Monday, 23 October 2017

The perfect white spirits cocktails for Autumn

The colours of Autumn, in a glass

Whether you are after Halloween Treats, Bonfire Night Party serves to wow your guests, or just a new drink to enjoy on one of autumn’s longer evenings, look no further than our selection of delicious cocktails made with Black Cow Vodka, Opihr Oriental Spiced Gin and Thomas Dakin Gin.

A touch of white magic – white spirit cocktails for Halloween.

Trick or Treat?

  • 45ml Black Cow Vodka
  • 20ml Ginger wine
  • 15ml Pumpkin Orgeat (Homemade, but Monin Pumpkin Spice/Orgeat will do to make things easier)
  • 10ml Lemon juice
  • 5ml Pineapple juice

Hard shake and double strain to coupette, the pineapple will give a slight foam. Garnished with dried lemon slice and a little cinnamon dust.

Hallowe'en candy optional!

Variant: Trick or Treat, use pumpkin spice for Trick and Orgeat for Treat.

Blood and Sandbanks

  • 25ml Black Cow Vodka
  • 25ml Lindesfarne Mead
  • 25ml BOLD Aperitif
  • 25ml Blood orange juice
  • 5ml Laphroaig

Shake and double strain, serve in a chilled coupette

Garnish with dried blood orange slice (HINT: If you don't have a dehydrator, dry orange slices in the oven on a low heat).

Tom and Mary (Red Snapper style)

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

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

Bonfire Night Party Cocktail Serves

Fireside Punch

  • 40ml Black Cow
  • 20ml fresh lemon juice
  • 20ml honey syrup
  • 15ml Amaretto
  • 2 teaspoon allspice dram
  • Topped with a dry sparkling wine, like a Blanc de Blanc.

Shake ingredients & fine-strain in a double rocks glass over ice. Garnish with a slice of lemon or star anise.

If you're filling up a punch bowl at a party, use the following quantities:

  • 1 x 50cl bottle Black Cow Vodka
  • 340ml lemon juice
  • 340ml honey syrup
  • 230ml amaretto
  • 110ml allspice
  • Dilute with 450ml of water & fill the punch bowl with ice cubes or an ice block (easily made by freezing water in a mixing bowl overnight). You will get less dilution with an ice block, so you may need to add additional water to taste.

Top with sparkling wine and garnish with cinnamon sticks, clove-spiked lemon segments, and star anise. Edible flowers are nice if available.

Cinnachai Flip

  • 50ml Opihr Oriental Spiced Gin
  • 20ml Cointreau
  • 20ml Lime juice
  • 10ml Sugar syrup
  • 2 dashes Grapefruit Bitters

Shake & fine strain into coupe glass

The Dakinez

  • 35ml Thomas Dakin Gin
  • 15ml Martini Rosso (Red Vermouth)
  • 10ml Cointreau
  • 1 x Dash Angostura Bitters
  • Orange Peel garnish

Chill a Martini glass with ice, add all ingredients to a mixing glass, stir well with ice using bar spoon. Fine strain into the chilled glass then garnish with an orange twist.

Autumnal Evenings

  • Opihr G&G
  • 50ml Opihr Oriental Spiced Gin
  • Fever Tree Ginger Ale

Fill a tall glass with ice, add Opihr Gin & top with Fever Tree Ginger Ale. Garnish with an orange swirl.

Apples and Pears

  • 40ml Black Cow Vodka
  • 50ml Pinot Grigio
  • 6 mint leaves
  • 25ml apple juice
  • 10ml lemon juice
  • 10ml Monin Gomme Syrup
  • 5ml Xante (pear liqueur)

Build in highball or large wine glass. Chill the glass with cubed ice, discard excess water. Place all ingredients, including mint leaves in the glass. Stir, top with crushed ice and garnish with pear slice and mint sprig. Dust with icing sugar and add a straw.



1 comment

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