Last year’s cocktails post seems long enough ago to start a new separate one with this year’s recipes.
I love a cocktail, but I rarely follow recipes though and enjoy making things up a bit as I go with little or no planning. So here are a few of my recent inventions…
I tried some new and different, sometimes a little unusual, flavour combinations for my 2020 batch of fruity gins.
Amongst those was plum and peppercorn. Having come up with the combination and bottled the gin, I wasn’t really sure what to do with it. Above all, I didn’t want the gin flavours to be overwhelmed, so in the end I plumped for a very simple combination with Tesco’s Plum and Pear sparkling water.
Simple but still kind of sophisticated, certainly drinkable.
Another new flavour combination for 2020 was spiced elderberry (the spices from just a few cloves). I love elderberry gin just on its own, so this might not really count as a cocktail. The most important thing is that its really tasty and really really simple.
Get some ice cubes, not too big, pour over a big measure of spiced elderberry gin and give it a swirl.
Cheshire Iced Tea
I love a Long Island Iced Tea, so I decided to try a variation on that with my rosehip and lemon gin but as a smaller cocktail rather than as a long drink, and no coke in sight! Rose tea isn’t unusual and lots of people take lemon in their tea, so it seems quite reasonable.
- 45ml Rosehip and Lemon Gin
- 15ml Cointreau
- 100ml cold Rooibos tea (I use TickTock Rooibos)
- Curl of orange peel
This was so yummy, boozy but not blow your head off, flavoursome but nothing overwhelming. Two were plenty though.
Stream at Sunset
Yeah, we’ve still got a fair bit of Creme de Chataignes left so I’m still trying to find new ways to use it. I did a bit of reading to figure this one out. My eventual combination was very vaguely inspired by the Elixir de Longue Vie in Difford’s Guide, but strongly influenced by what I had in the house.
This was probably a bit too sweet for my taste, one was enough to satisfy me. The creme de chataignes is proving tricky to find way to use it.
- Creme de chataignes 30ml
- Rivesaltes ambre 50ml
- Orange peel
The aforementioned Creme de Chataignes is a Dordogne speciality and we picked ours up in Sarlat – hence the name of this one. This was a totally inspired Christmas day invention of mine, and honestly I think all weekend coffees should be spiked this way. ‘Nuff said.
- 300ml good strong filter coffee
- 50ml full fat milk
- 30ml creme de chataignes