SPARKLING ROSE WITH BAY LEAF SYRUP
Enjoy this cocktail with our Braised Chorizo. The drink's effervescence suits the dish's spice, while bay leaves and blood oranges subdue its rustic unctuousness.
Provided by Martha Stewart
Categories Cocktail Recipes
Number Of Ingredients 5
Steps:
- Bring sugar and water to a boil, stirring until sugar has dissolved. Remove from heat, add bay leaves, and let stand for 20 minutes. Discard bay leaves.
- Pour 2 teaspoons syrup and 1/2 cup rose into each of 16 glasses, and stir. Garnish with orange segments.
ROSé SANGRIA
This refreshing fruity drink is perfect for warmer weather, with nectarines, strawberries and orange liqueur - easily doubled for parties
Provided by Lizzie Harris
Categories Cocktails, Drink
Time 10m
Number Of Ingredients 8
Steps:
- Put all the ingredients, except the sparkling water and mint, in a large jug and stir to combine. Leave in the fridge for about 1 hr or until chilled, then top up with sparkling water and garnish with mint leaves to serve.
Nutrition Facts : Calories 255 calories, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
PLUM COCKTAILS
These refreshing cocktails are made with gin and either yellow or red plums.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 10
Number Of Ingredients 5
Steps:
- Cook sugar and 1 1/2 cups water in a saucepan over medium heat, stirring occasionally, until sugar has dissolved. Bring to a boil. Stir in plums; remove from heat. Refrigerate syrup until cold.
- Fill 10 tall glasses with ice. Squeeze 1 lime wedge into each glass; add wedge to glass. Stir 1/4 cup syrup and 1 ounce gin into each glass. Add sparkling water to fill; stir. Garnish with plums. Serve.
BAY LEAF CREAMS
Add the slightly sweet, slightly spicy bay-leaf flavour to elevate this simple custard to an elegant, innovative dessert. Make the bay leaf creams at least the day before you want to eat them, to allow the flavour to infuse
Provided by Lulu Grimes
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- To make the syrup, dissolve the sugar in a pan with 150ml water over a low heat, and bubble until it reduces by almost half. Put the bay leaves in a bowl (scrunch them in your hands first), then pour in the hot syrup and lime juice, cover and leave in a cool place for at least 4 hrs to infuse (if you have time, do this ahead and leave it for at least two days). Strain into a bottle. Will keep chilled for up to a week. If you want to keep it for longer, then bring the syrup back up to the boil before bottling it.
- Soak the gelatine leaves in a bowl of cold water and set aside. Put the cream, milk, sugar and bay leaves (again, scrunch them as you add them) in a pan and bring to the boil. Stir to dissolve the sugar, then take off the heat. Gently squeeze the excess water from the gelatine, then stir into the hot cream until completely dissolved. Leave to cool for 10 mins, then fish out the bay leaves. Pour into six to eight decorative glasses and leave to set in the fridge overnight. Pour the syrup over the creams just before serving.
Nutrition Facts : Calories 337 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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