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.

Golden Years Cocktail

Bespoke Cocktail Service

The inspiration for this latest Bespoke Cocktail was the celebration of a Golden Wedding Anniversary. Fifty years of marriage deserves special recognition and quite possibly, a stiff drink, so what better gift than a tailor made cocktail.

The glasses were hand painted with a Lace design in ivory with a gold outline, incorporating the number '50' in the pattern and the wedding date, in gold, on the foot of the glass. The design on  the accompanying bottle that contains the all important, alcoholic components echoed the Lace design of the glasses and had the name of the cocktail, 'Golden Years', painted on it, in gold script. The name is both a reference to the Golden Wedding Anniversary and to the precious years they have, together.

The Bespoke Cocktail was commissioned for the lucky couple, by their daughter, who provided all the necessary information via the online survey. From her, I learned that they were partial to a gin and tonic as well as champagne cocktails made with sloe gin, but for this drink, we were looking to create  a martini style cocktail that could be served in their bespoke glasses. It seemed to me that a gin based cocktail would be ideal, but which gin to choose? Their 'go to' gin is Bombay Sapphire, but I had it on good authority that they would be open to trying something different, so, after much deliberation and trawling through my, frankly, worryingly large gin collection, I decided to plump for Bobbys Scheidam Dry Gin. I have written, at length, about this wonderful gin, in an earlier post, Bobby's Girl, but suffice to say, its fragrant, lemongrass aroma and soft, citrus flavour makes it stand out from the crowd.

From the beginning, I had wanted to create a drink with a golden colour, to mark the occasion, and the addition of Crème de Pêche (I used Cartron, but Giffard and Briottet are also good brands), lent, not only a rich tone, but another layer of fragrant, almost floral fruitiness to the cocktail. To this, I added Triple Sec and a pinch of edible gold powder, all of which I bottled, ready to be mixed with freshly squeezed lemon and orange juices.

Crème de Pêche is a peach liqueur made from the maceration of peaches with sugar and alcohol without the addition of any artificial flavourings and Triple Sec is an orange liqueur, such as Cointreau, made from the peel of both bitter and sweet oranges. The combination of the lemongrass, citrus and fragrant peach, makes for a fresh, zesty cocktail, that while, intense, is still very quaffable.

The Golden Years cocktail is served in the 'martini' style, stirred over ice  and strained into a chilled, cocktail glass, but could also be served over ice and topped up with a dash of sparkling water, for a longer, refreshing, summer tipple. The recipe below, is for the original, martini-style drink and serves one.

Golden Years

40ml Bobbys Dry Gin
20ml Crème de Pêche
20ml Triple Sec
20ml freshly squeezed lemon juice
20ml freshly squeezed orange juice
Pinch of edible gold powder

Garnish - strip of orange zest

In advance of making the cocktail, I recommend popping your martini glass in the fridge to chill it. This will ensure that the drink stays chilled whilst drinking it.

Before squeezing the orange, use a sharp, paring knife to carefully remove a strip of zest from its peel, and set it aside to use as garnish.

Add all of the ingredients (apart from the garnish) to a cocktail shaker with a handful of ice cubes. Ice is an essential part of any cocktail!

Stir briskly with a swizzle stick, for 50 seconds - one for every golden year...

Strain through a fine mesh strainer to remove any fruit pulp and maintain the cocktail's clarity.

Twist the zest over the cocktail to release a spray of orange oil and drop into the drink. This will enhance the aroma with a fresh, citrus scent.

Golden Years Cocktail, served in a Lace design glass

All of the alcoholic ingredients, featured in this recipe are available to buy online from Amathus Drinks or Master of Malt.

If you would like more information about the Bespoke Cocktail Service, you can visit 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!

