The Wonderland XXX Cocktail (a curiously compelling concoction)

Bespoke Cocktail Service by Toasted Glass

I can hardly believe that it was all the way back in September 2016, that I created this cocktail and that it has taken me more than six months to write a post about it. In the run up to Christmas, I was kept so busy, painting, that I had to temporarily halt the Bespoke Cocktail Service, but it is now available again, so it feels like the perfect time to share the story of the 'Wonderland XXX'.

This cocktail was commissioned by a very thoughtful lady, to celebrate her friend's 30th birthday. Using the information she provided about her friend's drinking preferences and her unique insight into her character, I was able to create a Bespoke Cocktail that I hope, encapsulated all those elements.

The name, 'Wonderland XXX' was playing on the Alice in Wonderland theme, with the 'XXX', implying, not only the strength of the drink, but the roman numeral for '30'.

The drink features Bloom Gin, Cointreau, Aperol, prosecco, cherry concentrate and lemon juice, creating a fruity cocktail with plenty of zing and fizz. 

Bloom Gin provides a delicate backdrop to the contrasting, sweet and bitter orange elements of the Cointreau and Aperol, whilst the cherry concentrate provides a natural cherry flavour and lots of lovely vitamin C, to help mitigate some of the alcohol (although I suspect this is not NHS approved...).

Wonderland XXX

50ml Bloom Gin
25ml Cointreau
25ml Aperol
25ml Cherry Concentrate
15ml freshly squeezed lemon juice
Prosecco to top up
Fresh cherries and a twist of orange zest to garnish

Begin by squeezing half a small lemon to extract the juice.
Add the Bloom Gin, Cointreau, Aperol, cherry and lemon juice to a cocktail shaker, half filled with ice.
With the lid firmly closed, shake for about half a minute.
Strain into a chilled champagne coupe and top up with prosecco, to taste.
Garnish with fresh cherries (stones removed) and a thin strip of orange zest.

The painted glassware was created especially for this cocktail, but you can find similar pieces in the 'Drink Me Alice' section of the Toasted Glass website.

Classic Cocktails

Cocktail Tumblers by Toasted Glass

Well, it's been a busy old time; so busy, in fact, that it has been almost a year since I last shared my love of cocktails with the blogosphere. On the positive side, this is because I am kept so busy painting that it's hard to find the time to drink, let alone, create cocktails, but rest assured, my love of a libation, remains strong, if infrequent.

This week, I've been creating a range of simple, classic, cocktail tumblers, so it seemed only correct, that they should be thoroughly road tested before I unleash them on the world. Each one will come with a handwritten, little recipe card, but you can try them out here and see which is your favourite. I love them all!

None of the above recipes, specify a particular brand of alcohol (other than Campari), so if you find a new, favourite cocktail, here, why not try it with a couple of different ones and do a taste test. As a huge fan of the Negroni cocktail, I can attest that it can taste completely different, depending on the brand of gin you use.

Negroni Tumbler by Toasted Glass

Negroni

1oz Gin
1oz Sweet Vermouth (the red one)
1oz Campari
Garnish - orange zest

Add all of the ingredients to a cocktail tumbler with a few cubes of ice and stir.
Garnish with a slice of orange zest (cut straight from the peel of an orange, avoiding the pith). Squeeze gently over the glass, to release the aroma, before popping it in.

Mojito Tumbler by Toasted Glass

Mojito

2oz Rum
2 teaspoons sugar
6-8 mint leaves
1 fresh lime - chopped
Garnish - sprig of mint

Gently muddle (squish) the ingredients in the cocktail tumbler until the sugar is dissolved.
Add plenty of ice and a little sparkling water to top up.
Stir to mix.

The most important thing with a cocktail like the Old Fashioned, is to use a great quality bourbon or rye that you love. With so few ingredients, there's no hiding from the whiskey, so make sure it's a good one!

Old Fashioned Tumbler by Toasted Glass

Old Fashioned

2oz Bourbon or Rye Whiskey
1 sugar cube
3 drops of bitters (your choice)
Garnish - orange zest

Pop the sugar cube in the cocktail tumbler and shake a few drops of bitters on top and let the sugar dissolve.
Pour in the bourbon or rye and stir to mix.
Add a cube or two of ice and garnish with orange  zest as before.

Margarita Tumbler by Toasted Glass

Margarita

2oz Tequila
1oz Triple Sec
Juice of 2 freshly squeezed limes
Garnish - crushed salt flakes, lime slice

Place the crushed, salt flakes on a small plate.Wet the rim of the glass with the slice of lime and roll it gently through the salt so that the rim becomes salt encrusted.
Add all of the ingredients to a cocktail tumbler with ice (crushed, if possible) and stir.
Garnish with the lime slice.

Julep Tumbler by Toasted Glass

Julep

3oz Bourbon
1 tsp sugar
5-6 mint leaves
Garnish - mint sprigs

Pre-chill the cocktail tumbler in the freezer.
Add the mint leaves and sugar to the chilled tumbler and gently muddle.
Pack the tumbler with crushed ice and pour on the bourbon.
Stir and add more ice.
Garnish with lots of mint, slapping it gently in your palms, beforehand, to release the minty loveliness.

Cachaça, a Brazilian spirit, akin to firewater, is more widely available these days, but if you don't have any, why not try Caipiroska instead, substituting the Cachaça for vodka.

Caipirinha Tumbler by Toasted Glass

Caipirinha

2oz Cachaça
2 teaspoons sugar
1 lime - chopped

Muddle the lime and sugar in the bottom of the glass, allowing the sugar to dissolve.
Add a generous amount of ice (crushed if possible) and top up with Cachaça.
Stir to mix.

I really hope you try some of these classic recipes and if you are thinking of ordering a tumbler for your favourite cocktail, have a little gift from me - enter the code COCKTAIL at the end of the payment process and get 10% off that product. You can use the code as often as you like and on as many cocktail tumblers as you fancy. Enjoy!

