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Thursday, 29 December 2016

The only way to see in the New Year is with these delicious cocktails!

These scrummy cocktails will help you to see in 2017 with style:

BLOOM Gin French 75

  • 25ml BLOOM London Dry Gin
  • 25ml freshly squeezed lemon juice
  • 10ml sugar syrup (1 water : 2 sugar)
  • top with good quality Prosecco or Champagne

Shake the first three ingredients with ice and strain into a chilled champagne flute. Top with bubbles and garnish with pretty edible flowers.

BLOOM London Dry Gin is available from: Sainsbury's, Waitrose, Asda, Morrisons and Ocado. RRP: £24.00 for 70cl ABV 40%

Greenall's Negroni

  • 20ml Greenall's The Original London Dry Gin
  • 20ml Campari Bitter
  • 20ml Martini Rosso

Pour all the ingredients into an ice-filled glass and stir. Garnish with an orange twist.

Greenall's The Original London Dry Gin is available from: Waitrose, Tesco, Asda, Morrisons, Sainsbury's and Master of Malt. RRP: £15.49 for 70cl. ABV 37.5%

The Classic Dubliner Whiskey Sour

  • 50ml The Dubliner Irish Whiskey
  • 20ml fresh lemon juice (juice of half a lemon)
  • 15ml sugar syrup
  • 1 dash of Angostura Bitters

Add ice to the cocktail shaker. Pour in The Dubliner Irish Whiskey, fresh lemon juice, sugar syrup and Angostura Bitters. Shake until the contents are cold. Strain into a glass over fresh ice. Garnish with a cherry and a lemon twist.

Stockists: 31Dover.com, Wine Rack and Spirited Wines. RRP: £22.50 for 70cl ABV 40%

The Dublin Liberties Oak Devil Irish Whiskey - Devil's Smash

  • 50ml Dublin Liberties Oak Devil
  • 2 wedges of lemon muddled
  • 6-8 mint leaves
  • 12.5ml honey syrup (1 part honey : 1 hot water to dissolve)

Muddle of the ingredients into a Collins Glass, fill up with crushed ice and garnish with a sprig of mint - a wicked cocktail!

The Dublin Liberties Oak Devil is available from: Amazon, www.thewhiskyexchange.com, www.celticwhiskeyshop.com and 31dover.com RRP: £35.00 for 70cl. ABV 46%

Thomas Dakin - Tom and Mary (Red Snapper Style) - a great post-New Year pick me up!

  • 50ml Thomas Dakin Gin
  • 120ml tomato juice
  • 15ml lemon juice
  • 1 teaspoon of Worcester sauce
  • 1/2 tsp Tabasco
  • 1/2 tsp horseradish sauce
  • 8 coriander leaves
  • splash of orange juice

Combine and stir all the ingredients over ice. Serve in a chilled hi-ball glass and top with a splash of orange juice. Garnish with a sprig of coriander, stick of celery and grounded black pepper.

Thomas Dakin Gin is available from: Waitrose, Harvey Nichols stores nationwide, Booths, 31Dover.com and GinFoundry.com. RRP: £29.00 for 70cl. ABV 42%

 

Thursday, 15 December 2016

Two great cocktails for Christmas or the New Year - celebrating The Dubliner way!!!

Dubliner Whisky, Christmas cocktails, Dubliner Whisky Liqueur, Gerry's Kitchen

This Christmas and New Years Eve why not serve the delicious Classic Dubliner Whiskey Sour or The Dubliner Honeycomb Whiskey Sour to your guests. Sláinte!!!!

The Classic Dubliner Whiskey Sour
Dubliner Whisky, Christmas cocktails, Dubliner Whisky Liqueur, Gerry's Kitchen
Add ice to the cocktail shaker. Pour in The Dubliner Irish Whiskey, fresh lemon juice, sugar syrup and Angostura Bitters. Shake until the contents are cold. Strain into a glass over fresh ice. Garnish with a cherry and a lemon twist.

The Dubliner is the perfect introduction to Irish Whiskey for those looking for an approachable, smooth whiskey.

