Hard Rock Cafe Mix It Up With Seasonal Cocktails And Heineken Burgers

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Hard Rock Cafe have always seem to pride themselves in pushing the mainstream burger delights over the years, with the Lancashire Hotpot burger coming to mind! But this winter they’ve teamed with Heineken to offer up a twist, complete with a new set of seasonal cocktails for all comers.

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Heineken Brisket Burger

Hitting their Manchester venue within Printworks, you can enjoy Heineken’s take on brisket with half a pound of beef patty, primed with Heineken-braised brisket, caramelized BBQ onions (with added Heineken!), garlic aioli and Gouda cheese, all complete with seasoned fries. Although not as heavy in flavour as ale perhaps, the addition of Heineken within the patty, brisket and onion batter really does bring out the more subtle notes of the Dutch creation!

Of course, a bottle of Heineken on the side would be the easy choice to wash the burger and brisket down with, but the addition of six new cocktails can always sway you.

Take Angelo’s Passion for example. The winning drink from the 2016 Global BARocker Championship, Angelo Delgado created a recipe that see’s Bacardi Carta Blanca, Midori, Passion Fruit Real and ginger beer combined to offer a refreshing, light, fruity serve, complete with stemmed cherry and lime wedges to garnish.

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Bourbon Milk Punch

Indeed the Bourbon Milk Punch could be the order of the day, or more dessert than anything, as Jim Beam Red Stage, Malibu, Monin Spiced Brown Sugar and milk are shaken together then topped with whipped cream, a caramel drizzle and spiced pecan nuts. Although sounding indulgent, the cherry flavours of the Jim Beam Red Stag really comes through nicely, with the subtle kick of the coconut Malibu.

It’s not all about the focus on spirits though, as a refreshing addition is the use of white wine! The Maria Sangria offers up Sauvignon Blanc, Bacardi Carta Blanca, tropical juices and lemon-lime soda shaken with fresh lime, orange and strawberries in a fruit-punch style cocktail, complete with a sprig of thyme to really uplift the grape and rum notes.

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Maria Sangria

But what if you’re driving? Or indeed just not a fan of alcohol? The Pomegranate Cooler is a great shout as it see’s Monin Pomegranate, sweet and sour, fresh raspberries, rosemary, lime and lemon-lime soda served up in a wine glass, complete with fresh raspberries on top. A bold, rich serve that brings out the pomegranate, backed with the well-balanced fruit kick.

Two other creations include Velvet Rain that see’s Malbec, Southern Comfort, Chambord, tropical juices and fresh berries come together, and the intriguing Pineapple Sage Rita that offers up Monin Ginger syrup, Sauza Hornitos Resposado Tequila and Agave Nectar.

Fancy it? Head down this winter as both the seasonal cocktails and Heineken brisket burger are available for a limited time only! I’ll see you at the bar.

© David Marsland and Drinks Enthusiast 2016. 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.

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Struggling With ‘Dry January’? Try A Protein-Packed Mocktail Instead

Bil and Tonic

With biltong set to be a health trend of 2016 and savoury cocktails continuing to top menus across the capital, Cruga Biltong has partnered with Seven at Brixton to reinvent the classic Gin & Tonic for those who have decided to take on ‘Dry January’.

 

The tasty new ’Bil & Tonic offers customers an exciting alternative to the traditional mocktail that is both sweet and savoury, engaging all the senses. Made from zingy lemon and lime, Cruga Biltong infused sugar syrup and topped with earthy Cinchona Tonic Water, this is a taste sensation with a difference. Not only does the ‘Bil and Tonic’ satisfy the taste buds but it also packs a punch of protein with every sip due to the exclusive Cruga Biltong Peppered Beef rim.

This limited edition mocktail is available throughout January at Seven at Brixton for just £4.00. But for those who want to try this at home Cruga Biltong has revealed the secret ingredients and methods to recreate it.

Ingredients: Per Serving

·      10ml fresh lemon juice
·      15ml lime juice
·      10ml Gomme infused with Cruga Biltong
·      200ml Cinchona Tonic Water
·      Ground Cruga Biltong Peppered Beef
·      Slice of lime
·      Ice cubes

Equipment:

·      Tumbler glass
·      2 Small plates

Method:

·      Pour the Gomme infused with Cruga Biltong on one of the small plates, enough to cover it

·      Finely the chop or blitz the Cruga Biltong Peppered Beef in a blender and pour onto the second plate

·      Dip the rim of the tumbler glass on the plate with the Gomme and then onto the plate with the ground Biltong Peppered Beef so that is sticks

·      Fill the tumbler glass with ice cubes and leave to one side

·      Pour the Gomme infused with Cruga Biltong, lemon and lime juice into a shaker, top with ice and shake for 10 seconds

·      Strain and pour the mixture over the ice and top with a bottle of Cinchona Tonic Water

·      Garnish with a slice of lime and serve

Visit Cruga Biltong for more details.

