Summer Fizz by Ryland Peters Small

Author:Ryland Peters Small [null]
Language: eng
Format: epub
ISBN: 9781788794374
Published: 2022-01-27T08:00:00+00:00

Negroni Bianco Bergamotto

The Italicus liqueur is flavoured with botanicals and the sparkling Prosecco adds a bright zing and liveliness to this stylish drink. (Pictured left.)

25 ml/¾ oz gin

25 ml/¾ oz Suze

25 ml/¾ oz Dolin Blanc

25 ml/¾ oz Italicus Rosolio di Bergamotto liqueur

well-chilled Prosecco, to top up

an orange wheel, to garnish

SERVES 1

Add the ingredients (except the Prosecco) to a large, ice-filled wine glass and gently stir. Top up with chilled Prosecco, garnish with an orange wheel and serve at once.

Newbie Negroni

This is designed to be a gentle introduction to the iconic classic, the Negroni, as it is both less sweet and less bitter. (Pictured on pages 2–3.)

25 ml/1 oz gin

25 ml/1 oz Pimm’s No. 1 Cup

25 ml/1 oz red vermouth

15 ml/½ oz freshly squeezed orange juice

25 ml/1 oz club soda, or more to taste

lemon, lime and or orange zests, to garnish

SERVES 1

Add the ingredients to a large ice-filled wine glass and top up with chilled club soda. If the drink is still too strong, add more club soda. Garnish with lemon, lime and orange peels and serve at once.

Flavoured Gin & Tonics

It is easy to make flavour-infused gins at home with these simple recipes. To serve as a refreshing gin and tonic, allow 30 ml/1 oz of gin to 150 ml/5 oz good-quality tonic water, add ice cubes, garnish and enjoy.

RHUBARB GIN

150 g/5 oz fresh rhubarb

100 g/½ cup caster/superfine sugar

1 litre/4 cups gin

fresh mint, to serve

tonic water, to serve

CUCUMBER GIN

1 medium cucumber

table salt

1 litre/4 cups gin

fresh borage flowers and cucumber slices, to serve

tonic water, to serve

RED BERRY GIN

200 g/7 oz mixed berries

1 litre/4 cups gin

100 g/½ cup caster/superfine sugar

1 teaspoon rose water

lemon slices, to serve

tonic water, to serve

For each variation, clean then sterilize a 500-ml/2-cup clip-top jar, and its lid, by placing it in a preheated oven at 120°C (250°F) Gas 1/2 for at least 15 minutes before you add the ingredients.

RHUBARB GIN

Slice the rhubarb into even pieces about 1 cm/1/2 inch long, and place in the sterilized jar. Add the sugar, then fill with gin. Seal and leave to infuse for at least a couple of weeks. Agitate the jar gently every few days. After a couple of weeks, sample and add a little more sugar if needed. Serve garnished with a sprig of fresh mint.

CUCUMBER GIN

Clean the cucumber, then peel in even slices. Place the slices in the sterilized jar with a couple of large pinches of table salt, then fill with gin. Seal and leave to infuse for at least a couple of weeks. Agitate the jar gently every few days.After a couple of weeks, sample and add a little more salt if needed. Serve garnished with fresh borage flowers and a slice of cucumber.

RED BERRY GIN

Place the berries in the sterilized jar. Add the sugar to the jar, then fill with gin. Seal and leave to infuse for at least a couple of weeks. Agitate the jar gently every few days.After a couple of weeks, add the rose water and agitate to combine fully. Taste and add a little more sugar if needed.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.