Stockists: 31Dover.com, Wine Rack and Amazon. RRP: £22.50 for 70cl ABV 40%

http://www.31dover.com/spirits/whisky/the-dubliner-irish-whiskey.html

The Dubliner Honeycomb Whiskey Sour

Dubliner Whisky, Christmas cocktails, Dubliner Whisky Liqueur, Gerry's Kitchen
  • 40ml The Dubliner Honeycomb Liqueur
  • 10ml The Dubliner Irish Whiskey
  • 10ml (two bar spoons) cherry syrup
  • 10ml sugar syrup
  • 20ml fresh lemon juice (the juice of half a lemon)
  • 3 dashes of Angostura Bitters

Add ice to the cocktail shaker. Pour in The Dubliner Honeycomb Liqueur, The Dubliner Irish Whiskey, cherry syrup, sugar syrup, lemon juice and Angostura Bitters. Shake until the contents are cold. Strain into a glass over fresh ice. Garnish with a lemon twist.

The Dubliner Honeycomb Whiskey Sour was created by George McLean, from The Cocktail Service, to bring the best out of The Dubliner Irish Whiskey & Honeycomb Liqueur. Balancing all the sweet and sour flavours with a twist, whilst keeping true to the heritage of The Dubliner Irish Whiskey. A top tip from George is to put the garnish next to the straw so that as you sip your nose is right on top of the garnish picking up all the wonderful fragrances.

The Dubliner Irish Whiskey & Honeycomb Liqueur is a smooth blend of honeycomb, caramel and triple distilled Irish Whiskey, a 'Liquid Crunchie' - a heavenly Christmas Treat!!

Stockists: Wine Rack, 31Dover.com, thewhiskeyexchange.com, masterofmalt.com and amazon.co.uk RRP £22.50 for 70cl. ABV:30

The Only Kind of 'Coal' You'll Be Happy To Find In Your Stocking This Christmas!

Thomas Dakin Gin, Christmas cocktails, Gin, Gin cocktails, Gerry's Kitchen

No one wants to find coal in their stocking at Christmas, unless of course it’s a bottle of Red ‘Cole’ (red cole is the 18th Century word for horseradish) infused Thomas Dakin Gin!

Thomas Dakin makes a great Christmas gift and even better cocktails. These festive recipes will infuse any party with Christmas cheer:

Thomas Dakin Negroni - Start your evening right with this classic cocktail, the perfect balance of sweet, bitter and herbal.

Thomas Dakin Gin, Christmas cocktails, Gin, Gin cocktails, Gerry's Kitchen

To make the Thomas Dakin Negroni at home, you will need:

  • 30ml Thomas Dakin Gin
  • 30ml Sweet Vermouth
  • 30 ml Campari
  • Combine Thomas Dakin Gin, Campari and Sweet Vermouth in a mixing glass.
  • Add ice and stir until chilled.
  • Strain into a rocks glass, garnish with an orange peel.

Dakin’s Cosmopolitan - Dakin’s sophisticated twist on the iconic Cosmopolitan recipe is a harmonious blend of sweet, citrusy flavours. This exciting tipple will certainly please your guests.

Thomas Dakin Gin, Christmas cocktails, Gin, Gin cocktails, Gerry's Kitchen

To make Dakin’s Cosmopolitan at home, you will need:

  • 35ml Thomas Dakin Gin
  • 20ml Cointreau
  • 1 teaspoon of marmalade
  • 2 lime wedges squeezed
  • 30ml cranberry juice
  • A few drop of Peychaud or Angostura bitters (optional)
  • Chill a large Martini glass with ice and remove.
  • Combine all ingredients in a cocktail shaker and shake hard with ice.
  • While pouring into the glass, use a strainer to remove any bits from the marmalade.
  • Garnish with an orange peel twist.

Dakin’s Red Snapper - Revive the weary the morning after with a Red Snapper cocktail (Dakin’s take on a Bloody Mary). Dakin's punchy savoury botanicals and a dash of spicy Tabasco make for the perfect post-party pick me up so the festivities can continue!

