Tuesday, 31 May 2016

Tokyo’s Den is chosen as One To Watch by The World’s 50 Best Restaurants

Den in Tokyo has been announced as this year’s One To Watch, sponsored by Miele. Den’s chef-owner, Zaiyu Hasegawa, will be presented with the accolade at The World’s 50 Best Restaurants awards on June 13 at Cipriani Wall Street in Manhattan – the first time the event has taken place in New York in its 14-year history.
Den made its first appearance on the Asia’s 50 Best Restaurants list in February this year at No.37 and currently holds one Michelin star. Tokyo-born Hasegawa, 38, began his cooking career at a ryōtei; a traditional high-end Japanese restaurant in Kagurzaka where his mother worked as a Geisha. After years of honing his skills, Hasegawa realised his gastronomic vision with the opening of Den in 2007.
Family has continued to influence Hasegawa’s cooking, with his mother introducing him to intricate flavours and fine ryōtei foods such as sushi from a young age. His sister, now an organic farmer, regularly supplies the restaurant with fresh produce.
Den moves away from casual izakaya and high-end ryōtei dining, offering up modern kaiseki, a style of Japanese meal involving a series of small, intricate dishes. Hasegawa’s ingenuity and intent to make his diners smile is paramount. His playful presentation is supported by his superb technical skills and unique approach to flavours.
International influences can be felt through light touches on traditional Japanese cuisine in Hasegawa’s eight-course menu. The offering changes with the seasons but what’s consistent is the creativity behind it and the quality within it. Diners can enjoy the signature garden salad composed of 20 vegetables reaped daily or chicken wings presented in a fast-food takeaway box.
The One To Watch Award is presented to a restaurant that The World’s 50 Best Restaurants believes has the potential to rise up the list in the coming years. The organisation champions the development of global gastronomy, discovering new trends and talent, and the One To Watch Award is the embodiment of this ethos. This year, for the first time, the One To Watch is being announced ahead of the awards event itself, in order to highlight this celebration of emerging global talent.
Zaiyu Hasegawa, owner of Den, said upon news of this award: “Words cannot express our gratitude. The Den team includes everyone from our farmers and vendors to the kitchen staff and service team and our various supporters. Last but not least, Den wouldn’t be what it is without our customers, who we hope return home not only with memories of delicious food but also of the wonderful time they’ve had. This One To Watch Award belongs to every team member at Den. Thank you all very much.”
William Drew, Group Editor of The World’s 50 Best Restaurants, said: “We are delighted to present this prestigious award, along with our new partner Miele, to Den. Zaiyu Hasegawa and his team surprise and delight their diners with delicious and entertaining takes on Japanese food. We believe that, with its combination of talent, imagination and engaging service, Den has the potential to climb into The World’s 50 Best Restaurants list itself.”
“We are thrilled to honour Den with this year’s One To Watch Award,” said Nick Ord, President of Miele US. “At Miele, we are committed to providing our consumers with top notch quality and innovation, which is exactly what Chef Zaiyu’s food represents. We congratulate Den on this well-deserved award and look forward to seeing what culinary adventures Chef Zaiyu will take us on in the future.”



Friday, 27 May 2016

Adam Newth wins CIS Excellence Awards Young Scottish Chef of the Year at the Scottish Catering Oscars

