Back at (our) Harry’s Bar…
Let’s face it – only the seriously committed stoics are bothering with Dry Jan this year. With the corona-coaster still pivoting from corkscrews to loop the loops, self-care is our top priority and it doesn’t always have to be a green juice and a long walk! No, we’re all about taking everything in moderation and that means it’s cocktail-o-clock somewhere…
We checked in with Harry Jarvis, our resident cocktail aficionado at Rowhill Grange to see what his favourite picks are right now from whatever leftovers he had in his cocktail cabinet at home, and there are a few 5pm treats for you below…
35ml Rhubarb & Ginger Gin (I used Whitley Neil)
50ml Cloudy Apple Juice (or concentrate is fine)
The juice of half a lime
Top with FeverTree Ginger Beer
Fill a tall glass with ice cubes
Pour Gin, Lime Juice and Apple Juice into the glass and stir together.
Top with ginger beer.
Garnish with a cinnamon stick and sliced apple.
50ml Plain or Citron Vodka (I used Absolut Citron)
The juice of half a lemon
15ml Sugar Syrup
Recipe for Sugar Syrup –
Combine 100ml of water and 100g of sugar in a saucepan.
Bring to the boil until the sugar dissolves.
Leave to cool completely.
(Why not add some lemon juice or cinnamon/star anise for a festive touch if you have Christmas blues…?)
Use a lemon to coat the rim of the glass and sprinkle some caster sugar over rim so it sticks.
Combine all ingredients in a cocktail shaker half filled with ice.
Shake until chilled (15 seconds)
Strain into the glass and garnish with a slice of lemon.
Classic White Russian
50ml Plain Vodka (or Vanilla Vodka if you have a sweet tooth)
25ml Coffee Liqueur (Kahlua or Tia Maria)
A splash of double cream
In a rocks glass filled with ice, add the coffee liqueur and vodka.
Using the back of a spoon, slowly pour the cream into the glass. This should cause the cream to sit on top of the coffee/vodka mixture.
No garnish required for such a classic!