Thomas Dakin Gin, Christmas cocktails, Gin, Gin cocktails, Gerry's Kitchen

To make Dakin’s Red Snapper at home, you will need:

  • 50ml Thomas Dakin Gin
  • 120ml tomato juice
  • 15ml lemon juice
  • 1 teaspoon of Worcester Sauce
  • 1/2 teaspoon of Tabasco
  • 1/2 teaspoon of horseradish sauce
  • 8 coriander leaves
  • Splash or orange juice
  • Combine and stir all ingredients over ice.
  • Serve in a chilled hi-ball glass.
  • Top with a splash of orange juice.
  • Garnish with sprig of coriander, stick of celery and ground black pepper.

A bottle of Thomas Dakin Gin makes a great gift for the man or woman in your life. Named after the forefather of English gin, the punchy savoury botanicals including red cole (horseradish) and English coriander give this gin a kick and the apothecary style bottle looks as good as the content tastes!

Available from: Waitrose and Harvey Nichols, Booths, Ocado.com, 31Dover.com, GinFoundry.com. RRP: £29.00 for 70cl. ABV: 42%

 

Wednesday, 14 December 2016

Scottish Brewery, Alchemy Brewing Co., in Expansion Deal

Livingston-based Alechemy Brewing Co. Ltd has signed a share deal with Catalyst Drinks which it hopes will take the company to the next level.

Alechemy is the brainchild of scientist James Davies. Doctor of microbiology, James began his career in the pharmaceutical industry until his passion and talent for brewing great beers led him to set up his own brewery five years ago.

He has since grown the business to an annual turnover of £500k and its highly acclaimed craft beers, which include Ritual Pale Ale, 5ive Sisters Red IPA and the award-winning Bad Day At The Office IPA, are stocked in hundreds of bars across the UK as well as stores such as Morrisons, Waitrose, Co-Op, and Oddbins.

Alechemy employs 10 people at its brewery in Livingston, including James’s mum Marion, who is a director, as well as sister Lynne Hope and her husband Kenny.

James, 39, was looking at options to increase Alechemy’s brewing and packaging capability and its sales and marketing resource at the same time as Catalyst Drinks were looking for a craft beer business in which to invest funds and expertise.

Their six-figure deal will see Alechemy moving to bigger premises in Livingston, measuring 6,500 square foot, twice the size of its current space. The move to the Alba Campus early next year, means the company will be able to can and bottle its own beers on-site, expand production of keg and cask beers, and create extra jobs.

Glasgow-based Catalyst Drinks, which brings substantial industry sales and marketing experience, is led by Jim Young who has been in the drinks industry for over 30 years as director at Scottish & Newcastle, Belhaven, Tennent’s and Magners. Jim first moved into the craft beer sector in 2010 as a co-director and shareholder in the Due North Group which owned Scotland’s first chain of craft beer bars in Edinburgh, Dundee and Glasgow.

Jim said, “I knew before we spoke what a great reputation James has and how highly he is respected by his fellow brewers and as soon as I met him we hit it off. My aim is to help James increase awareness, interest, and availability of his beers. He consistently brews fantastic liquids which I have been genuinely wowed by. I believe Alechemy beers deserve to be appreciated by as many consumers as possible.”

James Davies said, “I felt that, although we’d grown our turnover quite quickly, I wanted to get to the next stage. We take great pride in our beer, and I value consistency and quality. We’re always experimenting, looking to try something new to bring our customers memorable flavours. I felt Jim got what we are about and that the partnership would help us achieve the growth and presence in the market we both believe Alechemy beers deserve.”

The company has come a long way. James’s sister Lynne, 32 remembers helping her brother bottle his beers in the family bathroom. Lynne said, “He was always bringing us beer to try. There was always lots of competition between James’s fellow science students, as they were all making beers and having competitions to see who made the best – and James always won!”

Enjoy all the trimmings this Christmas at Hotel du Vin

One Devonshire Garden at Hotel Du Vin, Glasgow hotels, Glasgow restaurants, Gerry's Kitchen, Alan Brady, 5Questions

Glasgow’s iconic One Devonshire Gardens at Hotel du Vin is getting into the festive spirit with a busy calendar of events this Christmas.

With its sparkly tree-lined street and Victorian terraced setting, the boutique hotel offers the perfect location to celebrate the festive season in style.

