Showing posts with label Drinks. Show all posts
Showing posts with label Drinks. Show all posts

Tuesday, 29 July 2014

POM Strawberries and Cream...


  •  25ml POM Wonderful 100% Pomegranate Juice
  • 37.5ml Vanilla Vodka
  •  12.5ml White Chocolate Liqueur
  • 3 large Strawberries
  •  25ml Milk


  • Rocks glass


  • Pomegranate arils and blueberries


  • Muddle your strawberries in a glass until reaching a puree like consistency.
  • Add the POM Wonderful 100% Pomegranate Juice, vanilla vodka, white chocolate liqueur and milk.
  • Shake all ingredients with ice and strain over a rocks glass filled with ice.
  • Garnish with a strawberry and pomegranate arils.

This cocktail is perfect…as a light dessert, at Wimbledon, for a get together with the girls!

About this post -

This is a guest post from- Pom Cocktails

No payment was received.

Monday, 9 December 2013

New Frusion By Rocks Drinks (Review).

I am very happy to be sharing this review today brought to you by Rocks Drinks.

We have become big fans of Rock Drinks this year often buying their traditional range of Orange and Blackcurrant squash. Over the last few years we have been more aware of what goes into our food and drinks, with squash being a particular problem.

Thursday, 28 November 2013


Every year at Christmas I treat myself to a bottle of Eggnog, it is one of my favourite drinks at this time of year. Today I'm sharing a guest post on how to make your own yummy glasses full. Created by Masterchef winner Mat Follas accredited to the happy egg co.

  • 6 happy eggs
  • 60g caster sugar
  • 600ml milk
  • 1 tbsp vanilla extract
  • ½ tsp grated nutmeg
  • 150ml plain yogurt
You will need a cooking thermometer for this recipe.

  • Don’t be scared of raw eggs in eggnog; we gently cook them in this recipe.
  • Place 4 happy eggs, 2 happy egg yolks, caster sugar and milk in a saucepan. 
  • Heat slowly whilst stirring continuously; bring the temperature up to 72°C then remove the saucepan from the heat and keep stirring until it has cooled to around 60°C, this will take about 5 minutes.
  • Once it is below 60°C, pour the mixture through a sieve to capture any overcooked lumps. 
  • Add the vanilla extract and the nutmeg, stir and refrigerate the mixture. 
  • Once cool, add the plain yogurt and gently whisk together for a delicious and refreshing eggnog.
  • You can add other flavours in place of the vanilla and nutmeg and/or use double cream in place of the yogurt.
  • Adults might want to add some rum or bourbon too for a grown up drink.
Mat’s top tip: 
  • Use double cream instead of yogurt if you’re adding alcohol.

Recipe and photo credit by- Mat Follas and happy egg co

Thursday, 6 December 2012

Chocolate Shop Mulled Wine ...

  • 1 bottle of ‘Chocolate Shop’ wine
  • 100g caster sugar
  • 2 cinnamon sticks
  • 5 star anise
  • 8 cloves
  • 2 small oranges (eg. clementines or satsumas)
  • A sprig of rosemary


  • Pour the bottle of ‘Chocolate Shop’ into a saucepan with the sugar and spices and warm gently until the sugar has dissolved.
  • Chop the un-peeled oranges in half and add them to the pan with the sprig of rosemary.
  • Continue to warm gently over a low heat for 5 – 10 mins to allow all of the flavours to infuse.
  • Serve warm. 

Recipe and photo credit by Chocolate Shop wine

Thursday, 8 November 2012

Strawberry Gin...

 Great gift -

 Unlike sloe gin, this strawberry version only needs 3 days to stand for the flavours to develop. 

 Strain and decant into a pretty bottle or several smaller ones, then add a handmade label and ribbons for a personalised Christmas gift. 

 Delicious served with ice and chilled tonic.

