Category Archives: Beverages/Drinks

Cherry Gin Spritzer

It feels so nice to finally get back into a routine.

The holidays were fun and memorable, but the ‘flu-on-arrival’ not so much. And our bodies felt so drained and deprived that it was begging for nourishing home cooked food, rest and the monotony of everyday routine. As boring as it sounds, it’s the routine of our everyday life that keeps us sane.

While we missed a large slice of summer this year, glad that the days are still warm and long for us to laze around in the backyard, sip on a drink or two and relax. The days ahead look promising for a backyard party too…

Late last year I had the opportunity to visit the magnificent Yarra Valley Cherry Orchard. They had kindly gifted all of us with a box of the most delicious fresh cherries of the season which I admit pretty much were gobbled up on its own. But I did try out a couple of recipes and this Cherry Gin Spritzer was one of them.

Cherry Gin Spritzer - thespiceadventuress.com

Cherry Gin Spritzer - thespiceadventuress.com

I know cherries are slowly going out of season but this recipe is a keeper, one that you can return to next summer. Or you could take the general idea and replace the cherries with whichever fruit is in season at the moment.

This cocktail is all about refreshment at the end of a long day or on a really warm afternoon. Perfect for parties too; just assemble on the ingredients on a tray with different kinds of fruits and people can make their own drink.

The cherries are muddled with sugar syrup, mixed up with lime juice, gin and topped with soda…that’s it. Just omit the gin if you prefer a non alcoholic version which tastes great too especially if you have children around.

Cherry Gin Spritzer - thespiceadventuress.com

And if you get around to making this Cherry Gin Spritzer, do tag me (#thespiceadventuress) so that I get to see it too.

(Adapted from this website)

Ingredients:

(Makes 1 drink)

  1. 5 fresh cherries; pitted
  2. ½ ounce sugar syrup
  3. ½ ounce lime juice
  4. 2 ounces gin
  5. Soda/sparkling water
  6. Crushed ice
  7. Lime slice and whole cherries, for garnish

Method:

  1. In a tall glass, muddle the cherries with sugar syrup and lime juice.
  2. Add the crushed ice, gin and mix. Top with soda water.
  3. Garnish with fresh cherries and lime slice.
  4. Enjoy responsibly

Cherry Gin Spritzer - thespiceadventuress.com

 

 

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Tanqueray Gin & Tonic (with Rosemary)

I have never been a huge fan of Gin & Tonics. But in the last year, I had the opportunity to experience some well crafted gins that opened up the world of delicious G&Ts too.

And one such gin was the Tanqueray Rangpur. Crafted using the rare Rangpur limes, this gin has a distinct flavour with the zesty freshness of the limes and the sweetness from the mandarins. Makes it an excellent choice for a G&T.

Tanqueray Gin & Tonic (with Rosemary) - thespiceadventuress.com

Most of the time, I enjoy the Tanqueray Rangpur simply poured over ice, but it works brilliantly as a G&T and in cocktails too.

Recently at a Food and Wine event, I had a G&T infused with rosemary. It was delicious; I loved the combination of the herby flavour of the rosemary with the citrusy zing of the lemon. Plus the addition of rosemary only intensifies the herbaceous undertones of the gin. The Tanqueray Rangpur also has that distinct lime flavour, so I decided to try a G&T infused with rosemary this time.

A premium tonic water is best suited to a G&T like this as it has a subtle flavour that lets the gin shine unlike the standard ones that are unnecessarily sweet. Since this gin has a distinct lime flavour, no extra lime is necessary except as a garnish.

Tanqueray Gin & Tonic (with Rosemary) - thespiceadventuress.com

Tanqueray Gin & Tonic (with Rosemary) - thespiceadventuress.com

Especially refreshing on a warm summer day…….

Ingredients:

(Serves 1)

  1. 40ml Tanqueray Rangpur Gin
  2. 2 sprigs rosemary
  3. Lemon slices
  4. Premium tonic water
  5. Ice cubes

Method:

(Best served in a Collins glass or Stemless wine glass)

  1. Pour the gin and one sprig rosemary to the glass. Crush lightly using a muddler to infuse the flavour of the rosemary. Remove the rosemary sprig after muddling.
  2. Add a few ice cubes and fill the glass with the tonic water.
  3. Garnish and serve with a sprig of rosemary and lemon slice.

