This Saturday’s cocktail was Bucks Fizz. I like my Champagne really dry for this, and all the ingredients and glasses well chilled.
- 1 bottle of brut Champagne
- 100 ml triple sec, such as Cointreau
- 200 ml freshly squeezed orange juice
- Mix the triple sec with the orange juice
- Pour the champagne into champagne flutes, and top up with the supercharged orange juice, in a ratio of 2:1. This makes about six moderate glasses of Bucks Fizz.
No pictures – it is all gone.
Another Saturday evening cocktail with gin. Still working through the gin gifts from last Christmas. This time I used the Ramsbury gin from my brother.
- 8 to 10 fresh mint leaves plus a separate wee sprig for a garnish
- 1/4 floz (1 tsp+) fresh lime juice
- 1/4 floz (1 tsp+) fresh lemon juice
- 1 tsp caster sugar
- 2 floz (50ml) gin
- Put the mint, lemon, lime and sugar in the bottom of a tumbler and crush them together
- Add ice, and then the gin.
- Add a garnish of mint
Last Christmas was the Christmas of Gin. I’ve just opened the bottle from my sister Louise, very nice Dockyard Gin. It came with a recipe for Elderflower Collins. Very good.
- 50ml gin
- 25ml lemon juice
- 25ml elderflower cordial
- 10ml simple syrup, or to taste
- Soda water, or sparkling water
- In a tall glass, over ice, add the cordial, syrup, lemon juice and gin, and stir together.
- Top up with soda and garnish with lemon peel.
I found the end of a bottle of tequila in the back of the drinks store area. I’ve had it for a while. I had enough to make two small Margaritas. They were so delicious, I may have to buy more tequila.
A note about tequila. It is a distillate of a drink made from the blue agave, which grows wild in Mexico. The process was bought to Mexico by the conquistadors, who set up a distillery in Tequila.
Tequila comes in various types:
- Silver or white tequila, which is clear white, and bottled within 60 days of being distilled.
- Gold tequila (joven) is a caramel colour, and is much the same as silver tequila, with a little colouring and flavouring.
- Reposado tequila has been aged in oak barrels for up to a year, and is generally a lovely golden colour.
- Anejo tequila is aged for between one year and five years
- Mezcal is not specifically a tequila, and may be made from a variety of agave plants. The agave is roasted before the fermentation, adding a smoky flavour. The ‘worm’ is a larva of an insect that lives in the agave plants. It is a sign of authenticity and luck.
- 2 Lime wedges
- Table salt
- 3 floz (75ml) silver tequila
- 3 floz (75ml) fresh lime juice
- 2 floz (50ml) Cointreau
- Lots of ice.
- Rub a wedge of lime around the rims of 2 chilled cocktail or margarita glasses, and salt the rims. Fill the glasses with ice
- Add the liquid ingredients to a cocktail shaker and shake vigorously until the mixture is very cold.
- Strain into the prepared glasses. Give the lime wedges a bit of a squeeze, and drop them into the margaritas.
This is very similar to a classic Champagne cocktail. Put a sugar cube in the bottom of a chilled champagne glass, and add a couple of dashes of Angostura bitters. Then add a tablespoonful of creme de cassis, and 150ml chilled champagne.
Lockdown holiday – I work in healthcare, so I have been out at work most days, but now I have a week off. I’m planning on lots of things, including using my exercise hour to clear litter from the verges around and about. I am also going to be trying out some cocktail recipes. This cocktail is delicious.
- 1 sugar cube, or a level teaspoon of caster sugar
- 3 dashes of Angostura bitters
- 150ml Champagne
- A twist of lemon peel
- Put the sugar into the bottom of a chilled champagne glass and add the bitters. Let the bitters soak into the sugar
- Pour in the champagne carefully; it will fizz up a lot
- Run the lemon peel around the rim of the glass and then drop it in.
A delicious cocktail. The quantities here are enough for two small very potent cocktails.
- 50ml Brandy
- 50ml Cointreau
- Juice of half a lime
- 1 tsp sugar
- Shake all the ingredients together with ice for 2 minutes, and then strain into 2 chilled glasses (or one chilled glass if you have nothing important to do later)
Another attempt to find a way to drink the Buckfast. This was pleasant. I got it from the Buckfast website. I added more grapefruit juice than they suggested. The picture on the website looks a lovely juicy orange, whereas the real thing is a dark brown.
- 50ml Buckfast
- 50ml pink grapefruit juice
- 2 dashes of orange bitters
- Soda water
- Put a lot of ice in a highball glass, pour over the ingredients in the order listed, stir and serve.
In the interests of investigation and fearless gastronomy, once upon a time we purchased a small bottle of Buckfast at the co-op in Broadford. It has been languishing in our kitchen ever since. Neither of us has developed a taste for it at all, but every now and again we try it out as an ingredient. It works as part of a cocktail.
- 25ml London dry gin
- 25ml Buckfast
- 25ml Campari
- 3 dashes of orange bitters
- Put about six cubes of ice in a mixing glass, and pour the ingredients over the ice.
- Stir for around 2 minutes, to chill the ingredients and dilute them with melted ice.
- Serve in a small glass over ice.