What better way to countdown to Christmas with friends, family or colleagues than with Hotel du Vin’s three course celebration menu. The sumptuous menu will have diners starting the indulgent season on a high with dishes lovingly crafted from head chef Barry Duff. Barry and his team are passionate about creating a true taste of Scotland using fresh, seasonal, locally sourced and wherever possible, organic produce. Lunch in style for £32.50 or £42.50 for dinner. Private dining facilities are also available inclusive of three courses, coffee and teas, right up until the 24th December.

One Devonshire Garden at Hotel Du Vin, Glasgow hotels, Glasgow restaurants, Gerry's Kitchen, Alan Brady, 5Questions

Alan Brady, The Bistro’s sommelier will also be on hand to help diners ensure their meal is perfectly complemented by the extensive range of wines on offer in Hotel du Vin’s very own expansive wine cellar.

Relax this Boxing Day and extend the festivities with feast number two courtesy of Hotel du Vin. A twist on the traditional Sunday lunch, The Bistro will be serving up a lavish leisurely four course Boxing Day Lunch featuring an extensive French Market table, soup and classic roasts followed by desserts and complimentary Buck's Fizz or a Bloody Mary all for £39 per person.

It’s almost time to raise a glass to 2017 and Hotel du Vin is inviting guests to see in the bells with a choice of new year dining options including a sumptuous three course buffet with a selection of dishes per course. Served in the luxurious surroundings of Townhouse Number 5, the buffet includes champagne and canapes as well as a night of dancing.

One Devonshire Garden at Hotel Du Vin, Glasgow hotels, Glasgow restaurants, Gerry's Kitchen, Alan Brady, 5Questions

The hotel is also offering diners the chance to sample a special tasting menu at its Hogmanay Dinner. Crafted from the freshest seasonal ingredients, the tasting menu will include dishes such as pumpkin and parmesan velouté with seared scallop, Wild Newtonmore venison with turnip purée, blackberry jelly, creamed spinach and pomme dauphine as well as blood orange pannacotta, with lemongrass foam and an oat meal crumb. After the meal, guests can enjoy a ceilidh in Townhouse 5.

Whether choosing to go ‘all out’ or celebrating quietly, the classic venue has an unrivalled reputation for delivering service, style and bringing in the new year with a bang.

With the 1st a Sunday, diners can start the new year on a high with Hotel du Vin’s renowned four course roast lunch. Dust off the cobwebs with all the trimmings including the lavish French market table, classic Sunday roasts and delectable desserts all for just £39 per person.

If you’ve still got a few gifts to get then why not treat someone special with a Hotel du Vin gift card? The luxury venue also offers a range of perfectly tailored experiential gifts such as Wine tasting for two (£50) or Bed, Breakfast and Dinner with a glass of fizz for two (£119). There’s something to help everyone find their festive sparkle this Christmas at Hotel du Vin, One Devonshire Gardens.

For more information on all of Hotel du Vin’s luxurious festive packages, please visit www.hotelduvin.com or call 0141 378 0385 to book.

 

Monday, 12 December 2016

Restaurant Review - La Petite Mort, Valleyfield St, Edinburgh

La Petite Mort, Edinburgh restaurant, restaurant review, Gerry's Kitchen Review
A couple of weeks ago, myself and Nicola took a trip through to Edinburgh to attend the Foodies Christmas Festival. With so many of our favourite restaurants located in the capital, we had no shortage of options when it came to our dinner plans later that day but when we were asked if we would like to review La Petite Mort, it only took the shortest of glances at the menu for us to happily accept this kind invitation.
La Petite Mort is located near Edinburgh's Tollcross, next to The Kings Theatre. In years gone by, the restaurant was previously the theatre's 'Green Room' used by actors and their followers and now owned by the same husband and wife team who own Bennets Bar, one of Edinburgh's most historic bars, as well as Blue Blazer, Kikderkin and The Windsor.

After a long day on our feet, punctuated with a few drinking stops along the way, we arrived at La Petite Mort a little early but we were quickly greeted and seated and left to look over the menu. The restaurant is a fifteen minute walk from the main shopping area of Princes Street or just five minutes on one of the many Lothian Buses that go by the theatre.

