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Damson Gin, Lychee and Champagne Cocktail

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Damson Gin, Lychee and Champagne Cocktail
As much as it’s lovely to have plenty of ideas for food to cook with a festive feel you can’t very well just make do with mulled wine for the month of December. No indeed. At some point in my life I went from having no spirits in the house to being on the verge of opening a drinks emporium. It seems to have crept up on me (I’m sure it has to everyone) and I have all sorts of odds and ends to do something with. The brandy is being used to make sloe or damson port but the four different gins I have going on need to be used up. It’s getting ridiculous.

Ingredients

You will need (per drink):

37.5ml damson (or sloe) gin
1 lychee from a can plus 3 tsp of the syrup
Champagne to top up

Method

It’s not particularly complicated but who can be bothered with all that exuberant shaking when you’ve just eaten a disgraceful amount of roast potatoes?

Pour the gin into a glass; over ice if you’d like. Plonk the lychee in with the syrup then top it up with Champagne.

You might want to play around with this recipe a little; if your gin is particularly sweet or sharp you may need a little more or less lychee syrup. read more

Citrus Carpaccio with Champagne Sabayon

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Citrus Carpaccio with Champagne Sabayon
January is the month in which we all need a bit of sunshine. When the clouds fail to part sometimes you need to rely on a plateful of bright beams to keep you going. The dark mornings and evenings are easily punctuated by citrus fruits; particularly the blood orange. If anything is going to brighten a chilly evening it’s a platter of thinly sliced citrus fruits covered in a decadent Champagne sabayon with hints of mint and pomegranate.  

Ingredients

You will need (for two):
1 blood orange 1 pink grapefruit 1 white grapefruit Pomegranate seeds Mint leaves 3 egg yolks 3 tbsp caster sugar 150ml Champagne

Method

Start by peeling and slicing the citrus fruits as thinly as possible. Put to one side.

To make the sabayon put a bowl over a pan of lightly simmering water taking care that the bowl and water do not touch. Whisk together the eggs yolks and sugar in the bowl until combined and then whisk in the Champagne. Keep whisking for around 10 minutes until it is completely frothy and doubled in size. 

Serve the slices of fruit on a big plate, spoon over the sabayon and top with some pomegranate seeds and mint leaves.  read more

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