Bobby's Girl

Bobby's Girl cocktail - glass by Toasted Glass

I've said it before and I'll say it again - if you are ever in the City of London, do take a stroll through Leadenhall Market and pop into Amathus Drinks. Often, there is some new spirit, wine or liqueur to sample and I guarantee you'll leave with a lighter wallet, but with a spring in your step. Even if there is nothing new to try that day, Diosa and Tom who (wo)man the store are friendly, well informed and always happy to talk you through the mind boggling array of booze that towers overhead in the little shop.

My latest visit unearthed this treasure and it was love at first sip. Bobby's Scheidam Dry Gin is bursting with the exotic flavours of lemongrass and cubeb peppers (which have an almost piney undertone), as well as juniper, rose hip and clove. This week, I wanted to bring in the flavours of Southeast Asia and Morocco to really enhance that lemongrass/cubeb pepper taste and create cocktails that I could sip in the garden while we enjoy some unexpected and practically tropical weather.

This first cocktail (see above) is  a fresh, fruity drink that isn't overly sweet. The addition of the freshly squeezed orange juice and triple sec could be a little sweet, but the lime juice adds a zing that combines with the fresh thai basil and the lemongrass of the gin, to create a taste that evokes the fresh flavours of Thailand.

Bobby's Girl

1.5 oz Bobby's Scheidam Dry Gin
0.5 oz Cartron Curaçao Triple Sec
0.5 oz freshly squeezed lime juice
1 oz freshly squeezed orange juice
2 basil leaves

Muddle (gently squish) the basil leaves in the bottom of a shaker with the gin and triple sec.
Add a handful of ice and both the lime and the orange juices.
With the lid firmly closed, shake the cocktail until the outside of the shaker becomes frosted over.
Remove the lid and strain into chilled cocktail glass.

Little Bird cocktail - glass by Toasted Glass

The fragrant, passion fruit syrup in this cocktail, is lightly floral and enhances the exotic scent of lemongrass. The freshness of mint and lime balance the drink and a little sparkling water dilutes the intensity whilst adding effervescence. Extremely quaffable - you have been warned...

Little Bird

2 oz Bobby's Scheidam Dry Gin
1 oz Giffards Passion Fruit Syrup
1 oz freshly squeezed lime juice
4-6 mint leaves
sparkling water to top up
sprig of mint to garnish

Muddle (gently squish) the mint leaves in the bottom of a shaker with the gin.
Add a handful of ice and both the lime juice and passion fruit syrup.
With the lid firmly closed, shake the cocktail until the outside of the shaker becomes frosted over.
Remove the lid and strain into chilled cocktail tumbler, with a couple of large ice cubes.
Top up the drink with a little sparkling water, but don't overdo it - add a little, stir with a swizzle and test. You can always add more, but you can't take it away!
Garnish the drink with mint, gently slapping it between your palms to release the minty aroma.

Bobby's Ginger Martini - glass by Toasted Glass

This gin makes a mean martini - it's so distinctive in flavour that it doesn't need a lot of dressing up (although dressing up is fun), but I have added a little ginger liqueur for a touch of heat and to give a little twist to a classic cocktail.

Bobby's Ginger Martini

2 oz Bobby's Scheidam Dry Gin
1/2 oz Cartron Ginger
1 1/2 oz Dolin Dry Vermouth

Add all of the ingredients to a shaker with a handful of ice.
With the lid firmly closed, shake the cocktail until the outside of the shaker becomes frosted over.
Remove the lid and strain into chilled cocktail glass.

Bobby's Cardamom Rose cocktail - glass by Toasted Glass

Cardamom and rose are beautifully suited to one another and this is a cocktail that will work with many different types of gin. However, once again, the fragrant lemongrass just adds another dimension that will arouse your sense of smell as well as taste. The gorgeous Van Wees Rose Without Thorns  (also from Amathus Drinks) is distilled from a selection of different roses, selected for their exceptional fragrance and the result is heady to say the least.

Bobby's Cardamom Rose Cocktail

2 oz Bobby's Scheidam Dry Gin
1 oz Van Wees Rose Without Thorns
1 oz freshly squeezed lemon juice
2 cardamom pods
Fever Tree Elderflower Tonic to top up

Gently muddle (squish) the cardamom pods with the gin and rose liqueur.
Add the lemon juice and a handful of ice.
With the lid firmly closed, shake the cocktail until the outside of the shaker becomes frosted over.
Remove the lid and strain into chilled cocktail glass.
Top up the drink with a little elderflower tonic - remember, easy does it - stir and serve.

I hope the sun is shining where you are too. Have a fabulous weekend!

Flower Bomb

Iris Cocktail Glass by Toasted Glass

This cocktail is not for the faint hearted, but if you or your mother is partial to gin and floral cocktails, this will provide the perfect Mother's Day bouquet. Be warned though, this is pretty potent, both in alcohol content and flower power. There are floral notes of rose, elderflower, violet and lavender, so if you have some left over in the shaker, perhaps mum could dab it behind her ears... Perfume, a bunch of flowers and booze, all in one glass - that's Mother's Day sorted then!

Flower Bomb

2oz Hendricks Gin
3/4oz Chase Elderflower Liqueur
1/4oz Creme de Violette
1oz freshly squeezed lemon juice
dash of simple syrup
1 drop of Ferdinand's Winerose and Lavender Bitters
1oz prosecco

Add all of the ingredients, apart from the prosecco, to a shaker with ice and with the lid, firmly on, shake hard until the outside of the shaker frosts over.
Open the shaker and add the prosecco and then strain into a chilled cocktail glass.

The Friday Cocktail

Vintage Pin Up Coupe by Toasted Glass

This week's cocktail comes courtesy of an old favourite of mine, Pinkster Gin. Its pale pink colour makes it a perfect contender for a beautifully, blush, Dry Martini, but if you like something a little more quaffable, this should fit the bill.

Miss Pink

2oz Pinkster Gin
1oz Dolin Chambery Vermouth Dry
1/2oz Ruby Port
1/2oz freshly squeezed lemon juice
1/4oz simple syrup
Twist of lemon zest to garnish

Using a small, sharp knife, pare a strip of zest from the lemon and set aside.
Add all of the ingredients apart from the zest, to a cocktail shaker, with a large handful of ice.
With the lid firmly attached, shake hard for about 20-30 secs and strain into a chilled cocktail glass.
Twist the strip of zest over the drink, releasing the all the lovely lemony oils and drop into the glass.

