Bramley Somerset Temperley Sour

A quintessentially British Summer cocktail. Think countryside pub, farms and apple orchards. Ingredients: 2 Bramley apples peeled and roughly chopped 3tbsp caster sugar or more depending on the apples 8 good measures of Somerset cider brandy Juice of 2 lemons 1 egg white Ice cubes Method: Place apples into a saucepan with the sugar and a cup of water, bring to the boil and cook … Continue reading Bramley Somerset Temperley Sour

Cranberry Pimm’s

Ingredients: Ice cubes 375ml (12fl oz) Pimm’s No.1 100ml (3½fl oz) gin 1l (32fl oz) sparkling lemonade, chilled 200ml (6½fl oz) cranberry juice 1 lemon, sliced, to garnish Mint leaves, to garnish Redcurrents or fresh berries, to garnish Instructions:  Fill one quarter of a large jug with ice cubes. Pour in the Pimms, gin, lemonade and cranberry juice, and stir well. Add the lemon, mint … Continue reading Cranberry Pimm’s

The Manhattan

Instructions: In an ice filled mixing glass, briefly stir together 5–10ml Vermouth with a dash of Angostura bitters. Add 60–90ml Single Barrel Rye (Michter’s Rye suits the purpose) and stir again until it’s as cold as a winter sea off the Frisian island of Föhr (where the Manhattan, surprisingly, is their national drink). Strain into a cocktail glass and garnish with a Maraschino cherry.   Continue reading The Manhattan

Watermelon & Prosecco Sorbet

Ingredients: 1 watermelon, medium, chopped, total weight 450g once prepped 1 lemon, large, juiced 75ml of Prosecco Rosemary syrup 2 sprigs of rosemary, large 100ml of water 100g of caster sugar   Instructions:   To begin, make the simple rosemary syrup. Add the sugar, water and rosemary to a medium saucepan and place over a low heat. Allow the sugar to slowly dissolve in the … Continue reading Watermelon & Prosecco Sorbet