Tease Maid Cocktail

Tease Maid Cocktail - Bespoke Cocktail Service

The journey to creating this cocktail has been a long one, that began as a conversation, more than a year ago, over tea and cake, at a Secret Tea Society meeting. Brought together by a love of tea, gin and conversation, Sarah (Sass) Allard shared with me, her vision for an exclusive, yet relaxed Tea Lounge where like minded people could come together and enjoy some exceptional teas. We discussed the possibility of my creating a cocktail for her that would encapsulate her vision and would, one day, grace the incredibly chic tables of her Tea Lounge. It was important to create a cocktail that would be enjoyed by all at the Tea Lounge, but equally, it had to represent Sarah herself as the lounge will be an embodiment of her personal vision.

With that in mind, it was imperative that the cocktail should contain tea in some shape or form and knowing that Sarah is more than partial to the rich, malty flavour of Assam, the first ingredient was assured. Deciding on spirits was slightly more complex - regular followers will know that I am a bit of a gin geek and was therefore bursting with ideas for gin/tea based cocktails. However, much as Sarah enjoys gin, her real passion is for rum; with her Trinidadian heritage, the spirit of the Caribbean runs through her veins and so the spirit of the Caribbean was to run through this cocktail.

Rum and tea have long been traditional bedfellows although it's often served as a hot drink, and creating a martini style drink that would be enjoyed by all, proved trickier than I had first envisaged. Part of the problem was the tea itself; results in the strength of the brewed tea varied slightly, which significantly changed the taste of the cocktail. Add to that, the fact that the tea continued to infuse, even after the leaves were removed, causing the flavour to become bitter and woody, it soon became apparent that another solution was necessary. The cocktail also had to be something that could be prepared in a reasonable amount of time, if it was to appear on the menu of the Tea Lounge and so, the idea of an Assam Peach Concentrate was conceived. This could be prepared in advance, in large quantities, if necessary and stored safely in the fridge. After the initial effort of making the concentrate, the building of the cocktail would be relatively simple.

When it came to choosing a rum, I wanted something with lots of spice and vanilla that would compliment the malty flavour of the tea and fragrant sweetness of peach. Rumbullion navy strength Caribbean rum is tailor made for the job - it's a high proof rum (42.6% ABV), flavoured with Madagascan vanilla, orange zest, cinnamon, cardamom and cloves. Delicious enough to drink neat, it's a worthy addition to the drinks cabinet, plus it comes in a rather fabulous bottle...

Rumbullion navy strength rum

So, before I impart the recipe for the Tease Maid cocktail, I must just share with you a few details about Sarah (Sass) Allard and her upcoming Tea Lounge. The fabulously apt name, 'Tease Maid' was conceived by her and sums up perfectly, the spirit of the drink. The 'Tease Maid' character that graces the bottle and martini glass featured in this post, was created by me and I used Sarah herself, as my inspiration. The Tea Lounge is (at the time of publication of this post) still in the conceptual stage, but you can follow Sarah, and I urge you to do so, on twitter (@teapreneur_girl) and Facebook (teapreneur) to keep up to date with all her news.

Tease Maid Cocktail

2oz Rumbullion
2oz Assam Peach Concentrate
1oz freshly squeezed lemon juice
sprig of mint to garnish

Add everything, bar the mint, to cocktail shaker, with a handful of ice.

With the lid firmly closed, shake until the outside of the shaker develops a frosty bloom (about 20secs).

Strain into a chilled cocktail glass.

Slap the mint gently between the palms of your hands to release the minty aroma and garnish the drink.

Tease Maid - Bespoke Cocktail by Toasted Glass

Assam Peach Concentrate

Assam Peach Concentrate - 250ml apothecary bottle by Toasted Glass

Making cocktails with tea is tricky as the brew continues infusing, even once the leaves are removed and if not used immediately, can become bitter and woody. This is particularly apparent when using a strong, black tea such as Assam, but making a syrup or fruit concentrate, can avoid the problem and if refrigerated, will last for a week or so. The rich, malty flavour of golden tip assam is particularly suited to a peach concentrate and will combine with most spirits to make delicious tea based cocktails. It was originally conceived as an integral part of the Tease Maid Cocktail, a delicious blend of Rumbullion spiced rum and Assam Peach Concentrate, that was created for Sarah Allard, to encapsulate her vision for an exclusive Tea Lounge.

