The season for blood oranges in the UK is relatively short, all the more reason to make the most of these tangy and juicy fruits while you can.
Add brown sugar and limes to a rocks glass, and muddle until the lime juice has come out and the sugar is starting to dissolve. Next, add the raspberries and mint leaves and muddle again gently.
Fill the glass with crushed ice, then add the rum, and a splash of soda (if desired, and if there’s room…). Give a gentle stir with a bar spoon (a teaspoon or the straws will work if you don’t have a bar spoon).
Last month we visited Sin City, and had a blast! Well known for frozen Margarita yards and free well drinks in casinos, there are also some fantastic proper cocktails out there to discover. Of course there are far too many bars to visit in one (or twenty) trips, but here are my top five of 2017 in the order we visited them.
The Baileys Women’s Prize for Fiction celebrates the best fiction written by women, read by everyone. The shortlist of books for the 2017 Prize is out now. So, to go with those books we must need some delicious cocktails, and I’m here to show you that Baileys is a great cocktail ingredient all year round.
Today I would like to talk to you about a cocktail that has a bad reputation. Often found on the sticky menu of a cheap chain pub, it is usually ordered by people who think it contains more alcohol than the other options (they might be right). Made with cheap spirits and gun cola, it has little to offer. The drink, of course, is the Long Island Iced Tea.
Homemade liqueurs are great, as you know exactly what went into them, and all the flavours are natural. Whether served on their own or as part of a cocktail, they can be a real treat. They also make lovely gifts if you put them in nice bottles.
So this year, inspired by the Martini Diva, I made my own Orangecello.
If you are looking for a drink with a proper pedigree, you should look no further than the classic Champagne cocktail. First dating back to 1862, when cocktail superstar Jerry Thomas published an early recipe, it was made into a classic when John Dougherty added brandy into the mix in 1889.