Dia De Los Muertos – A Mexican Celebration

Tequila is, undoubtedly, the spirit of Mexico. Tequila’s sophisticated and continuously increasing quality is the result of blending native agricultural techniques and modern technology, all held together with tradition.

Being Mexican, this traditional backbone inevitably includes one of the most spiritual celebrations in the human world: Dia De Los Muertos.

Dia De Los Muertos, or the day of the dead (DOTD), is a celebration that grips the entirety of Mexico on the 1^st & 2^nd of November. To pay homage to this spiritual celebration I’ve gathered three of the best 100% agave tequilas available to me here in the UK.

 

Dia De Los Muertos is tradition across Mexico!

 

Taking one cocktail from each brands’ website, I will recreate them, aiming to not only showcase brand used but to really help you get a traditional Mexican celebration going this Dia De Los Muertos.

But, before we delve into the recipes, let’s take a little look a what Dia De Los Muertos is, and why it is so widely celebrated across the country Tequila calls home…

Whilst predominantly celebrated in the central and southern regions of Mexico, DOTD has spread to most of the northern regions as well, no small part due to the Mexican Government declaring it a national holiday.

DOTD takes place on the 1^st & 2^nd November every year and even though this coincides with the catholic holidays of All Souls and All Saints day, the Mexican population has managed to blend both religion and tradition together, culminating in this very spiritual event.

DOTD rests on the belief that, for the 1^st of November, the spirits of deceased children will be allowed passage to Earth, from heaven. During this 24hr period, the children return to their loved ones and enjoy the festivities laid out for them by their friends and families.

On the 2^nd of November, adult spirits also return down to their loved ones, enjoying the singing, dancing, and other festivities laid out especially for them.

Almost all houses will contain a homemade altar decorated with marigold flowers, candles, sugar skulls, and pictures of the deceased loved one(s) along with their favourite food and drink. This is all done by the deceased’s families and friends and can come at a great personal expense. But, as this holiday is all about celebrating the lives of their loved ones, the economic cost is not a driving factor – it just serves as an example of how important to the Mexican people this tradition is.

On the 2^nd, festivities are taken to the cemeteries and there the individuals will sing, dance, and care for their loved ones’ gravestones. Stories are told of their loved ones and families, friends, and others, all gather to celebrate the lives of their deceased.

Dia De Los Muertos is an upbeat celebration that captures the spirit of joy and ultimately shows a true acceptance of death in everyday life. This tradition celebrates the life of the deceased rather than simply mourning the dead.

Dia De Los Muertos is such a celebration that tequila brands jump at the chance to share it with the world. Of course, it acts as a great selling point for their brands but, ultimately, they also share this celebration with the world.

Simply put, Tequila brands make Mexico’s most famous alcoholic beverage and they make it in the traditional way. Part of this tradition is celebrating Dia De Los Muertos. That is why most tequila brands (especially the 100% agave ones) will really kick things up a notch around the end of October…

Now for what you’ve all been waiting for, the 3 gloriously delicious Dia De Los Muertos cocktails…

Patron – Fresas En Fuego

Recipe:

(45ml) 3 measures Patron Silver

(15ml) 1 measure Ginger Liqueur

(15ml) 1 measure Fresh Lime Juice

(15ml) 1 measure Sugar Syrup

4 x Hulled Strawberries

2 x Jalapeno coins (slices)

Garnish: Strawberry & Jalapeno Skewer.

Method:

• In a shaker, muddle the strawberries, jalapeno coins, and sugar syrup.
• Add the tequila, ginger liqueur, and lime juice.
• Shake well over ice.
• Double strain into a chilled coupe cocktail glass.
• Garnish with the strawberry & jalapeno skewer.

Patron Tequila is as beautifully crafted as they come. It is a premium brand in that it does cost a small fortune to sample some of their high-end products but, as with all alcohol brands, you pay for what you get. All their products are handmade, from Pina to Cork, and this is evident in the high quality taste their products are renown for.

Fervent Shaker Top Tip: If you love spice in your cocktail, try infusing your Patron Silver tequila with some sliced Jalapenos.

Herradura – Agave Seco

Recipe:

1 measure Herradura Silver Tequila

1 ¼ measure Cointreau

½ measure Campari

1 measure Fresh Orange Juice

1 measure Fresh Grapefruit Juice

Garnish: 1-2 slices Kiwi, 1-2 slices strawberries, and 1 sprig Mint.

