SMOKING BISHOP
NOTE: allow 12 to 24 hours for steeping
INGREDIENTS:
- 6 oranges (preferably Seville)
- ½ cup Demerara sugar
- 1 bottle red wine (not too dry nor too sweet)
- 1 bottle Ruby port
- 30 cloves
- 5 dried green cardamom pods
- Orange peel for garnish
DIRECTIONS:
Preheat oven to 325°F. Wash the oranges, dry them well, and stud each one with 5 cloves. Roast the clove-studded oranges in the oven for an hour, then transfer them to a large glass or ceramic bowl.
Add the sugar and the red wine (do not add the port yet) to the oranges. Cover the bowl and leave it in a warm spot in the kitchen for at least 12 hours, and up to 24. Then cut the fruits in half and juice them through a strainer into the wine and sugar mixture. Discard fruits after they have been juiced. Strain the mixture again into a saucepan.
Add the port, cinnamon stick and the cardamom pods to the saucepan, and heat very slowly -until it “smokes” (the vapors rise), hence the name; do not allow it to boil.
Once the Bishop is as hot as you like, turn off the heat. Remove the cinnamon stick and cardamom pods. Serve in warmed, heatproof glasses, garnished with orange peel.
GIMLET
INGREDIENTS:
- ¾ oz simple syrup
- zest of a fresh lime
- 2 ozs gin
- ¾ oz fresh lime juice
DIRECTIONS:
Make a simple syrup with a 1:1 sugar and hot water ratio, steeping the lime zest in it for 10 minutes. Fine-strain this after 10 minutes. (you can refrigerate what you don’t use)
Combine the gin, simple syrup, and lime juice in a cocktail shaker. Add ice and shake for about 30 seconds, or until a frost forms on the shaker. Double strain into a chilled coupe or martini glass. Garnish with lime.
ESPRESSO MARTINI
INGREDIENTS:
- 40 ml vodka (1 1/3 oz)
- 20 ml Kahlua (2/3 oz)
- 20 ml espresso coffee, cooled (2/3 oz)
- 3 coffee beans
DIRECTIONS:
Place the vodka, Kahlua & espresso in a cocktail shaker with ice. Shake vigorously 10 times, then pour briskly into a cocktail glass. Garnish with 3 coffee beans and serve immediately.
SNOWBALL
INGREDIENTS:
- 10-15ml lime juice or lime cordial, (optional)
- 50ml advocaat
- 50ml sparkling lemonade
- ice, to serve
- 1 maraschino cherry for garnish
DIRECTIONS:
Fill a glass with ice and if using, add up to 15ml of lime juice or lime cordial. Pour the advocaat and lemonade over the ice and stir gently until the outside of the glass feels cold.
Garnish with the maraschino cherry.
BLACK VELVET
INGREDIENTS:
- Guinness
- champagne
DIRECTIONS:
Half fill the Champagne flutes with Guinness, then slowly top them up with chilled Champagne.
BLOOD & SAND
INGREDIENTS:
- ¾ oz Scotch whisky
- ¾ oz sweet vermouth
- ¾ oz cherry brandy
- ¾ oz orange juice
- Orange peel, for garnish
DIRECTIONS:
Pour the scotch, brandy, vermouth, and orange juice into a cocktail shaker filled with ice.
Shake well. Strain into a chilled cocktail glass. Garnish with an orange peel. Serve and enjoy.
