Showing posts with label cocktail recipe. Show all posts
Showing posts with label cocktail recipe. Show all posts

Wednesday, 12 April 2017

Cointreau Blood Orange

Cointreau Blood Orange
Cointreau is a liquor which is made by the process of a triple-copper-still-distillation, commonly referred to as Triple Sec. It is produced in Saint-Barthélemy-d'Anjou, France. It is consumed as both an apéritif and digestif and is a component of several popular cocktails. It was formerly called "Curaçao Blanco Triple Sec."

Cointreau is a triple sec style orange liqueur invented in 1875 in Angers in the Loire Valley. I visited the region last year, read about it Angers. The whole operation is incredible. Its museum is rich in the history of the company including everything from advertising to design to the bottling process, from the inception of the beverage up to nowadays.

Jean's son Edouard achieved cocktail culture immortality for the company when he created the namesake liqueur from bitter and sweet orange peels.  He used a beet sugar-based spirit - technically a rum but highly refined into a more neutral spirit.  Sugar was added, and the result was the orange liqueur we know today.

Cointreau Blood Orange is a new expression of this famed liquor, and it is as versatile. Made with specially selected blood oranges originally from Corsica, L'Ile de Beaute',  this distillation achieves the right balance between the sweet and the bitter of the citrus peels.
Cointreau Blood Orange - Launch

At the event launch which took place at the iconic Royal Opera House in London, we had a sneak peak of what goes on behind-the-scenes at rehearsals - it was all fascinating. After that, we were guided to another beautifully decorated room with a magnificent centre table with all paraphernalia and ingredients for the guests to make their own cocktail or long drink.  There were plenty of Blood Orange Cocktails being served as well.  That was fun!   We all got a bottle to take away so that we could continue the party at home.  Cointreau Blood Orange is also delicious drunk on the rocks.

Make a delicious cocktail with Cointreau Blood Orange at home; this one is smooth and citrous

Cointreau Orange Velvet cocktail recipe

Cointreau Orange Velvet cocktail

serves 1

 ¾ Part  Cachaça or Rhum
 2 ½ Parts Blood Orange Juice
 ¾ Part Blood Orange Cointreau
  ½ part of simple syrup
 1 Slice Orange to garnish

1) Fill the serving glass with ice cubes, reserve.
2) Add all ingredients and some more ice to a shaker
3) Shake well.  Strain the cocktail into the serving glass on the rocks.
4) Garnish with orange.

For mode ideas on the Cointreau Blood Orange Cocktail head on over to their site:
The new Cointreau Blood Orange 50cl will be available at selected Waitrose stores from  June 2017 RRP £17/bottle

All pictures copyright ©Rosana_McPhee  - please ask permition to use.
Until next time why not join me on  InstagramTwitter and Facebook…X  

Disclosure: I was a guest at this event. All opinions are mine.

Saturday, 17 December 2016

Bailey's Chocolate Chai Tea, a winter warmer

A boozy tea? I hear you asking, yes it is!  Why not?

Winter is in full swing now, and it’s no doubt the best time to be warming up with your favourite hot drinks, teas and infusions. Chai is probably one of the most famous and beloved drinks from the West to the East. Today there are many variations of the traditional Indian spiced tea blend.  It can be homemade to suit a particular taste or can be bought already made as loose tea or in bags.

I love a cup of tea, especially in the winter, I have endless cups of the brew throughout the day and night.
About a month ago I went to an event where they served was they called Hong Kong Chai, it was delicious welcome drink. Their version was non-alcoholic. 

I just adore Bailey's Chocolate, the Irish whisky and cream based liqueur married with a beautiful mix of chocolate. It's a rich, creamy drink great on its own or with ice.  But I decided to add to chai for a personal festive touch.

Bailey's Chocolate Chai Tea Recipe

serves: 2

400ml of hot water
2x bags of Black Tea
50ml of condensed milk
50ml of Bailey's chocolate or more if you wish!
1x black cardamon, crushed
1x star anise
2x cinnamon sticks
Dust of nutmeg

1)Brew the tea with the spices, except the nutmeg,  let it steep for 10 minutes. Discard the spices and mix in the condensed milk.
2)Add the Bailey's chocolate
3)Garnish with a cinnamon stick and dust of nutmeg and let it sit for a minute. Enjoy!

Disclosure : I was sent a bottle of Bailey's Chocolate to make a festive drink.  All options are my own.

Friday, 28 October 2016

Sparkling thriller, a rum Halloween cocktail

Every year my neighbour and I celebrate Halloween by having excellent drinks and lovely comfort food for dinner on the 31st October.  It's such a fun time; decorations go up, and we dress up. The tradition of dressing in costume for Halloween has both European and Celtic roots. We have a good catching up time too.  Halloween falls right in between autumn and winter, it's a time of magic, mystery, celebration and superstition.

It is thought that Halloween originated with the ancient Celtic festival of Samhain (pronounced sow-in), people would light open-air fires and wear costumes to fight off roaming ghosts. Pope Gregory III appointed November 1 as a time to honour all saints and martyrs. The holiday, All Saints’ Day, was incorporated some of the traditions of Samhain in the eighth century.

The evening before was known as All Hallows’ Eve and later changed to Halloween. Over time, Halloween developed into a non-religious, community-based event with child-friendly activities such as trick-or-treating. In some countries as the nights get colder and the days grow shorter people welcome the winter season with gatherings, costumes and sweet treats.

On Halloween eve, when it was believed that ghosts came back to the mortal world, people thought that they would encounter ghosts if they left their homes. To avoid being recognised by these ghosts, people would wear masks when they left their homes after dark so that the ghosts would mistake them for fellow spirits. To keep ghosts away from their houses, people would place bowls of food outside their homes to appease the ghosts and prevent them from attempting to enter.

But back to reality of 2016....Last month I was given a bottle of Captain Morgan's spiced rum to come up with a cocktail for Halloween. This is what we are going to be drinking for our Halloween gathering this year:

Sparkling thriller, a Halloween cocktail recipe

Prep Time: 5 minutes
Serves : 1

50ml  Captain Morgan Spiced Gold Rum
25ml of hibiscus syrup
20ml  fresh lime juice
1 - 2 drops of chilli spice drops, optional
Champagne to top up
Fresh small Chilli to decorate

1) chill a martini glass with ice
2) In a cocktail shaker mix the  Rum, hibiscus and fresh lime with ice cubes and shake for a minute.
3) Discard the ice in the cocktail glass and strain the mixture into the chilled martini glass, add chilli drops (optional)  and top with champagne.
4) Serve  immediately

Until next time why not join me on  InstagramTwitter and Facebook…X


Disclosure : I was sent a bottle of Captain Morgan Original Spiced Gold to make a Halloween cocktail.  All options are my own.
Related Posts Plugin for WordPress, Blogger...