Tag Archives: drinks

Autumn Cocktails

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  • 1 1/2 cups water
  • 2 tablespoons plus 2 teaspoons honey
  • 1/2 cup fresh lemon juice
  • 2 cups apple brandy, preferably Calvados
  • Eight  cinnamon sticks

In small saucepan, bring the water to a boil. Remove from the heat and stir in the honey until dissolved. Stir in the lemon juice and apple brandy. Set a cinnamon stick in each of 8 mugs or heatproof glasses, pour in the hot liquid and serve.

Flavours of Spring

With the weather warming up and racing around the corner what better way then to relax and enjoy some cocktails between friends.

My favourite for the spring are

Beez 

60ml vodka.
30ml Lemon juice
15 ml Honey
Vanilla extract

Combine all ingredients into a cocktail shaker with ice and shake well.

strain into a martini glass. Garnish with a lemon

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Shine

60 ml citrus vodka
30 ml cranberry juice
30 ml elderflower syrup

Combine all ingredients into a shaker with ice.

strain into a martini glass.

cranberry

Sorbet Floats

Scoop of sorbet
Champaign

Add sorbet into in a champaign flute and add champaign

float

Winter Drinks

mulled wine

Hot Spiced Wine

Ingredients

750ml red wine
150g castor sugar
1/2 cup orange juice
peel of one lemon
peel of one orange
1 star anise
1 cinnamon stick
5 cloves
1 tsp fresh nutmeg
pinch of ginger

1.  Place all ingredient except the wine into a large saucepan and place on medium heat. Add just a small glug of red wine to the pan to ensure the sugar is covered and let it cook for 4-5 minutes until it becomes thick and sticky. This should let all the spices infuse well.

2.  Once the mixture has become sticky enough, add the rest of the wine and turn down the heat. You don’t want the wine to boil otherwise all the alcohol will evaporate!!! Let cook for 5 minutes and serve hot with slices with fresh orange.

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Raspberry liqueur

Ingredients

  • raspberries (about 2 1/2 cups)
  • 2 cups dry red wine
  • 1/2 cup brandy
  • 1 whole vanilla bean, split and scraped, seeds and pod reserved
  • 1 tablespoon zest from 1 lemon
  • 1 cup sugar

Directions

  1. 1.

    Place the raspberries in a sealable glass jar and mash them with a spoon or muddler until just broken up enough to release juice. Add wine, seal, and shake the jar. Let steep for 2 days.

  2. 2.

    Pour brandy in pint-sized sealable glass jar along with the vanilla bean, split and scraped, and the lemon zest. Seal and shake the jar, then let steep for 2 days.

  3. 3.

    Strain the raspberry-wine mixture through strainer lined with cheesecloth. Reserve the raspberries for another use, if desired. Set aside one cup of infused wine and pour remainder into small saucepan. Add sugar. Heat over medium heat until sugar is dissolved and mixture is syrupy, 5 to 7 minutes. Let syrup cool to room temperature.

  4. 4.

    Strain brandy through fine mesh strainer lined with cheesecloth. Combine infused brandy with raspberry syrup in quart-sized sealable jar. Add reserved cup raspberry wine. Seal and shake, then let rest at room temperature for 2 days. Refrigerate and store for up to 1 month.

5 best Gin cocktails

Ingredients

SERVINGS: MAKES 8

  • ¼ fennel bulb, untrimmed, coarsely chopped
  • 1 375-ml bottle dry vermouth (preferably Dolin)
  • 1 large rhubarb stalk, thinly sliced, plus more, shaved, for serving
  • ½ cup sugar
  • ¾ cup fresh lemon juice
  • ¾ cup gin 

Preparation

  • Combine fennel and vermouth in a glass container (save vermouth bottle). Cover and chill 2 days. Strain through a fine-mesh sieve back into bottle.
  • Bring rhubarb, sugar, and ½ cup water to a gentle simmer in a small saucepan over medium heat and cook until mixture is pink and slightly syrupy, 14–16 minutes. Let cool, then transfer to a blender and purée until smooth (you should have about ½ cup rhubarb purée).
  • Combine 12 oz. fennel-infused vermouth, rhubarb purée, lemon juice, gin, and 2 cups ice in a large pitcher. Stir until cold. Pour cocktail into ice-filled old-fashioned glasses and garnish with shaved rhubarb.
  • Do Ahead: Vermouth can be infused and rhubarb purée can be made 1 week ahead; cover and chill separately.