Makes 1 large bottle

Preparation time: 20 minutes

Standing time: 3 days

You will need

  • 450g (1 lb) strawberries
  • 150g (5oz) caster sugar
  • 700ml bottle gin


  1. Very roughly crush the strawberries with a fork or potato masher then spoon into a wide necked glass bottle or le parfait style storage jar. 
  2.  Add the sugar then the gin, seal and give a gentle shake to mix.
  3. Leave the jar at room temperature for 3 days, giving the container a gentle shake twice each day to make sure that the sugar dissolves.
  4. Strain the mixture then decant into a clean, dry serving bottle. 
  5.  Seal well with a screw topped lid, cork or clip top. 
  6. Decorate the bottle with a handwritten label tied on with ribbon or raffia. 
  7. Serve in glasses with ice and tonic or add a splash to chilled sparkling white wine with a halved strawberry for a quick cocktail.

About this post- This is a free guest post by Seasonal Berries

Sunday, 22 July 2012

Eating Beetroot May Improve Running Speed :Beetroot Juice Recipes...

Eating Beetroot May Improve Running Speed

In the news recently there is more and more stories that beetroot may be good for runners and as I'm now training up for a marathon what better time to share and try some recipes for runners...

Beetroot, pink lady & grapefruit juice

There’s no need to core or peel the apples – the juicer does it all for you!

Makes ~ 2 glasses

Preparation time: none

You’ll need

  • 1 pack of vacuum packed natural cooked beetroot
  • 2 Pink lady apples
  • 1 peeled grapefruit

What to do

  • Put through a juicer.
  • Pour in to glasses and serve.

Beetroot, pear & ginger juice

No need to peel or core the pear, as the juicer does all this for you.

Makes~ 2 glasses

Preparation time~ none

You’ll need

  • 1 pack of vacuum packed natural cooked beetroot
  • 4 pears
  • 2-3 cm grated fresh ginger

What to do

  • Put through a juicer.
  • Pour in to glasses and serve.

Guest Post Credits- Love Beetroot

Monday, 9 July 2012

Tuesday, 15 May 2012

Blackberry And Apple fizz...

Serves 1 (non-alcoholic)

You will need

  • 6 Blackberries,
  • 6-8 mint leaves,
  • 80ml pressed apple juice,
  • 10ml lime juice,
  • 12.5ml sugar syrup,
  • Dash elderflower cordial.


  • Shake, double strain over crushed ice in a sling glass. 
  • Garnish with a mint sprig.

About this post -

Recipe and photo credit by Seasonal Berries

Wednesday, 18 January 2012

Valentines Recipes for Made with Love...

Rocker feller oysters with bacon

Matt's Recipe For Made With Love…..


  • 12 oysters – shucked. Loosen the oyster in one shell and discard the other.
  • Lay then on a baking tray lined with rock salt
  • 75g butter
  • 1 small onion – finely chopped
  • 150g fresh spinach – wilted and then chopped and drained of all water
  • 5 rashers of streaky dry cured bacon – chopped and fried until crispy
  • 25g grated parmesan cheese
  • 50gm natural breadcrumbs
  • 2 tablespoons chopped parsley
  • Salt and pepper


  • Melt the butter in a frying pan and add the onion – cook gently for 5 minutes.
  • Add the spinach and mix well. Season with some salt and pepper.
  • Divide this mixture amongst the oysters.
  • Top with the crispy bacon.
  • Mix the parmesan, breadcrumbs and the parsley together and then sprinkle this over the top.
  • Heat your grill to high and place the oysters underneath – and cook until bubbling and golden brown

Chocolate mess (recipe by Lotte Duncan)

This has been named Chocolate mess, perhaps because it’s not the prettiest of puddings. What it is though, is a tribute to store cupboard ingredients and the ability to make grown men weep with joy when they eat it!

As it’s so quick to make, you don’t really need to assemble it in advance but it will keep quite happily for a couple of hours if you want to be organised and make it ahead of time.

