Todd from Honestly Yum has yet again created the most amazing looking cocktail! The Hibiscus Rum Buck definitely is a show stopper for a summer soiree (wow, we are going to have some shin dig when I get my vintage lights up in the backyard and serve these beauties this summer!). Using the lime as a stopper to create the beautiful layers is such a clever idea!
You need dried hibiscus flowers for this recipe which you can get here in NZ from a number of online retailers.
Follow this link for the recipe.
This looks like the most amazing cocktail! Toby Eaton at Harlequin Public Ale House has developed a decadent, special little number for Easter that includes a chocolate bunny and fire!
We Built This City was lucky enough to get the inside scoop on the recipe for the Boozy Bunny so I have re-posted as it almost looks too good to be true. If you are in Christchurch today then get down to HPAH and allow yourself a special little Easter treat or have a go at making one at home yourself!
METHOD and Photos via We Built This City
Prepare bunny: Take one Lindt bunny and remove its ears. You could use some kind of tool and precisely excise them, or just bite them off (maybe only if you are making it for yourself).
Fill: Obtain some kind of tiny funnel and add equal-ish parts of Vanilla Flavoured Vodka (HPH use Stolichnaya Stoli Vanil), Kahlua and Quick Brown Fox (coffee liqueur, hand-crafted from organic coffee with cinnamon). Feel free to freestyle the ratio to suit your taste if you like.
Top it off with a white chocolate liqueur infused foam. HPH uses a whipping siphon, if you don’t happen to have this piece of everyday equipment around add liqueur to cream, whip as per usual and hope it doesn’t curdle.
Toby at HPH does something elaborate which involves lighting something on fire but perhaps just leave that to him, for the safety of everyone in proximity.
I am loving the abundance of pomegranate in the supermarkets at the moment. The little red jewels make a fabulous addition to summer salads.
The folks at honestly yum have created this delicious looking pomegranate cocktail that looks worthy of any Christmas party.
Follow this link for the recipe.
Have a wonderful weekend everyone x
A Mojito is my idea of cocktail perfection as I love the combination of lime and mint. You can imagine how excited I was when I followed this link via Cupcakes and Cashmere to these Mojito Jelly Shots from A Beautiful Mess.
Mojito jello shots, makes around 32 if using lime rinds. Adapted from Food & Wine.
1 cup water
1 cup sugar
3 envelopes unflavored gelatin
3/4 cup fresh lime juice
3 stems fresh mint leaves
1 cup white rum
In a pot, combine the water and sugar over medium heat and stir until the sugar dissolves. Remove from heat and stir in the gelatin. Add the lime juice and 2 mint stems (with leaves). Allow that to steep for 12-15 minutes. Remove the mint stems and stir in the rum if using.
In the meantime hollow out your lime shells. This is probably the hardest part of making these. I used a small sharp knife to carve around the inside of the limes and then a mellon baller to scoop out the centers. If the insides don’t look perfect don’t worry! Mine looked far from perfect. Be sure to leave the limes cut in halves until after the jello has set, then you can slice them into wedges.
Fill each lime shell with the jello mixture and sprinkle in some chopped fresh mint (from the remaining leaves on that 3rd stem). Place in the refrigerator and allow to set for at least 3 hours.
Photographs and recipe re-blogged via A Beautiful Mess
I stumbled across this gorgeous looking aperitif created by the folks over at Honestly YUM. It may be a little late for Mother’s day but I think it definitely deserves a re-blog!
- 1 1/2 oz gin
- 3/4 oz liqueur framboise
- 3/4 oz lemon juice
- 3/4 oz raspberry syrup
- 3 drops rosewater
- 1 egg white
- 1 1/2 oz sparkling water
- rose petal for garnish
- 1 cup raspberries
- 1/2 cup water
- 1/2 cup sugar
Start by making the raspberry syrup. Combine sugar and water in a saucepan over medium heat until sugar is dissolved. Bring to a simmer and then remove from heat and let cool completely (approximately 30 minutes) before adding the raspberries. I like to combine the raspberries once the syrup has cooled because you get a bright, fresh flavor, rather than a cooked, jammy flavor.
Once you’ve added the raspberries to the saucepan with the syrup, use a potato masher to crush them to a pulp. If you don’t have a masher you can use a large spoon or the bottom of a glass. Pour the resulting mixture through a fine mesh strainer to remove the pulp.
Now time for the cocktail: Add the egg white to your shaker and shake for 10 seconds without ice or any other ingredients. This will help you to create the lovely light foam that gives this drink its silky texture. Once you’ve agitated the egg white, fill your shaker with the remaining ingredients, except for the sparkling water. Add ice and shake vigorously for a full 30 seconds.
Once thoroughly shaken, add ice and the sparkling water to your glass and double-strain the shaker contents overtop. I like adding the sparkling water to the bottom of the glass, pouring overtop, so that the bubbles incorporate throughout the drink without stirring. Garnish with a rose petal and straw, and voilà.
images and recipe via HonestlyYUM