Disaronno Mule

 

Disaronno Mule

DISARONNO, lime and ginger, in a cup made of copper: a special ritual to be shared with friends. Stay cool.

Ingredients

50 ml Disaronno
25 ml Fresh pressed lime juice
Ginger beer
Ginger & Lime slice

Method

Pour Disaronno and fresh pressed lime juice over ice in a mule cup and stir. Top up with ginger beer. Garnish with grated ginger.

Disaronno Sour

 

Disaronno Sour

A unique refreshing drink, in which the distinctive notes of DISARONNO blend with the scent of freshly squeezed lemons.

Ingredients

50 ml Disaronno
25 ml Fresh lemon juice
5 ml Sugar syrup
Egg white (optional)

Method

Shake all the ingredients with ice. Garnish with a slice of lemon.

 

Easy chicken stir-fry

• Good Food team

• Preparation and cooking time

  • Prep:10 mins
  • Cook:10 mins
• Easy
• Serves 2

Quick, easy and on the table in less than 30 minutes – this zingy chicken stir-fry is a winning midweek meal

Ingredients

• 2 blocks egg noodles
• 2 tsp sunflower oil
• 2 cooked chicken breasts, shredded
• 3 carrots, finely sliced into rings
• 2 tbsp clear honey
• 1 tbsp soy sauce
• 1 lime, juiced
• 3 tbsp toasted sesame seeds
• handful of coriander leaves

Method

• STEP 1

  Boil the noodles according to pack instructions, then drain and toss with 1 tsp oil.
• STEP 2

  Heat the remaining oil in a wok and add the chicken and carrots. Stir-fry for a few minutes. Add the honey, soy and lime juice, bubble for 30 secs, then add the noodles and sesame seeds. Mix well, heat through and sprinkle with the coriander to serve.

Best Yorkshire puddings

Best Yorkshire puddings

 

Ingredients

140g plain flour (this is about

200ml/7fl oz)

4 eggs (200ml/7fl oz)

200ml milk 

sunflower oil, for cooking

Method

I . Heat oven to 230C/fan 21 OC/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.

2. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

Éoodfood

14 17 June2018

Birmingham

SHOW SUMMER

NEP

Page 1 of 1

Éoodfood

SHOW SUMMER

14-17 June 201S

Birmingham NEC

 

Roast lamb with spring herb crumbs

• Good Food team

A star rating of 5 out of 5.2 ratingsRate

3 comments

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• Preparation and cooking time

  • Prep:20 mins
  • Cook:2 hrs
• Easy
• Serves 8

This iron-rich dish is ideal for a weekend with family and friends

Nutrition: per serving

Highlight	Nutrient	Unit
	kcal	532
	fat	30g
	saturates	12g
	carbs	18g
	sugars	5g
	fibre	2g
	protein	45g
low in	salt	0.6g

Ingredients

For the crumbs

• 100g good-quality white bread
• 2 garlic cloves
• zest 1 lemon
• 1 tsp thyme leaf, chopped
• small bunch parsley, chopped
• 3-4 anchovy fillets, chopped (optional)

For the lamb

• 5 carrots, cut into chunks
• 2 onions, cut into chunks
• 4 bay leaves
• small bunch rosemary
• 2 tbsp olive oil
• large leg of lamb, about 3kg/6lb 8oz
• 3 garlic cloves, thickly sliced, plus a whole bulb, halved

For the gravy

• 5 tbsp plain flour
• 200ml white wine, plus a splash
• 600ml lamb stock

Method

• STEP 1

  Heat oven to 160C/140C fan/gas 3. For the lamb, scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil. Use a sharp knife to make little slits all over the lamb. Poke a slice of garlic and a small sprig of rosemary into each one. Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through. Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.
• STEP 2

  To make the gravy, pour off most of the fat from the tin but leave the veg and any meat juices. Place the tin on the heat to caramelise the veg, then stir in the flour and cook to a paste. Gradually stir in the wine, cook for a min, then stir in the stock and simmer until you have a tasty gravy. Push the gravy through a sieve into a small pan and keep warm.
• STEP 3

  Turn oven up to 220C/200C fan/gas 7. For the crumbs, blitz everything in a food processor and scatter over a tray. Bake in the oven for 10-15 mins until crisp, then re-blitz or break up with your fingers to crumbs again. These can be made in advance and kept in an airtight container for 2 days. Serve the lamb carved into slices, sprinkled with crumbs and a jug of gravy alongside.

