Tag Archives: dessert cocktails

3 course meal New Zealand Special: A preview…

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The place i want to call home…

So, it’s been a while. I’ve been working, not drinking a lot and generally not had a lot of time to write. It sucks. But now i have 2 weeks off, and plenty of time to write my heart out.

Starting with this preview of my upcoming 3 course cocktail: New Zealand special.

Now i have a special day in out in london planned next tuesday (25th) during which i’ll be trying out 3 or 4 different cocktail bars located near/around the London Bridge area of London. This will be posted in the form of both cocktails, event reviews and of course the write up of the Cointreau Fizz Garden event i’m going to in the evening.

Until then i intend to finish the preview below and of course supply plenty of other great posts. So read on, enjoy and look forward!

I have a deep held love for New Zealand, it started when i was about 14 and saw a documentary about it. Then when i was 18 my best friend moved out there, and ever since i’ve been obsessed with the wonderful country, culture, scenery and all. Hopefully one day i can visit, and if i’m really lucky i may even get to call it home. But those are dreams. This is fact and here come the great cocktails, all with a New Zealand theme… FACT.

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It even looks like Italy upside down. What’s not to love?

Starter: It’s the Bloody Oysters Mary!

New Zealand, a place currently at the top end of my places-to-visit list and second only to the full state tour of the USA (for obvious cocktail/historical reasons), is the theme of this 3 Course Cocktail post. And the starter for this 3 course cocktail post is a twist on the Bloody Mary.

The classic recipe is simple enough: Vodka, Tomato Juice and then a combination of seasonings to the drinker’s choice. Traditionally a classic bloody mary will contain the vodka and tomato juice, but also salt, pepper, celery salt, Worcestershire sauce, horseradish, lemon juice and tobasco sauce (although how much of the latter depends on how hot you prefer the drink). There are many variations of this recipe; using different combinations of the above ingredients as well as using different sauces altogether, some recipes even include cooling agents such as cucumber or avocado to the drink!

Now this recipe is different from the traditional recipe but only in one ingredient: Oyster Sauce. Now being in the UK, and around 21,000 miles (give or take) from New Zealand, you may find it a little difficult to come across good quality New Zealand Bluff Oysters (if you don’t know about these I suggest you google a.s.a.p.). However a simple dash of oyster sauce, should supply the flavour hit required.

Main Course: It’s 42 Below and all I have is a Kiwi fruit?

So the idea of this main course is to supply something a little different, a tweak on a classic. The Caipirinha is a Brazilian drink, but has a great many variations. A very popular variation is the Caipiroska, a similar drink with the only difference being the use of Vodka as the base spirit (instead of Cachaca). This particular main course cocktail is a New Zealand themed Caipiroska. Using 42 Below Vodka and Kiwi fruit (puree, flesh and some fresh juice).

The variety of kiwi used in this cocktail is a UK commercial fruit (insert genus name here). For those of you reading this that are blessed with several different varieties to choose from, please feel free to try some different ones out, especially those that taste better than the commercial brand here in the UK!

Dessert: when 1 dessert is too few and choice is just right…

For this menu, I’ve decided to go for cocktails that are more dessert than cocktail. This doesn’t really change anything other than they are more ‘meal-like’ choices.

The three dessert course cocktails chosen for this menu are a combination of traditional cocktail recipes using Below 42 vodka, but served in a slightly contemporary fashion.

The first is a cocktail version of the classic Italian dessert: Tiramisu. Using Below 42 Vodka and combining it with coffee liqueur, bailey’s and a splash of amaretto this recipe supplies the creamy-coffee flavoured dessert but with an alcoholic hit.

The second is a student inspired Jelly-Shot like dessert: Lemon Drop Jelly Shots. Again using Below 42 Vodka and Organic, unwaxed lemons this rather special jelly (jell-o as you Americans call it) shots are something a little different. Taking a classic student staple and adding some class is not a regular move for me, but in this case it does add something special to the flavour of the lemon jelly. Using the zest of 1 whole organic lemon per batch the generic lemon jelly will take on the zesty-ness (im not sure that’s even a word) and give out an improved and rather robust lemon taste. Serve this with some candied citrus slices and a little vanilla ice cream and you have a rather simple, yet elegant dessert cocktail.

The third and by no means least is definitely the star of the lot: Cosmopolitan Sorbet.

This dessert cocktail combines on of the most famous cocktails in the world and that summer dessert favourite: sorbet. Using an extremely simple method (as well as fresh produce) you can create some rather fantastic cocktail-sorbets.