For more fabulous Pinkster cocktails, click here. (The Big Pink is a particular favourite)

Valentine's Tipple

Peacock Feather Coupe by Toasted Glass

Whether or not you are an advocate of Valentine's Day (owing to a distinct lack of interest from Mr TG, I have learned not to be...), this cocktail will make you feel all warm inside. The fizz and the fruit keep it light and fun while the Campari adds a subtle bite; a recipe for a perfect night...

I've used Chase Elegant gin because its botanicals won't overwhelm the flavour and unusually, it is distilled from apples, making it a perfect partner for fruity cocktails. Chase Elderflower liqueur adds a sweet, floral hint that pairs beautifully with all forms of fizz and is definitely one to add to your drinks' cabinet. If you search this blog, you'll find I've used it on many an occasion and have had to replace the bottle more times than I care to admit.

So, even if you're feeling a little 'bah humbug' about the whole occasion, I can still recommend this cocktail. Enjoy with friends, or perhaps watching Brief Encounter with just the dog for company - either way, it's a coupe full of love to enjoy this weekend.

Scarlet Woman

1oz Chase Elegant Gin
1/2oz Chase Elderflower Liqueur
10ml Campari
3oz Brut Cava
5 raspberries

Pulp the raspberries by pushing them through a sieve, collecting the juice in the bottom of your shaker and discarding the pips.
Add the gin and elderflower with a handful of ice, pop on the lid and shake until the outside of the shaker frosts over.
Open the shaker, add the Cava and then strain into a chilled cocktail glass.

Ferdinand's Saar Dry Gin

Ferdinand's Saar Dry Gin

A trip to my favourite, London, specialist drinks' supplier, is sadly, all too rare an occasion these days. However, it was with a sense of mild jubilation that Mr TG and I escorted our little princes back to school after seemingly, endless, summer holidays and having dabbed the tears from our eyes, quickly recovered when we realised that after seven, long weeks, we were free to do whatever we wanted; at least until 3.30pm. Hurrah!

We boarded the train to London and made a whistle stop tour of Borough Market, popping in to Neals Yard to purchase a frankly, huge amount of stinky cheese. Then, clutching our fragrant parcel of whiffy Stilton, headed over to Leadenhall Market where the lovely Diosa from Amathus Drinks had some new gins for us to try.

It was hard to leave with just one, as both brands we sampled were delicious in very different ways, but in the end I promised myself I would save one for another trip and based my final decision on looks - terribly shallow, I know, but I'm sure you'll agree that it certainly is a bonny bottle. Of course, looks aren't everything, but luckily, there's far more to this gin, than just a pretty face...

Ferdinand's Saar Dry Gin is quite unique; as well as a long list of locally sourced botanicals, including a hefty dose of lavender (always a good thing), quince and lemon thyme, the gin is given a final infusion of Reisling using handpicked grapes from the Zilliken Estate in the Saar region which straddles the borders of France, Germany and Luxemburg.

The gin owes its moniker to Ferdinand Geltz, a Royal Prussian, District Forester of yesteryear, but owes its unique taste to Master Distiller, Andreas Vallendar; the former lends an air of gravitas to the gin, but it is the latter who has really worked the magic; bringing together over thirty botanicals, most of which are picked by hand from the surrounding area, making this a truly artisanal beverage.

On first tasting, I was struck by just how dominant the Resiling infusion was, giving it a distinctly 'winey' flavour, but on second sip, the lavender took centre stage. The overall impression was floral, very dry and quite unlike any gin I've tasted before - I was hooked.

My immediate thought was that the Reisling infusion made it taste like an incredibly intense Martini and so, that seemed like a jolly good place to start.

Ferdinand's Martini

2oz Ferdinand's Saar Dry Gin
1oz Dolin dry vermouth

Whether you shake or stir, is a matter of personal taste, but in this instance, in order to preserve as much of the gin flavour as possible, I decided to stir.

Add the gin and vermouth to the bottom of a shaker, with a handful of ice and stir approximately 20 times.

Strain into a chilled cocktail glass.

Ferdinand's Martini - glass by Toasted Glass

The classic Gin and Tonic is my go to drink and is a great way to enjoy a good gin, providing you don't drown it in bad tonic. Fever Tree is one of the best and the naturally light version uses less sugar, without substituting it for artificial sweeteners.

Ferdinand's Gin and Tonic

2oz Ferdinand's Saar Dry Gin
Fever Tree naturally light tonic
wedge of lime

I'm sure I don't have to tell you how to make a gin and tonic, but just incase...

Add the gin to a chilled glass, half filled with ice and top up with a little tonic. Don't add too much as you can always add more if it's not to your taste, but you can't take it away if you add too much.

Add a wedge of lime - the acidity of lime actually makes a gin and tonic taste sweeter...

Ferdinand's Gin and Tonic - glass by Toasted Glass

The Negroni is one of my favourite, simple, gin cocktails. It combines Campari with a sweet vermouth, both of which blend with Gin to create an intensely bittersweet, herbal drink, whose flavour is subtly altered by whichever gin you use. It's a great drink and works well with Ferdinand's Saar Dry Gin, although the Campari does tend to overpower the mix, somewhat.

Ferdinand's Negroni

1oz Ferdinand's Saar Dry Gin
1oz Martini Rosso
1oz Campari

Add all of the ingredients to a chilled glass and stir with a swizzle stick, to mix.

Ferdinand's Negroni - glass by Toasted Glass

I was surprised to discover how much I enjoyed the Ferdinand's Martini, as I am not really a Martini drinker - I tend to prefer cocktails that slip down a little more easily, generally aided by something sweet and sour - but I think I may just have found the best Martini gin, ever. As a result, I am inclined to save it solely for this purpose, although I might be tempted to try a few cocktails of my own at a later date, so watch this space.

To the best of my knowledge, Amathus Drinks are the sole importers for Ferdinand's Dry Saar Gin so if you fancy giving it a try (and I highly recommend that you do), you can order it online or pop in to one of their London outlets (full details are on the website) where you may just find you leave with far more than you intended....