Captain Morgan Original Rum & Ginger Beer

Captain Morgan Original Rum & Ginger Beer

Mix this pub classic at home whenever you have the opportunity, combining classic dark rum flavours of Captain Morgan with sweet, dry hoppy beer and spicy ginger.

Ingredients

Serves:

1

• 50mlCaptain Morgan® Original Rum

• 125mlGinger Beer

• 1wedgeLime

2.9 units of alcohol per serve

Equipment

• 1 x Tall Glass

• 1 x Ice

• 1 x Jigger

• 1 x Knife

• 1 x Chopping Board

Method

• Ice

  Fill a tall glass with ice cubes.

• Pour

  Using a jigger, measure 50ml Captain Morgan Original Rum and 125ml ginger beer into the glass.

   

• Garnish

  With a sharp knife and chopping board, cut a slice of lime and place on top of the drink to garnish.

• Grab a bite

  Get some grub in before or while you’re drinking – it slows alcohol absorption.

  Drinks Calculator

 

Rum Punch

Rum Punch

Captain Morgan Original Rum and Captain Morgan Original Spiced Gold provide a base of distinctive richness and mellow spice for this delicious drink with historic connections.

Pair with lush tropical fruit flavours plus a hint of citrus for a fine, celebratory serve.

Ingredients

Serves:

1

• 50mlCaptain Morgan Original Spiced Gold

• 25mlCaptain Morgan® Original Rum

• 50mlApple Juice

• 20mlLemon Juice

• 15mlCaramel Syrup

• 50mlGinger Beer

• 1dash(es)Angostura Bitters

• 1piece(s)Fresh Ginger

• 1piece(s)Cinnamon Stick

• 2piece(s)Lemon

• 1piece(s)Orange Wedge

2 units of alcohol per serve

Equipment

• 1 x Highball glass

• 1 x Grater

• 1 x Knife

• 1 x Bar spoon

• 1 x Jigger

• 1 x Chopping board

• 1 x Ice

• 1 x Punch Bowl

Method

• Mix

  With a sharp knife and cutting board, slice wedges from any combination of orange, lemon, lime and pineapple and place in the punch bowl and add the cinnamon stick.

   

• Pour

  Using a jigger, measure 50ml Captain Morgan Original Spiced, 25ml Captain Morgan Original Rum, 50ml apple juice, 20ml lemon juice, 15ml caramel syrup, 50ml ginger beer and 1 dash angostura bitters into the bowl and give it a stir.

  Adjust citrus juice and liqueurs so that the sweet–sour balance is to your liking.

• Chill

  Place the punch bowl in the fridge for 2–3 hours to chill before serving.

• Garnish

  Using a ladle, scoop liquid and fruit into individual glasses, over ice cubes.

  Using a grater, grate ginger over individual drinks to garnish.

• Grab a bite

  Get some grub in before or while you’re drinking – it slows alcohol absorption.

  Drinks Calculator

 

Mojito Ho, Ho

Mojito Ho, Ho

Enjoy this laugh-a-minute Mojito Ho, Ho cocktail recipe, with a splash of Caribbean rum and a drop of joviality in the spirit of Santa. This mix of Captain Morgan Original Rum, Ginger Ale, mint and cranberry will be the centre of attention at your festive gathering.

Ingredients

Serves:

1

• 50mlCaptain Morgan® Original Rum

• 130mlGinger Ale

• 2tsbCaster Sugar

• 6leavesMint

• 10piece(s)Cranberries

• 1slice(s)Ginger

• 1sprig(s)Mint

2 units of alcohol per serve

Equipment

• 1 x Tall glass

• 1 x Bar Spoon

• 1 x Ice

• 1 x Muddler

   

Method

• Muddle

  Press down on 2 tsp caster sugar, 1 slice of ginger, 6 mint leaves and 8 cranberries in a highball glass using a rolling pin or spoon to extract flavour and aroma.

• Ice

  Fill the glass with crushed ice.

• Pour

  Add 50ml Captain Morgan Original Rum and 20ml lime juice to the glass.

• Mix

  Using a bar spoon, stir until the ingredients are well combined. Add 130ml Ginger Ale, or enough to fill the glass.

