Cocktail Corner

Alex from Lovebucket makes a new orleans Roffignac inspired cocktail for Jonny & Big Hungry using Citadelle Réserve 2013 Cognac Barrel aged Gin

Madame Delphine

To a cocktail shaker add:

60ml Citadelle Réserve 2013 Gin

10ml Dry Curaçao 

25ml Raspberry Shrub

Juice of half a lemon 

2 drops of orange blossom water

Crushed ice

Shake and layer with soda water in a tall, ice filled glass. Top with crushed ice and a couple of drops of Creole Bitters.

Raspberry Shrub Recipe

Combine equal parts (1 cup is good) fresh raspberries and sugar and heat to make a syrup. Then add the same volume of vinegar and strain.

OR

Combine fruit and sugar in a clean bowl mashing it up as you stir. Cover with plastic, and store in the refrigerator for a couple of days. Strain out the fruit and pour into a clean jar with equal parts vinegar. Place the jar with a tight fitting lid in the refrigerator where it should last for a few months.

Dan from Talulah blends up an absoultely magic number for Jonny & Big Hungry.

This particular cocktail could easily be our favourite of 2017.

 
Missionary’s Downfall

In a blender, add:
30ml Plantation 3 Star White Rum
15ml lime juice
15ml peach liqueur
30ml 2:1 honey mix
¼ cup diced pineapple
¼ cup fresh mint leaves, tightly packed
¾ cup crushed ice
Blend, pour into drinking vessel, garnish with a mint sprig and pineapple wedge.

2:1 Honey Syrup
Heat 2 parts honey (liquid honey works well) and 1 part water, stir to combine. Lasts up to 2 weeks refrigerated.
 

Absolutely Delicious!

Talulah Bar helps the boys shake off winter with a delicious Plantation Rum 3 Star (Jamaica Barbados Trinidad) Daiquiri.

Daiquiri:
In a shaking vessel (use a large jar with a lid if you have nothing better), pour:
50ml Plantation 3 Star White Rum
25ml Fresh lime juice
15ml Cane syrup (or 1:1 white sugar syrup)
Add a pinch of non-iodized salt, add ice, seal vessel and shake.

Taste the drink and add a touch more syrup if you like, strain into a drinking vessel, drink

Thanks to Talula and Plantation Rum!
 

Ronnie from Revelry Bar brings the goodness this week, using Abelforth's Bathtub Gin in a new and surprising way and scoring a straight 10 from the boys in the process.

[insert your own name for this one here]

30ml Abelforth's Bathtub Gin

10ml Grand Marnier (orange liqueur)

10ml Absinthe

10ml egg white

60ml special chocolate sauce (Ronnie made a litre of this using Puhoi Caramel Vanilla sauce, Whittaker's L+P chocolate and 200ml of Baileys. You could sub with Puhoi Valley chocolate milk for simplicity)

Shake over ice, pour into an icy cold glass, garnish with orange zest and sip through a cinnamon stick.