Grapefruit Paloma - Backlit the Grapefruit Slice Acts like Stained Glass
I'm just back from a lovely few days in Cyprus with friends. I have to admit that we enjoyed a cocktail or two watching the sun go down in the evening. Sadly, I have returned to the UK when the sun is setting long before cocktail hour and the temperature is not inviting us to sit and lazily watch the sun setting. That being said, there is no excuse not to get your cocktail shaker in action in Autumn as there are plenty of flavours that lend themselves to a longer drink. I prefer a fruity cocktail and these tend to be rum based so here are a few of my recommendations. Let's get shaking...
Blackberry Ripple Pina Colada
120ml pineapple juice
60ml white rum
60ml coconut cream
2 Tbsp Blackberry juice
The pina colada is a classic and a great introductory cocktail, Put all the ingredients together (except the blackberry juice) and blend. Add crushed ice. Add in the blackberry juice and stir through just once or twice to provide a ripple effect adding to the drama of the drink, Who doesn't love a ripple ice cream anyway? Personally, I find it's almost a meal in itself and makes a rather lovely drink for those occasions where the meal might take a while.
Me with a Traditional Pina Colada Complete With Sparkle and Cherry
To make the blackberry juice, take about 300g of blackberries and heat in a pan gently adding a tablespoon of water if needed. Cook the blackberries on a low heat for about 15 minutes until the juice is released. Stir in sugar to taste, it'll be more than you think, at least two tablespoons. Strain the fruit through a sieve, keeping the juice. Put the fruit to one side to cool - this will make a great breakfast with yoghurt tomorrow. Cool the juice before adding to your cocktail as above.
2. Grapefruit Paloma
50ml Tequila (or white rum if preferred)
60ml Grapefruit juice (Use pink grapefruits if you can for better colour)
10ml Lime syrup
10ml Maple syrup /Sugar syrup
soda water to taste
I love grapefruits and used to have them for breakfast every day. They seem to be a little bit out of fashion at the moment possibly as we have developed a sweeter tooth. This drink reminds us of what we're missing though. Best to shake the ingredients over ice and add to a long glass. top up with soda water to taste. I like to have a slice of grapefruit down the side of the glass, that gives a stained glass effect in candle light (see picture at beginning)
To make the lime syrup:
1 cup sugar
1 Tbsp lime zest
1/2 cup lime juice
Cook for about 3 minutes until the sugar dissolves. Leave to cool and steep for about an hour before using. This can be stored in a container and kept in the fridge.
If you need to make sugar syrup:
300g sugar
150ml water
Cook until the sugar dissolves. leave to cool thoroughly. Keep in a sealable jar or bottle in the fridge.
3. Green Demon
30ml Midori
30ml vodka
30ml white rum
lemonade to taste
This one is perfect as a witch's brew for a Halloween party or with a couple of teaspoons of raspberry coulis in the bottom of the glass for Christmas. Midori is a bright green, sweet liqueur with a musk-melon taste. It was originally made in Japan but is now readily available on-line. Other Melon liqueurs will also work.
For a slightly thicker drink, it could be added to the pina colada recipe (60ml).
Green Demon - Less Demon Like with Flowers
4. Pumpkin Spice
210ml pineapple pulp
3 tbsp pumpkin puree
1 tsp honey/ maple syrup/ sugar syrup
1 lemon juiced
1/4 tsp vanilla extract
1/4 tsp ground cinnamon
Pinch of ginger powder
Pinch grated nutmeg
90ml dark rum
Blend up your pineapple and pumpkin separately first then blend all the ingredients together. Grate the nutmeg over the top. This is a novel way to use up all that carved pumpkin this weekend or at least to make a start on it. I rather like a thicker cocktail but if textures are not your thing, blend thoroughly and add plenty of crushed ice.
To turn this one into an interesting mocktail, add a ripe pear to the blender (skinned and cored) and replace the rum with ginger ale or orange juice.
5. Blackberry Gin Fizz
50ml Blackberry gin
25ml lemon juice
2 tsp sugar syrup
1 small egg white
sparkling water
This is what I'd describe as a clean cocktail, no
Blackberry Gin Fizz
thick purees in sight. If egg whites are not your thing you could just have blackberry gin and lemonade but where's the fun in that? You can use bought blackberry gin but I prefer to make my own, it makes the blackberry picking in early autumn so much more fun. Shake the gin, lemon juice, egg white and sugar syrup together until very frothy, pour over ice into a long glass and top up with sparkling water to taste. Fresh blackberries add to the freshness for serving.
To make the blackberry gin:
350g blackberries (fresh or frozen but defrosted)
150g sugar
700ml gin (good quality if you can)
Add the blackberries and sugar to a 1 litre sterilised jar and cover with the gin. Swirl to dissolve the sugar. Store in a cool dark place and swirl the jar each day for a week to ensure all the sugar dissolves. After about 3 weeks, strain the gin through a sieve or muslin to remove the fruit. Pour into bottles and label. The fruit can be used in puddings such as trifle. The gin will keep for up to year, just in time for your next batch to be made. It may lose its colour but gains in taste.
I do hope you enjoy these recipes. Remember a cocktail is not just for summer nights!
Please remember they contain alcohol and are only suitable for over 18s. Please drink responsibly.