Adam Newth, Young Chef of the Year, CIS Excellence Awards, Gerry's KitchenAdam Newth was crowned Young Scottish Chef of the Year last night at the prestigious CIS Excellence Awards. In a room that included the who’s who in the Scottish catering industry, over 600 guests saw Adam add to his growing number of awards to cap off a fantastic year for the talented young chef.
Adam Newth, Young Chef of the Year, CIS Excellence Awards, Gerry's KitchenOrganised in association with the Federation of Chefs Scotland and judged by a board of esteemed, independent individuals from the Scottish hospitality sector, the CIS Excellence Awards are open to all types of businesses, from restaurants, chefs, contract caterers and colleges, to hotels, pubs, event caterers and tourism organisations. By showcasing and celebrating the best that Scotland has to offer, the awards help to raise the profile of businesses and individuals throughout Scotland.
Adam Newth, Young Chef of the Year, CIS Excellence Awards, Gerry's KitchenAdam commented: “This really tops off a fantastic 12 months for me and The Tayberry team. It is both humbling and hugely overwhelming to win such a fantastic award in such talented company. The restaurant industry in Scotland is booming right now and it is incredible to be part of it. We take each day as it comes and all we look to do is provide our diners with a memorable dining experience. We hope we can continue to enjoy the success we have had so far, and know the hard work will continue to ensure we deliver this. For now, we can enjoy this as a team and all it can do is inspire us to get better.”
Adam Newth, Young Chef of the Year, CIS Excellence Awards, Gerry's KitchenAdam is the Patron and Head Chef at The Tayberry Restaurant in Broughty Ferry, near Dundee. Having gained 2 AA Rosettes in their first year of business, The Tayberry Restaurant has become one of the most talked about restaurants in one of the most prosperous cities in Scotland. Adam has been a very successful competition chef and in 2013 was also awarded the title of Young Scottish Seafood Chef. Adam started his career training at Angus College in Arbroath, his home town and since then has worked under some of the most well known chefs in the country. However, Adam always had a desire to return a little closer to home and at the beginning of 2014 Adam launched Castlehill Restaurant in Dundee. After a short time, Adam received 2 AA Rosettes and felt he was ready to go it alone, so in November 2015, Adam opened The Tayberry Restaurant in the picturesque seaside town of Broughty Ferry, where today diners can enjoy Adam’s refined, yet individual style of cooking.



Balmoral crowned at Scottish hospitality awards

The Balmoral, occupying Edinburgh’s most prestigious address and noted for its kilted doormen, scored a double at the Catering Scotland (CIS) Awards when it was voted Best Group Hotel and Best Restaurant.

Judges said the iconic hotel beside Waverley station at No. 1 Princes Street, part of the Rocco Forte group, had “continued its delivery of world-class Scottish hospitality.“

“Several major new brand level projects were introduced during the year, including those focused on improving the family experience, greater use of local organic and nutritious food, and enhancement of its line of spa products,” they added.

Opened in 1902, the Balmoral has 168 rooms and 20 suites. Its Number One restaurant has retained a Michelin star for 14 consecutive years. Ross Sneddon added a third triumph for the hotel when he was named Patisserie Chef of the Year.

Runners-up for the Group Hotel title were Macdonald Forest Hills Hotel at Aberfoyle and Blythswood Square in Glasgow, and for Restaurant of the Year the other finalists were Cafe St Honore in Edinburgh and The Restaurant at Isle of Eriska Hotel, Spa & Island near Oban.

As Scotland’s annual competition combining the catering, hospitality and tourism industries, the CIS Excellence Awards are seen as the ultimate accolade for Scottish hotels, restaurants, gastro pubs, chefs and other organisations. The awards were presented on Thursday night at a gala dinner attended by more than 500 guests at Glasgow’s Hilton Hotel.

The Torridon, set in 58 acres of parkland at the end of a sea loch at Achnasheen in Wester Ross, took the Independent Hotel of the Year title ahead of other finalists the Isle of Eriska Hotel, Spa & Island, and the Killiecrankie Hotel in Perthshire.

There was success at last for Ian McAndrew, Chef-Proprietor of Blackaddie Hotel at Sanquhar, near Dumfries, who was voted Chef of the Year. Blackaddie is a 16th century house beside the River Nith.

McAndrew has twice been a finalist in the CIS Awards and twice runner-up as the Good Food Guide’s Scottish Restaurant of the Year.

Judges described him as “one of the true leaders in Scotland. With a solid reputation, he has trained and developed many respected chefs and given so much to the profession over the years.”

The junior chef category, introduced as part of an industry drive to attract more young people into the sector, was won by 25-year-old Adam Newth from Arbroath, Chef-Proprietor of the Tayberry Restaurant which he opened in Broughty Ferry, near Dundee, last November. The award was open to chefs aged 25 and under working at any professional level in Scottish hospitality.

There was a special award for Neil Thomson, Chief Executive of the Federation of Chefs Scotland, who has been actively involved in the Scottish hospitality industry for more than half a century.

The Lifetime Excellence Award went to Bruce Sangster, CIS Chef of the Year in 2009 when he gained the first Michelin Star for his eponymous restaurant in Elie, Fife.

New Restaurant of the Year went to IX at the Chester Hotel in Aberdeen’s Queen’s Road, and the Pub Excellence Award to the Lewis family’s seven-room budget hotel Mhor 84 in Balquhidder glen near Strathyre.

