Syrups aren’t the most well advertised when it comes to the use of them within a bar. But the thing is, they should be, because they could make or break a drink, and indeed your experience within that bar. So with this in mind, it makes sense to showcase a brand that have got some of the UK’s finest bartenders creating many a great cocktail. I give to you Blossom Syrups.
Launched in 2010 by Aude Dupont Dudley, all of Blossom Syrups are produced in Southern England and use high quality fruit concentrate, inverted sugar and a drop of citric acid. They pride themselves on being completely natural, meaning no added aromas, preservatives or colours.
Consisting of an original range of Blackcurrant, Grenadine, Passionfruit, Pineapple, Strawberry and Raspberry, but now with added Pomegranate and the most recent flavour of Sour Cherry. But how do they fare? Well below, I give to you my tasting notes on each –
Rich, bold flavours of pineapple on the nose, with a sharp flavour on the palate. Plenty of pineapple hits each spot on a long finish.
Deep flavours of passionfruit on the nose, with a quick sharp edge on the palate. Creates a lingering thin texture of passionfruit.
Light and subtle on the nose, with the aromas carrying on to the palate. Creates a long flavour of pomegranate.
Blossom Sour Cherry
Bold notes of cherry on the nose, but light and subtle on the palate. Rather short.
Fresh, rich aromas of strawberry creating a bold nose. Sweet and powerful on the palate creating a long hit of strawberry.
Lots of aromas of raspberry on the nose, creating a rich, bold reaction. A little sour on the palate, but packs a raspberry punch soon after. Short though.
Dark notes of blackcurrant on the nose, with lots of sweet aromas coming through. The sweetness lingers on the palate to create a rich, yet short offering.
Soft and subtle on the nose, with a slight sweetness present on the palate. A lingering flavour to finish.
Fresh, smooth mango on the nose, with a slight sweetness following. A bite of acidity on the palate, although fresh for a short finish.
A great range that adds depth to any cocktail. Say one of these * –
The Dutch Club
50 ml Bols Genever
35 ml Lemon Juice
25 ml Blossoms Raspberry Syrup
4 Turns Of Black Pepper
1 Egg White
Dry shake (without ice) & hard shake (with ice) all ingredients
A great use of the raspberry syrup! And wouldn’t go a miss in food recipes such as desserts, souffles, ice lollies and jellies, drizzled over ice creams, yoghurt’s, porridge, cheesecakes , added to flavour cakes and their icing, whipped cream but also in savoury recipes such as meat gravy, marinade and salad dressing. Worthy of having some at home, especially with these possibilities.
From my experience, you can’t go wrong with seeing Blossom Syrups on the bar, and especially if it is within your cocktail.
The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is Lychee Bellini, one that David says is “a perfect way to use this incredible fruit juice and create a perfectly refreshing aperitif”.
50 ml Alain Milliat Lychee Nectar
20 ml St Germain Elderflower Liqueur
3 Sprays of Rosewater (in an atomizer)
Spray a mixing glass with rosewater. Add all the remaining ingredients and stir slowly with ice. Serve in a chilled coupe and garnish with a cucumber flower.
The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is a summer signature serve that will soon be on offer. David uses some of the best products that California has to offer and a little of his own magic!
“It’s everything you need from a drink in the summer, a true explosion of flavour and refreshment”
Summer In California
50 ml No. 209 Gin
12.5 ml Vya Sweet Vermouth
12.5 ml House Aged Cherry Liqueur (15 day aging in fresh oak)
12.5 ml Elderflower Cordial
2 Large Dashes Of Napa Valley Key Lime Bitters
4 Fresh Mint Leafs
2 Thin Slices Of Cucumber
Fever Tree Lemonade Top
Build all ingredients in a julep tin, muddle the cucumber and fresh mint, add ice and stir very well.
The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is an adaption of his own ‘The Bloody Roesemary’ that replaced the vodka found within a Bloody Mary with house infused rosemary gin. This time though he changed the rosemary to thyme and used Martin Millers gin.
50 ml Martin Millers and thyme infused
Yellow tomato juice
Horseradish sauce (with added white wine vinegar, black pepper and sea salt)
2 drops Master of Malt Naga Chilli Bitters
2 drops The Bitter Truth Celery Bitters
Combine all the ingredients within an ice filled shaker and shake vigorously. Pour into an ice filled glass.
The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is Summer 75, using three of his favourite brands that he says are ‘working in harmony so well. Set your summer of with a ‘Great British Bang!’
25 ml Sipsmith Summer Cup
20 ml Blossoms Sloe Syrup
Gusbourne Blanc de Blanc top
Shake the Summer Cup and sloe syrup together and top with the sparkling wine.
The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is celebrating the Best of British with a nod to St. Georges Day this week.
David says “There is such an abundance of exceptional distilleries and producers cropping up in the UK now, that here at The Vineyard we wanted to give you the opportunity to taste the best of them.”
Green Apple Gimlet
50 ml Chase vodka 1/2 Fresh apple 20 ml Roses lime cordial
Crush half a green apple into the bottom of a cocktail shaker with Chase Vodka, making sure the fruit is juiced well. Add Roses lime cordial and mix well with a spoon. Add ice to the cocktail shaker and shake well until cooled. Pour the cocktail through a fine strainer (like a tea strainer) into a chilled cocktail glass. Garnish with some slices of apple and enjoy.
The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is the birth of a new signature Martini at The Vineyard, which will seasonally change using only 100% Californian spirits. 1st up though, is the Spring edition –
Made in California – Spring
50 ml Hanger One Kaffir Lime Vodka
12.5 ml Vya Sweet Vermouth
4 Large Dashes Of Napa Valley Coffee & Pecan Bitters
Stirred well and doubled strained.
David mentions that the recipe is using the very much ‘coming-soon’ Napa Valley Bitters from Napa Valley. Expect to see the range springing up around the UK soon.