Tanqueray Gin & Tonic (with Rosemary) - thespiceadventuress.com

 

A Berrylicious Oats Smoothie

I have been getting a lot of requests to re-start the everyday smoothie series which used to be quite popular on my Facebook page last year.

It’s not that I have not been drinking any smoothies lately. And smoothies are not a fad or trend I follow; in fact I have been having smoothies’ way before it became ‘popular’. It’s just that I generally stick to a few recipes or rather combinations for my everyday breakfast, all of which are already documented on the FB page so there was nothing different I was making.

I love using oats in smoothies, in the natural raw form. Not a big fan of oats porridges but I really enjoy using oats in smoothies because it adds the necessary carbs yet the smoothie has a light texture which is very important for me.

One of my favourite combinations using oats is this ‘Breakfast Smoothie’. But this time at the market, there were some absolutely fresh berries for sale and I couldn’t resist picking up some blackberries and raspberries. And inspired by the colourful smoothie bowls that I have been seeing on Instagram, I was tempted to try out an oats smoothie using the berries.

A Berrylicious Oats Smoothie - thespiceadventuress.com

I like to add nuts to my everyday smoothies so there’s always a selection in my pantry and for this one, I used whole almonds. Chia seeds are another favourite that finds its way to most of the smoothies I make. I don’t add any sort of sugar but if I absolutely must, it’s always honey as a sweetener. Also I tend to use milk in my smoothies instead of yoghurt simply because I like the taste of milk better.

And also I don’t like my smoothies super thick so I do add some water to get it to the drinkable consistency.

A Berrylicious Oats Smoothie - thespiceadventuress.com

A Berrylicious Oats Smoothie - thespiceadventuress.com

Are you a fan of smoothies? I would like to know which are your favourite combinations…so do drop a line below so that I can try it out too.

Ingredients:

  1. ½ cup oats
  2. A handful of blackberries
  3. A handful of raspberries
  4. 1 tsp chia seeds
  5. 1 tbsp almonds
  6. 1 cup milk
  7. Water (as needed)

Method:

  1. Blend all the ingredients together with water (if needed).
  2. Enjoy.

A Berrylicious Oats Smoothie - thespiceadventuress.com

A Berrylicious Oats Smoothie - thespiceadventuress.com

 

 

 

Citrusy Sweet Tea Cocktail

I do not follow seasons when it comes to cocktails. And whenever we make at home, it’s usually based on the stash that’s available in the bar cabinet. When I dine out at restaurants, then I would pick a cocktail that sounds interesting or different, something I have never tried before.

Tea based cocktails are really amazing and I have tried out quite a few different ones over the last couple of years. One of the best I have had was at Monkey King; wish I could get the bartender to share that recipe with me.

Inspired by all my past experiences with tea cocktails, I thought it’s time I did one too. And that’s how this Citrusy Sweet Tea Cocktail happened.

Citrusy Sweet Tea Cocktail - thespiceadventuress.com

Sweet Tea cocktails are very famous, especially in the Southern regions of US because it is essentially, a summer drink. It is light, refreshing and very simple to make in large batches, hence very popular for summer backyard parties.

There are many variations but essentially the drink contains tea, citrus, sweetener and good quality bourbon.

But for today’s drink, I tweaked it slightly by using an iced tea recipe (from this cookbook) that I use often which has spices like cinnamon and star anise for that extra punch. And both these spices work like magic with both tea and bourbon.

The Citrusy Sweet Tea Cocktail is extremely simple to make. The tea infusion can be prepared ahead and chilled, a time saver if you are making large batches for a party. Good quality bourbon…don’t compromise on that because it does make a difference to the flavour.