Initially I made this using fresh peaches which I blanched, skinned and de-stoned, but after trying it made with canned peaches in juice, rather than syrup, I can testify that it tastes just as good. So, unless you have an enormous surfeit of peaches to use up, save yourself the trouble and buy a good quality can or bottle of peach halves in juice.

The tea should be a high quality, loose, golden tip assam such as Jing Assam Gold; the flavour is characteristically malty with notes of fruit and spice. Jing Tea stock great teas from the best producers, across the world. They supply luxury hotels and top restaurants across 75 countries worldwide. I fell in love with their teas after tasting their Organic Bohea Lapsang Supreme at Asia de Cuba in London and have been treating myself ever since.

Assam Peach Concentrate (makes about a pint)

20g Jing Assam Gold Tea
1 x 400g can of peaches in juice (drained)
120g white sugar
500ml just boiled water

Using a blender, purée the drained peaches and set aside in a bowl, sprinkled over with the white sugar.

If possible, make a little sachet to hold the tea, using a scrap of muslin cloth, ensuring it is securely tied so that it remains tightly shut when the water is poured over.

Using 500ml just boiled water, pour over the sachet and allow to steep for two and half minutes.

Remove the sachet, taking care not to burn your fingers and squeeze to extract all the tea.

Pour the still, hot tea over the purée and stir until all of the  sugar has dissolved.

Cover with a muslin cloth until cooled, then transfer o an airtight container and refrigerate for 24 hours.

Using the muslin cloth, strain the mixture into a clear receptacle, ensuring every drop of liquid is extracted. Discard any solids that remain and store the liquid, refrigerated, in an airtight container.

Shake well before use.

Bespoke Cocktails

Geordie Lass Cocktail - Lace coupe by Toasted Glass

One of the great pleasures in my life, is my work and I am very lucky to have been able to turn my love of painting and designing, into a business. In fact, so busy am I, right now, that my other great pleasure in life, that of cocktail experimentation, has had to take a real back seat. However, in the process of creating Bespoke Cocktails, the two get to overlap  and it is double the pleasure.

The Bespoke Cocktail first came about when I created one for the relentlessly sartorial blogger, Grey Fox. It was intended as a truly personal gift  that would represent him, both as an individual and as a brand - he is a style writer and blogger who addresses the issue of fashion and the older gentleman. From there, I have had the pleasure of creating numerous cocktails for all sorts of people; sometimes to represent a brand and other times to mark a significant event, but each one requires a lot of thought and a fair bit of testing - a labour of love you might say...

This latest bespoke cocktail has become a new favourite in the Toasted Glass household - so much so, that we are in danger of running out of Chase Marmalade Vodka, yet again! It was created as a gift from one friend to another, to mark her significant birthday and was accompanied by a pair of hand painted champagne coupe glasses. The name, 'Geordie Lass' was a tongue-in-cheek reference to the recipient, but I like to think it suits the cocktail well - fresh, fruity and bubbly, but with an unexpected kick...

Bespoke Cocktail with accompanying Lace Coupe Glasses

The combination of fresh orange and marmalade is quite sweet, but the addition of lime juice dials it down a notch, keeping it zesty and the Campari adds a hint of bitterness that gives it depth. The cocktail can be made using unadulterated Campari, but adding the chilli infusion is very straightforward and adds a certain frisson to the proceedings. In the way that a straight shot of alcohol can turn a night around, a kick of chilli can bring on the same sensation. This is a drink that wants to go out and have fun!

