Follow:
Browsing Category:

Cocktail

    Cocktail, Dessert, Recipes

    Recipe: Frozen French 75 cocktail

    burleighs_frozen_french_75

    From the West side to the East side…

    Back when I was at university, up north, there seemed to be this weird icebreaker where they’d split groups based on where they were in the country – north of Birmingham, south of Birmingham etc.  Me being me, and generally a pain in the neck, meant I’d stick my hand up and point out that I was neither, that I was actually from Birmingham.  My friend Beccy would then join in, for she was from the East (Midlands).  It got to the point where we started a joke east/west side rivalry…but now it seems like the Midlands are (re) united, thanks to gin.

    Launched in 2014, Burleigh’s gin hails from the picturesque Charnfood Forest in the heart of Leicestershire.  The inspiration for the gin came from nearby Burleigh Wood, which is adjacent to the 45 West Distillery, where Burleigh’s gin is made.  Whilst walking through the Woods, master distiller Jamie Baxter came across silver birch, dandelion, burdock, elderberry and iris, and used these as inspiration for Burleigh’s gin.

    Whereas most gin brands prefer to keep their bottles glass and see through, the unusual dark black, textured bottle of Burleigh’s makes it stand out on the shelf and so pretty easy to spot out and about. And because we Midlanders enjoy a good tipple, I’ve spotted Burleigh’s in a bunch of Birmingham bars, including Gas Street Social, Loki Wine, Cosy Club, The Botanist, Lost & Found, 40 St Pauls and others.

    burleighs_frozen_french_75_2

    For this slushie, I took inspiration from the classic French 75 cocktail, which involves gin, lemon juice, sugar syrup and Champagne.  As with nearly all the good classic cocktails, no one is really very sure of the history of it – there’s a suggestion that Charles Dickens liked to give callers Tom gin and champagne cups, and one of the first recorded versions of the French 75 is found in The Savoy Cocktail Book.  But, the suggestion is that the name comes from the French army’s 75mm field gun used during World War I, so when it was developed is anyone’s guess.

    Initially I planned to make these ice lollies, but then I realised two things: one, we live in the UK and there’s probably only a need for cooling ice lollies for two weeks a year; and two, I like to make sure things are decently boozy which doesn’t always make it easy to freeze, unless you’re willing to compromise on the alcohol content.  Also, tis nearly the season and a palette cleanser which involves something fizzy and gin is a pretty winning idea.

    Before anyone gets at me, this recipe is inspired by the French 75, but tweaked because it’s frozen and I wanted to get the flavours to come through the iciness. I used the Burleigh’s Export Strength gin (47% abv) because it’s distilled using the same botanicals at their signature gin but bottling at a higher ABV gives it a different flavour, including lasting flavours of lemon and juniper, but the intensity means it works served at a cooler temperature.

    Recipe: Frozen French 75 cocktail
     
    Prep time
    Total time
     
    Author:
    Recipe type: cocktail, ice lolly
    Cuisine: dessert
    Serves: 2
    Ingredients
    • 50ml Burleighs export strength gin
    • 25ml fresh lemon juice
    • 62.5ml sugar syrup (2 parts water, 1 part sugar)
    • 125ml prosecco, or champagne if you're fancy
    Instructions
    1. Add all of the ingredients, give them a good stir
    2. Pour into ice moulds or a dish and freeze overnight
    3. Remove from container, bash up the ice a little
    4. Transfer to champagne glass or bowl and serve

    The people at Burleigh’s have given me a code so that readers of Full to the Brum can get 20% off purchases at their online store.  Head to burleighsgin.com/shop/ and add the code FTTB20 to get the discount.

    Cake, Cocktail, Drinks, Recipes

    Recipe: Jagermeister cake and cocktail

    Jagermeister cakeOkay so I totally didn’t intend to post two recipes alongside each other, but when Jagermeister sent me a couple of bottles and challenged me to do something with them, I couldn’t help but agree.  I totally thought about just blogging a recipe for Jagerbombs, because I thought it would be kind of funny for the two people in the world who have never had one.  I mean, even my mum knows what a Jagerbomb is.  Sure she had to ask her husband, but she knew.  Frankly this just made me think I need to get my mum to try one of these next time we’re out, but I think she might write me out of the will (jokes, I’m pretty sure I managed that a while ago).