Citrusy Sweet Tea Cocktail - thespiceadventuress.com

Ingredients:

  1. 5 cups water
  2. 2 tbsp black tea leaves (or 2-3 tea bags)
  3. 1 inch cinnamon stick
  4. 1 star anise
  5. Peel of 1 medium lemon
  6. Sugar, to taste
  7. Orange juice
  8. Bourbon
  9. Star anise, for garnish
  10. Orange slices; for garnish
  11. Ice cubes

Method:

  1. Bring the water to a boil and take it off the heat.
  2. Add the tea leaves to the water along with the lemon peel (remove using a peeler), cinnamon and star anise. Allow to steep for 3-5 minutes.
  3. Strain the tea and allow to cool. Refrigerate in a closed bottle until use.
  4. To make the cocktail, add a few cubes to the glass and fill half of the glass with the tea infusion. Add 15 ml orange juice and 40ml bourbon. Stir and taste; add more orange juice or bourbon to suit personal taste.
  5. Garnish with a star anise.
  6. Cheers!!!

Note: If you want a non alcoholic version, mix the orange juice with the tea infusion to taste. Serve in a glass filled with crushed ice.

Citrusy Sweet Tea Cocktail - thespiceadventuress.com

The Pink Lady

After being down with one of the worst flu experiences I have ever had in my life, I am slowly returning back to my juice/smoothie routine in the mornings.

Breakfast has always been a challenge for me; I just can’t get myself to eat a full, proper meal in the mornings. Over the years, I have tried a zillion different ways to do this but I have finally come to accept my body and listen to it instead of eating the way that is often described as ‘ideal’.

I love to eat fruit in the mornings and that’s what I generally do on most weekday mornings after that mandatory mug of coffee. Sometimes, I have a whole fruit while working and sometimes, it’s a juice or smoothie. It might seem like very less food to most of you, but that’s all I can bring myself to eat in the mornings.

And since my appetite had gone all haywire during the flu, I felt completely drained of energy even though I have recovered mostly. So I decided to have The Pink Lady, because this concoction is great for energy and immunity, both of which I need generous amounts of.

The Pink Lady - thespiceadventuress.com

I also decided to add bee pollen, which has a whole lot of health benefits. Not usually a person who reaches out for fancy ingredients, but I was given a couple of ingredients like these to try out by the generous folks at Dandenong Market. And since the bee pollen is so good for the body, I have made it a frequent addition to my smoothies.

The Pink Lady is a simple drink; but what makes it high energy is the use of bananas and cranberry juice. This one’s also high in Vitamin C and B complex, again nutrients that are great to build immunity and gut health.

Most of the smoothies I make in the mornings are posted on Facebook, and very few make an appearance here. So if you like to get more of those recipes, follow me on any of the social media channels.

The Pink Lady - thespiceadventuress.com

And if you make this drink, do tag me in your post using #thespiceadventuress so that I can view it too.

(Recipe adapted from 101 Fantastic Juices and Smoothies)

Ingredients:

  1. 2 ripe bananas
  2. 6-8 raspberries
  3. 200ml cranberry juice
  4. ½ tsp bee pollen
  5. A drizzle of Manuka honey

Method:

Blitz all the ingredients in a blender and enjoy.

The Pink Lady - thespiceadventuress.com

 

The ‘Green’ Mojito

Green coriander seeds! I cannot tell you the joy and excitement at seeing these for the very first time in my life…..

Green coriander seeds - food photography - thespiceadventuress.com

Growing up with parents who were passionate about gardening, I must admit that a bit of the ‘green thumb’ has rubbed off on me too. I have a very basic garden at the moment, mainly herbs and succulents, but I definitely do intend to expand it in the coming months.

One of the first herbs to get planted in my garden was coriander, simply because I use it almost every day and realised that growing it is not only super easy but also an affordable option when you are a food photographer. I highly recommend growing coriander if you are starting out with the whole gardening experience. Quite a sturdy, all season herb that grows easily (giving you that much needed confidence when you are a novice) and works well in a tiny apartment space too.

I have always mentioned how social media helps bridge distances and is a source of positivity and encouragement if you use it in the right manner. When I posted a glimpse of my tiny herb garden, a very kind gentleman Mr. D got in touch saying he would like to send me some seeds that he grows in his garden. He lives in Perth and has an amazing garden filled with all sorts of fruits and vegetables, some of the varieties bought specially from India. And he got my address and send me the seeds of quite a few vegetables including some native greens, carrots, radish and coriander. I thoroughly appreciate your gesture Mr. D and I will forever be indebted.

While the carrots and radish were not a success in my apartment terrace, the coriander grew and blossomed much to my delight. But there was one problem….I didn’t know how to collect the seeds for the next growth cycle. My ‘duh’ moment!