Bespoke Cocktail with couples supplement

Geordie Lass

1 1/2 oz Chase Marmalade Vodka
1/2 oz Chilli Infused Campari
1/2 oz freshly squeezed lime juice
1 oz blood orange juice
1 oz champagne or fizz

Add all, but the champagne/fizz to a cocktail shaker, with a handful of ice.
Close firmly and shake hard until the shaker develops a frosty bloom.
Open the shaker and pour in the fizz, but DO NOT SHAKE!
Strain the contents in to a chilled cocktail glass.

Cheers!

If you would like to take a look at some of the other bespoke cocktails I have created for clients, click here.

Creme Egg Flip

Deco Chrysanthemum Coupe by Toasted Glass

Generally, I don't go in for creamy cocktails and my waistline is pretty thankful for that, but hey, it's the Easter holidays and why should the kids have all the chocolately, calorific fun...

Religion aside, Easter is all about eggs and chocolate , so this cocktail is about as 'Easter' as it gets. It's made with Creme Egg Vodka (get the recipe here) and contains an actual egg, so I think I've got my Easter credentials covered. Obviously, there will be those who don't wish to consume raw eggs and I'm certainly not going to try and persuade you, but you can read the NHS guidelines and make up your own mind.

Cocktails that contain whole egg (both yolk and white) belong to a group, known as 'Flips' and date back as far as the 1600s. They went out of fashion, largely due to the possible health risks of consuming raw eggs, but when used, whole egg in cocktails, results in a velvety smooth and creamy texture that tastes incredibly decadent.

Creme Egg Flip

2oz Creme Egg Vodka
1/2oz Vanilla Galliano
1/4oz Triple Sec
3/4oz single cream
1oz freshly squeezed orange
1 egg

Begin by beating the egg and then add all of the ingredients to a shaker and dry shake , i.e. without ice, for about 30 secs. Be aware that shaking with egg can cause a build up of gas in the shaker and can pop the lid!

Add a handful of ice and shake again for another 20 secs, then strain into a chilled cocktail glass.

Creme Egg Vodka

Deco Apothecary Bottle 100ml by Toasted Glass

There are no end of exotic liqueurs and spirits, just waiting to be bought, but sometimes it's fun and tasty to have a go at making your own. With a bottle of vodka and some confectionery, you can create some nostalgic flavours that hark back to childhood and with the addition of strong liquor, might just give you something akin to the thrill of your 8 year old brain, confronted with a Creme Egg.

As I have got older, the frisson of excitement that a Creme Egg could produce, has sadly, wained, although it wasn't so many years ago that I had a daily habit. However, I've been clean for several years now and to be honest, I actually find them a bit sickly. Still, when presented with a box of Creme Eggs by the marketing department at Cadbury, to enter their Eggs Factor competition (I didn't win, not even a mention!), I wondered what to do with left over eggs. My children very kindly scoffed most of them, but I was left with one, which I decided to turn into Creme Egg Vodka.

To avoid creating a horrible, gloopy mess that would be too sickly sweet, I used 1 Creme Egg for 200ml of vodka - enough to make it sweet and chocolatey with a slight viscosity, but still fairly runny.

Ingredients

1 Creme Egg
200ml vodka

Method

Begin by gently melting the Creme Egg on a low heat in the microwave or in a bowl, over a pan of simmering water, on the hob.
When the Creme Egg has melted, pour on the vodka and stir to mix. At this point, there may be a few lumpy bits which should dissolve in a short while, but if you are very impatient, pour into a lidded receptacle and shake hard until they dissolve.
Store in the fridge if you would like to serve it as chilled shots.

When the vodka has sat for a while, you may find that there is a slight sediment at the bottom, but just give it a little shake before pouring and it will be perfect.

Just incase you are curious - this was my entry for the Cadbury's Eggs Factor... I was robbed! Perhaps I should have sent my vodka recipe instead.

League of Super Eggs Egg Cups

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.

A Passion for Rum

Deco Fan Coupe by Toasted Glass

It has been a while since rum featured on my cocktail menu, but with warmer weather looking like a distinct possibility and sunshine streaming in through the studio windows, I felt the urge to mix up a drink to invoke languid, summer evenings in tropical climes.