Summer Pastels

Bespoke Cocktail - Toasted Glass

Obviously, the number one priority when choosing your cocktail should be taste, but there's a lot to be said for looks as well, particularly if you are creating a cocktail for an event such as a wedding where the colour scheme is all important. Colour plays a large role in my business of creating Bespoke Cocktails as often, I am making a drink to represent a brand or a special occasion. So this week, for no other reason than I think they are as pretty as they are delicious, I've put together some martini-style drinks in pastel shades that might just be the perfect match for you.

The Just Peachy cocktail is fragrant with peach, hints of raspberry and spicy undertones. It's sweet enough to to slip down all too easily, but if you like your liquor hard, you can always double up on the gin. Remember, with a martini-style drink, there's no non-alcoholic element to water it down so the dilution comes, solely from shaking it over ice. Likewise, the drink is always best, enjoyed cold, hence the need for a stemmed glass to drink it from - this will prevent the heat of your hand, warming the contents of the glass and keep it icy cold from start to finish.

Just Peachy

1 oz Whitely Neil Gin
1 oz extra dry vermouth
1 oz martini rosato
1/2 oz Cartron Crème de Pêche de Vigne

Add everything to a shaker with ice and shake hard for about 20 secs.
Strain into a chilled cocktail glass

Just Peachy - glass by Toasted Glass

The Elderflower and Violet Cocktail is a floral treat with just enough sharp lemon to cut through the sweetness. The pale violet colour is a joy to behold and the flavour is a must for those who like their cocktails flowery.

Elderflower and Violet Cocktail

1 oz Martin Miller Gin

3/4 oz Chase Elderflower Liqueur

1/4 oz Bitter Truth Crème de Violette

2 oz dry vermouth

dash of lemon juice

Add everything to a shaker with ice and shake hard for about 20 secs.
Strain into a chilled cocktail glass

Elderflower and Violet Cocktail - glass by Toasted Glass

The Flamooga is a Bespoke Cocktail I created for a customer recently that I hope they won't mind me sharing. It's a delicate shade of flamingo pink and a sophisticated blend of Gin Mare, Chase Elderflower Liqueur, a dash of Campari and ruby grapefruit. The herbal botanicals of Gin Mare (rosemary, thyme, basil and olive) and the citrus zing of ruby grapefruit are balanced with a little bittersweet from the Campari and fragrant floral of elderflower - something to reach all the tastebuds. It's not too sweet and works really well, shaken and served straight up, as shown here, or topped up with a little champagne and served in a champagne glass.

Flamooga

1 1/2 oz Gin Mare

1/2 oz Chase Elderflower Liqueur

tsp Campari

dash of Angostura Orange Bitters

2 oz freshly squeezed ruby grapefruit 

Add everything to a shaker with ice and shake hard for about 20 secs.
Strain into a chilled cocktail glass.

Flamooga Cocktail - glass by Toasted Glass

Fabri Manus

Fabrimanus Bespoke Cocktail

The cocktail I'd like to share with you this week, is a Bespoke Cocktail named the Fabrimanus.

Fabri Manus is derived from the Latin translation of 'The Artisan's Hands' and is the name of the bespoke, cabinet making firm, run by husband and wife team, Michael and Caroline Usher. Michael is the Artisan whose hands create the bespoke joinery and cabinet making commissions and Caroline takes the helm of the business side, allowing him to focus on creating high quality pieces for their diverse portfolio of clients. This September marks the ten year anniversary of the company's instigation and is a milestone achievement for them both, brought about by talent, hard work and exacting standards of quality and workmanship.

Visit the Fabri Manus website

I was approached by Caroline to create a Bespoke Cocktail to mark the occasion, that they could both enjoy, but that primarily focussed on Michael's love of cider with a nod to Caroline's appreciation of gin, in particular, William's Chase. We also discussed how we could include some of the produce they grow at home and I was immediately drawn to the herb, tangerine sage and fresh blackberries. The final stipulation was that it should be quite sweet, so a spoonful of sugar wouldn't go amiss...

In the end, I decided to make a homemade Blackberry Liqueur that seemed to be in keeping with Fabri Manus ethos and was something that Caroline could quite easily make and store to use in the Bespoke Cocktail as well as others. The tangerine sage, when muddled in the drink, added an extra fruity, earthy dimension that was further enhanced with a dash of Angostura Orange Bitters. I opted for the Williams Chase Elegant Gin as it is quite a light, fruity gin with a slight apple nose that was perfect for combining with cider. In fact, Williams Chase Elegant Gin, unlike most, is actually distilled from apples rather than grain and in the early stages of the process, is a flat cider. And finally, but all importantly, the cider. I toyed with the idea of using an artisan brand, but truth be told, my client is partial to Strongbow and it is a perfectly quaffable, light and fruity drink, so that is what I went with.

I created a base cocktail using all of the above ingredients that could be shaken and served short and sweet, like a martini, in a stemmed, cocktail glass or served over ice and topped up with extra cider to make a long, refreshing, summer cooler.

Fabrimanus

1 oz Williams Chase Elegant Gin
1 oz Blackberry Liqueur
3-4 leaves tangerine sage
dash of Angostura Orange Bitters
2 oz Strongbow Cider
fresh blackberry to garnish

In the bottom of a shaker, muddle (gently squish) the tangerine sage with the gin and blackberry liqueur.
Add the cider and stir for about 20secs to remove the fizz (this will ensure there are no explosions when it comes to shaking the drink).
Add a couple of dashes of bitters and a handful of ice.
Shake hard until the outside of the shaker frosts over and strain into a chilled, stemmed cocktail glass.
Garnish with a fresh blackberry on a cocktail stick.

Fabrimanus Cocktail - glass by Toasted Glass

Fabrimanus Cooler

1 oz Williams Chase Elegant Gin
2 fresh blackberries
1 oz Blackberry Liqueur
3-4 leaves tangerine sage
dash of Angostura Orange Bitters
 Strongbow Cider to top up

In the bottom of a tall sturdy glass, muddle (gently squish) the sage, blackberry, gin and liqueur.
Add a dash of bitters, plenty of ice and top up with fizzy cider.
Stir carefully to mix.

Fabrimanus Cooler - glass by Toasted Glass

Should you decide to try this one at home, be sure to raise your glasses to Michael and Caroline Usher, without whom this cocktail would not have been created.

