Friday, 19 July 2013

Fabulous Friday: Cocktail Hour





Aoife, Cambridge

I had a fantastic time teaching the Cambridge Food & Wine Society Cocktail Masterclass last Saturday. It was lovely to chat to other people interested in spirits and cocktails and I got such a buzz from seeing people make and enjoy the cocktails I had devised. I also brought along some of my infused vodka creations. My 12 hour pork shoulder & chipotle vodka was a big hit as was my Christmas pudding vodka.  I also received a delightful compliment on my sloe gin that still has me smiling.

Anyways, that's enough time in the room of gratuitous praise for me, let me tell you about final cocktail we made: the Cambridge Food & Wine Society Summer cocktail. I tried to distil the essence of a Cambridge summer into a glass; I like to I think that I got pretty close. The backbone of this cocktail is the syrup I made from strawberries, gooseberries and lemon balm (recipe here) supported by a good glug of rhubarb vodka. If you don’t have the time or the patience for cordial making you could use a commercial product (Norfolk Cordial do some nice ones) or simply add a few strawberries and simple syrup to the cocktail shaker. The resulting cocktail will have a different flavour and texture but will still be delicious.


recipe CFWS summer cocktail (makes one)

20mL vodka
30mL rhubarb vodka
20mL strawberry, gooseberry & lemon balm syrup
20mL freshly squeezed lemon juice
3-4 drops of rhubarb bitters
Garnish with lemon balm, strawberries or gooseberries
 
Combine all of the ingredients in a shaker, add ice and shake hard for 30 seconds. Strain into a cocktail glass. Garnish as you wish.

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