• Garnish

  Add a sprig of mint and 2 cranberries on top of the drink to garnish.

  PRO: Add a dash of mandarin liqueur to spice up your mojito! (0.1 units)

• Grab a bite

  Get some grub in before or while you’re drinking – it slows alcohol absorption.

  Drinks Calculator

 

Baileys Eggnog

Baileys Eggnog

The classic, homely combination can be done deliciously and simply as here: a pour of Baileys Original Irish Cream, plus egg, milk and a pinch of nutmeg for a great serve.

Ingredients

Serves:

1

• 35mlBaileys® Original Irish Cream Liqueur

• 1tbspSugar

• 1Egg

• 75mlMilk

• 1Split Vanilla Pod

• 1pieceCinnamon Stick

• 1sprinkleNutmeg

0.6 units of alcohol per serve

Equipment

• 1 x Cognac Glass

• 1 x Mixing Bowl

• 1 x Whisk

• 1 x Stirrer

Method

• Pour

  In a large bowl, whisk together 1 egg and 1tbsp caster sugar until creamy and the sugar begins to dissolve. 

• Mix

  Mix in 35ml Baileys Original Irish Cream Liqueur and 75ml milk. Stir in the seeds from a vanilla pod, scraped out with a teaspoon. Using a grater, grate the sides of a whole nutmeg into the bowl. With a cocktail strainer, strain the mixture into a Cognac glass.

   

• Garnish

  Garnish with a cinnamon stick.

   

• Grab a bite

  Get some grub in before or while you’re drinking – it slows alcohol absorption.

  Drinks Calculator

 

Baileys Chocolate Orange

 

Baileys Chocolate Orange

The perfect Christmas cocktail, Baileys Chocolate Orange mixes the classic flavours of the season, chocolate and orange, for a delicious, indulgent serve.

Ingredients

Serves:

1

• 50mlBaileys® Chocolat Luxe

• 25mlOrange Liqueur

• 1pieceCinnamon Stick

2.8 units of alcohol per serve

Equipment

• 1 x Rocks glass

• 1 x Grater

• 1 x Bar Spoon

• 1 x Jigger

• 1 x Ice

Method

• Ice

  Place 3 ice cubes in a rocks glass.

• Pour

  Using a jigger, measure 35ml Baileys Chocolat Luxe and 25ml Orange Liqueur into the glass.

   

• Mix

  Stir the mixture with a bar spoon until the mixture is well combined.

• Garnish

  Grate a stick of cinnamon over the top of the drink to garnish.

   

• Grab a bite

  Get some grub in before or while you’re drinking – it slows alcohol absorption.

  Drinks Calculator

Baileys Chocolat Luxe

Baileys Chocolat Luxe

New Baileys Chocolat Luxe captures the rich flavour and velvety texture of delicious dark chocolate in an intense, luxurious drink. Garnish with an elegant raspberry to deliver your favourite Baileys with truly indulgent appeal.

Ingredients

Serves:

1

• 50mlBaileys® Chocolat Luxe

• 1pieceRaspberry

0.7 units of alcohol per serve

Equipment

• 1 x Wine Glass

• 1 x Skewer

• 1 x Ice

• 1 x Jigger

Method

• Ice

  Place three ice cubes into a wine glass.

• Pour

  Using a jigger, measure 50ml Baileys Chocolat Luxe into the glass.

• Garnish

  Carefully pierce a single raspberry with an elegant skewer known as an ‘attelet’, and place across the rim of the glass to garnish.

• Grab a bite

  Get some grub in before or while you’re drinking – it slows alcohol absorption.

  Drinks Calculator

 

Baileys Pumpkin Spice Latte

 Baileys Pumpkin Spice Latte  

The Baileys Pumpkin Spice Latte is for lovers of latte with a little extra. And that seems to be quite a few of you, as pumpkin spice is the flavour of the moment. Just beat the takeaways by making it at home using Baileys Pumpkin Spice Liqueur. Baileys Pumpkin Spice Latte 

Ingredients 

Serves: 1      

50mlBaileys® Pumpkin Spice      

150mlCoffee      

50ml Milk      

2tbsp Whipped Cream      

0tspGround Nutmeg      

1Cinnamon Stick  

0.9 units of alcohol per serve 

Equipment      

1 x Blender  Method      

Pour      

Add 150ml warm coffee to a tumbler or mug.      