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Ingredients

SERVINGS: MAKES 1

  • 45ml  Tanqueray gin
  • 15ml  vodka
  • 15ml Lillet Blanc
  • 1 lemon

Preparation

  • Stir gin, vodka, and Lillet Blanc in an ice-filled mixing glass until very cold, about 30 seconds. Strain cocktail through a Hawthorne strainer or a slotted spoon into a martini glass.
  • Using a small serrated knife, remove a 1″ strip of peel from lemon (some white pith is okay); it should be stiff enough to provide some resistance when bent. Twist over drink to express oils; discard. Garnish with a lemon twist.

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Ingredients

SERVINGS: MAKES 1

  • 45ml London dry gin
  • 20ml fresh lemon juice
  • 20ml maraschino liqueur 
  • Maraschino cherry (for serving)

Preparation

  • Combine gin, lemon juice, and maraschino liqueur in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
  • Place cherry in a martini glass and strain cocktail through a Hawthorne strainer or a slotted spoon into glass.

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Ingredients

SERVINGS: MAKES 1

  • 30 ml Tanqueray gin
  • 30ml Noilly Prat dry vermouth
  • 1 dash orange bitters
  • 1 lemon

Preparation

  • Holding a large  cube of ice in the palm of your hand, use the back of a stirring spoon to crack it into large pieces; place in a mixing glass. Repeat with enough ice to fill glass. Add gin, vermouth, and orange bitters, and, using a bar spoon, rapidly stir 50 times in a circular motion (the outside of the shaker will become very cold and frosty).
  • Strain martini through a Hawthorne strainer (or a large slotted spoon) into a chilled martini glass. Strain any excess cocktail into a sidecar set over ice (or a small glass in a bowl of ice).
  • Using a small knife, remove a 1″ piece of peel from lemon; it should be stiff enough to provide some resistance (a little white pith is okay). Twist peel over drink to express oils, then rub around rim of glass. Float peel, yellow side up, in martini.

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Ingredients

SERVINGS: 1

  • 1 red or green Thai chili
  • 60ml London dry gin
  • 30ml. Cocchi Americano
  • 1 stalk lemongrass

Preparation

  • Make a lengthwise slit in chile, but do not cut all the way through (chile should remain intact). Rub the rim of a coupe glass with inside of chile and drop chile into glass.
  • Lightly smash lemongrass with the back of a chef’s knife until split slightly and fragrant. Combine gin and Cocchi in a pint glass or cocktail shaker, fill with ice, and stir with lemongrass stalk until outside of glass is frosty, about 30 seconds. Remove lemongrass; discard. Strain drink into prepared glass with chile.

Tuesday cocktails

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30 ml captain morgan

30 ml butterscotch snaps

5 ml cinnamon syrup

1 egg white

shake and strain into martini glass

choccocktail

tea captain

15 ml southern comfort

15 ml peach snaps

15 ml captain morgan spiced rums

15 ml vodka

ice tea

build over ice top with ice tea

long glass

lonisland

 

 

Take a Break

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Need a coffee but don’t want the hustle and bustle of the city while you relax.

Ca De Vin is the perfect hide away for you.

Positioned between Myer and H&M on Bourke st mall Melbourne, Ca De Vin has something for everyone.

Serving Breakfast, Lunch and Dinner you can enjoy the the cosy laneway setting anytime of the day.

Known for their pizza and extensive wine menu, Ca De Vin is the first choice when it comes to a cosy romantic dinner or just a casual coffee and cake catch up with friends.

Opening hours:

9:30-10pm

Be sure to remember this one.

 

 

Weekend Refresher

 

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With the weekend coming up and the work week over, there is nothing more refreshing then a fresh juice.

Watermelon

Carrot

Apple

Lemon

Ginger

Serve cold with ice.

The refreshing mix of fresh fruits will have you ready for the weekend. If you have a little left over you could always add a shot of vodka and start your weekend early.

All in good health

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