T.L.C Cocktail

TLC Cocktail - Bespoke Cocktail Service

This cocktail was created as gift to mark the 30 year, Pearl Wedding Anniversary of a couple who work hard all year on the farm and in the local community and enjoy an annual cruise to far flung lands as a reward. From the brief I was given, I wanted to create something that would combine quintessentially British flavours with something a little more  cosmopolitan, that was both fruity and sweet.

The name of the cocktail refers to the couple's initials, but serendipitously also stands for 'tender loving care', without which, a marriage is unlikely to last 30 years. The bottles were hand painted in a lace design with a pearl outline and the number 30 entwined into the pattern to represent their 30 years of marriage to one another.

And so, to the cocktail...

The recipe calls for fresh raspberry purée which is easily made by squishing the raspberries through a sieve with the back of a spoon - collect the purée in a dish and discard the pips. About 4 large raspberries should be enough to make a tablespoon of purée.

The dash of lemon juice should be fresh, not the bottled type, but is literally, just a tiny squeeze, less than half a teaspoon. Although seemingly minuscule, that little dash just adds a freshness and depth to the alcohol.

Should you wish to make their signature cocktail for yourself, you will need to invest in a bottle of Martin Miller Gin (highly recommended with Fever Tree Tonic for an exceptional G&T), Cartron Crème de Pêche de Vigne and Giffards Crème de Framboises (both delicious when added to fizz in the style of a Kir Royale) and a sweet vermouth such as Martini Rosso which is an essential ingredient for many cocktails, including my current fave, the Negroni.

TLC Cocktail

3/4 oz Martin Miller Gin
1/4 oz Crème de Framboises
1/2 oz Crème de Pêche de Vigne
1/2 oz sweet vermouth
1 tbsp raspberry purée
dash of fresh lemon juice
raspberry to garnish

Add all of the ingredients to a cocktail shaker with a handful of ice (cubed, not crushed) and shake hard until the outside of the shaker becomes frosted (about 20 secs).

Strain the contents into a chilled martini glass and garnish with a raspberry or two on a cocktail stick.

TLC Cocktail - glass by Toasted Glass

If you find the drink a little intense, served this way, why not try it served over ice or topped up with champagne - delicious!

TLC over ice - glass by Toasted Glass

Fun With Marshmallows

Love Potion Iced Tea

These days, my time for mixing cocktails has become very scarce as I am pretty much a permanent fixture at the studio table, painting glass from dawn 'til dusk. This is good news, of course, as my work as a glass artist is my business as well as my passion, but I do miss being able to devote a lot of time to the business of mixology, which is an art in itself. That isn't to say that I have given up drinking cocktails - not at all, but the planning, the preparation and the photography of creating new cocktails and then blogging about them, is a full time occupation in itself and sadly, I just can't fit it all in...

However, in serendipitous fashion, just as I completed a large batch of orders, I was sent a packet of rather intriguing, Earl Grey Marshmallows by my lovely friend and leader of the Secret Tea Society, Claire Worral. The amusingly named, EAT TOAST DUNK ME natural, gourmet marshmallows are made by Copper and Cane Ltd and are a cut far above your average mallow, using organic ingredients and stocked in both artisan and prestigious establishments, including Selfridges. The Secret Tea Society was testing their tea-dunking capabilities (apparently) and thought I might like to experiment with them in my capacity as the Society's official cocktail expert (or 'in house drunk'), particularly as I absolutely love Earl Grey tea and these superior mallows are made with best organically produced bergamot.

Delicious Earl Grey Marshmallows

The main challenge in creating a cocktail, involving these, frankly irresistible marshmallows was to not scoff the lot before I'd done anything with them! However, I managed to restrain myself after I had sampled one or two (just to get a measure of them, you understand) and put my metaphorical, thinking cap on. I think if it were a real thinking cap for creating cocktails, it would have to be something rather fabulous, probably involving feathers and possibly beading, but I digress...

My first thought was to dissolve the mallows in alcohol which would imbue it with the delicious flavour of bergamot and sweeten it too. The only hitch is that this is rather time consuming and they will take a day or two to fully dissolve, so my advice would be to make up a small batch of it as it will store well; adding one marshmallow for every 2oz of alcohol, to a clean glass receptacle with a lid and giving it a bit of a swirl, twice a day. I, on the other hand, just popped a marshmallow in a cocktail glass with 2 oz of Hendricks Gin and stared at it, plaintively, willing it to dissolve. Finally, after 48 hours and some very stern looks, the ebullient marshmallow finally succumbed to the gin and I was left with a lightly sweetened and delicately fragranced spirit that combined the flavours of rose and bergamot without one overpowering the other. As a bonus, the natural food colouring in the marshmallow left a faint pink tinge to the drink that was rather pretty and should you decide to make a decent amount of the stuff, I highly recommend making a Gin and Tonic with it, using a superior tonic, such as Fever Tree Naturally Light Tonic Water and adding a strawberry, halved and hulled and a wedge of fresh lime.

Patiently waiting for my marshmallow to dissolve...cocktail glass by Toasted Glass

If you are feeling a little more adventurous, then this next cocktail will not disappoint. It combines the fragrant flavours of rose and bergamot with strawberry, lime and a little triple sec for a zesty and fresh cocktail, served in the Martini style. I have named it The Secret Martini in honour of the Secret Tea Society and it's unseen but essential addition of the EAT TOAST DUNK ME marshmallow.

The Secret Martini

2oz Hendricks Gin, infused with 1 Earl Grey Marshmallow
2 fresh strawberries, halved and hulled
3/4 oz freshly squeezed lime juice
1/2 oz triple sec liqueur

Add all of the ingredients to a shaker and muddle the strawberry until it has partially broken down.
Pop in a handful of ice and shake hard until the outside of the shaker frosts over.
Double strain the contents into a chilled martini glass

Secret Martini - cocktail glass by Toasted Glass

Having established that the bergamot in the marshmallows paired well with the Rose infused flavour of Hendricks, I thought it would be equally harmonious when added to Pinkster Gin, adding another dimension to their lightly raspberry infused gin with lavender notes. This time however, I decided to short cut the dissolving process by making an iced tea cocktail and popping the mallow into the tea whilst it was still hot and then allowing it cool - genius! The tea in question was no ordinary blend, but the Kent and Sussex Tea Co. 'Rose Congou', a superior loose leaf black tea mixed with beautiful, scented rose petals and another gift from the Secret Tea Society as part of my annual membership pack. It really is a lovely tea that makes a wonderfully fragrant infusion without any hint of bitterness.