Artisan Drinks

Lindy Wildsmith Artisan Drinks

I’ve many a reference book on my shelves, ranging from brand specific, to cocktail ideas, to category overviews. It’s odd to admit then that despite the numerous titles, I don’t sit down, open one up and flick through. I do know why. I get incredibly frustrated if I come across an inspiring idea, or a cocktail that I would love to re-create and experience. I haven’t got the bar, the arena to show these new-found ideas off. Well, not yet anyway. But until that day when I sign on the dotted line, I keep my nose firmly out of a good book for my own sanity. My only outburst of this shall we say is the goal of Drinks Enthusiast and this very website that you are browsing. This site, this drinks directory more than anything, is my outlet, my ‘sneak peak’ as I stride towards experiencing as much as I can in view of what I believe will be a ground-breaking concept for a bar. To some, this whole paragraph may sound confusing, spacial maybe. Odd perhaps. But I invite you to my bar in the future and I promise it will all become clear.

However I’m contradicting myself a little. I’m not a blogger who rambles on about their ideas. No, never have been, but I believe an explanation was due as this feature looks at the one aspect of my life I try to avoid. This feature looks at a category I have never once reviewed, and starts with a book entitled ‘Artisan Drinks’.

The cover may look familiar to some as the author Lindy Wildsmith released this back at the latter end of last year. And I’ll hold my hands up, I’m late into the party when I promised to take a look at this. The aforementioned reason perhaps, as essentially I’ll be raking in some ideas that Lindy has published, and wishing I could recreate for the crowds in Manchester. Intrigue has got the better of me though as the aspect of DIY liquids has become a hot topic in the last few years between both bartenders and customers.

So lets take a look.

Lindy herself runs a venue named ‘The Chef’s Room’ in Wales, specialising in British country cooking and Italian regional food, a passion she picked up after living in Rome for several years. This sentence alone sets the tone of the recipes and ideas. Italy is seen as on of the countries that originates the combination of herbs, elixirs and fruits, while Britain gives the simplicity to the recipes which make them stand out for all to re-create. Take her ideas for cordials and soft drinks. The first recipe is a ‘Italian lime siroppo‘, a modern take on a 1696 idea, and is essentially 5 limes, and a 2:1 ratio of water to sugar. You couldn’t start with a simpler Italian/British combination! Grenadine, ginger, lemon barley and spiced blackberry are all covered, as are some of the more intriguing bases including raspberry vinegar, rosehip syrup and syrop de menthe (mint).

It’s not just your usual syrups that Lindy covers though. she dives into the likes of beer, cider and perry, wine, digestifs, punches and cocktails, as well as dabbling with non alcohol versions of sparkling, soft drinks and elegant mocktails. Her mocktails, for example, utilise her previous recipes, including one for a ‘Prohibition’ cocktail. Home-made apple juice combines with syrop de menthe and egg for a truly unique drink for an evening. I’m sure there’s no better feeling when you blend two home-made creations to make one truly artisan drink!

it’s not just your usual fruits and herbs that get a shoe-in within the book though. The last chapter dives into the teas, tisanes and spicy brews, something that has grown with fascination these last few years. Examples include ‘herb garden tisanes‘ using thyme, sweet cicely and borage amongst others, or ‘hot tangerine and nutmeg chocolate’ that will surely blow away your usual supermarket mix. While flicking through though, you can’t help but notice some stunning photography skills which really make each recipe hit with impact. Photographer Kevin Summers is a 20 year veteran, working with the likes of Delia Smith and Nigel Slater, and has produced some amazing shots of all aspects of recipe production.

I’m glad I plucked up the courage to open up and have a read. A recipe book essentially, and one that has now filled me with ideas for that opening night. The recipes are simple and I’m sure incredibly effective, and it seems that there is a finished product that would work for just about any palate. Variation is key these days, and Lindy has got it spot on. Grab a copy and take a look for yourself. I suppose though that I can only guess at the moment that her recipes will stand up to others who have come before her.

Give it a year and I’ll let you know.

© David Marsland and Drinks Enthusiast 2015. 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.