Cocktail Of The Week – Basil And Passion Fruit Smash

IT’S BACK! The Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney, has returned for 2014 with a Basil & Passion Fruit Smash.

A new favourite of his; “dry, fruity and with a brilliant acidity. Great use of a great syrup!”

Basil And Passion Fruit Smash
                              Basil And Passion Fruit Smash

Basil & Passion Fruit Smash

Glass –

Rocks

Ingredients –  

50 ml Dry Gin
12.5 ml Lime juice
8 Crushed basil leafs
25 ml Blossoms Passion Fruit Syrup

Method – 

Build all your ingredients together with crushed ice in a rocks glass.

Blossom Syrups

Blossom Syrups

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 –

Blossom Pineapple

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.

Blossom Passionfruit

Deep flavours of passionfruit on the nose, with a quick sharp edge on the palate. Creates a lingering thin texture of passionfruit.

Blossom Pomegranate

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.

Blossom Strawberry

Fresh, rich aromas of strawberry creating a bold nose. Sweet and powerful on the palate creating a long hit of strawberry.

Blossom SyrupsBlossom Raspberry

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.

Blossom Blackcurrant

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.

Blossom Grenadine

Soft and subtle on the nose, with a slight sweetness present on the palate. A lingering flavour to finish.

Blossom Mango

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
The Dutch Club

The Dutch Club

Glass –

Coupette

Ingredients –

50 ml Bols Genever
35 ml Lemon Juice
25 ml Blossoms Raspberry Syrup
4 Turns Of Black Pepper
1 Egg White

Method –

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.

* Cocktail created by David Coveney of The Spirit Cellar

© David Marsland and Drinks Enthusiast 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Cocktail Of The Week – Lychee Bellini

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”.
Lychee Bellini
Lychee Bellini

Lychee Bellini

Glass – 
Coupette
Ingredients – 
50 ml Alain Milliat Lychee Nectar
20 ml St Germain Elderflower Liqueur
3 Sprays of Rosewater (in an atomizer)
Champagne Top
Method –
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.

Cocktail of the Week – Summer in California

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
Summer in California

Summer In California

Glass –

Julep Tin

Ingredients – 

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

Method – 

Build all ingredients in a julep tin, muddle the cucumber and fresh mint, add ice and stir very well.

Cocktail Of The Week – Bloody Thyme

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.

Bloody Thyme
Bloody Thyme

Bloody Thyme

Glass – 

Highball

Ingredients – 

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

Method – 

Combine all the ingredients within an ice filled shaker and shake vigorously. Pour into an ice filled glass.

 

Cocktail Of The Week – Summer 75

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!’

Summer 75
Summer 75

Summer 75

Glass – 

Champagne Flute

Ingredients – 

25 ml Sipsmith Summer Cup
20 ml Blossoms Sloe Syrup
Gusbourne Blanc de Blanc top

Method – 

Shake the Summer Cup and sloe syrup together and top with the sparkling wine.

Cocktail Of The Week – Onion Weed Julep

The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney combines a couple of David’s favourite ingredients, including the often overlooked Mezcal –

Onion Weed Julep
Onion Weed Julep

Onion Weed Julep

Glass – 

Julep Cup or Rocks

Ingredients – 

50 ml Ilegal Mezcal Joven
25 ml Blossoms Syrup Passion Fruit
10 Onion Weed Leaves
4 Mint Leaves
1 Spoon of brown sugar

Method –

Muddle, crush and mix all ingredients well with crushed and cubed ice.

Cocktail Of The Week – Green Apple Gimlet

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
Green Apple Gimlet

Green Apple Gimlet 

Glass –

Martini

Ingredients – 

50 ml Chase vodka
1/2 Fresh apple
20 ml Roses lime cordial

Method – 

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.

Cocktail of the Week – Dandelion Honey

The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is the rather delectable Dandelion Honey using some of my favourite items.

Dandelion Honey
Dandelion Honey

Dandelion Honey

Glass – 

Coupette

Ingredients – 

50 ml Sipsmith Gin
1 Large Spoon Of Pure Honey
50 ml Fentimans Dandelion & Burdock
1 Drop Of La Fee Absinthe
2 Slices Of Red Pear

Method – 

Thrown between two Boston tins with ice.

Check out previous editions of David’s cocktail of the week here.

Cocktail of the Week – Made in California

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 - SprinMade in California – Spring

Glass – 

Coupette

Ingredients – 

50 ml Hanger One Kaffir Lime Vodka
12.5 ml Vya Sweet Vermouth
4 Large Dashes Of Napa Valley Coffee & Pecan Bitters

Method – 

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.