Serves 8


  • 200g/7oz dark chocolate, broken into pieces
  • 200g/7oz milk chocolate, broken into pieces
  • 1kg carton readymade (county next to Cornwall!) custard
  • 250g bag amoretti biscuits, crushed
  • 4 tablespoons dark rum, amaretto or Tia Maria (optional)
  • 570ml/1 pint double cream
  • 2 milk chocolate flakes, broken up


  • Place the dark and milk chocolate pieces in a heatproof bowl and melt it in the microwave or over a pan of simmering water.
  • Leave to cool for 5 minutes.
  • Warm the custard gently in a saucepan and stir in the melted chocolate and mix well.
  • Using individual serving bowls crumble a few amoretti biscuits in the bottom of each bowl.
  • Drizzle with a good dash alcohol.
  • Add a layer of chocolate custard over the top.
  • Add another layer of crushed biscuits (reserving a few for the top), more rum and then the rest of the custard.
  • Lightly whip the cream to the same consistency as the custard.
  • Using a large metal spoon, gently fold half the crushed chocolate flakes into the cream.
  • Spoon this over the custard.
  • Sprinkle with the remaining chocolate flakes and the remaining crushed amaretti biscuits.

Matt's Recipe For Made With Love

Hollywood’s Kiss and Tell Martini


  • 3 parts Champers
  • 2 parts vodka
  • 1 part Pom pomegranate juice
  • Squeeze of lime.


  • In a shaker mix ice, along with vodka, lime and Pom juice.
  • Shake vigorously so it froths.
  • Pour into martini glass.
  • Top with a little champagne and garnish with a pomegranate seeds
  • Can be poured into a flute if you like the look of it instead.

Recipe and photo credits- Food Network

Tuesday, 17 January 2012

Belvoir Fruit Farms Cranberry Cupcakes And Raspberry Blush....

Belvoir Fruit Farms Cranberry Cupcakes...

Prep: 20 mins Cook: 20-25mins Makes 12


  • 150g/5oz plain flour
  • 100g/4oz caster sugar
  • 7.5ml/1 1/2 tsp baking powder
  • 100g/4oz soft butter
  • 75ml/5tbsp Belvoir Cranberry cordial
  • 2 large eggs

For the icing

  • 225g/8oz icing sugar
  • 75g/3oz soft butter
  • 30ml/2tbsp cranberry cordial
  • pink sprinkles to decorate


  • Preheat the oven to 180C/Fan 160oC/350oF/ Gas Mark 4. 
  • Line a 12 hole deep muffin tin with large paper cases and place the tin on a baking tray.
  • Sift the flour, sugar and baking powder together into a large bowl. 
  • Add the butter, cordial and egg, then use an electric whisk on slow to blend the mixture together. 
  • Once it has come together whisk on top speed for 1 minute.
  • Divide the mixture between the cases, filling each two thirds full. Bake for 20-25mins or until risen and firm to the touch. 
  • Cool in the tray for a few minutes before transferring to a wire rack to cool completely.

For the frosting

  •  Sift the icing sugar into a large bowl, add the butter and cranberry cordial and use the electric whisk on slow, to bring the ingredients together. 
  • Then increase the speed and whisk for 1 minute or until the mixture is fluffy.
  • Use a round bladed knife to spread, or piping bag fitted with a star shaped to pipe each cupcake with the icing and decorate with sprinkles or your choice of toppings.

Belvoir Fruit Farms Raspberry Blush


  • 50ml Hendricks Gin
  • 5 Raspberries
  • 3 Lime Wedges
  • 15ml Raspberry & Rose Cordial
  • 75ml Lychee Juice


  • Add all ingredients to a cocktail shaker and shake with plenty of ice, strain into a hiball glass over fresh cubed ice and garnish with a lychee and raspberry on a stick.

 Recipe and photo credits- Belvoir Fruit Farms

Saturday, 17 December 2011

Fruit Juice Cocktails....


4 blackberries

4 raspberries

118 ml Welch’s 100% Grape Juice (we like Welch’s Purple Grape Juice)

14 ml soda water

1 berry skewer (1 blackberry, 1 raspberry and 1 blueberry), optional


In a cocktail shaker, mix blackberries and raspberries. Add Grape Juice, soda water and ice. Shake well and strain into a glass. Garnish with a berry skewer.