The Awards’ advisory board includes Andrew Fairlie of the eponymous restaurant at Gleneagles Hotel, Wendy Barrie of the Scottish Food Guide, Hospitality Industry Trust (HIT) Scotland chief executive David Cochrane, Stephen Carter MBE (former Managing Director of Cameron House on Loch Lomond and recently appointed General Manager of the Old Course Hotel at St Andrews) , and James Thomson OBE, owner of Edinburgh’s Prestonfield Hotel.

The results:

Young Chef of the Year - Sponsored by Brakes Scotland

Winner: Adam Newth, The Tayberry Restaurant, Broughty Ferry

Finalists: Jonathan Ferguson, Restaurant Andrew Fairlie, Gleneagles, Perthshire

Mikaela Wright, The Balmoral Hotel, Edinburgh

The Healthier Scotland Award - Sponsored by the healthyliving award in association with NHS Health Scotland

Winner: Entier

Finalists: SUBWAY Scotland, 108 George Street, Edinburgh

Aramark at Aegon

Business Innovation - Sponsored by Bidvest Scotland

Winner: Gusto Artisan Foods

Highly Commended: Eat Balanced Ltd, Glasgow

Finalist: Pickering’s Gin, Edinburgh

Banqueting and Events Chef - Sponsored by ASA Recruitment and PIDY

Winner: Craig Gibb, The Orde Food Company, Kelso

Finalists: Bruce Lawrence, Entie

James Murphy, Grand Central Hotel, Glasgow

Training and Employee Retention - Sponsored by Caterer.com

Winner: Ibis Edinburgh Centre, South Bridge

Finalists: Elior UK


Pub Excellence - Sponsored by Heinz Foodservice

Winner: Mhor 84, Balquhidder

Finalists: The Crinan Seafood Bar

Boat Inn, Aboyne

Patisserie Chef - Sponsored by Callebaut

Winner: Ross Sneddon, The Balmoral Hotel

Finalists: Chris Stewart, The Edinburgh School of Food and Wine

Helen Vass, Number 16 Restaurant, Glasgow

Iain Baillie, Tantrum Doughnuts, Glasgow

Independent Hotel - Co-sponsored by Bruce Stevenson Insurance and DAM

Winner: The Torridon, Wester Ross

Finalists: Isle of Eriska Hotel & Spa, Argyll

Killiecrankie Hotel, Perthshire

Special Award - Sponsored by Compass in Scotland

Winner: Neil Thomson

Sustainable Business - Co-sponsored by CH&Co Group and Seafood Scotland

Winner: The Captain’s Galley, Scrabster

Finalists: BaxterStorey, Edinburgh

The Torridon Hotel, Wester Ross

Group Hotel - Sponsored by Gram

Winner: The Balmoral Hotel

Runners-up: Blythswood Square, Glasgow (Principal Hayley Group)

