Cocktail Corner

Dan from The Bramble impresses once again with another exciting cocktail.

9th Life

In a shaker add

Half an egg white

30ml Pierre Ferrand 1840 Cognac

30ml Pierre Ferrand Curcao

20ml Nuoc Mau (Vietnamese Caramel Syrup)

20ml Lemon Juice

Pinch of Sea Salt

Large pinch of Chinese 5 spice

Ice

Shake hard and double strain into a coupe

Spritz a twist of Orange zest over the top and discard.

Nuoc Mau

In a sausacepan add 1C white sugar & 1/4C water

Heat on a medium heat stirring until dissolved

Then heat until it begins to turn tea brown and the bubbles orange

Resist stirring through the heating process

Once the syrup darkens under the bubbles by gently swirling to see, place the pot in a sink of water to cool

Add 1C cold water and avoid the splitting reaction

Place the pot back on heat and stir until it becomes a syrup

Cool and bottle.

Dan from The Bramble really ups the stakes and makes a play for the best cocktail of 2017.

The Bee-Bee Q

Sear half a lime on the BBQ (nice burn stripes) - Cut half into quarters again

Place in a shaker

Add

30ml 1840 Pierre Ferrand Cognac

3 heaps teaspoons of Coconut Sugar

A small knob of Wasabi

Pack with ice

Give a big super duper shake

Pour into a nice tall glass

Top with Lone Bee Sparkling Mead (Farro)

Stir

Gently slap a sprig of mint in your hand and garnish. 

Kit from Neat Spirits makes an Italian Negroni using Citadelle French Gin

Negroni

30 ml Citidelle Gin
30 ml Mancino Rosso Vermouth
30 ml Aperativo Rinomato 

Pour equal parts of each alcohol over ice into a stirring glass. Stir until chilled and strain into your iced serving glass.

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.