To make this into a slushie, combine all ingredients in a blender until blended and serve immediately in a chilled glass or refrigerate.


1/3 kiwi

89 ml Grape Juice (we like Welch’s Purple Grape Juice)

14 ml lychee juice or 22 ml lychee purée

1 kiwi wheel, optional


In a cocktail shaker, mix kiwi, Grape Juice, lychee juice and ice. Shake well; strain into a glass. Garnish with a kiwi wheel.


89 ml Welch’s 100% Grape Juice

15 ml passion fruit juice

44ml ginger beer, non-alcoholic

1 fresh mint sprig, optional


Mix the Grape Juice, passion fruit juice and ice in a cocktail shaker. Shake well; strain into a glass. Stir in ginger beer and garnish with a fresh mint sprig. Alternatively, add 44 ml of vodka with the juices and follow the same preparation.

 Guest Post Credits -Welchs Juice

Thursday, 8 December 2011

Warmed Eggnog Or A Hot Buttered Rum?....

Tom Jolly, Head Barman at The Montcalm Hotel

Warmed Eggnog
Warmed Eggnog

Ingredients (for one)

  • 1 Egg Yolk (25ml pasteurised egg yolk)
  • ½ a vanilla pod
  • 2 tea spoons of white sugar
  • 40ml of Bombay sapphire
  • 150ml Steamed milk
  • Grated nutmeg
  • 1 Grind of salt


  • Steam milk as you would for a latte.
  • To steamed milk and egg yolk, grind of salt (to break down egg), white sugar and ½ a split vanilla pod.
  • Then Whisk with a fork thoroughly.
  • Into a Latte Glass/Toddy glass pour your gin then top with Eggnog mix.
  • Garnish with grated nutmeg and Xmas Wishes.

Hot Buttered Rum 
Hot Buttered Rum

  • 2 Table Spoons of butter
  • 2 Table Spoons of brown sugar
  • Pinch of cinnamon
  • Pinch of nutmeg
  • 40 ml Bacardi 8 or Bacardi oro Rum
  • Almost boiling water


  • Mix butter, sugar, and spices (optional and can use which ever you like) until you have a paste.
  • nto a suitable cup or mug add the Rum and Butter mix.
  • Top with hot water
  • Stir and serve

Recipe and photo credit by- Tom Jolly, Head Barman at The Montcalm Hotel –


Wednesday, 7 December 2011

Fancy A Martini?


Trifle Martini

50ml Absolut Raspberry Vodka

50ml Baileys

25ml Chambord

Black Forest Martini

30ml Absolut Vodka

20ml Chambord

20ml Crème de Fraise


Gingerbread Martini

30ml Buffalo Trace

15ml Butterscotch Schnapps

15ml Stone’s Original Ginger Wine

50ml Pressed Apple Juice

Candy Cane Martini

35ml Absolut Vanilla

15ml Peppermint Schnapps

50ml Club Soda

Candy Cane Garnish

Snowball Martini

10ml Bacardi White Rum

10ml Butterscotch Schnapps

10ml Amaretto

10ml Kalua

10ml Baileys

 Guest Post Credits-  Dirty martin

Sunday, 4 December 2011

Golden Glory Mulled Ale....

Serves 6 - 8

Prep Time: 5 minutes                                                

Cook Time: 2 - 3 minutes


  • 2 x 500ml bottles of Badger Golden Glory Ale
  • 300ml clear apple juice
  • 100ml brandy
  • 1 cinnamon stick
  • 5 whole cloves
  • Peel of half a lemon
  • Peel of 2 clementines
  • 6 tbsp caster sugar


  • Place the Badger Golden Glory Ale in a large saucepan with the rest of the ingredients, and stirring to dissolve the sugar, gently bring up to a simmer being careful not to boil.
  • Ladle the warmed mulled ale into warm glasses and serve immediately.


  • Use a potato peeler to remove the peel from the fruits and ensure it is mainly the zest and not too much white pith that is removed. 
  • Also if desired, sieve the mulled ale to remove all the spices and peel before serving.

