail they have been a hit. Whilst looking for a good cocktail for Thanksgiving, we came across a savoury cocktail from Jamie Oliver’s Drink Tube that really interested us and thought it would be perfect to try as our cocktail of the week, Sage and Clementine Mule.

This cocktail is a twist on the classic mule cocktail the Moscow Mule. As with many cocktails from the 1940’s there seems to be a bit of mixed history as to who created the Moscow Mule and where it started. Some attribute it to John Martin, a Spirits and Food distributor in Hartford, CT and Jack Morgan, President of Cock ‘n’ Bull products (which produced ginger beer). This story line gives it a bit of a corporate myth style story, a ‘cock ‘n’ bull story’ if you will.  The other is attributed to Wes Price, Jack Morgan’s head barman who wanted to clear out the cellar of dead stock. From what we have learnt, we are more inclined to believe the latter story. Needless to say the Cock ‘n’ Bull team had a hand in its development. As with all classic cocktails, a new twist on tradition is always a good thing and this one has some expectations to live up to.

For this week’s cocktail, you will need;

  • 1 measure Lemon Vodka
  • 1 Fresh Clementine
  • Ginger beer
  • 5 Sage leaves
  • Ice

To make the drink, quarter a clementine and add it with the sage to a Collins and muddle the mix.   Add some ice to the glass, followed by the vodka. Add the ginger beer to fill the glass, giving it one final stir and you have this week’s cocktail, a Sage and Clementine Mule.

The cocktail has a good mix of flavours, the clementine is not as sweet as expected and the ginger is not over powering. The sage is very subtle taste to the drink and works well with the hint of lemon from the vodka.  It is a refreshing drink that is well worth making as a seasonal drink.

clementine sage mule
clementine sage mule

 

1st December 2016
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Cocktail of the Week | Mulled Cider

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Mulled Cider

This weekend is the first in Advent, which means only one thing, it is the start of the official countdown to Christmas! We both love Christmas and we usually mark this countdown by getting our advent calendars and making our own first mulled drink, which is our Cocktail of the Week, Mulled Cider.

Mulling drinks over winter is a European tradition. Nearly ever European country has their version of a mulled drink. In the UK it is mulled wine, Germany and Austria it is Glühwein and Nordic Countries it is Gløgg, all of which we have partaken in over the years. The concept of mulling wine and other drinks spread across Europe thanks to the Romans during the 2nd century as they conquered and traded with the countries they passed. The mulled spices we use today vary from country to country. The spices in the English version include cinnamon, ginger, cloves, cardamom and nutmeg. A Medieval version of a mulled wine also included pepper, rosemary and pepper.  There is no one recipe for mulled wine and some of the more unique versions can include sausage and savoury herbs or be fortified with other spirits for good measure.

For this week’s cocktail, you will need;

• Cider
• Mulling syrup or spices.

To make this week’s drink, pour the cider into a saucepan and heat gently. Add the syrup or spices and bring to a boil. If you are using spices add a a little bit of sugar. Once boiled, allow the cider to cool slightly and ladle into a glass or mug. Add some apple, cinnamon or star anise and you have this week cocktail, Mulled Cider.

Any mulled drink is an enjoyable drink to have on a winter’s night with your feet up next to the fire and mulled cider is one of our favourites. That said, we are always happy to have a mulled drink when it is available.

Mulled Cider Mulled Cider

Mulled Cider
25th November 2016
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Cocktail of the Week | Harvest Sky

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Harvest Sky Cocktail

We are now in the middle of autumn and we have been experiencing some unusual weather.  However, we have also had some of the most sunning sunsets!  The deep reds across the sky have been enough to stop us from what we are doing to sit and watch the colours change and the sun sets.  On a recent trip out we were reminded of Harvest Festivals  and we came across this cocktail that would make a great and seasonal Cocktail of the Week, Harvest Sky.

Traditionally harvest marked the end of the growing season and there was a social side to the harvest that usually culminated with parties and gatherings once all the hard work had been completed.  Once the gathering of the food had been completed, things turned to post harvest to store and preserve the summer fruits and veg for the winter and maximising the shelf life.  Many of these traditions still continue today with, particularly in religious services, but there are also many farmers who still make the most of the end of the harvest with a beer or cider!

For this weeks cocktail, you will need;

  • 1 measure vodka
  • 1 measure of chambord
  • 2 measures of cranberry juice.
  • Pumpkin spice sugar to rim the glass.

To make the pumpkin spice sugar add some pearl sugar to one table spoon of pumpkin spice in an airtight container.  Shake it well and leave for 24 hours.  For the cocktail, add the vodka, chambord and cranberry juice to a cocktail shaker with ice and mix well.  Take two small plates, add a small amount of water to one and pour the sugar to the other one.  Take your glass and dip the rim into the water and then into the sugar, turning the glass until the rim is covered in sugar.  Turn the glass up and carefully add the cocktail.  There you have this weeks cocktail, the Harvest Sky.

The cocktail has a wonderfully spicy flavour that comes from the pumpkin spice that works really well with the chambord.  It is a great drink to sip as you watch the magnificent sunsets we are having.

Harvest Sky CocktailHarvest Sky Cocktail

 

Harvest Sky Cocktail</div>

17th November 2016
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Cocktail of the Week | Purple Monster

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Purple Monster

With Halloween creeping ever closer, the ghoulish activities start to take over. We have pulled out the ‘BOO’ candleholder and our pumpkin is going to be carved this weekend. We have also started to stock up on the treats for any trick or treating monsters that might appear at our door!  Any excuse for a party also means a need for a cocktail.  With that in mind, we decided to try our hand at making our own Halloween themed cocktail.  For our creation, this week’s cocktail is the ‘Purple Monster’.

