Monday, 4 May 2015

3 Herby Spring Cocktails to sip in May

Hello Early May Bank Holiday - you beauty! And if you look past the drizzly rain that you may have experienced this weekend, then it's time to embrace all that is Spring!

Garnishing your G&Ts with a sprig of rosemary might be all the rage, but making herbs more than just ‘the finishing touch’ to your drink is easier than you think. Sipping on some refreshing herby cocktails will certainly keep us entertained until we hit those summer months that we’re all yearning for!

Tarragon Salty Dog

Pre-dinner perfection; bitter grapefruit is a great way to get your appetite going. The tarragon adds an extra savoury aniseed element to this classic, and the salt rim really makes all the difference (so be bothered to do it!)
  • 50ml vodka
  • Juice of 1 pink grapefruit
  • 3 sprigs tarragon
  • 1 tbsp sea salt 
  • Ice 
1. Prepare your glass first; rub the rim with a wedge of grapefruit, then dip it on to a plate of sea salt, turning until it’s evenly coated.

2. Fill your glass with ice, and also add some to a cocktail shaker. Pour the vodka and freshly squeezed grapefruit juice into the shaker, and add the tarragon. Shake well; you want the tarragon to be well and truly bashed about in order to release its flavour.

3. Strain into your glass and garnish with an extra sprig of tarragon if you wish.

Raspberry Rose Mojito

A floral take on a mojito, made with gin, crushed raspberries and Fentimans Rose Lemonade. It has 'the wow factor' with its vivid colour, but takes no time at all to prepare! 
  • 50ml gin
  • 2 mint sprigs, leaves only
  • 4 raspberries
  • ½ bottle of Fentimans Rose Lemonade
  • Ice 
1. In a glass, muddle the mint and raspberries together until it resembles a pulp. 

2. Add in the gin, give it a quick stir, and then fill your glass with ice.

3. Pour over the Fentimans Rose Lemonade and serve.

Apricot & Thyme Caipirinha

Thyme loves to be paired with stone fruit flavours, and using apricot jam replaces the need for sugar in this caipirinha. Aromatic and zesty, this is quite the sophisticated sip!
  • 50ml Cachaca 
  • 1 lime, quartered
  • 1 heaped tsp apricot jam
  • Handful of thyme, leaves stripped
  • Ice 
1. In a tumbler, muddle together the lime, jam, and thyme leaves, getting as much juice out of the limes as possible. 

2. Add ice to your glass, pour in the cachaca, stir vigorously, and serve.

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