Method:

• Add the tequila, Cointreau, Campari, and juices to an ice-filled shaker.
• Shake well (10-15 seconds should do it)
• Strain into a chilled rocks glass.
• Garnish with the kiwi, strawberries, and mint sprig.

Herradura produce 100% agave tequila and they pride themselves on slowly aged uncompromising tequila. They barrel age their Tequila longer than the standard required and the quality of their products show through. I had the pleasure of sampling their range at Imbibe Live 2016 and believe me, they are sublime in their quality.

 

Ocho – El Diablo

Recipe:

50ml  Ocho Blanco

25ml Fresh Lime Juice

10ml Fresh Ginger Syrup

10ml Creme De Cassis

Top Up Ginger Ale

Garnish: 2 x Lime wedges

Method:

• Combine all ingredients over ice and shake well (again, 10-15 seconds should suffice).
• Strain into an ice-filled Collins glass.
• Garnish with a lime wedge. Or two.

The El Diablo Is a cocktail I’ve been excited about for a long time. It’s simple, yet tremendously satisfying to drink. Its balance of heat and sweet is sublime and it brings out the playfulness of the tequila!

Fervent Shaker Top Tip: If you want a higher hit of heat to this drink, muddle some fresh root ginger in the bottom of the glass with the lime juice. It will add a little raw heat to the overall taste!

So there you have 3 stunning cocktails, using 3 rather eloquent 100% agave tequilas, and what’s more, they’ll all help you kick off your Dia De Los Muertos celebrations with a bang!

Do you have any parties planned for this spooky weekend? Try turning them into a celebration and revel in the spiritual togetherness Dia De Los Muertos stands for!

Disclaimer: the Herradura Tequila was provided as a sample by the grace of Mangrove, a drinks distributor here in the UK. The sample was free, but that in no way biases y statements. Any comments made in this post (or any other) is strictly of my own opinion and will always be so.

Are you a celebrator of the spiritual Dia De Los Muertos? If so, what is your cocktail of choice, if you choose to drink one?

If you enjoy your tequila in other ways this time of year, why not share them in the comments?

Cocktails O’ Clock: New Orleans Buck

“I am goin’ down Louisiana way” – George Strait

Down Louisiana Way: the inspiration for this post comes from somewhere every bartender has heard of: New Orleans…
Picture courtesy of: National Geographic

This cocktail is one I like to drink when chilling out and thinking about the good old west. Here in the UK the wild west carries some sort of romance, we’ve all seen the films and wish we could be the good gun slinger clearing up the town. And whilst they all drank rye and sarsaparilla, these days cocktails can help you chill out the very same way. This is something i like to do whilst listening to a bit of George Strait and co. Hopefully it’s one you will all enjoy as much as me. If not, better luck next time eh? Kiss Kiss Bang Bang.

New Orleans is a cocktail legend, the home of Tales of the Cocktail, and world renowned jazz haven. This cocktail, whilst not the city’s famous Sazerac cocktail, is a great example of what New Orleans cocktail prowess is all about. It may look like a simple recipe, but it’s all in the balance.

Citrus works well with rum, as we all know, and the lemon and orange also work well together. The ginger ale is the special ingredient though, it binds the citrus with the rum seamlessly and also creates a spicy, sweet and fruity drink you’ll not long forget…

New Orleans Buck Recipe:

(42ml) 1 ½ measure Light Rum

(28ml) 1 measures Orange Juice

(14ml) ½ measure Lemon Juice

Top up Ginger Ale

Perfect long or short: The New Orleans Buck.
Picture courtesy of: urbancomfort.typepad.com

Method:

1)      Shake all the ingredients (except the ginger ale) over ice and strain into an ice filled glass.

2)      Top up with the Ginger Ale.

3)      Garnish with a lemon and orange slice.

“The sweet rum, sharp fruit and spicy ginger create a perfect balance of tastes.” – Brian Lucas, 365 Cocktails.

This is another simple, yet effective, cocktail I’ve recently added to my rum collection, and is one I’ll be making for a photography session with a friend of mine. It’s best served long and over ice (hence the ginger ale) but for a martini version you can very simply muddle some ginger in the shaker before shaking and serve with a dash of the ale on top after.

With a twist: The New Orleans Buck works well with dark rum also, try floating it on top of the other ingredients…
Picture courtesy of: theadvocate.com

This cocktail is so versatile (long with the ginger ale, short without etc) it really is quite special. You can add different citrus juices to tweak, with grapefruit being a very good choice (it’s my personal favourite), and various herbs and fruits also available to muddle/garnish with this drink can really become so much more. It’s all down to your tastes and preferences.

