friday drinks

I'm a big fan of a cocktail in lieu of dessert. Sometimes the night is just heading that way, right? Like you want something a little sweet, but you don't want anything big or heavy. And you've already maybe had a few wines and a switch up to liqueur would just be the perfect end to (/continuation of) a night? You know?

Well. If you're out to impress with something that's just a wee step up from pouring straight liquor into a glass (which I fully support by the way, I'm just covering you for when you've got chocoholic mates over. Or if you're embracing the spirit of Valentine's Day from earlier this week and just simply want to #treatyoself) then I suggest you give this after dark iced chocolate a go. It features Lewis Road Creamery’s new chocolate liqueur - a creamy, sweet, Irish-cream like beverage, with the luscious addition of chocolate. It's perfect if you are craving something creamy but not caffeine-filled, and something decadent in drinkable form.

Recipe inside!

The after dark iced chocolate

Lewis Road Creamery asked me to come up with a recipe using their new liqueur, and this is it.

For the chocolate ganache sauce:

150g dark chocolate, cut into chunks

150g cream

Gently melt the cream and chocolate together in a small saucepan, on a low heat. Remove before the chocolate is fully melted and stir constantly until you get a glossy sauce. Use immediately.

For one cocktail:

4 tbsp ganache sauce, plus 1 tbsp to finish

Ice

30ml vodka

90ml LRC chocolate liqueur, chilled

Drizzle liquid cream, chilled

Drizzle 4 tbsp ganache sauce around the inside of your glass. Fill glass with ice.

Method

Add vodka and chocolate liqueur and stir with a swizzle stick.

Drizzle in a little liquid cream, then drizzle over 1 tbsp ganache. Garnish with a flower if it takes your fancy, and enjoy!  

 

// Posted by Delaney at 11:39 AM // Labels: friday drinks, booze, chocolate

It’s beginning to look a lot like Christmas, and if there’s one thing the silly season is good for, apart from annoying your flatmates with christmas music and gorging on christmas mince pies, it is trying out new things. And by things I mean cocktails.  

Here’s something I learned over the weekend: eggnog is served cold. I had no idea. It’s not something I’d ever tried nor made, but when Otaika Valley asked me to do a festive recipe for them using their free range eggs, I went with festive. Festive, and alcoholic.

Like a mythical thing seen only in fiction, I pictured eggnog as a comforting, warm, creamy drink. It is, in fact, quite a potent cocktail, and although definitely creamy, it’s also deliciously spicy with a decent kick. And traditionally served cold. Highly recommended for your next ugly-Christmas-sweater drinks soiree.

Recipe inside!

Eggnog

For the spiced rum:

250ml rum or brandy (you need 250ml for the recipe, but this amount of spice will take up to 500ml alcohol)

1 whole nutmeg

1 cinnamon stick

½ vanilla bean pod

A few cloves

You can spice your rum a few days in advance before making this, but if you want to make it on the same day, give the spices about an hour to infuse.

Place the rum in a bottle or jar, and add the cinnamon stick, a generous grating of nutmeg, the vanilla pod, and a few cloves. Leave to infuse until you’re ready to make the eggnog. Strain through a tea strainer or muslin before serving.

For the eggnog: 

3 Otaika Valley free range eggs (at room temperature)

250ml spiced rum (see above)

80g caster sugar

450ml cream (make sure it’s chilled cold)

1 nutmeg, freshly grated, to garnish

1.Steep your booze, as per instructions above.

2.Separate the eggs. Whisk the yolks with 40g of the sugar, until thick and pale.

3. Whisk in the strained booze and the cream. Whisk until well combined. Note: you can make this part of the mixture a few hours in advance until you’re ready to serve: just keep it in the fridge.

4. In a separate bowl, whisk the egg whites with the remaining 40g of sugar. Beat until soft peaks form (I used my electric mixer for this). Fold into the booze mixture, then pour into glasses or mugs. Serve immediately, with a fresh grate of nutmeg on top.  

This recipe was a collaboration with Otaika Valley Free Range Eggs. 

// Posted by Delaney at 11:59 AM // Labels: eggnog, friday drinks, eggs

There was a time in my late teens when I would be on a dancefloor in some awful bar, and a remix of Madonna's Like a Prayer would come on and I would squawk to my friends "OMG IT'S MY RINGTONE! MY RINGTONE!" as if the fact you could compose a tune from music on the internet into your pink Nokia 3310 was something to be truly proud of. 

At that time I would probably be wearing a halterneck top and black pants, and I would usually be drinking vodka and cranberry juice, in a tall glass. If I wanted to appear really cool, I would go for Absolut Mandarin as my vodka of choice, and a squeeze of fresh lime if they had it (which was never). Those days were followed by stints of Malibu and pineapple and Malibu and coke respectively, until I graduated to gin and tonics, before I properly embraced beer.    

Recipe inside!

Vodka Cranberry 2.0

This is not so much a recipe as a mixed drink.

You will need: 

1 tall glass

Lots of ice (fancy spheres with flower petals, if you're that way inclined)(I am obsessed)

A generous slug of vodka

Juice of half a lime

1 x 250ml bottle Karma Cola Lime & Cranberry dry

Method:

Fill the glass with ice. Add the squeeze of lime and the vodka. Top with Lime & Cranberry dry. Enjoy! 

 

 

// Posted by Delaney at 4:30 PM // Labels: friday drinks, cocktails