The Macdonald Forest Hills Hotel, Aberfoyle

Hospitality Educator - Sponsored by Entier

Winner: Gordon McIntyre, City of Glasgow College

Finalists: Gary Maclean, City of Glasgow College

Ian Pirrie, Edinburgh School of Food and Wine

Restaurant of the Year - Sponsored by Unilever Food Solutions

Winner: Number One at the Balmoral, Edinburgh

Finalists: Cafe St Honore, Edinburgh

Isle of Eriska, Argyll

Restaurant Newcomer - Sponsored by Sodexo

Winner: IX Restaurant at the Chester Hotel, Aberdeen

Finalists: Firebrick Brasserie, Lauder

The Printing Press, Edinburgh

Chef of the Year - Sponsored by Baxter Storey

Winner: Ian Macandrew, Blackaddie Hotel, Sanquhar

Finalists: Fred Berkmiller, L’Escargot Bleu, Edinburgh

Alan Gibb, Gleneagles

Bruce Lawrence, Entier

Employee of the Year - Co-sponsored by Mazars and The Royal Bank of Scotland

Winner: John Forteith, Head of Business Development, Bidvest Scotland

Finalists: Stephanie Stubbs, Marketing Director, Hickory Food, Edinburgh

Aneta Broncel, Kitchen Manager, The Edinburgh School of Food and Wine

Lifetime Excellence Award - Sponsored by Braehood Foods

Winner: Bruce Sangster



Ideal Home Show Scotland Celebrates Independent Producers

Ideal Home Show Scotland, SECC, Local Producers, Gerry's Kitchen
This weekend sees the return of The Ideal Home Scotland to the SECC in Glasgow. From Friday 27th - Monday 30th you'll find kitchens and bathrooms, bedrooms and basements, fixtures and fittings, gardens, latest high tech gadgets, fashion beauty and gifts, and fine food all under one roof at the award-winning show.
Myself and Nicola will be heading along on Sunday with very different ideas as she looks for ideas on how to make our home look beautiful whilst I will be spending the majority of my time wandering the huge array of independent food and drink producers who will be in attendance.
The food and drink section of the show is always well attended and I'm sure that this year will be no different. You can see the full list of Ideal Food and Lifestyle exhibitors on the website but here are a few of the ones to watch.

Ideal Home Show Scotland, SECC, Gerry's Kitchen, Food & Drink Blog Glasgow This year, the Gregg Wallace Restaurant will give visitors a chance to engage in some fine dining, offering an exciting new menu that celebrates all that's fantastic about Scottish produce. Designed by Food & Drink ambassador Gregg Wallace, the lunch menu provides the perfect excuse to sit down, relax and enjoy a delicious three-course lunch.
Ideal Home Show Scotland, SECC, Gerry's Kitchen, Food & Drink Blog GlasgowWhy not take a trip to the sumptuous Champagne Bar sponsored by Hilton, Glasgow which is the perfect place to rest and recuperate with a glass of bubbly. Accommodating up to 60 visitors at a time it is the ideal spot to meet friends and talk over the days events. Or simply add a touch of luxury to your day!
So if you enjoy food and drink as much as me, head along to the Ideal Home a Show Scotland and have a great bank holiday weekend.


Wednesday, 25 May 2016

New Bar Line Up Unveiled for 2016 Royal Highland Show

Royal Highland Show 2016, Food Blog Glasgow, Gerry's Kitchen

Organisers of the Royal Highland Show (23-26 June), the country's biggest celebration of the best in farming, food and rural life, have released details of the new bars and licensed restaurants showgoers can look forward to at the four day event, held at the Royal Highland Centre, Ingliston.

The changes to the licensed premises are in line with recent upgrades to the award-winning event, including last year's launch of Scotland's Larder Live, and new for this year is the 13th Avenue Arcade, an upmarket shopping area with an eclectic range of lifestyle products for him, her and home.

Designed to provide showgoers with more variety, the licensed premises located around the 110 acre showground will give visitors plenty of places to relax in between the endless activities and attractions on offer at the Show.

Royal Highland Show 2016, Food Blog Glasgow, Gerry's KitchenIn a nod to the gin revolution sweeping the country right now, new bar ‘The Botanical Garden', run by award winning Edinburgh catering company Hickory, will provide a juniper lover's sanctuary in the south east of the showground. Offering a range of artisan Scottish gins and mixologists in one section, and craft beers and live music in the other, this is set to be a popular hangout in secret garden surroundings.

The Stetson, the Show's first country music themed bar and licensed food outlet, will sit behind the Lowland Hall. Managed by Gilchrist's, the people who run the popular Merry Monk bar on 4th Avenue, and, with a capacity of 1000, there will be plenty of room for line dancing when the live country music starts up.

Royal Highland Show 2016, Food Blog Glasgow, Gerry's KitchenIn the revamped 13th Avenue Arcade shoppers can look forward to enjoying a glass of fizz at the new Prosecco bar. Run by award-winning gin producer, Gordon Castle, this new bar is perfectly located to relax and take a break from shopping with a refreshing glass of something chilled.

For those with a taste for real ale, craft beer and cider, Eden Brewery will be returning to host the Real Ale bar in the Lifestyle Village, the German Bar, run by Gilchrists, will be back on 4th Avenue (opposite the Forestry Arena) and there will be an always popular Cider Bar in the Countryside Area.