La Petite Mort, Edinburgh restaurant, restaurant review, Gerry's Kitchen Review

The wine list is fairly extensive with plenty of option to suit most budgets and knowing that we would both be ordering red meat for our main course, we opted for a bottle of the house red - a wonderful Solandia Nero D'Avola from Sicily. Restaurant manager Jennie explained that they try hard to keep the wine list interesting, stocking wines that you might not find elsewhere. As house wines go, the Nero D'Avalo was very good, deep red in colour and packed with plenty of berry fruit flavour and a hint of liquorice and vanilla in the background. If you like Shiraz, then you should enjoy the similarities that this Italian red brings to the table.

La Petite Mort, Edinburgh restaurant, restaurant review, Gerry's Kitchen Review
One of my pet hates is when a restaurant serves up bread that is easily recognisable as something they have par-baked straight from the freezer. Thankfully this wasn't the case at La Petite Mort as the home baked sourdough with a caramelised onion middle was one of the best breads that we have had in a long time. In fact, I made sure to get a second helping before our starters arrived.
La Petite Mort, Edinburgh restaurant, restaurant review, Gerry's Kitchen Review
To start, Nicola ordered the poppy seed ravioli of whisky smoked lobster, orange and marscapone which was served with roast courgette, lobster bisque mayonnaise and a fennel & spinach velouté. The ravioli was cooked well and presented on a giant piece of flavourless courgette, which must have been there for nothing more than to give the dish a little elevation. The ravioli was a good size and although there was a little lobster inside, there probably wasn't enough to make the starter sing. The lobster was cooked well but it was difficult to identify the smokiness from the whisky barrel as the orange flavour dominated the palate. Thankfully, the lobster bisque mayo was packed with flavour and was well balance by the aniseed flavours in the velouté.
La Petite Mort, Edinburgh restaurant, restaurant review, Gerry's Kitchen Review
For my own starter, I chose the pan fried pigeon breast with truffled gnocchi, parsnip & beetroot purée and saffron roasted pistachio. Again, this was a starter that had some good points and some not so good. The pigeon was cooked perfectly, seared on the outside and pink in the middle. The rich gamey flavour of the pigeon was balanced by the earthy purée which was underseasoned. I struggled to identify the parsnip in the purée, the beetroot was overpowering but I do believe that a good grind of salt would have helped to pull the dish together.
La Petite Mort, Edinburgh restaurant, restaurant review, Gerry's Kitchen Review
I experience food envy on a regular basis and tonight was no different. Nicola's main of a trio of beef including pan seared flat iron steak, braised ox cheek and oxtail sausage roll, with mousseline potato, buttered spinach and red wine jus was a lesson in clever home comfort cooking.
The three examples of beef were a joy, from the perfectly cooked flat iron steak to the melt in the mouth rich ox cheek to the richest 'sausage' roll that we've ever tasted. I've never seen oxtail wrapped in pastry and presented as a sausage roll but I can't wait until the next time. As if this wasn't enough, the rich indulgent mashed potato was silky and buttery and oh so more-ish. The buttered spinach and sharp red wine jus did manage to bring a certain amount of balance to the dish.....but only just. If I was on death row and could chose my final meal, it might just be my own 'little death' treat.
La Petite Mort, Edinburgh restaurant, restaurant review, Gerry's Kitchen Review
My own main was another hearty plate of well cooked food. I had ordered the roast venison haunch, herb crusted black pudding dauphinois potatoes, butternut squash purée, tempura shallot rings and blackberry jus. I love venison but am always wary that it gets over cooked. No danger here as the venison was served on the right side of pink for my liking. The venison was joined on the plate by three skyscraper towers of black pudding dauphinois potato, a clever concoction of wafer thin potato cooked with crumbled spicy black pudding. The dauphinois was almost perfect, the potato cooked well and just enough spicy coming though to work with the gamey meat. The towers were topped with a herbed crust that didn't bring much to the plate and I wouldn't have noticed if they weren't there. The tempura shallot rings were delightful, and the blackberry jus was sharp enough to cut through the rich flavours. My only criticism was that I felt that the plate needed much more of the jus for the amount of potato on the plate.
By this point we were both stuffed and despite the fact that there were a few desserts that had caught our eye earlier, we decided that the best way to finish our meal was with a shot of espresso before making our way out into the rainy Edinburgh evening.
As I said at the beginning, Edinburgh has no shortage of good restaurants and I would happily add La Petite Mort to the list. Head Chef Neil Conner works with locally sourced produce to create a delicious menu that offers great value for money.
We dined as guests of La Petite Mort but the review above is an honest account of our experiences. I would like to thanks the staff and management for their hospitality and generosity and I wouldn't hesitate in recommending La Petite Mort to friends or family - It wasn't perfect but with a few little tweaks, it could be.
Keep up to date with news from La Petite Mort on Facebook and Twitter.
 

