Ditch the Pitcher

10th June 2015 0 Comments

Cider Sour

Cider Sour

Summer is coming; I can tell by my want of different drinks, no longer am I hunting out the winterish imperial stouts and big bold left-bankers to have with my short rib; nor even the spring-like albarinos or kiwi pinots to have with asparagus and lamb.  Now I’m hunting down summer in a glass to have with my al fresco food!

With the burst of a thousand shades of green and a profusion of blossom now is the time to be foraging  to make syrups for summer cocktails – Gorse Flower Syrup; Honeysuckle; Lemon Verbena & Raspberry or Meadowsweet, take your pick from these and many other syrups which will help bring out the rays. To make any syrup mix equal parts of superfine sugar and water, bring gently to a simmer, take off the heat and add your foraged ingredients to infuse, filter into sterilized bottles for later use.

My favourite summer cocktails and cups include The Hugo using meadowsweet syrup & Prosecco, Cider Sour using rhubarb & ginger syrup, scrumpy cider & a good bourbon or a refreshing Gorse Collins with the delicate honey-almond gorse syrup sidling up to a big juniper gin like Sipsmith VJOP topped with soda and fresh lime.

If you can’t get out to forage then have a go growing some useful cocktail herbs and flowers in your garden. The list is endless from borage and bee balm to nasturtium and jasmine, it’s possible to make infusions, macerations and syrups from so much growing around us.

Ditch the pitcher of Pimms and be mesmerized by true summer in a glass from foraged ingredients made into wild cocktails. For further information and reference check out The Midnight Apothecary.

 

Cider Sour

Cider Sour

Glass: Short Old Fashioned Tumbler

Ingredients: 50ml Bourbon, 50ml still farnhouse cider, 20ml  rhubarb & ginger syrup, ½ lemon squeezed (20ml) short straw x 2, Apple slice to garnish

Fill shaker with ice, pour over all ingredients, shake 20 times. Hawthorn strain into ice filled glass

Short straw x 2 add apple slice

 

Gorse Collins

Gorse Collins

Glass: Collins

Ingredients: 50ml Gin, 25ml Gorse Flower Syrup, ½ lemon squeezed (20ml)

long straw x 2,  Garnish with Gorse petals or Wisteria flower

Fill shaker with ice, pour over all ingredients, shake 20 times. Hawthorn strain into ice filled glass

long straw x 2 add garnish.

 

Rupert Reeves – Operations manager

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