Pour in 50ml Baileys Pumpkin Spice to the tumbler or mug.            

Mix      

Top with 50ml milk.     

Garnish      

Garnish with 2tbsp whipped cream, 1/8 tsp ground nutmeg and a whole cinnamon stick.      

Grab a bite      

Get some grub in before or while you’re drinking – it slows alcohol absorption.

Peach Schnapps & Lemonade

 Peach Schnapps & Lemonade  

The lemonade mixer lengthens and lightens the peach flavour, making a subtle drink that's ideal for warmer days, or when you want to think of good times spent in the sun. Peach Schnapps & Lemonade Ingredients 

Serves:  1     

50mlPeach Schnapps      

125mlLemonade      

1wedgeLemon   

0.8 units of alcohol per serve 

Equipment      

1 x Tall glass      

1 x Knife      

1 x Jigger      

1 x Ice      

1 x Chopping Board  

Method     

 Ice      

Fill a tall glass with ice cubes.     

Pour      

Using a jigger, measure 50ml Peach Schnapps Liqueur and 125ml lemonade into the glass.            

Garnish      

With a chopping board and sharp knife, cut a wedge of lime and place on top of the drink to garnish.             

Grab a bite      

Get some grub in before or while you’re drinking – it slows alcohol absorption.     

Drinks Calculator  Peach Schnapps & Lemonade

Hot Buttered Rum

 Hot Buttered Rum

It's the heart-warming cocktail to serve at get-togethers during cooler seasons. Rich, comforting and delicious, Lauren Mote's rumbelievable drink will re-energise your guests before they head back home. Hot Buttered Rum 

Ingredients 

Serves:  1      

45mlDark rum      

1barspoonUnsalted butter      

30mlVanilla syrup*      

2dashesAromatic bitters (optional)      

120mlHot water      

1Lemon peel  

1.8 units of alcohol per serve 

Equipment      

1 x Irish coffee glass      

1 x Streamer pitcher      

1 x Pot  

Method     

 Make vanilla syrup      

*Vanilla syrup store-bought or add ½ vanilla bean, add to a pot with 500ml 1:1 simple syrup, bring to a simmer, and shut off the heat. Cover and allow to steep for 4 hours. Strain and use. Store in fridge, use within 7-10 days    

 Stir & Steam    

  Strain and pour into an Old Fashioned tumbler with fresh ice.   

  Garnish      

Add to a glass and garnish with lemon peel.      

Express the oils along the top of the cocktail, and then layer the peel across the top of the glass. Serve immediately. 

Baileys Orange Bliss

The ultimate indulgent drink, combining the ultimate luxury cognac and Orange Liqueur with the rich, creamy textured Baileys Original Irish Cream. Baileys Orange Bliss Ingredients Serves:  1    

50mlBaileys® Coffee Irish Cream Liqueur      

25mlOrange Liqueur      

1sliceOrange  

1.9 units of alcohol per serve 

Equipment      

1 x Martini Glass      

1 x Chopping Board      

1 x Jigger      

1 x Tumbler      

1 x Knife      

1 x Ice      

1 x Stirrer  

Method      

Ice      

Fill a cocktail shaker with ice cubes.     

Pour      

Using a jigger, measure 50ml Baileys Original Irish Cream and 25ml Orange Liqueur into the shaker.            

Mix      

Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.      

Using a cocktail strainer, strain into a martini glass filled with ice cubes.            

Garnish      

With a sharp knife and cutting board, cut a slice of orange, twist and place on top of the drink to garnish.             

Grab a bite      

Get some grub in before or while you’re drinking – it slows alcohol absorption.

Baileys Honey Bee

A real crowd-pleasing combination of honey and whisky, with Baileys Original Irish Cream Liqueur that ramps up the delicious creamy texture, this leads to a subtly sweet finish that lingers on the palate. Baileys Honey Bee Ingredients Serves:  1     

75mlBaileys® Original Irish Cream Liqueur      

25mlBell's® Original Blended Scotch Whisky      

10mlHoney 

1.2 units of alcohol per serve 

Equipment      

1 x Short Glass      

1 x Ice      

1 x Jigger      

1 x Tumbler      

1 x Strainer      

1 x Cocktail Shaker  

Method      

Ice      

Fill a shaker with cubed ice.  