Recipe and photo credit by-
Badger ales (Golden Glory is available in selected supermarket with an RRP of approx £1.79)

Friday, 2 December 2011

Pink Fizz....

Lotte’s Pink Fizz
Add a bit of Christmassy sparkle to your party…

Dip a sugar lump in a small amount of red food colouring (not too much you only want the drink to be pink) and drop it in a Champagne flute.

Sprinkle over some fairy, sorry, edible glitter and then top up with some chilled cava or Champagne.


Recipe and photo credit by- Food Network


 Perfect for the festive season- these wonderfully warming winter ‘hot-tails’ provide a great alternative to gluwein, and our simple, yet effective Sparkling Cocktail recipes are a perfect way to impress guests within the home this Christmas (without breaking the bank!)

Forget your hot toddy, this year those in the know will be sipping ‘Hot-tails’ to help ward off the symptoms of the common cold.Premium cocktail mixer brand funkin’s ‘hot-tail’ recipes are the perfect winter warmers for friends and family while entertaining in the comfort of your own home this festive season.


Take the warm comforting taste and aroma of vanilla, mix it with sweet, juicy apples and blackberries and set it all off with big dollop of lemony vitamin C!

You will need

One measure of vanilla vodka

One measure of apple sourz

One sachet of funkin Bramble Mixer

One medium sauce pan

A hob

A glass mug or a tea cup and saucer!


For one serving, mix a measure of Vanilla vodka and a measure of apple sourz with a funkin Bramble mixer containing blackberries, lemons and sugar syrup, heat on a low heat on the hob and serve hot!


A New York classic with a spicy clove twist sure to leave you feeling all warm and fuzzy!

You will need

One measure of spiced rum

One funkin Cosmopolitan Mixer

4-5 cloves

One medium sauce pan

A hob

A glass mug or a tea cup and saucer


For one serving, blend a measure of spiced rum with one funkin Cosmopolitan mixer containing cranberry, orange, limes and sugar syrup and add 4-5 cloves heat on a low heat on the hob and enjoy.

Guest Post Credits-

Thursday, 1 December 2011

Pink Gin Fizz...

Serves 4

Preparation time: 10 minutes

Standing time: 24 hours

You will need

  • 225 g (8 oz) strawberries, sliced
  • 2 tablespoons caster sugar
  • 6 tablespoons gin
  • Few ice cubes
  • 400 ml (14 fl oz) diet tonic water, well chilled


  • Add the strawberries, sugar and gin to a small plastic container or glass jam jar, close and shake well.
  • Transfer to the fridge and leave for 24 hours, shaking the container whenever you go the fridge.
  • Strain the strawberry mixture; divide between 4 glasses adding a few strawberry slices and some ice cubes to each. 
  • Top up with tonic water and serve immediately.

Recipe and photo credit by-  Seasonal Berries

Poached Pears in Biddenden Red Wine....

What you need
  • 4 Firm English Pears
  • 200ml (1/2 pt) Biddenden Red Wine
  • 100gms golden caster sugar
  • 1 tsp cinnamon
  • 1 cinnamon stick

How to make

  • Peal the pears leaving the stalks on.
  • Place them in a pan so they fit snugly.
  • Pour over the wine and add the sugar and cinnamon.
  • Gently bring them to the boil and simmer until tender.
  • Serve cold with cream.

Recipe and photo credit by- Biddenden Vine Yards

Tuesday, 29 November 2011

Strawberry Champagne Cocktails...

Serves 6

Preparation time: 10 minutes

Standing time: ½ -1 hour


  • 6 strawberries
  • Few drops angostura bitters
  • 6 teaspoons brandy
  • 75 cl bottle dry sparkling white wine or champagne, well chilled


  • Divide the strawberries, bitters and brandy between the bottom of 6 champagne flutes. 
  • Leave to stand and for the flavours to mingle for ½ -1 hour.
  • Top up with chilled sparkling wine just before serving.

Recipe and photo credit by- Seasonal Berries


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