To make this next cocktail, you will need a high quality, loose leaf, rose infused tea - Rose Congou is ideal.
Allow the tea to infuse for between 3-5 minutes and then pour 100ml into a clean receptacle.
Pop in 2 Earl Grey marshmallows and stir until dissolved.
Allow to cool.
Now you are ready to begin...

Love Potion Iced Tea

2oz Pinkster Gin
3.5oz (100ml) Chilled, Rose Congou tea, sweetened with Earl Grey marshmallows (see above)
1/2oz freshly squeezed lemon juice

Add everything to the bottom of a shaker with ice and stir to chill.
Strain into an ice filled glass and add a wheel of freshly cut lemon.

Love Potion-drinking jar by Toasted Glass

This final cocktail requires a little more patience again, whilst you wait for the marshmallows to break down, but the surprisingly delicious combination of bergamot, tequila, ginger and lime is well worth the wait.

As before, allow the marshmallows to dissolve in the tequila at a ratio of 1 mallow to every ounce of tequila (you will need 2oz for this next drink)

Sugar and Spice

2oz silver tequila infused with 2 Earl Grey marshmallows (as above)
3/4 oz freshly squeezed lime juice
Fever Tree naturally light ginger beer to top up

Pour the mallow infused tequila and lime juice into an ice filled hi ball or large tumbler.
Top up with ginger beer and stir with a swizzle stick.
Garnish with a lemon wheel.

Sugar and Spice-glass by Toasted Glass

So thrilled was I with the cocktail possibilities, not to mention the out and out deliciousness of this divine confectionary, that I will be trying out their Rosewater and Cardamom mallows next! Stay posted for 'Fun With Marshmallows Part 2'....

Get Fresh

Jardiniére Cocktail - glass by Toasted Glass

It's about this time of year that we in Britain consider debunking into the garden to expose pasty limbs and hobbit-like feet to the warmer air. Pinning all our hopes on meteorological clemency, we plan our weekend barbecues and even entertain the idea that salad might constitute actual food. However, more often than not, the weather lets us down and a planned afternoon sur l'herbe becomes a quick Pimms before the familiar plip plip of raindrops moves the whole shebang indoors again. 

All the more reason to get the drinks just right. After all, if you only have time for a drink in the garden, you want to make sure it's absolutely delicious and will go some way to assuage the disappointment of another Great British wash out - and of course, if the weather does hold out, then you'll have time to try all three of these fabulous, fresh and fruity cocktails.

The Jardiniére cocktail, as the name suggests, takes its inspiration from the garden, combining the flavours of strawberry, rose and lavender in a subtly floral, long drink with plenty of fruit and fizz. The recipe calls for Chase Vodka because it is incredibly smooth with a slight sweetness and creamy finish that comes from the traditional and artisanal distillation of the King Edward and Lady Claire potatoes it is produced from. Incidentally, it is also gluten free which will be welcome news to Coeliac sufferers. 

Lavender syrup is available to buy online, but can be made quite simply at home and will last for months in an airtight container. You can use fresh lavender flowers if they are in season or dried, culinary lavender which can be purchased all year round from Lavender World.

Jardiniére

2oz Chase Vodka

2 tsp lavender syrup (click here for recipe)

4 strawberries

2 dashes of rosewater

Prosecco to top up

Sprig of lavender to garnish

Chop the strawberries into quarters and set four aside.

Add the remaining quarters to the bottom of a shaker and squish to a pulp.

Add the vodka, rosewater and lavender syrup and mix together.

Shake the mixture along with a handful of ice and strain into an ice filled tall glass.

Pop in the remaining pieces of strawberry and top up carefully with Prosecco.

Stir with a swizzle stick to mix and garnish with a sprig of lavender.

Tip - if you gently smack the lavender between your palms before garnishing, it will release it's beautiful, floral scent.

Jardiniére Cocktail - glass by Toasted Glass

Clementines are characteristically sweeter than their larger cousins, the orange, which makes them perfect for this gin based cocktail. The addition of elderflower liqueur adds a floral element and a touch of thyme gives an extra fragrant layer to the drink, all of which combine to create a very fresh, light flavour. Whitely Neil Gin is a good fit with this drink as the Baobab tree fruit and aromatic cape gooseberries in its distillation, give it plenty of fruity, citrus zest.

Clem and Thyme

2oz Whitely Neil Gin
1/2oz Chase Elderflower Liqueur
2 sweet clementines
Small sprig of fresh thyme
Clementine wheel to garnish

Gently muddle (squish) the thyme along with the gin and elderflower in the bottom of a cocktail shaker.
Squeeze the juice from the clementines and add to the shaker along with a handful of ice.
Shake hard and strain into a tall glass filled with ice and garnish with the citrus wheel.

Clem and Thyme - glass by Toasted Glass

Creamy cocktails are not usually considered to be particularly fresh and light, but the proliferation of fresh raspberries in this cocktail make it surprisingly refreshing and utterly delicious. The inspiration came from the traditional Scottish dessert of the same name, that like this cocktail, features raspberries, honey, cream and whisky. In addition to whisky, this drink features Absolut Raspberi vodka which is naturally flavoured and stops the whisky overpowering the mix. Like the dessert, the whisky is a subtle undertone, which isn't to say that you shouldn't pick your scotch carefully. In this instance, nothing too peaty or smokey, but a light, honeyed single malt such as Jura Origin is ideal.

Cranachan 

1oz Jura Origin single malt whisky
1oz Absolut Raspberi
2 tsp Tiptree Scottish Heather Honey
8-10 raspberries
1oz single cream

Set aside 3 or 4 raspberries to add whole to the glass.
Press the remaining raspberries through a fine sieve to remove the pips and collect the juice in the bottom of a shaker.
Add the rest of the ingredients with a handful of ice and shake hard to mix.
Strain into a tall glass filled with ice and the remaining raspberries.