Pour      

Using a jigger, measure 75ml Baileys Original Irish Cream Liqueur, 25ml Bell's Original Blended Scotch Whisky and 10ml honey into the shaker.            

Mix      

Shake until chilled.     

Garnish      

Strain into a tumbler filled with cubes of ice.             Grab a bite      Get some grub in before or while you’re drinking – it slows alcohol absorption.     Drinks Calculator  Baileys Honey Bee

Rich and Famous

 A rich, creamy and striking blend of Baileys Original Irish Cream and Gold Vodka, Rich and Famous is the ultimate indulgent cocktail recipe. Grab a taste of the good life. Rich and Famous Ingredients Serves:  1    

25mlBaileys® Original Irish Cream Liqueur      

25mlGold Vodka      

1tbspWhipped Cream      1pinch(es)Cinnamon  

1.4 units of alcohol per serve Equipment      

1 x Strainer      

1 x Mixing Bowl      

1 x Cocktail-Shaker      

1 x Whisk      

1 x Jigger      

1 x Ice  

Method      

Ice      

Add cubes of ice to a cocktail shaker.     

Pour      

Using a jigger, measure 25ml Baileys Original Irish Cream and 25ml Gold Vodka into the cocktail shaker.            

Mix      

Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.      Use a cocktail strainer to strain the mixture into a tumbler.     

Garnish      

Using a fork or beater, whip double cream until it forms peaks. Add 1 tbsp whipped cream to the glass and pinch of cinnamon powder to garnish.      Grab a bite      Get some grub in before or while you’re drinking – it slows alcohol absorption.     Drinks Calculator  Rich and Famous

French Dip

Ingredients 

1 1 ⁄2 lbs leftover chuck roast, shredded 

2 cups water 

1 ⁄4 cup soy sauce 

1 ⁄2 teaspoon dried rosemary 

1 ⁄2 teaspoon dried thyme 

1 ⁄2 teaspoon garlic powder 

1 bay leaf black pepper 

4 French rolls 

Directions 

1. Combine all ingredients in a saucepan.

2. Cover and simmer one hour.

3. Serve meat on French rolls with broth in small cups for dipping.

Gluten free French Bread

Ingredients 

2 cups rice flour (white) 

1 cup tapioca flour 

3 teaspoons xanthan gum 

1 1 ⁄2 teaspoons salt 

2 teaspoons egg substitute (optional)

2 tablespoons sugar 

1 1 ⁄2 cups lukewarm water 

2 tablespoons fast rise yeast 

2 tablespoons butter or 2 tablespoons margarine, melted 

3 egg whites, beaten slightly 

1 teaspoon vinegar melted butter, for brushing (optional) 

Directions 

1. In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low. 

2. In a small bowl dissolve the sugar in the water, and add yeast. 

3. Wait until the mixture foams slightly, then blend into the dry ingredients. 

4. Add the butter, egg whites, and vinegar.Beat on high for 3 minutes. 

5. To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French- loaf shapes or spoon into special French-bread pans.

French Dip-crock Pot

Ingredients 

1 (5 lb) rump roast 

1 tablespoon garlic powder 

1 tablespoon black pepper (start with 1 tsp) 

1 teaspoon seasoning salt 

1 teaspoon oregano 

1 ⁄2 teaspoon rosemary 

2 instant Oxo or 2 bouillon cubes 

2 (14 ounce) cans beef broth 

1 large onion, diced 

 

Directions 

1. Place all ingredients in a crock pot. 

2. Cook on High for 5-6 hours or Low for 8-10. 

3. Remove the meat from the crock pot and place on a deep plate-to collect juices. 

4. Strain the broth well so that it is clear and no spices or onions remain. 

5. Place in a saucepan and keep warm. 

6. Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch. 

7. (Remember to add the juices that drain off the meat). 

8. Heat Hoaggie buns to warm and slice the meat thin. 

9. Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.

Slow cooker lamb curry

Ingredients 

1 large onion, halved and sliced 

3 tbsp Madras curry paste 

400g can chopped tomatoes 

2 tsp vegetable bouillon powder 

25g red lentils 

210g can chickpeas (don’t drain) 

1 tbsp grated ginger 

1 tsp cumin seeds 

1 cinnamon stick 

75g curly kale 

2 lean lamb steaks, fat removed, diced 

(about 240g) cooked brown rice, to serve 

Method 

Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. 

