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Posts Tagged ‘cocktail’

I love a mix of tradition and innovation at Christmas; mingling fresh with familiar keeps things comfortably interesting (and interestingly comfortable if we’re lucky).   I apply this rule of thumb as strictly to victuals as visitors – and generally have as good a day as Nigella might shake her spatula at, even when suffering from the dreaded URTI currently doing the rounds.

A Christmas morning cocktail is one essential tradition but presents the challenge of tiptoeing that tricky tightrope of merriment over mayhem, and as I didn’t want this year’s first-ever goose to be cooked before getting stuffed, so to speak, I needed a milder-mannered solution than usual.

xmas-cincincins

Christmas CinCinCin

1 part Campari
2 parts fresh clementine juice (in 1-litre cartons from M&S)
2 parts Champagne

It’s a cinch: take your champagne glasses, pour an inch of Campari in the bottom, fill halfway to brim with clementine juice then top up with Champagne:  cin cin! – cin!!!

I’ve hardly re-invented the wheel but no matter; this fluteful of festivity is deliciously more-ish yet allowed me to stay roughly vertical all day.  It’s a seasonal triumvurate of Christmassy C’s;  Campari, Champagne and clementine juice.  Don’t be churlish about the Campari, it couldn’t be a cheerier colour and it needed using up besides.  Champagne speaks for itself but Cava could slip in without disturbing the alliteration.  When we ran out of Campari it turned into a CinCin – at least at my house, from which that vulgar term Buck’s Fizz is forever banned while its alternative Americanism, the Mimosa, is far too fey for us febrile few.  The Cincincin on the other hand, looks festive, sounds festive and tastes festive.  Hardly surprisingly, it makes you feel pretty festive too.  I wouldn’t turn one down on New Year’s Day either, but  in keeping with Plod tradition I daresay I’ll be mixing Bloody Marys again…watch this space.

Oh bum – it’s just been pointed out to me that Sam and Eddie Hart of Quo Vadis, Barrafina et al make something very similar with their not-quite-so-catchily-called Campari and Cava cocktail.  Do go ahead and follow their recipe if you like a complicated life…but if you just want a great Yuletide drinkypoo, stick with mine.

btw – if you too succumb to the nasty throat attack, try lying on your stomach with a hot water bottle between the shoulder blades: best achieved in bed with a comfy blanket and spouse at beck and call.  Couldn’t have done it without Mr T-for-Terrific so it’s a good thing I got him a cashmere cardie for Christmas: definitely an investment piece…

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borage flowersAh, true sunny delight: the borage is in bloom.  Such pretty periwinkle blue flowers, all set to adorn a glass of Pimm’s® for whiling away an English summer afternoon.

Wood on willow, polite applause, chin-chin…you get the scene.  But there’s something wrong with this picture, surely?  Firstly it’s most likely raining and secondly, is not Pimm’s impossibly bland when made properly?  And possibly improper when not?  For truly it’s a merry devil of a drink, slipping down far too easily and bringing upright folk, even the odd marquee, down in its wake as stilettoes catch in turf and guy ropes do service as guard rails…

Try this recipe for the classic Pimm’s® Cup cocktail…
Over ice, pour:

  • 1 part Pimm’s® No.1
  • 2 to 3 parts clear, fizzy lemonade (eg Sprite®)
  • Infuse with borage flowers, fresh mint and slices of lemon, orange and apple.

..and you too can turn your garden party into The Wasteland.

But there’s more to borage than that; why not use the stems and leaves too?  With a delicate cucumber-like flavour they cook to a texture similar to that of chard leaves or beet greens, with which they are often prepared around the Mediterranean as a pasta stuffing or filling for pies and omelettes.  The flowers also make a delightful addition to salads and only the churlish could despise them as a garnish on any summery dish.

I’ll follow with a couple of tasty recipes once I have some pix to go with

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