Cranachan cocktail - glass by Toasted Glass

In an ideal world, you'll be enjoying these cocktails under the shade of a parasol on a glorious, sunny afternoon as the smell of barbecuing something or other wafts across the garden, but fear not, they taste equally great, huddled round the kitchen table, wrapped in a picnic rug...

Think Pink

Pinkster Gin and Fever Tree Tonic

It's that time of year again when many of us will be thinking of what to buy our lovely mums for Mother's Day and if my children are reading this - ask daddy to get mummy a nice bottle of gin please...

There are a myriad of wonderful gins to choose from out there and I am doing my level best to work through them all with the able assistance of recent gin convert and father of my children, Mr TG. This week we have been mostly drinking Pinkster, a small batch, British gin with  a delicate, pink colour and slightly sweet and fragrant flavour that is partially derived from raspberries (hence the pink colour) and I suspect, lavender, although I don't know for sure as the makers are tantalisingly vague.  

This kind of vagary is not uncommon in the gin world, however. In order to qualify as 'gin', the main botanical must be juniper, but that does leave room for all manner of experimentation and whilst many artisanal brands list their botanicals with pride, it's likely that those ingredients are not the whole story. It's a competitive business these days and who can blame  distillers for holding a little something back...

So, back to Pinkster - drunk neat, it is sweetish and floral with a fruity sharpness that is more berry than citrus. The makers recommend serving it with a good tonic, a sprig of mint and a fresh raspberry, which makes an exceptionally pretty and delicious G&T. If your dearest mama is partial to a drop of gin then a bottle of this would make a marvellous Mother's Day gift or if you can't bear to be parted from it, having purchased a bottle, then why not rustle up a few cocktails instead?

Pinkster Gin

This week I have been making some 'pink' variations of a few of my favourite cocktail classics as well as creating this sweet citrus, easily quaffable drink that is bound to please even the most awkward of mothers on Mothering Sunday.

Belles of St Clements

1oz Pinkster Gin

1oz Triple Sec

1/2oz lemon juice

1 small egg white

1/2 tsp grenadine

1oz cava or champagne

Orange wheel to garnish

Add all of the ingredients apart from the fizz, to the bottom of a cocktail shaker and whisk until frothy - you can 'dry' shake the ingredients without ice, to the same effect, but please be aware that this can cause a build of pressure in the shaker and the lid can pop off!

Strain the mixture into a chilled martini glass and then float the fizz on top.

Garnish with a slice of orange - I have used a miniature orange, but an orange slice will be just fine.

Belles of St Clements - glass by Toasted Glass

This next cocktail is an update of the eternally popular and simple to make, Negroni, using Pinkster Gin and Chase Elderflower liqueur. In a classic Negroni, the bitterness of the Campari is tempered by the sweetness of sweet vermouth, but with the 'Pinkroni', I've countered the bitterness with elderflower liqueur which makes it slightly sweeter and more floral.

Pinkroni

1oz Pinkster Gin

1oz Chase Elderflower Liqueur

1oz Campari

Add all of the ingredients to a tumbler or rocks glass with a few large ice cubes and stir to mix and chill the liquid. This has quite an intense flavour, but will dilute as the ice melts. I personally like to stir mine for 30 secs to get to an optimal dilution, but do experiment until you find your perfect mix.

Pinkroni Cocktail - glass by Toasted Glass

This next cocktail, the Martinez, is thought to be a precursor to the Martini (gin and dry vermouth) that mixes sweet vermouth with gin, but what really brings the drink to life, is the addition of a little maraschino liqueur and bitters. For me, the Martinez is a far more palatable drink than the Martini which is too dry for my liking and this Pink Martinez is a lovely alternative that uses Martini Rosato, the rosé alternative to Martini Rosso sweet vermouth. Martini Rosato combines flavours of pomegranate, raspberry, cinnamon and lemon giving it a sweet and spicy finish and a perfect companion to Pinkster.

Pink Martinez

2oz Martini Rosato

1oz Pinkster Gin

2 dashes Luxardos Maraschino Liqueur

2 dashes orange bitters

3 raspberries to garnish

Add all of the ingredients apart from the garnish to the bottom of a shaker with a handful of ice.

Stir the mix for about 20 secs to cool the liquid and create the perfect viscosity.

Strain into a chilled martini glass and garnish with 3 raspberries strung on a cocktail stick and dropped into the glass.

Pink Martinez

This last cocktail is a great alternative to Pimms as it's easy to put together and can be served by the glass or easily scaled up to serve in a pitcher. Rather than lemonade, it uses Fever Tree Elderflower Tonic which enhances the floral notes of lavender from the Pinkster Gin and the fragrant peach in Cartron's creme de peche de vigne.

Pinkster No.1

1 part Pinkster Gin

1 part Creme de Framboises

1 part Creme de Peche de Vigne

3 parts Fever Tree Elderflower Tonic

Handful of mint leaves

Handful of raspberries

A few lemon slices

Fill the bottom of a large pitcher with ice and add the mint and fruit.

Pour in the alcohol and tonic and stir to mix.

Pinkster No.1 - glass by Toasted Glass

Green Tea Cocktails

Orange Chai(tea)ni

The inspiration for this post came about after a bit of chatter on twitter (try saying that after a few cocktails) with my friend, style blogger, Grey Fox. I was bemoaning the fact that after a week of abstinence, I was feeling quite ill and he suggested I drink more green tea. Well, I decided to take his advice on board as I am rather partial to a drop of green tea and I must say that after I had sampled this lot, I felt much better....

Green tea is much lauded for it's health benefits and there is some scientific evidence to back up many of these claims. As a result, its uses are myriad and diverse; from its inclusion in dietary products, to face creams, exponents believe its anti-oxidative and metabolic boosting properties are the secret to a youthful glow and a healthy heart. This is in part, due to its high levels of flavonoids, which can be found in greater quantities in green tea, than in many fruits and vegetables. Flavonoids are thought to help protect against heart disease and some cancers, so it certainly can't do any harm to include a cup or two of green tea in your diet, although levels of these health boosting phytochemicals do vary significantly depending on which teas you drink.