Cover with the lid and chill in the fridge overnight. 

The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.

Slow cooker vegetable lasagne

Slow cooker vegetable lasagne 

2 minutes 

Ingredients 

1 tbsp rapeseed oil 

2 onions, sliced 

2 large garlic cloves, chopped 

2 large courgettes, diced (400g) 

1 red and 1 yellow pepper, deseeded and roughly sliced 

400g can chopped tomatoes 

2 tbsp tomato purée 

2 tsp vegetable bouillon 

15g fresh basil, chopped plus a few leaves 

1 large aubergine, sliced across length or width for maximum surface area 

6 wholewheat lasagne sheets (105g) 

125g vegetarian buffalo mozzarella, chopped Method Heat 

1 tbsp rapeseed oil in a large non-stick pan and fry 

2 sliced onions and 2 chopped large garlic cloves for 5 mins, stirring frequently until softened. Tip in 2 diced large courgettes, 1 red and 1 yellow pepper, both roughly sliced, and 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil. Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the vegetables once they start cooking. Slice 1 large aubergine. Lay half the slices of aubergine in the base of the slow cooker and top with 3 sheets of lasagne. Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture. Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine. Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese. Scatter with extra basil and serve with a handful of rocket.

Cloud Nine

Ingredients:

Amount Ingredient
1 Measure Disaronno Amaretto
2 Measures Amarula Cream
1 Measure De Kuyper Raspberry Liqueur
3 Scoops Ice Cream (Vanilla)


Liquid volume = 100ml*
Alcoholic units = 2*
Alcohol by volume (ABV) = 19.5%*
* Please note: Volume and ABV values are approximations only.
in-the-spirit classifies one shot as a measure of 2.5cl or 25ml

Method:
Blend the above ingredients together with lots of ice until slushy and serve in a wine or hurricane glass.


Additional notes:
Rich and creamy vanilla ice cream enhanced with the toffee notes of Amarula plus hints of marzipan and raspberry.


Garnish:
Float lightly whipped cream on the top of the cocktail to serve.



Type/Flavour:
Creamy



Glass:
Hurricane



Difficulty:
Easy



Please enjoy all cocktail recipes responsibly
Please note: The NHS recommended weekly guidelines for alcohol consumption are 21 units for men (3-4 daily) and 14 units for women (2-3 daily).

Hot Apple Bite by Smirnoff

Medium               

A perfect winter warmer inspired by the original taste of temptation, the Hot Apple Bite combines subtle cinnamon flavours of Smirnoff Gold Liqueur with a warming apple juice and brown sugar.
Read more

Ingredients for

◄

1

▸

• 50ml.
  Smirnoff® Gold
• 200ml.
  Apple Juice
• 2tsp
  Brown Sugar
• 1tsp
  Apple Purée
• 1slice(s)
  Apple
• 1piece(s)
  Crushed Biscuit
• ➤ 1.9 units of alcohol per serve

• Hot Apple Bite by Smirnoff

  Ingredients added to shopping list

  

  Add to shopping list

Equipment

• 1 x
  Glass Mug
• 1 x
  Knife
• 1 x
  Bar spoon
• 1 x
  Jigger
• 1 x
  Chopping Board
• 1 x
  Saucepan

How to make

1. Place all ingredients in a saucepan.
   Using a jigger, measure 50ml Smirnoff Gold Liqueur, 200ml apple juice, 2 teaspoons brown sugar and 2 teaspoons apple purée into a saucepan.
2. Warm the mixture and stir together thoroughly.
   Place on a low heat and simmer until the ingredients are well combined, stirring with a bar spoon.
3. Pour the mixture into a glass mug.
   Transfer the warm liquid into a glass mug.
4. Garnish with a slice of apple and crushed biscuit.
   Crush a biscuit and scatter on top of the drink. Cut a slice of apple with a sharp knife on a cutting board and place on top of the drink to garnish.

Water, Water

Don’t snub good old H20. Stay refreshed by drinking water between drinks.
www.drinkscalculator.com

Smirnoff® Gold

A striking version of Smirnoff, with sparkling gold flakes, Smirnoff Gold is the epitome of luxury, with a great, subtle cinnamon spice taste.