Royal Highland Show 2016, Food Blog Glasgow, Gerry's KitchenOld favourites such as Cheers Bar, Quaich Bar, Strathmore Restaurant, Stockmans Bar & Restaurant on Avenue M, MacPhersons Bar & Grill off the Floral Walkway and The Stag, will all be returning in 2016 at their usual locations.
For those looking for somewhere to dance away the day's losses, or continue the win celebrations, the Show Dance returns in 2016. Under the cover of marquee, the dance will have extended opening hours this year and will also now open on Wednesday 22 June from 18:00-23:00.
David Jackson, Show Manager, said: "We are really pleased to now be able to share our new bar line up for the Show. Our new direction means that we are focusing on quality, not quantity, which will make things more socially orientated. We feel that by introducing these new smaller venues we can offer people real variety in their choice of where they head to drink, eat and socialise.
"I know that some people are disappointed that the Herdsman won't be back, but all I ask is for them to give these new venues a chance, they won't be disappointed."
The Royal Bank of Scotland, partner since 1981, continues to support the Show and the agricultural industry in Scotland.
Showground licensed restaurants are open Wednesday 22 June 18:00-23:00, Thursday 23 to Saturday 25 June 12:00 -22:00 and Sunday 26th June 12:00-17:00. Licensed bars are open Thursday 23 to Saturday 25 June 12:00 - 22:00 and Sunday 26th June 12:00-17:00.
The Show Dance will open earlier from 18:00 - 23:00 on Wednesday 22 June; 20:00- 01:00 on Thursday 23 June and 20:00 - 02:00 on Friday 25 and Saturday 25 June.



Tuesday, 24 May 2016

The Good Service Charter by Fred Sirieix

Fred Sirieix, The Good Service Charter, Galvin at Windows, Gerry's KitchenCustomer-service expert Fred Sirieix reveals the ‘secrets of service’ he developed over a quarter of a century in a unique download aimed at businesses around the world.

General Manager of award winning Michelin-starred restaurant and bar Galvin at Windows and host of Channel 4’s First Dates, Sirieix has encapsulated the keys to ideal customer service in his own Good Service Charter.

“Service,” he says, “is like a religion. It takes passion, commitment and exquisite attention to detail - but the good news that is that excellence is within anybody’s grasp. It’s something you can learn.”

Sirieix describes his Charter as “a set of principles and practices to follow that will define exceptional customer service for your business”. It reveals how great customer service drives long-term business survival and profitability.

As General Manager of Galvin at Windows - the Michelin-starred restaurant on the 28th floor of London’s Park Lane Hilton - Sirieix is a multiple award winner, stacking up one title after another - including Personality, Educator, Manager and Legend of the year at industry awards in 2011, 2012, 2013 and 2014.

Fred Sirieix, The Good Service Charter, Galvin at Windows, Gerry's KitchenA French national from Limoges, Sirieix was presented with a British Citizen Award earlier this year for his charity work.

The Good Service Charter is a product of Sirieix’s own company, Fred Sirieix AOS ltd - and is now available on Fred Sirieix’s website (www.fredsirieix.com)

Visitors to the site will be able to download a free-of-charge change model - The ‘Good Service’ Pyramid - designed for use with the Good Service Charter.

The complete Good Service Charter can be downloaded at a cost of £50. 50% of the Charter’s profits go to a charity set up by Sirieix and DMTF, The Right Course - designed to teach young offenders professional kitchen and service skills that will help them get jobs in the hospitality industry after completing their prison terms. (therightcourse.org.uk)

Businesses and individuals who want to take the training further, can sign up for The Good Service programme - a series of face-to-face training offers ranging from a one-day introductory course to a long term immersion programme.

The long term immersion programme leads to a “Passport to Good Service” for successful team members that will be recognised by approved organisations and customers throughout the UK.



