Food & Wine
Mum’s the word this month!
We’re making these five cocktails, all using Hendrick’s Gin … infused with rose and cucumber, it’s one of our faves, and we bet your mum agrees!
Fruity, floral and delicious. You’ll need 50ml Hendrick’s Gin, 150ml Cloudy Apple juice, five fresh raspberries and a dash of fresh lemon. Combine all ingredients into a teapot, stir briskly and leave to brew for a few moments. Pour into an ice-filled teacup.
Bitter, fruity and creamy. You’ll need 50ml Hendrick’s Gin, 25ml Fresh Lemon Juice, 12.5ml Pineapple Juice, 12.5ml Sugar Syrup, a barspoon Celery Bitters and a dash of pasteurised egg white. Place all ingredients into shaker and “dry” shake (don’t add ice). Then fill with cubed ice and shake vigorously again. Double strain into a martini glass.
RASBERRY ROSE ROYALE. This one’s fruity and fizzy. We love it. You’ll need 25ml Hendrick’s Gin, 5ml Sugar Syrup, one Fresh Raspberry and some champagne. Combine the raspberry, sugar and gin in cocktail shaker and shake briskly. After just three strong shakes, finely strain into base of flute before layering bubbly on top. Mix before drinking.
HENDRICK’S SUMMER PUNCH A fruity, floral punch … perfect for a Sunday lunch party. You’ll need 500ml Hendrick’s Gin, 200ml Lemon Juice, 70ml Elderflower Cordial, 30ml Maraschino Liqueur, 20ml Lovage Cordial, 1 litre Cloudy Apple Juice. Combine all ingredients together in large punch bowl, plant pot, tea pot, or any other suitable vessel. Add plenty of summer fruits (strawberries, raspberries, cucumber, lemon wheels) and a handful of ice. Serve in tea cups over cubed ice.
MR MACAWBER’S GIN PUNCH A wonderful herbal punch. You’ll need 400ml Hendrick’s Gin, 400ml Madeira Wine, two teaspoons brown sugar, six large lemon and orange twists, a small slice orange, one fresh pineapple, four teaspoons honey, juice of two lemons, three cloves, a pinch nutmeg and a teaspoon of cinnamon powder. Mix all ingredients in a saucepan and place on low heat. Let the concoction simmer for 20 to 30 minutes. Taste, adding lemon or honey depending on whether you like sweet or sour. When it’s ready, pour into a teapot and serve in teacups. Alternatively serve in a traditional punch bowl. Can be reheated so you can make it ahead.
Please enjoy the unusual responsibly
Durban Get It Magazine April 2018Caroline Beary’s Ink Passion