 

Tuesday, 6 December 2016

Celebrate Burns Night with Wedgwood the Restaurant, Edinburgh

Wedgwood the Restaurant, Edinburgh restaurants, Burns Night

Award winning Wedgwood the Restaurant on Edinburgh’s historical Royal Mile will be celebrating Burns Night for the very first time on 25 January 2017. Since opening in 2008 the restaurant has traditionally been closed for much of January to allow staff to have some time off after the Christmas and Hogmanay festivities, but this year the restaurant will be serving up its own modern take on a Burns supper.

Chef / Patron Paul Wedgwood has established himself as one of Edinburgh’s best loved chefs and one who has an innovative take on haggis which he serves all year round and includes haggis made from pigeon, rabbit and even squirrel. Diners looking to enjoy something a bit different to the classic Cock a leekie soup and Haggis, neeps and tatties will be able to enjoy a menu of Roast partridge, Jerusalem artichokes, spelt, squash, kale, followed by Douglas fir cured salmon with grapefruit. The main event itself is Venison, its own haggis, creamed leeks, pesto, beetroot followed by Cranachan then Sticky toffee pudding, whisky butterscotch sauce, vanilla ice cream. £45 pp.

For more info visit www.wedgwoodtherestaurant.co.uk

 

Saturday, 3 December 2016

Recipe - Inverawe Smoked Salmon & Celeriac Remoulade

Inverawe Smoked Oak Smokehouse, Smoked Salmon, Celeriac, remoulade
Inverawe Smokehouse are one of Scotlands smoked food specialists, consistently producing the some of the best smoked salmon that you will taste. For over 40 years, Inverawe Smokehouse has supplied quality smoked fish direct to both the public and restaurant trade from their base in the highland town of Taynuilt. All off the salmon used comes from farms that are committed to sustainable production. Once the have the fish prepared and ready to smoke, Inverawe Smokehouse still use a time honoured traditional slow smoking method which allows the fish to gently take up the gorgeous smoky aroma in its own unhurried time, giving the most delicious full-bodied oak smoked flavour that is distinctive to Inverawe.
Inverawe Smoked Oak Smokehouse, Smoked Salmon, Celeriac, remoulade
I was recently sent some of Inverawe a package including a mini salmon terrine, a deliciously cream smoked salmon pâté as well as a 200g pack of their wonderful smoked salmon. I could quite happily eat smoked salmon alongside a glass of ice cold fizz (to a band playing) but I had been asked to come up with a recipe that could showcase the rich smoky fish.
Smoked salmon is a popular addition to the Christmas table so I decided to create a simple remoulade of smoked salmon and celeriac that will knock the spots off of the common prawn cocktail starter.
Inverawe Smoked Oak Smokehouse, Smoked Salmon, Celeriac, remoulade
Inverawe Smoked Salmon & Celeriac Remoulade
Ingredients (serves 2)
  • 100g Inverawe smoked salmon
  • 100g celeriac, coursly grated
  • 4 tbs soured Cream
  • 1 tbs horseradish sauce
  • 1/2 tsp sugar
  • handful of dill, chopped plus a little for a garnish
  • handful of rocket
  • 6 cherry tomatoes, quartered
Method