As Bacardi has recently unveiled a new bottle design and a return to the traditional Spanish names, I thought I would remind myself of its smooth, nutty flavour. With hints of vanilla, it makes for easy drinking and has been a populist choice for decades, but the new bottle and name (Bacardi Carta Blanca) give it more of an authentic feel. A Cuba Libre might just be a rum and coke, but somehow, renamed, it just tastes better...

As well as using white rum, I decided to crack open the bottle of Vanilla Galliano that has been glowing like a great, yellow lighthouse in my cocktail cupboard. I must confess that I bought it erroneously, thinking it was standard Galliano, but as I am a fan of the original's earthy vanilla undertones, I figured that earthy, vanilla overtones might not be such a bad thing.

The vanilla aroma is quite intoxicating and could be overpowering if used in quantity, but used sparingly, will add depth and complexity. As well as vanilla, there are over 30 different herbs used in the distillation of this Italian liqueur, notably star anise which, as any absinthe drinker will know, likes to make it's presence known.

To compliment the complex flavours of Vanilla Galliano and white rum, I added Giffards Passion Fruit Syrup and the juice of half a ruby grapefruit. The result is a delicately floral, sweet and citrus cocktail that slips down, all too easily.

Roll on summer!

Galliano's Passion

1 1/2oz Bacardi Carta Blanca
1/2oz Vanilla Galliano
3/4oz Giffards Passion Fruit Syrup
2oz freshly squeezed ruby grapefruit
strip of grapefruit zest to garnish

Using a paring knife, carefully take a strip of zest from your grapefruit and set aside for garnish.
Add all of the other ingredients to a cocktail shaker with a handful of ice.
Close lid firmly and shake hard until the outside of the shaker becomes frosted.
Remove lid and strain into a chilled cocktail glass.
Twist the strip of zest over the drink to release the citrus oils and drop in the 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)

Shrove Tuesday

Deco Fan Coupe by Toasted Glass

This year, Shrove Tuesday, or Pancake Day has fallen just a few days after Valentine's, so before the roses have even lost their bloom, there's another opportunity for celebration. According to the Christian calendar, it's the feast that precedes a period of restraint (Lent), in the run up to Easter, but it's roots stretch back beyond the dawn of Christianity to pagan times. As a pagan festival, the round pancake was thought to represent the sun, signifying the coming of spring and as a Christian celebration, it was a way to use up rich foods, such as eggs, milk and sugar, before Lent when a simple, plain diet was expected (hair shirt optional).

Religious beliefs aside (live and let live, I say), there's not a great deal of restraint goes on our household, although, perhaps it does make sense to show a little moderation in the gap betwixt Pancake Day and Chocolate Egg Day lest one should find one's trousers have inexplicably begun to garrotte one's nether regions...

Each year, my delightful children insist that I make pancakes and each year, they eat one and then we are left with a lot of pancake mixture that lurks in the fridge for a while I try and fail to convince them that savoury pancakes for dinner are a good idea. As a result, I am left feeling somewhat ambivalent about the whole business of pancake making, but I think I may have the answer to my woes...the pancake inspired cocktail! When the little blighters pooh-pooh my culinary efforts, I shall simply mix one of these and tip the rest of the pancake mixture in the bin.

This cocktail is quite simply, amazing, if I do say so myself and has been achieved without the use of gin (very unusual for me). It does involve making toffee vodka, but that is so ridiculously quick and simple, it really shouldn't put you off - click here for the toffee vodka recipe.

As the name suggests, it is inspired by the French dessert, Crêpe Suzette, consisting of a thin pancake, topped with a sauce of caramelised sugar and butter and orange juice and finished with orange curaçao liqueur. It's a delicious combination and it's metamorphosis into cocktail form is no less of a gastronomic success.

