All posts tagged: seasonal

Drinks to Get You Through Christmas Day

Christmas Day in the Clark household follows a well-established, age-old routine, utterly unshakeable in the face of whatever joyful events or natural disasters are occurring as each December 25th rolls around. A slow crawl down to breakfast, the build-up of anticipation to present-opening time, sherry or prosecco and Christmas cake to accompany the vast heapings of wrapping paper, white wine to wash down quantities of turkey and sprouts, followed by a retreat to cups of tea, sandwiches, and thin mints as the Queen’s Speech is succeeded by films and TV specials which no one has more than half an eye on. None of this will change this year, and I wouldn’t have it any other way. IF I were to institute any changes, and if I were less torpid and more Nigella-esque in my approach to the festivities, I might arrange a slightly more inventive drinking menu for the day. Well, I have arranged it, for the purposes of this post, but I don’t have the energy to impose it on my actual family. Maybe you can impose it …

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 …

More Seasonal Cocktails: Fig Smashes

I think the first time I encountered a wild fig, I was about 22 and in Greece having a mooch around some ruins. As I come from a family that’s not particularly adventurous with its food, and has strong leanings towards the boiled meat and potatoes side of English cuisine, I’m pretty sure I’d never eaten a fig in any form before then. I certainly wasn’t familiar with this bulging little purple fruit, and had to be shown how to tackle it by an Italian acquaintance. I found this all rather embarrassing, but on the bright side, the fig was delicious, and I now know how to eat them. You live and learn. Most of my subsequent fig encounters, though, have been in the context of cheese. This is, of course, a brilliant pairing, but then I’m always favourably inclined towards anything that comes with cheese – if I wasn’t writing a blog about cocktails I’d probably write one about cheese. But as with any other seasonal fruit, my first instinct now is to shove it into …

Seasonal Cocktails: Blackberry Smashes

I’ve had several episodes over the past month of being reasonably sure the English summer is over, and, in the grand tradition of English weather, it keeps subverting my expectations. A miniature mid-September heatwave has hit us (which will doubtless be over by the time I publish this, or even by the time I finish typing this), and it’s making me want to go back to Lillet and elderflower and sparkling wine. It seems appropriate then to make some seasonal cocktails with another fruit which sits on the border of summer and autumn, the blackberry. Around here, blackberry season stretches from June until November, and I remember always being able to pick the berries growing wild in the hedgerows around this time of year. As they’re a particularly soft and squishy fruit, it’s easy to muddle them and extract tons of flavour from them in cocktails. I’ve stuck to muddling here to make the best use of the fresh fruit, but there are plenty of cocktails out there which use crème de mure, or blackberry …

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 …