  1. Finely chop half of the smoked salmon and set the other half aside for later.
  2. Add the grated celeriac, chopped salmon, dill, horseradish, soured cream and chopped dill into a bowl and stir until the celeriac is coated in the creamy sauce. Cover the bowl and put in the fridge until needed. This can prepared up to 24 hours in advance. Remove from the fridge about 15 minutes before serving.
  3. Divide the rocket and quartered tomatoes into serving bowls, (I used glass ramekins) and top with the smoked salmon and celeriac remoulade mixture. Layer the remaining smoked salmon slices over the top of the remoulade and garnish with a sprig of fresh dill.
Inverawe Smoked Oak Smokehouse, Smoked Salmon, Celeriac, remoulade
Inverawe's smoked salmon has strong smoky flavour thanks to the oak chips used in the smoking process and is balanced by the acidity from the horseradish and soured cream sauce. The subtle celery flavour from the grated celeriac and the anise flavours from the dill are a perfect balance to the rich smoked salmon.
This dish would make a fantastic starter for the Christmas dinner table and with 10% off the price of Inverawe Smoke Salmon until the 15th December, why not stock up? Order online at www.smokedsalmon.co.uk and enter the code FCAB001 at the checkout.
I've eaten a lot of smoked salmon over the years and have to say that Inverawe Smoked Salmon is one of my favourites so far. If you like your smoked salmon to pack a huge hit of smoky flavour then Inverawe Smokehouse have the fish for you.
Keep an eye on news or offers from Inverawe Smokehouse on Facebook and Twitter.

 

Thursday, 1 December 2016

Opihr Oriental Spiced Gin: cocktails to transport you to the ancient spice route this Christmas!

Opihr Oriental Spiced Gin has great cocktails for this Christmas which will transport you away from the cold winter to the warmth of the Oriental Spice Route.
Opihr's Winter in Marrakech
Ophir Spiced Gin, Gin, gin cocktails
  • 50ml Opihr Oriental Spiced Gin (or 2 shots)
  • 25ml Amaretto (or 1 shot)
  • 25ml cranberry juice (or 1 shot) – add more according to taste
  • 10ml lime juice (or 2 teaspoons)
  • Orange peel to garnish.

Chill a martini glass by filling it with ice cubes. Pour Opihr Oriental Spiced Gin, the amaretto, cranberry and lime juice over ice into the shaker.

Shake vigorously for 10 seconds. Pour into the glass. You can leave some ice for extra freshness. Create a 5cm long strip of orange with the orange peeler, twist around a straw and drop into the glass.

Opihr Three King Cocktail

Ophir Spiced Gin, Gin, gin cocktails

A bold elixir of Opihr Oriental Spiced Gin, Dubonnet and Aperol which will revive the weariest of traveller.

  • 40ml Opihr Oriental Spiced Gin
  • 40ml Dubonnet
  • 20ml Aperol

Stir the Opihr Oriental Spiced Gin, Dubonnet and Aperol in a mixing glass with a dash of chilli pepper, double strain into a tumbler over ice. Garnish with orange peel.

Opihr & Tonic

Ophir Spiced Gin, Gin, gin cocktails

An easy drink to make at home is the classic Gin & Tonic but served with an orange wedge studded with cloves.

  • 50ml Opihr Oriental Spiced Gin
  • 200ml Fever Tree Tonic
  • Pour Opihr Oriental Spiced Gin into a highball glass over ice cubes. Add the tonic water and garnish with a wedge of orange studded with cloves.

    Opihr Oriental Spiced gin has a beautiful bottle, which looks very Christmassy, and its hand-picked botanicals epitomise the exotic intensity of the Orient, with spicy cubeb berries from Indonesia, cardamon and black pepper from India and coriander from Morocco.

    Available from: Asda, Tesco, Morrison's, Waitrose, Ocado, Booths and seven regional Harvey Nichols stores nationwide.

    An excellent stocking filler or secret santa present is The Opihr Oriental Spiced Gin Gift Box which is available exclusively this Christmas for £9 at Tesco's.This opulent box contains an Opihr cocktail shaker, orange peeler and 5cl bottle of Opihr Oriental Spiced Gin and features the recipe for “Winter in Marrakech” which can easily be recreated at home.