The recipe included is for a very fresh tasting classic cosmo, but the recipe I did at home (also included underneath the classic one) was a cherry cosmo. This was purely as I could not source cranberries (fresh or frozen!) at the time of making the cocktail! Hopefully you’ll enjoy the different way of serving this great cocktail!

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When you live near this sight, why would you be sad?

So there you go, a little bit of an upcoming blog that i’m sure will go down well with you all. The full post will of course contain various recipes, preparation methods and a few home shot pictures to boot. Until then, keep mixing! (responsibly of course)…

3 course cocktails: The Darkest of Rums…

So my post the other day should have set everything all out for you. The posts in this series will focus on supplying you 3 detailed cocktail recipes, which may or may not be alcoholic.

The basic idea is to help you understand the cocktail more (especially its flavours). Also it’s about having fun! See what ‘menus’ you can come up with at home…

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3 wonderful rum cocktails… picture sourced from http://www.trivalleycentral.com

Here’s a mini-intro:

Starter:

Starter cocktails are simple and refreshing. These cocktails will not be anything you wouldn’t have heard of before, but they will be perfect for starting your ‘meal’ off. They should be refreshing and where possible: Crisp. Think limes, fizzy mixers and overall a balanced drink and you’re half way there…

Main Course:

This is the tricky course. The cocktails you’ll find here will be a little stronger than you’re probably used to, and this is not a bad thing. Think an Old fashioned, think Mad Men, think classic and classy and you’re on the right track. This course is all about alcohol with depth and will include cocktails where you can better appreciate the alcohol…

Dessert:

Something sweet, something to end the night on a high… This section will cover some of the better sweet cocktails. Are you one of those people that just have to have a dessert when you go out for a meal? Then this is the section for you…

This post is all about Dark Rum (Goslings is the optional rum of choice although any branded dark rum will do)

First a little bit about dark rum:

As some of you may know, Gosling’s is widely considered the national rum of Bermuda. In my opinion, and it is an educated one, this is often not as clear cut as you would think, in part due to the amount of rum brands hailing from the Caribbean, not to mention the amount coming from Barbados itself. Arguably the most famous dark (black) rum from Barbados is Goslings Black Seal.

Now the thing to remember when making this menu is the rum. It really has to be a black/dark rum (or at the very least a top quality golden rum). This is not because I’m a rum snob (I am but that’s neither here nor there) but in fact because these cocktails are all about Dark Rum. To get the best flavours out of them you need to use dark rum.

Ok, now I’ve got the rules and regulations out of the way let’s get onto the fun stuff: The cocktails…

Starter

Gosling’s Dark N’ Stormy

Classic Recipe:

120-140ml Gosling’s Stormy Ginger Ale

50ml Gosling’s Black Seal Rum

Slice of lime to garnish (so the consumer can add it if needed)

See it made here:

http://www.goslingsrum.com/details.asp?RecipeID=192

So this is probably one of my most favoured cocktails. It’s simple, balanced and genuinely fantastic. I’m not a fan of too much spice and I was so happy when I found that this drink is just within my threshold.

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The Dark N’ Stormy with its trademark Black Rum float… Picture sourced from http://www.mutineermagazine.com

As some of you may know, Gosling’s is widely considered the national rum of Bermuda. In my opinion, and it is an educated one, this is often not as clear cut as you would think…

It makes for a perfect start to a 3 course cocktail menu because not only is it simple to make, it’s also designed to be crisp and refreshing, a perfect start to any ‘meal’.

The problem with this cocktail though, is that you will be hard pressed to find anywhere in the UK that serves it… My local Chiquito’s restaurant serves it (and dark n stormy’s) but not many other places do. In this case, you can improvise by simply using any other dark rum. I prefer Kraken Spiced myself, but Captain Morgan’s works equally as well.

The Garnish of a lime wedge is for aesthetic pleasure, but also enables the consumer to add it if they prefer it.

Cocktails like this are the ones that creep up on you. If you’re not careful you’ll start falling over and texting ex’s before you know it. But enjoyed responsibly they can be the best cocktails you’ll ever have… Give it a go, and let me know what rum you prefer in your Dark N’ Stormy!