This recipe was taken from ‘365 cocktails’, a book by Brian Lucas. It was the first cocktail book I ever purchased for myself, and it still holds up today, 8 years on.

Fervent Shaker Top Tip: To give this cocktail a real kick, try using Dark rum and layer it on top of the other ingredients in this drink… Stir if you want, but if you’re feeling real brave you can sip it as served…

Perfect with a stronger drink as a chaser, this cocktail works wonders with party menus. With its universal flavour, and low level of alcohol (in comparison to other similar sized drinks) not only will the alcohol go further, but this drink is a great staple to have on a menu , especially for those who want to try something a little different to normal Rum cocktails…

A Secret Soiree in Margate Old Town…

A busy day at Margate Beach

Margate is a wonderfully quaint little seaside town on the eastern tip of Kent (a county in the UK – for all you non-UK readers) but for those of you who are not acquainted with this sometimes lovely little town here are a few photos, in the form of a Google search…

https://www.google.co.uk/search?hl=en&q=margate,+kent,+uk&bav=on.2,or.r_gc.r_pw.r_qf.&bvm=bv.43148975,d.d2k&biw=1366&bih=643&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi&ei=gIIzUbHVJq2a1AWc_oHwDA

Once you’ve seen some of those pictures, imagine this:

                Walking along the Margate sea-front, box of cocktail equipment in hand, leftover tequila, white rum and even a bottle of Prosecco (which remained un-opened in the end) all included, I meander along the path, to be pleasantly surprised by my friend Dan (no relation) who was waiting for me after picking up a small mountain of ice for the Soiree. We both walked back to his house and as we walked in we were both met with a chorus of ‘Woos’ and ‘Dan!’ all from one of the other co-hosts excited to see the cocktail prep could begin. Now I would like to make it clear that at this point, it was around 5-5.30pm and the Soiree did not really get going until around 7-8pm.

Like walking into a literal time machine, this part of Margate almost feels magical…

After the disappointment of the poorly organised wine and wisdom night (https://theferventshaker.wordpress.com/2013/02/21/wine-wisdom-cocktails-slight-distraction/), I had been looking forward to this event purely because I knew it had been planned well. I know the hosts well enough to expect an exceptionally well organised night both for me and the cocktail serving but also to maximise the enjoyment of the 40+ attendees.

Before I can do any prep work, I’m shown around the house. First up the main room; where I would be set up. This room also included interactive music, determined by the people in the room at the time (allowing for more personalisation of the evening for the guests – a great idea that really worked well). Then I was taken into the two-tier ‘rave’ cellar and considering it was just 2 brick built rooms the last time I saw it, the neon lights, fairy lights and luminous paint (along with the slightly later addition of strobes and lasers) made this the very club-vibe up beat part of the event.

This two level club-like look really worked and considering the 40+ people attending, was also necessary!

Onwards to the cocktails now:

I started prepping the cocktails and the ingredients needed from around 6pm. This included washing anything I hadn’t done at home, laying out my equipment (knives, strainers, shakers, jiggers etc.) and then of course the softening & cutting of the limes. The alcohol was kept in a make shift bar, an emptied bookcase worked surprisingly well, combined with a large unused table provided me with a sturdy work surface. With people not turning up (generally) until around 7-8pm I offered to make a few test cocktails for the hosts and the music suppliers.

Cocktails tried included the dark n stormy, sex on the beach and (because of a lack of gin/lemon juice) I also served up a tweaked version of the Long Island Iced-Tea (see below [cocktail no.9] for the recipe). This helped me ease into a sense of security and when people started actually turning up I was in my element. For all intents and purposes I had my own bar for the night. Working cleanly and efficiently (and under a great deal of pressure from almost all of the guests at one point) the cocktails started flying of the shelf (quite literally).

I had written the recipes down in one of my handy little notebooks and this allowed people to read what cocktails were available. This not only freed me up to concentrate on the cocktail making process, but also allowed the guests to have a good look at the ingredients and the name of the cocktails, helping them understand what was in each one. This was a little Idea I thought I’d try that also seemed to ease up some time for me to concentrate on the cocktails.

I had planned on serving 8 different cocktails, with a varying amount of flavours and tastes (sweet, sour, dry etc.). These cocktails were a combination of tried and tested recipes along with recipes that I knew would be well received and then one of my own (purely to see if was as well received as it was at the Shindig South of the Border – https://theferventshaker.wordpress.com/2012/11/28/the-songwriters-shindig-south-of-the-border/).