We have been making cocktails each week for six months now and hopefully something has started to rub off on our own skills in cocktail making.  Here’s hoping our researching, mixing and sampling will pay off! Additionally, looking in the drinks cabinet we found some of the lesser-used bottles and tried to find a cocktail to make use of them.  I am not entirely sure what we will be making from the Amarula, but the rest are suitably coloured to make something interesting!  We found a few cocktails that used the ingredients we have, but none that we wanted to try leading us to give our own mix a go.  Based on our knowledge of colours we started out to make a purple drink.

For this week’s cocktail, you will need;

  • One measure of curacao
  • One measure of spiced rum
  • One measure of cranberry juice
  • ½ measure of pineapple juice
  • Ice

Add the curacao, rum, cranberry and pineapple juice to a shaker filled with ice and shake well. Add some ice to a glass and pour the mix in. Nothing fancy to creating this week’s cocktail the Purple Monster.

The drink gives a suitable purple/black colour for a Halloween themed cocktail. The fruit flavours from the cranberry, pineapple and curacao do come through with the rum giving a pleasant kick. Sadly not a classic like the many we have tried, but with a bit of tweaking, we might have something!

Purple Monster

Purple Monster

27th October 2016
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Cocktail of the Week | El Diablo

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El Diablo

As halloween draws closer, we decided that it would be time to investigate some spooky themed cocktails.  As the books don’t seem to have many, we turned to the net and found a huge range of cocktails that were a variation of a basic.  Most had something to make them looks spooky and needed dry ice or something similar.  We did come across a few that we wanted to try and have a suitable connection to Halloween.  Our first offering for our Halloween themed cocktail of the week is the devilish El Diablo.

The El Diablo cocktail first appeared on the scene in 1946 and appeared in the ‘Trader Vic’s Book of Food and Drink’ and was named the Mexican El Diablo.  The book comes from the restaurant chain that was started in the 1930s as a Polynesian themed restaurant that is still going today.  The restaurant has a pedigree of cocktail creation and the founder is credited as one of the possible creators of the Mai Tai.

For this weeks cocktail, you will need;

  • Two measure tequila
  • One measure creme de cassis
  • One measure lime juice
  • Ginger beer
  • Lime for garnish
  • Ice

To create the drink, add some ice to the cocktail shaker and add the tequila, creme de cassis and the lime juice.  Shake to chill the mix and pour into a glass.  Fill the rest of the glass with the ginger beer.  Once you add the garnish you will have the El Diablo.

The cocktail has a great halloween look and our gothic style goblets add to the theatrical nature of halloween.  The ingredients work well and would make a great signature drink for a themed party.  Though be careful, the ginger beer hides the alcohol and you could find your self blaming the devil for drinking too much!  Maybe, that could be why the drink is called El Diablo.

El DiableEl Diablo

El Diablo
20th October 2016
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Cocktail of the Week | Bramble

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Bramble Cocktail

As Autumn continues we are enjoying the best that the season has to offer.  Rummaging through our drinks cabinet we found the key ingredients for this week’s cocktail, The Bramble.

The Bramble is a newcomer to the cocktail scene having been first created in 1984 by Dick Bradsell, who was credited with changing the face of the scene in the 80s.  The drink is based on the gin fizz (a new one to try in future!).  It is described as a spring drink, but with the blackberry used in it, if feels more like an autumnal one to us.

For this week’s cocktail, you will need:

  • 2 measures of gin
  • 1 measure of lemon juice
  • 1 measure of sugar syrup
  • 1 measure of creme du mure (blackberry liqueur)
  • Lemon slice and blackberry to garnish
  • Crushed ice

To make the drink, add the ingredients to a cocktail shaker filled with ice. Once mixed, fill a glass of choice with the crushed ice and pour over the cocktail. Add the lemon and blackberry and there you have this week’s cocktail, The Bramble.

The drink resembles a slushy but is still an enjoyable drink to have on an early autumnal day. Do you have a favourite autumn cocktail, let us know it the comments?

Bramble CocktailBramble Cocktail

Bramble Cocktail
13th October 2016
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Cocktail of the Week | Pumpkin Cocktail

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Pumpkin Cocktail

After making a pumpkin cake using our Nordic Ware bundt tin we found ourselves sitting with a few teaspoons of pumpkin purée.  Rather than waste it, we decided to create a cocktail using it.  There are very few pumpkin flavoured ones, but did take inspiration from Serious Eats and came up with our own Pumpkin Cocktail.

The pumpkin is ubiquitous with Autumn.  It has received a massive push in the last few years thanks to a certain coffee based drink!  None the less, it is a great ingredient to use for many things. Calum has been known to make a pumpkin and chilli ravioli in addition to the pumpkin cakes and soups.  We also like to carve our pumpkins for Halloween, so keep an eye out for efforts in the next few weeks!  We may find a need to try a different pumpkin cocktail when we do!

For this week’s cocktail, you will need;

  • 2 tsp Pumpkin purée
  • 1 measure Vanilla vodka
  • 1 measure Pressed apple juice
  • Ginger beer
  • Ice

Take the pumpkin purée, vanilla vodka and the pressed apple juice and pour into a cocktail shaker with ice.  Shake the mix well before pouring the mix into a tall glass with some ice.  Fill the glass with the ginger beer.  Add a straw and there you have our pumpkin cocktail.

The drink has a lovely smooth taste and certainly would be a hit and any Halloween or autumnal party! It even has Rich’s Mum’s seal of approval!

Pumpkin Cocktail Pumpkin Cocktail Pumpkin Cocktail

Pumpkin Cocktail
6th October 2016
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