The origins of green tea are to be found China, where it has been enjoyed for over 4000 years and has been the subject of Chinese literature and medicine from as far back as 600 AD. It is the product of Camellia Sinensis, the tea plant, which, in it's various forms, produces all types of tea depending on the amount of oxidisation they have undergone. Black tea, which is the type we most commonly drink in the West, has undergone a much greater amount of oxidisation, whereas green tea is picked early, thus retaining more of the health benefits. This also means it is higher in tannins and must be brewed carefully to avoid it tasting overly bitter and woody. Boiling water, poured straight on to the leaves, can 'burn' them, causing the tannins to be excessively released. Therefore, it is advisable to allow the water to cool or catch it before the boiling point, to keep the tea a little sweeter. Most green tea leaves will also benefit from another brewing, becoming sweeter with consecutive infusions. So there you have it - healthy and economical. What's not to love...

Which brings me to the subject of Green Tea Cocktails (I get there eventually). No doubt the alcohol will mitigate all of the health benefits, but that aside, you can create some really delicious and interesting flavours by infusing spirits with tea or by using cold tea as a mixer. Indeed, this is a well worn path for me as I have created and sampled numerous Tea Cocktails in the past;

The delicate rose tea infused Hendricks gin in the Secret Tea Society Cocktail
The earl grey infused gin in the Earl Grey Martini
The summer punch tea infused Pinkster Gin in the Pinkster Summer Punch Mar(tea)ni
The addition of chamomile tea to Bloom Gin in the Chamomile Lawn

I highly recommend you try them all at some point. Just click on the titles to visit the post that features the recipe.

It won't have escaped your notice, I'm sure, that all of these cocktails are gin based. There are two reasons for this: one - I just like gin, a lot, and two - the fragrant nature of gin generally combines well with tea and often, if you look at the botanicals that are used in a particular brand, you will be able to make a pretty failsafe combination with a tea that has a similar flavour palate.

But enough revelling in cocktail victories past, and on to our latest crop of tea-based delights....

To begin, and just to prove that I can see past gin on occasion, I've created a cocktail that uses green tea infused vodka. To make this yourself, use a fairly decent vodka to keep the flavour smooth, but there's no need to invest in anything too flashy. For each cocktail you will need 2oz of vodka and 1 tsp of green tea. Flavour will vary according to which tea you use, but that's part of the fun. I used Chun Mee green tea, which amusingly, translates as 'precious eyebrows' (unless Wikipedia is just having a laugh at my expense). Add 1 tsp of green tea leaves to the 2oz vodka and leave to infuse for no more than 1 hour or the flavour will become woody, due to those pesky tannins. Strain the infusion and discard the leaves. Now you are ready to begin.

Rosemary Green

2oz green tea infused vodka
1oz Chase Elderflower Liqueur
3/4oz fresh lime juice
fresh rosemary(about 12 needles)
dash of sparkling water
sprig of rosemary to garnish

Add the vodka and rosemary to the bottom of a shaker and gently muddle (squish) to release the oils from the herb.
Add the lime and elderflower liqueur with a handful of ice and shake until the outside of the shaker has frosted.
Strain the contents into a tall glass filled with ice and add a dash of sparkling water to top up.
Stir with a swizzle to mix the drink and garnish with a sprig of rosemary.

Tip - to enhance the scent of the rosemary garnish, slap it gently between your palms beforehand

Rosemary Green-tumbler by Toasted Glass

 Next up is yet another variation on a classic Mojito, but in place of the sparkling water, I'm using green tea. If you are a fan of the Mojito, I expect you will like this drink, but it's different enough from the original to not seem like a pointless substitution. The addition of green tea gives it a little more bite and a little less sugar, keeps it suitably grown up.

Green Tea Mojito

2oz Clements Martinique Rhum Agricole
3/4oz fresh lime juice
8-12 mint leaves
1/2oz simple syrup
2oz chilled green tea
sprig of mint to garnish

Muddle (squish) the mint with the lime juice, in the bottom of your shaker, but don't press too hard or you'll bruise the leaves and end up with the taste of leaf rather than mint.
Add the rum and simple syrup with a handful of ice and shake it all for about 20 secs.
Strain the cocktail into a chilled, ice filled tumbler and top up with the green tea.
Give a stir with a swizzle stick and garnish with a sprig of fresh mint, slapping it gently in your palms to release the minty aroma.

Green Tea Mojito - glass by Toasted Glass

This next cocktail is served in the martini style, shaken over ice. The combination of jasmine and elderflower really is quite beautiful and the little kick of green tea keeps it from being too floral. As before, you need to infuse 2oz of spirits with 1 tsp of tea for no more than hour. Jasmine tea can come in many forms, but the one I used combined jasmine flowers with green tea. I would give you the name, but it was all in Chinese as I bought it in an Oriental Minimart. I can however, tell you that the gin was Aldi's own, Oliver Cromwell, London Dry Gin which, for the money is perfectly acceptable, especially for this purpose.

Jasmine Flower

2oz jasmine tea infused gin

1oz Chase Elderflower Liqueur

3/4oz fresh lemon juice

sprig of mint to garnish

Add the jasmine infused vodka, elderflower and lemon to a shaker with ice and shake hard.

Strain the cocktail into a chilled martini glass and garnish with a sprig of mint.

As before, gently slap the mint to release the aroma, before applying as garnish.

Jasmine Flower-Lace glass by Toasted Glass

Last but not least, is a cocktail made with Whittards Chai Tea which is actually a black tea, but combined so beautifully with the gin, I couldn't leave it out. As with the other infusions, use 1 tsp of tea leaves to 2oz gin and infuse for an hour at the most, before straining and discarding the leaves. 

Orange Chai(tea)ni

2oz chai tea infused gin

1/2oz triple sec

3/4oz freshly squeezed orange juice

1/2oz fresh lemon juice

strip of orange zest to garnish

Add everything apart from the garnish to a shaker, with ice.

Shake until the outside of the shaker is frosted and strain into a chilled martini glass.

Twist the zest over the cocktail, spraying it with a fine mist of orange oil, and garnish.

Orange Chai(tea)ni-Lace glass by Toasted Glass