These cocktail were as follows:

1)      Dark ‘n’ Stormy

2)      Harvey Wallbanger

3)      Mojito

4)      Sex on the Beach

5)      Hawaiian Bay Breeze

6)      Tequila Sunrise

7)      White Russian

8)      Sonoran Iced-Tea

And the addition of:

9)      My tweaked Long Island Iced-Tea.

These cocktails, as you can see, are a combination of classic and contemporary recipes with a little variance in the themes. The mojitos are light and refreshing, whereas the white Russian is a creamier coffee flavoured cocktail. Whilst the Hawaiian Bay Breeze and Sex on the beach are similar in their ingredients, the simple addition/replacement of the ingredients drastically transforms the flavours…

Overall I feel this collection best suited the night and the guests that attended where full of compliments of every recipe. In hindsight the only changes would probably have been the removal of both the Tequila Sunrise and Hawaiian Bay Breeze. These would be changed purely because of a) the tequila sunrise didn’t work with the small opaque plastic cups and b) the Hawaiian bay breeze was too similar to the sex on the beach for the guests to order. Looking at the recipes available with the ingredients purchased the best move may have been to use some more Mexican themed cocktails (tequila and pineapple juice based recipes may have been a good call) to balance the collection out a little.

That put to one side, the overall feedback was good and everyone kept complimenting me on my cocktails, which is a fantastic confidence boost – as I knew pretty much nobody there, and the people I did know had not really seen me in action.

The event as a whole didn’t just benefit me from a networking point of view in that my confidence with serving quality cocktails is improving all the time. The cocktails served were not only great tasting, but well made, and that is great feedback to have.  

As a further more personal note, having cocktails at an event like this, in the way it was done at this event, supplies your guests with a focal point outside of the norm. This can become a conversation topic as well as a general form of interactive entertainment.

 

Now onto the real bread and butter of this post: The Cocktails…

As previously stated the cocktails are a combination of all different flavours. These are not necessarily themed but do share a general Caribbean trend (light fruity juice mixed drinks)

Dark ‘n’ Stormy

1 measure Dark Rum (I used White Rum)

5 measures Jamaican Ginger Beer

I used Sainsbury’s white rum for this cocktail as dark rum is generally hard to find at a reasonable price these days. The only thing the dark rum will give you over the white rum is a larger depth of flavour, but if you use a higher quality rum (let’s use Havana Club 3yo for example) then the flavour depth is automatically quite deep, negating the need for dark rum specifically.

Top Tip: when on a low budget always try to accommodate the supermarket brands, you’ll find that the quality is just as good as some of the more ‘famous’ brands especially when mixing in cocktails…

Harvey Wallbanger

1 measure Vodka

1 measure Galliano

4 measures Fresh Smooth Orange Juice

This cocktail is a classic version of a classic recipe. It was not tweaked in any way and I think this is by far the best way to serve it. If you do not like the vanilla then you can cut it out, but then it becomes a simple Screwdriver. Either way enjoy this cocktail over ice.

Top Tip: this drink is better built in the glass over ice than shaken. You want to create a layered feel to the flavours and shaking the ingredients works against this…

Classic Mojito

60ml White Rum

15ml Sugar Syrup

8-10 fresh mint leaves

1 ½ lime in ¼’s

Top up Soda water/Lemonade

Build the ingredients in the glass you serve it in. Start with the lime and sugar syrup and muddle well, then add the mint and gently muddle. Add the crushed ice and the rum. Top up with lemonade and garnish with a mint sprig.

This cocktail is a classic recipe ONLY when the soda water is used. However my recipe calls for lemonade purely because I have not found a soda water mojito that I like. And I am more comfortable making this slightly sweeter version. This drink is meant to be refreshing so you must use fresh mint leaves. This cocktail just does not work with dried mint at all.

Top Tip: Just before you put the mint leaves in the drink, place them in the palm of one hand, and clap your hands 1-2 times. This releases the oils from the leaves without making the drink bitter.

Sex on the Beach

1 measure Vodka

1 measure Peach Schnapps

2 measure Cranberry Juice

2 measures fresh smooth Orange Juice.

Another built drink. This drink is all about depth in flavour and the best way to do this is to loosely layer the ingredients as you make the drink (over ice of course).

Top Tip: if your guests are planning on drinking this cocktail quickly (or if it’s served in small amounts) then stir gently before serving so they get all the appropriate flavours.

