Elderflower Margaritas

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Bottlegreen Elderflower Cordial offers the clean, crisp taste of delicate elderflowers handpicked from English hedgerows. Added to your margarita you have an amazing cocktail to enjoy.

INGREDIENTS

2 shots Don Juan tequila

1 shot triple sec

1/2 shot lime juice

2 tsp Elderflower cordial

1/2 tsp lemon zest

Ice for shaking

Ice for the glass


METHOD

Combine tequila, triple sec, lime juice, elderflower cordial, lemon zest and ice in a shaker.

Shake until the shaker is frosted.

Pour over an ice-filled glass and garnish with a lime slice or wedge.

Peach Rose’ Sangria

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This cocktail gets its tint from wine-coloured nectar by Alain Milliat & delivers with its fresh subtle almond flavours alongside a delicate bitterness in contrast to the sweet fruits.

INGREDIENTS

1 (750-milliliter) bottle rosé wine

3/4 cup vodka*

1/2 cup Alain Milliat Vineyard Peach Nectar

6 tablespoons thawed frozen lemonade concentrate

2 tablespoons sugar

1 pound ripe peaches, peeled and sliced

1 (6-oz.) package fresh raspberries**

2 cups club soda, chilled


METHOD

Step 1
Combine first 5 ingredients in a pitcher; stir until sugar is dissolved. Stir in peaches and raspberries. Cover and chill 8 hours.

Step 2
Stir in chilled club soda just before serving.

Step 3
*Peach-flavored vodka may be substituted. Omit peach nectar.

Step 4
**1 cup frozen raspberries may be substitute

Ultimate Espresso Martini 🍸

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Time to shake up your cocktail hour with the Ultimate Espresso Martini 🍸
We’ve fallen in love with our latest discovery, Maggio’s Coffee pods @maggioscafe! This little baby couldn’t be easier, and will have you looking like a cocktail pro!

INGREDIENTS

For the sugar syrup
100g golden caster sugar

For the cocktail
Ice
100ml vodka
50ml freshly brewed Maggio’s Intenso Coffee capsules
50ml Kahlua
Coffee beans (optional for garnish)


METHOD

Fill a cocktail shaker with the ice cubes then add all other ingredients. Shake and strain into a cocktail glass and garnish with coffee beans!

Salmon Blinis

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INGREDIENTS
Blinis
1 cup of self-raising flour
1 large free-range egg
olive oil
1 cup of semi-skimmed milk
Unsalted butter for cooking

Topped with
110g crème fraîche
75 g Ocean Blue sliced smoked salmon
1 x 50g Black Pearl Siberian Caviar
1 x 20g packet of fresh dill, torn into 32 sprigs


METHOD

For the blinis, place all the blini ingredients in a large mixing bowl and whisk until you’ve got a nice smooth batter.
Put a large non-stick frying pan on medium heat and add 1 small knob of butter.
Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis.

Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.

Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up.

Then simply top with your crème fraîche, smoked salmon, dill and caviar!