Main Course

Rum cobbler

Recipe:

1 teaspoon caster sugar

75ml soda water

50ml Dark rum

Garnish:

Maraschino Cherry

Orange Wheel

Lemon Wheel

The original recipe for the one above can be found here:

http://mixthatdrink.com/rum-cobbler/

Add the Soda water & caster sugar to a chilled glass. Mix until the sugar dissolves and then fill the glass 2/3rds with crushed ice. Then add the dark rum and garnish. When garnishing the recipe calls for wheels and a cherry, but if you’re able to skewer the rind of a lemon, orange and the cherry then try that for some added class…

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This classic cocktail is a shorter more refined cocktail. Perfect for tasting the full flavours of dark rum…

This cocktail is all about the flavour of the rum used. In keeping with the menu theme of Dark Rum, this cocktail uses the more ‘flavour-deep’ rums. Any dark rum can be used in this drink; my advice is to just use your favourite dark rum here.

Whether you prefer Gosling’s, Kraken Spiced, Morgan’s Black, or even Havana club 7yo, it’s all about the rum’s flavour and its depth.

A perfect course for sampling the flavours dark/black rum can offer. This is one of my favourite ‘strong’ cocktails and I admit I have to be in the mood for it, but it is genuinely a great drink. Do not be surprised to see it on bar menus across the U.K. & U.S.A. over the next few months…

Dessert

Sweet Meringue

Recipe:

2 teaspoons Lime Juice

2 teaspoons Falernum

25ml coconut water

50ml Dark Rum

1 teaspoon Apricot Brandy

50ml Single Cream

Garnish:

1 x Slice Mango

1 x Pineapple Leaf

1 x Mint Sprig

Add all the ingredients to a shaker and shake well (until the shaker ices up). Strain it into a Collins glass filled with crushed ice. Garnish with the mango slice, mint sprig and pineapple leaf, using the pineapple leaf as the ‘spoon’ for the other two garnishes.

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This cocktail is a very sweet but tasty, Pina Colada like cocktail. Picture sourced from http://www.bbc.co.uk

This cocktail is all about the sweet flavours from the other ingredients bringing out certain qualities in the dark rum. In some restaurants they add Falernum to dark n’ stormy cocktails to help sweeten them slightly…

A perfect end to the Dark Rum 3 course meal, this cocktail will be ever so slightly sickly, and you won’t want more than one, but it is silky smooth and has a naturally layered depth thanks to the rum used. This drink should have a golden hue to it, and you would not be wrong to think of it as a kind of golden Pina Colada (albeit without the pineapple).

Why not give it a go and let me know if you find a better way of making it? (Equally let me know if you like it just the way it is).

Did you know? Falernum is a slightly alcoholic (typically 11%) sugar syrup with various flavours infused into it. It is originally from Barbados (the brand you can buy nowadays is from Bridgetown, Barbados). So this goes perfect with Gosling’s Black Seal Rum…

A 3 course meal: Of Cocktails!!! – My new blog expansion…

In a new extension of my blog I thought I’d highlight the experimental nature of cocktails…

Cocktails, by nature, were created by experiments carried out by those famous bartenders/bar owners across the world (think about don the beachcomber and trader Vic – most of you should have heard of them).

Serving cocktails in the form of a food menu…

This part of my blog will look at cocktails across the board, not exclusively well-known but also not just cocktails you have never heard of. I will set them out as 3/5/7 cocktails per menu, looking at a food style course serving.

For example:

A 3 course menu could look like this:

Starter: The first course would be a savoury cocktail that incorporates a great flavour combination, expect to find more refined ‘longer’ drinks in this course.

Example cocktail: Bloody Mary

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A great cocktail, perfect for a starter…

 

Main Course: This course would have more to it, but generally it will be a more ‘straight’ cocktail. Think your Tonic’s, cobblers, fizzes and slammers

Example cocktail: Red Hot Chilli Martini

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This coctail is perfect for the main course, it’s strong, packs a kick but is refined enough for a ‘fine-dining’ main course…

Dessert: Typically this will be a sweet and/or creamy cocktail. Think long island iced teas, sex on the beaches, daiquiris and cream liqueur based cocktails. The point of this course is for the cocktails to be sweet, fun and a brilliant way to end the ‘meal’.

Example cocktail: Strawberry Shortcake Pina Colada

A sweet and creamy cocktail, a perfect representative for the dessert course…

Hopefully this will be a fun and interesting way to look at cocktails and something you can look at and maybe learn something new about cocktails, and how to fully appreciate them…

It’s a journey, one we can all share, so I hope you enjoy it as much as I do!

As always, please do leave feedback either here (below) or on my Facebook page (see link on the home page). Also if there are cocktails you would like me to use in this type of post, feel free to leave them in a message either here or on Facebook. You could even tweet me if you really want to!