All posts tagged: apricot

Sloe Gin And What To Do With It

Sloe gin is one of those drinks I think of as quintessentially English – something you pick up in farm shops in the autumn or that Miss Marple might have made in her spare time. It’s not really gin, exactly, but a fruit liqueur made by macerating sloes in gin. I’m not convinced I’ve ever seen a sloe in real life, but they’re the fruit of the blackthorn tree, and essentially a cousin of plums and damsons. I’m told they’re not particularly pleasant to eat (I think if you’ve ever eaten an unripe damson you get the idea), but with the addition of sugar they can be transformed into jams, pie fillings, and of course this lovely deep red, sweet-tart liqueur. If you’ve got access to a blackthorn tree, you can harvest the sloes right around now, in October and November, and make your own sloe gin pretty easily. For a simple sloe gin recipe, (plus instructions for a similarly seasonal quince syrup and how to combine them), I found this great post on Mother’s Ruin. I sadly do not have …

Cocktail of the week no.22: the Angel Face

I was introduced to this cocktail by a barman at the Zetter Townhouse in Clerkenwell, and it’s one of the two drinks I’ve had in bars in recent months that I’ve desperately wanted to make for myself at home. The other was at “The Bar with No Name,” AKA 69 Colebrooke Row, and it was called “Silent Neon Flower.” Coincidentally, both of these bars owe their drinks menus to one man, Tony Conigliaro, who opened 69 Colebrooke Row and is the drinks consultant for Zetter Townhouse. I can’t recommend these two bars enough. They both feature incredibly knowledgeable and courteous bar/wait staff, who shimmer up to you like Jeeves but won’t make you feel like an idiot if you ask questions or mispronounce something. Certainly there are vast differences in decor (Zetter Townhouse describes itself as feeling like “the private residence of an eccentric (and fabulous!) Great Aunt,” which I can confirm to be true, whereas 69 Colebrooke Row is all sleek wood with the slight air of a 1930s railway station; nonetheless they share the same …

Put A Plum In It: Stone Fruit Cocktails for the End of Summer

England seems to have taken the beginning of September rather seriously, and it has been raining and grey since the 1st. It’s not fun to let the summer go, but in an effort to be thankful for small mercies, I am appreciating the little gift of being still in the season of peaches and nectarines, apricots and plums. I find I’m always taken by surprise by these fruits, as they come just when autumn is more on your mind, but they’re essentially blowsy, sunshiney fruits (except for plums – I definitely find plums autumnal). So I made time in my busy schedule of looking out of the window at the rain and frowning this weekend to come up with some drinks which capture a bit of stone-fruity sunshine. Some more successfully than others. I will say at the outset that it can be a bit tricky to get the flavours of fresh, non-citrus fruit into a drink. They tend to get overtaken by the spirits or the liqueurs, and then the sugar and any citrus you chuck in, so it’s …