Coupe Suzette

2oz toffee vodka
1/4oz triple sec
1 and 1/2oz freshly squeezed orange juice
1/2oz freshly squeezed lemon juice
lemon and granulated white sugar to rim the glass

Begin by rimming the edge of a chilled cocktail glass with sugar - pour a little sugar onto a small plate and moisten the rim of the glass by gently passing the cut lemon over it - do not allow it to drip down the sides, if possible. Roll the moistened edge of the glass through the sugar on the plate and see how the crystals adhere.
Next, add the remaining ingredients to a shaker with a handful of ice and firmly attach the lid before shaking hard. Always keep on hand over the top whilst shaking to avoid any sudden spillages.
When the outside of the shaker develops a frosty bloom, strain the mixture carefully into the glass, avoiding any splashes on the rim that might dislodge the sugar crystals.

Toffee Vodka

Apothecary Bottle by Toasted Glass

A lot of flavoured vodkas require patience and effort to get the desired result, but this one is so ridiculously simple, there really is no need to buy it ready made. All you need is some vodka (it needn't be the most expensive bottle on the shelf) and some Werthers Original butter candies - I'm sure other brands are available, but I haven't heard of them and these are sold, pretty much everywhere.

Ingredients

35cl vodka
10 butter candy sweets

Method

Unwrap the sweets and place in a microwaveable bowl with just enough water to cover the candy.
Heat in the microwave on full power for about 4 minutes or until the sweets have fully melted - at this stage the mixture should have reduced in volume and be bubbling like molten lava.
Carefully remove the bowl from the microwave, bearing in mind that it may well be hot, so please protect your hands.
Ensure that the vodka is at room temperature - if you pour chilled vodka into the mixture, the candy will harden immediately.
Add the vodka to the toffee and stir to mix - you may find that a little of the toffee does harden and adhere to the spoon, but it should be a very minimal amount.
Once the mixture is fully dissolved, allow to cool and store in an airtight bottle or container where it should be good to drink for several weeks, if not longer.
If you are partial to drinking chilled, vodka shots then store in the fridge and give it a shake before serving as the mixture may separate over time.

Toffee vodka is an integral part of the Coupe Suzette cocktail that I created in celebration of Pancake Day - click here for recipe.

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.

Something For The Weekend...

Peacock Feather Coupe by Toasted Glass

After a long hiatus (more than 4 months), I could contain my inner bartender no longer and felt compelled to take up my cocktail shaker and mix up a little something for the weekend...

Of course, I can't claim to have endured a period of abstinence over the last few months, but the lead up to Christmas proved to the busiest yet for Toasted Glass and there was scant time for cocktails, never mind photographing them or writing about them. The festive period is now over and although things are a little calmer, it would be unrealistic to think that I could resume the blog as before, but I hope to entice you with the occasional cocktail, just to get the weekend off to a good start.

During my blogging sabbatical, I developed a love of martinis, not least because they are simple to mix, requiring only a couple of ingredients (of the highest quality of course). This cocktail takes the basic martini ingredients of gin and vermouth and adds a little a little ginger, basil and lime to give it a distinctive Thai flavour. Faintly reminiscent of a Jo Malone scented candle (in a good way), this is fresh and zesty with a spicy warmth that will remind you of warmer climes whilst melting away the winter chill.

Siam Gin Cocktail

1oz Gin (I used No.3 London Dry Gin)
1oz Dolin Chambery Vermouth Dry
1oz Dolin Chambery Vermouth Blanc
1/2oz Ginger Liqueur (I used Catron Ginger )
10ml freshly squeezed lime juice
2 basil leaves (thai basil if you can get it)
sprig of basil to garnish

In the bottom of a shaker, gently muddle (squish) the basil with the gin.
Add a handful of ice cubes along with the remaining ingredients (bar the garnish) and pop on the lid.
Holding it tightly shut, shake vigorously until the outside of the shaker develops a frosty bloom and double strain the drink into a chilled cocktail glass.
Garnish with fresh sprig of basil (to release the aroma, gently slap the herb between your palms, before popping it in the 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