Hawaiian Bay Breeze

1 measure Vodka

1.5 measures Cranberry juice

1.5 measures Pineapple juice

This cocktail can be served either built or shaken. Either way the pineapple adds some Caribbean flavour to an already fruity cocktail. The cranberry and pineapple work perfectly to create an almost punch like feel to this drink.

Top tip: if shaking, double strain the cocktail as you pour it into the glass, taking out the unnecessary foam (from shaking the pineapple).

Tequila Sunrise

1 measure Silver Tequila

4 measures Fresh smooth Orange juice

½ measure Grenadine Syrup

This drink is as simple as it sounds. Build it over ice with the grenadine being dropped from about 1cm above the glass. The grenadine syrup will sink to the bottom and gradually work its way up the cocktail as you drink it. The idea being that the more you drink it, the stronger/sweeter it gets.

Top tip: if you want a bit more culture in your tequila sunrise try using a quality Gold Tequila to add some depth. Jose Cuervo Reposado Gold Tequila is a good shout, but any quality gold tequila will do.

White Russian

1 measure vodka

1 measure coffee liqueur

2 measures Single Cream

This cocktail is a tricky cocktail to make. It may look like it is going wrong but just persist and as long as the cream doesn’t curdle it will be perfect…

Build it over ice and stir before serving…

Top tip: I used my preferred coffee liqueur on this, and the best thing about using coffee liqueur with cream is that you really can be flexible. Try it with Kahlua, but Tia Maria and Soiree coffee liqueur work just as well.

Sonora is a beutiful part of mexico, and This sunset encapsulates everything The Sonoran Iced Tea represents… A Refreshingly different slice of Mexican culture…

The Sonoran Iced-Tea

1 measure Kahlua (coffee liqueur)

1 measure Disaronno Amaretto

½ measure Silver Tequila

Garnish: ½ measure freshly squeezed lime juice

Top up with cranberry juice.

I have both built and shaken this drink, for the best blend I find shaking makes it lighter and negates the need for ice in the glass, whereas building it requires crushed ice. But please find the best way that suits your taste.

At this event I served the lime juice as a garnish (adding just after pouring into the glass/cup). Shaking the rest of the ingredients negates the need for ice and also saves time as you can serve it straight away.

Top tip: you can add the lime juice to the drink and shake or pour it in at the end; I just prefer the crisp lime flavour at the beginning. Please feel free to experiment and find the way that best suits you.

Bonus cocktail recipe:

My forced-tweaked version of the Long Island Iced-Tea

1 measure vodka

1 measure rum

1 measure silver tequila

1.5 measures fresh lime juice

2 measures sugar syrup

Dash of amaretto

Top up with Coca Cola (original not diet)

This drink was born out of a lack of gin, triple sec and lemon juice. It was not one of my planned cocktails but I was challenged by one of the guests to make up what I could with what I had, using the L.I.I.T. as a base. It was rather sweet and as far as I’m concerned it worked. The guest was happy and it spread like wildfire throughout the event, becoming better than most of the cocktails on the menu.

Wine & Wisdom … Cocktails & slight distraction…

Wine & Wisdom 13/2/13

The wine & wisdom event at my work was always a constant thing in the past, so when HR decided to start them up again, i asked if they wanted me along to make some cocktails. Thankfully they obliged, agreeing it would add something new to the experience (and also help me get some exposure through the work colleagues i have yet to speak to)…

The Sainsbury’s I work for have started up their Wine & Wisdom staff quizzes again…

3 cocktails and a bucket load of questions no one knows the answers to…

1) A Classic Tequila Sunrise

2) A Hawaiian Bay Breeze

3) The Clicquot Rico

 

So the plan was to attend the wine and wisdom as a part of the competition but further to this during the break (around halfway through) I was to create and serve 3 cocktails of my own choosing. The alcohol was supplied by the company and any donations were towards comic relief.

The thought process was simple I was given a simple brief: 3 eye catching but simple cocktails. Something that looks good but at the same time wouldn’t take all night to create.

