Berlioni Cocktail

We had boiled globe artichokes and tapenade as a starter tonight, and with them came the challenge of what to drink?  Artichokes are notorious for killing wines, but we found the answer in this cocktail, which includes Cynar, made from....globe artichokes!  We love Italian amare and bitters, the best known of which being Campari (to which I am probably addicted) and I realise they are an acquired taste, but I love them.  This was an excellent combination of 2 parts gin, 1 part Cynar and 3/4 part Noilly Prat white dry Vermouth.  Stirred and served over ice with a lemon twist, this was a delicious bitter drink that echoed the artichokes perfectly. 

Diplomat Cocktails

A very elegant aperitif, showcasing dry and sweet vermouths, in particular the complex and slightly bitter Antico Carpano - shake 1 part of sweet red vermouth and 2 parts of dry white vermouth, along with a teaspoon of maraschino liqueur, in a cocktail shaker with lots of ice.  Strain into a chilled martini glas, add a maraschino cherry and strip of lemon peel, squeezed over the surface.  Relax, and sip whilst listening to Al Bowlly records and pretending to be Noel Coward and Gertrude Lawrence.  Lovely!

Reform Cocktails

Today's cocktails needed to go with the mushroom pastry puffs, that had a spike of sherry in them, so a sherry cocktail was perfect - 4 parts of dry sherry to 3 parts of dry white vermouth and a couple of shakes of orange bitters.  Shake over ice and pour into martini glasses, then add a Maraschino cherry and a little of the Luxardo Maraschino syrup from the jar.  Very elegant, very dry.

Boulevardier Cocktail

Quite simply, I was too drunk to blog this on Sunday when we drank it, so in a more sober light, let me tell you about this little lovely.  Equal quantities of Bourbon (Woodford Reserve in our case), Campari (of course!), and Rosso Vermouth (the mighty Carpano Antica) - stir on ice (don't shake as it will go cloudy), and pour into a martini glass.  Add a maraschino cherry and a lemon twist.  Totally.  Delicious.  But rather intoxicating.........we got the recipe from 'Dr Cocktail's Vintage Spirits and Forgotten Cocktails', a treasure-trove of a book.

Adonis II Cocktail

We are very fond of the classic Adonis cocktail, one of the oldest in the book.  It is a simple mix of dry sherry, sweet vermouth and orange bitters.  This Dale Degroff variation was delicious too, and a little longer with the addition of fresh orange juice.  Take 2 parts sherry (we used dry Amontillado), 1 part sweet vermouth (we use the peerless Carpano Antica Formula), and 1 part freshly squeezed (please) orange juice, with a couple of dashes of orange bitters.  Shake on ice and serve in a martini glass with an orange twist.  Delicious with the Gougeres from the earlier posting before dinner.

Perfect Manhattans

Is this the best cocktail in the world? In the Universe?  I think so.  It is simply the best drink ever - and yes, it doesn't even have Campari in it!  You need the best ingredients - Woodford Reserve bourbon (2 parts),  then 1/2 part each of Noilly Prat White Vermouth and Antica Formula Carpano Rosso Vermouth, with 2 dashes of Angostura Bitters, a lemon zest twist and a proper Maraschino cherry, stirred (not shaken!) over ice and served in a chilled Martini glass.  One has to be a perfectionist when it comes to perfection!  I was very happy drinking this with the Cheese Palmiers from an earlier entry - very happy indeed.  It helps that the Hubby is a pretty good barman.

Hot Smoked Salmon and Chive Pate and Zanzibar cocktails

Well, another manic weekend of baking, for a street party on Saturday and a charity Macmillan Coffee morning on this coming Tuesday. I managed to squeeze time in to cook our dinner, which was yummy, and a neighbour has also given us some wonderful Punjabi vegetable curries and samosas, so we won't starve!

First off for dinner was this oh-so-simple fish pate, spread on crisp toast. Simply mash a pack of hot smoked salmon with a fork, and add half its weight in light cream cheese. Mash again and add chives and lemon juice to taste. Pot into little dishes and cover - will keep for several days. These toasts went down very well with today's cocktail, 'Zanzibars', which consist of 3 parts dry white vermouth to 1 part gin and fresh lemon juice, with sugar syrup to taste and a good splosh of orange bitters. Shake on ice and strain into a Martini glass - serve with a lemon twist.

Grilled Pork Chop with Vermouth and Fennel [#184]

Very nice way with a pork chop, marinated in rosemary, garlic and lemon juice and then (in my case) fried until still succulent and served with a pan gravy of vermouth and caramelised braised fennel. Nigel recommends grilling, but I felt I needed the sauce you get with a sauteeing. We drank a delicious Pinot Gris d'Alsace, not too sweet, with this and it set it off beautifully.

Baked Salmon [#93]

Nigel's original recipe calls for dill, which I didn't have. Still lovely, though, a great big side of organic farmed salmon, baked in parchment and foil with lemon and a touch of Noilly Prat vermouth. Served cold with a dish of grated cucumber mixed with mayo and Greek yoghurt, lemon juice and mustard, and with Jersey Royals and asparagus to accompany. Very English, very early summer, loads of leftovers. Followed with the remaining little Lemon Amaretti Cream Pots from yesterday. Heaven.

photo courtesy of www.apotofteaandabiscuit.blogspot.com