Monday, 23 May 2016

5 Questions - Ruaraidh (Rury) Campbell, Junior Sous Chef @ Hilton Glasgow

Rury Campbell, 5 Questions, Hilton Glasgow, Junior Sous Chef
The Ideal Home Show Scotland rolls back into Glasgow on Friday, just in time for the Bank Holiday Weekend. From kitchens and bathrooms, to bedrooms and basements, fixtures and fittings to fine food, gardens and the latest high tech gadgets, to fashion beauty and gifts, you'll find it all under one roof at this award-winning show. You'll also find some of Scotland's best independent food and drink producers selling their wares plus you'll have the chance to see some of the best chefs in Glasgow being put through their paces at the a Super Theatre. Rury Campbell, who is Junior Sous Chef at Hilton Glasgow, will be on stage on Saturday, Sunday and Monday cooking a few classic dishes to help you throw the perfect dinner party. I caught up with Rury earlier this week and put my 5 Questions to him.
Rury Campbell, 5 Questions, Hilton Glasgow, Junior Sous Chef
Here's Rury's story;
How did you get started?
I started off working front of house at Hilton Glasgow before I went to college. Over time, I moved into the kitchen and have worked my way up from there.
What advice would you give to any aspiring chef?
You've got to stay focused and always be willing to learn. Grab every opportunity by the horns. Finally, it's a tough industry so you'll need to have a good bit of drive and determination.
Where would you like to see your career in 5 years time?
In 5 years I’d see myself as a head chef in a hotel or restaurant.
If you could only cook one of your own recipes, what would it be and why?
That's a tough one. Not sure about the recipe but I love to work with fish and shellfish. Whatever I cook, I'd be keeping it fresh and simple but also try to be innovative at the same time.
You can invite one person (living or dead) to your last meal - Who would it be and why? ...and what's on the menu?
I’d love to invite Albert Roux for dinner, just to hear about his experiences as a chef and his thoughts on the industry.. As for the menu, it would have to be some great quality Scottish seafood. Simple food, cooked well - perhaps a Bouillabaisse and a few glasses of Sauvignon Blanc to wash it down.
Rury Campbell, 5 Questions, Hilton Glasgow, Junior Sous Chef, Albert Roux
Rury will be cooking live on stage at The Ideal Home Show Scotland so if you're planning on heading along to SECC this weekend, you can catch him at The Super Theatre at the times below;
Saturday 28th May 11:00 - 11:45, Twice Baked Mull Cheddar Soufflé, Pear and Watercress Salad
Sunday 29th May 11:00 - 11:45, Ballontine Salmon, Avocado Ice Cream
Monday 30th May 11:00 - 11:45 AND 13:00 - 13:45 Twice Baked Mull Cheddar Soufflé, Pear and Watercress Salad (Both demos)
Rury Campbell, 5 Questions, Hilton Glasgow, Junior Sous Chef
If you fancy a little bit of luxury after watching Rury at the Super Theatre, Why not take a trip to the sumptuous Champagne Bar sponsored by Hilton Glasgow which is the perfect place to rest and recuperate with a glass of bubbly.
Accommodating up to 60 visitors at a time it is the ideal spot to meet friends and talk over the days events. Or simply add a touch of luxury to your day!
Hilton Glasgow are delighted to be sponsoring the Ideal Champagne Bar ……….Jozef and his team will be there over the weekend serving up Laurent Perrier and Heidsieck Monopole
Beers ,wine and soft drinks will also be available whilst Cheese,Salmon and charcuterie boxes will be also be on sale.
Tickets to the Ideal Home Show can be bought on the door or you can save yourself a little time by calling 0844 854 2014 or ordering online here.
Finally, I would like to thank Rury for taking the time out to answer 5 Questions and wish him every success with his career in the future.


Friday, 20 May 2016

Daffy's Manor Racing Edition Cocktails

Daffy's Gin, Limited Edition Daffy's, Manor Racing, gin cocktails
The zesty character of Daffy’s Manor Racing Edition, make it the perfect cocktail ingredient, adding a further dimension to classic serves. Daffy’s Brand Ambassador and Head Mixologist, Lindsay Blair, has created a range of cocktails, inspired by the F1 circuit’s famous host destinations. Together they also give a visual nod to Manor Racing’s colours, orange blue, orange and white.

(Surakarta, Hockenheim, Monaco Sunset)

Monaco Sunset
A subtle and playful twist on the classic Negroni, the softer flavours from the peach balance perfectly to all the fresh citrus of the gin to shine through.
25mls Daffy’s
25mls Campari
25ml Rinquinquin
Stir all ingredients together with ice and strain into a rocks glass over cubed or blocked ice.

Bold flavours and German Riesling combine to create a crisp and refreshing cocktail that complement the zesty character of the gin.
40mls Daffy’s
25ml Riesling
25mls fresh lime juice
12mls sugar syrup
10mls Crème de Cacao
10 Cardamom pods
Absinthe rinse
Shake ingredients. Rinse coupette or mini wine goblet with a drop of absinthe. Strain into glass and garnish with a lemon twist.

Inspired by the flavours of Indonesia, the fruit, citrus and herbal notes pair with the gin to make a truly unique drinking experience.
50mls Daffy’s
20mls Blue Curacao
12.5mls fresh lime juice
10mls sugar syrup
1 passionfruit
Top with cold green tea
Scoop the contents of the passion fruit. Shake the ingredients together and serve in a highball glass over ice.

© Gerry's Kitchen
Blogger Templates by pipdig