The first cocktails I chose for the event were the vibrant blue curacao type cocktails, those that shock and awe. But to be honest I thought this was far too obvious and would put to waste some of the more tasty cocktails out there. The cocktails mentioned above where set on after another think through. The Classic Tequila Sunrise is simple to make, but looks both elegant and quite striking. The Hawaiian Bay Breeze is rather simple both in creation and aesthetics but its flavour is far better than any breeze cocktail and even some versions of the sex on the beach. The elegance and sophistication really takes off in the final drink of the three; The Clicquot Rico…

1)      Classic Tequila Sunrise

A representation of what a Tequila Sunrise ‘should’ look like…

 

So this is the cocktail I’ve been waiting to make at an event for some time, it was far too obvious for the Mexican themed party I did a while back and not cheap enough for the other event I did (tequila can cost a small fortune over here in the UK).

So the recipe I used was a ‘classic’ recipe, one almost every bar/cocktail enthusiast will use:

–          1 measure Silver Tequila

–          6 measures Fresh Orange Juice

–          ½ measure Grenadine Syrup (the proper stuff – try ‘Monin’ syrups)

This recipe is simple sure, but its visually effective as the grenadine instantly sinks to the bottom and then over time will work its way into the bulk of the drink, rising in an aesthetically pleasing reddish-pink hue(hence the name).

2)      Hawaiian Bay Breeze

A couple of Hawaiian Bay Breeze’s

 

The Hawaiian Bay Breeze is a cocktail born out of experimentation. Replacing the orange juice used in most Vodka Sea Breezes this drink instantly supplies a Caribbean kick to a drink already made refreshing thanks to the cranberry juice. Not only is it far better in taste than a normal sea breeze cocktail, the pinkish hue the drink creates in a lightly lit room is something special (something orange juice and cranberry juice just cannot supply).

The recipe I used contains supermarket brand vodka, but any other medium-high quality vodka will work just as well:

–          1 measure Vodka

–          3 measures Cranberry Juice

–          3 measures pineapple juice

Served over ice this drink becomes a light and refreshing cocktail that is worthy of any event. This one in particular was by far the favourite of the three cocktails available at the wine & wisdom, out-playing the tequila sunrise by around 5-10 drinks.

3)      The Clicquot Rico

A Glorious marriage of pineapple, rum and champagne…

 

This cocktail is a spin off from research for a future post, and is for all intents and purposes a champagne cocktail. The recipe I had used Veuve Clicquot champagne with rum and pineapple juice.

Mixing equal parts sophistication (champagne) and fun (white rum and pineapple) this drink encapsulates the very best of the champagne cocktails.

Whilst this recipe calls specifically for Veuve Clicquot, it is a rather expensive and inefficient mixer for an event catering for 50+ people; unless you’re flashed for cash in which case go for something even more expensive! – If things are the opposite and you find you’re on a tight budget then try using a good quality Prosecco. It gives the same experience with a little less body to the drink (generally speaking anyway).

At the Wine & Wisdom I used ‘Sainsbury’s Taste The Difference ‘TTD’ Prosecco Conegliano. This is a good quality Prosecco that is genuinely one of my favourite ‘budget buys’.

The original recipe:

–          1 measure White Rum

–          2 measures Pineapple Juice

–          Top up Veuve Clicquot

My ‘tweaked’ recipe:

–          1 measure White Rum

–          2 measures Pineapple Juice

–          Top up TTD Prosecco Conegliano

All the cocktails were well received and enjoyed by everyone that tried them, granted the Clicquot Rico was the least consumed and that was mostly down to everyone taking the other two recipes and running off before I had them fully prepared. Otherwise the Hawaiian Bay Breeze was the stand-out favourite, the Caribbean flavour the pineapple brings to the drink, seemed to be the defining feature.

So to summarise; 

Whilst the event in general did not go as i had envisioned (it was rather poorly organised on the companies part) the cocktails went down well and everything i had control over worked. Which for me is a small victory. It shows that people are receptive to the unique nature cocktails bring to an event. 

So then onwards to my next post. You may notice that one of the above recipes is a Champagne/Prosecco topped cocktail. Well my next post is all about cocktails that contain some sort of sparkling wine, whether it be renown Champagne brands, or the lesser known sparkling wines. To whet your appetite, as it were, here’s a little spoiler:

“

This brings us onto the cocktails themselves and there are many varied, famous cocktails. Almost all of which hold some sort of colourful back-story as to how they were invented, however for the premise of this blog I am far from interested in the stories. I’m more interested in the cocktails and their recipes. Now discarding the recipes with what I like to call ‘dangerous’ ingredients (ingredients people generally shy away from when making cocktails at home; such as egg whites), the recipes to be discussed here are generally fruity, floral drinks with a very easy-to-consume nature about them. “

Thank you for taking the time to read my work and until next time, take care 🙂