    So then I went to a more sensible plan – actually I went with two; a cake and a cocktail.  I’ve had a bit of a thing about baking with alcohol for a while and I’d been itching to try out the Jagermeister and honey bundt cake from The Boozy Baker cook book for a while.  This recipe is vaguely inspired by this, but I think I’m actually incapable of following a recipe and I realised one of the bottles was for Jagermeister Spice, which is a remixed version of the same collection of herbs and spices as the traditional Jager.  But it tastes sweeter to me, less medicinal than standard stuff and frankly if it wasn’t winter I’d have a go at making ice cream with it.  So instead I went to my favourite thing to make; cake – rather a Half Cut Cake (because that’s what I like to call boozy baking).  As the Jagermeister Spice has enhanced notes of cinnamon, vanilla and saffron, I wanted to create something comforting but a bit wintery, as a nod to its big sister’s usual ice cold serve.  The two types of flour give it a little bit of a dense texture and the added ginger gives it a bit of a kick, but not too fiery.

    Recipe: Jagermeister cake
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: cake
    Serves: 8
    Ingredients
    • 220g muscovado sugar
    • 225g butter
    • 2 eggs
    • 110g Jagermeister spice
    • 1tsp ground ginger
    • 160g self raising flour
    • 85g plain flour
    For the icing
    • 120g butter
    • 240g icing sugar
    • 1tsp Jagermeister
    • sprinkles
    Instructions
    1. Pre-heat the oven to 180c, grease a baking tin or two
    2. Cream in the butter and sugar
    3. Add the eggs and Jagermeister and give it a good stir
    4. Add the ginger and sieve in the two types of flour
    5. Make sure everything is well mixed and then pour into your baking tin/s
    6. Cook for around 50mins if in one tin, or about 20mins in two tins - you can tell they're done if they look golden brown and you insert a cocktail stick or fork and it comes out clean
    7. Leave the cake to cool
    8. Once the cake is cooled mix together the icing ingredients (minus the sprinkles)
    9. If you're sensible (unlike me) and cooked two cakes rather than one, use about two - three heaped tablespoons and spread evenly on one cake and use the other to create a sandwich. If not, slice the cake in half and do the same sort of thing.
    10. Add the rest of the icing on the top, smooth down and use lots of sprinkles to decorate.

    Jager-Mega-Drive cocktail

    jager-mega-drive_cocktailIf I were more witty I’d have given the cake a clever pun name, but instead I left that to the boys of Island Bar when I challenged them to come up with a simple cocktail to make at home; enter the Jager-Mega-Drive.  The grenadine and sugar rim gives the red button colour and the rest of the ingredients give it a sort of faded black.  If you enjoy this sort of geekery, I’d highly recommend checking out Island’s monthly Geek Quiz, or just heading down on a weekday for some cocktails and video games.  Thanks to Simon for coming up with this recipe.

    Jager-Mega-Drive

    • 40ml Jagermeister Spice
    • 20ml black Sambuca
    • 4 blackberries
    • 25ml fresh lemon juice
    • lemonade to top up
    • small amount of grenadine and sugar for the garnish

    To make: Pour the grenadine onto a flat surface or a plate and coat the rim of the glass you’re serving the drink in it, then dip it in sugar and leave to set whilst you make the drink.  Muddle the blackberries in a glass (squish them, use a rolling pin if you don’t have a muddler), add the Jagermeister, sambuca, lemon juice and a bunch of ice and give it a good shake (use a jam jar if you don’t have a cocktail shaker), strain into a glass with fresh ice and top up with lemonade.  And there you have it…the Jager-Mega-drive.

    Disclosure: Jagermeister sent me a couple of bottles as part of a blogger challenge and asked me to have a go at doing something a bit different – hence no jagerbombs. I wasn’t obliged to say anything nice blah blah blah…