It’s not often I make (or drink) cocktails, I must admit. I’m much more of a wine or champagne person. But, I have a few exceptions. My cocktails of choice are always refreshing and never cloyingly sweet. I love the bitterness of a gin and tonic, the tartness of a pisco sour, and since this summer I also love a refreshing raspberry Moscow mule!
I was inspired by Meghan Donovan’s Let’s Make a Drink series on instagram and immediately after seeing her make Moscow Mules tried this raspberry version. It’s SO good! My boyfriend and I enjoyed in in the summer before a barbecue and during my Christmas break I introduced it to mamma and pappa who also loved it as we have similar tastes when it comes to drinks and cocktails.
I can’t wait to start a dinner party with this drink and a few snacks, once the world opens up again, but I will enjoy it before then too! It’s just so fresh!
Raspberry Moscow Mule, serves 2
handful fresh or frozen raspberries
90 ml vodka
60 ml lime juice
30 ml simple syrup
250 ml bottle ginger beer
Add a handful of frozen or fresh raspberries in a small jug. Mush them up a little. Add vodka, lime juice and simple syrup. Mix well. Pour (raspberries and all but strain it if you prefer) into two glasses over ice. Add ginger beer. Decorate with a sprig of mint.
Merry Christmas, dear readers! I hope you’re all having a wonderful time celebrating with dear ones.
We celebrated yesterday (as is customary in Sweden) and I will tell you all about it later, but thought I would post a quick cocktail recipe – perfect to make any leftovers feel a bit more festive!
I made this for the book club Christmas dinner, and we all loved it! It feels wintery and festive without being to sweet. I also made star-shaped canape’s with puff pastry, blue cheese, walnuts and honey and they always go down a treat.
Clementine prosecco drink with rosemary, makes 6
Adapted from Ica’s recipe.
2 sprigs rosemary
3 tbsp caster sugar
400 ml freshly squeezed clementine juice
400 ml tonic water
1 bottle prosecco
rosemary sprigs to garnish (optional)
In a pestle and mortar, mix together the rosemary and sugar. Mix the rosemary sugar with the juice. Divide between glasses. Fill up with prosecco and add some tonic to finish. Serve straight away.
Happy Valentine’s day, dear readers!
It seems like the perfect day to share this sloe gin spritz recipe with you. Don’t we all need a drink on Valentine’s day?! Either to celebrate or commiserate?
I made sloe gin last year (very British, I know!) using this method and wanted to use it in a drink a little more exciting than a sloe gin & t, so I was very pleased to find this sloe gin spritz recipe in an issue of Bon Appetit.
Sloe gin, 70 cl
1 bottle (70 cl) gin
500 g ripe sloe berries (pick them after the first frost)
100 ml caster sugar
100 ml water
Freeze the berries. Defrost and mix with the gin in a large jar/bottle. Seal the jar and keep in a dark place for 3 months. Shake/stir it once a week or so.
After three months, sieve the mixture and remove the berries. Bring the simple syrup to the boil and let it cool. Add syrup to the gin after taste. Done!
Sloe gin spritzer, per glass
Adapted from Bon Appetit’s recept.
4 parts prosecco
1 part sloe gin, either homemade or bought
Mix prosecco and sloe gin in a glass (with or without ice). Fill up with soda water. Decorate with frozen raspberries or a sprig of mint. B