So back to Mr. D, social media and YouTube it was, to understand how to collect the seeds. Until then, I would always snip away the flowers to encourage growth of new leaves and I realized that if I needed to get the seeds, I needed to let the plant flower. The flowers turn to seeds…..can’t believe I forgot my basic botany lessons from school!!

And this spring, I let that happen and soon the tiny pretty white coriander flowers had blossomed into vibrant green coriander seeds. The ‘spice adventuress’ in me was intrigued on how these seeds could be used in cooking as it had the most intense delicious coriander flavour….I would describe it as a cross between the leaves and dried seeds. I did dry one batch of the seeds for the next season but I also got plenty of green seeds for my flavour experiments.

There isn’t much info available on using green coriander seeds but a bit of research and speaking to friends who go gaga over spices and herbs like I do resulted in today’s drink which I fondly call, the ‘Green’ Mojito.

The 'Green' Mojito - a vibrant, summery cocktail with green coriander seeds - thespiceadventuress.com

Now it is almost impossible to buy green coriander seeds so the only way you can enjoy this drink is to grow some yourself or get some from your gardening enthusiastic friends. The seeds can be crushed and infused in vodka or you could infuse it into the sugar syrup like I did. The sugar syrup keeps well in an airtight container for upto 2 weeks in the refrigerator.

So there you go…..a very summery, vibrant and delicious Mojito with green coriander seeds!

Sugar syrup infused with green coriander seeds - thespiceadventuress.com

The 'Green' Mojito - a vibrant, summery cocktail with green coriander seeds - thespiceadventuress.com

The 'Green' Mojito - a vibrant, summery cocktail with green coriander seeds - thespiceadventuress.com

The 'Green' Mojito - a vibrant, summery cocktail with green coriander seeds - thespiceadventuress.com

The 'Green' Mojito - a vibrant, summery cocktail with green coriander seeds - thespiceadventuress.com

The 'Green' Mojito - a vibrant, summery cocktail with green coriander seeds - thespiceadventuress.com

Ingredients:

  1. 30 ml sugar syrup (infused with green coriander seeds)
  2. 30 ml lime juice
  3. 45 ml white rum
  4. Sparkling water/soda
  5. ½ tsp green coriander seeds
  6. Lime slices; for garnish
  7. Coriander flowers; for garnish (optional)
  8. Ice cubes; crushed

Sugar syrup:

  1. 1 cup raw sugar
  2. 1 cup water
  3. 2 tbsp green coriander seeds

Method:

To prepare sugar syrup:

  • Crush the green coriander seeds lightly
  • Add the sugar, water and coriander seeds to a pan and place on low heat. Stir occasionally till the sugar has completely melted.
  • Cool well and keep the seeds in for at least an hour to further infuse the flavour.
  • Strain and store in an airtight container in the refrigerator.

To make the mojito:

  • In a tall glass, muddle the green coriander seeds along with the sugar syrup and ¾ ths of the lime juice.
  • Add the white rum and crushed ice cubes. Stir well to combine and top the glass with sparkling water.
  • Taste and add the remaining lime juice if necessary.
  • Garnish with lime slices and coriander flowers.

Note: If you do not like the seeds to remain in the drink, strain after muddling with the sugar syrup and lime juice.

The 'Green' Mojito - a vibrant, summery cocktail with green coriander seeds - thespiceadventuress.com

The 'Green' Mojito - a vibrant, summery cocktail with green coriander seeds - thespiceadventuress.com

 

 

 

The Breakfast Smoothie

So I am back peeps, after a brief hiatus…..with a delicious breakfast smoothie.

The Breakfast Smoothie - healthy, nourishing and delicious - thespiceadventuress.com

As many of you are already aware, I moved homes last week. Just a couple of streets away, but the move didn’t turn out exactly how I had envisioned in my head. It was more intense, full on and plenty of work involved; coupled with bad organization, it turned out to be more stressful on our minds and bodies.

But finally, we are almost settled in the new place. There are still boxes to unpack but the basics are sorted and we are all beginning to feel at home again. Feeling at home again…..that’s a hard one to achieve when you move into a new space. A couple of my friends said that I invest a lot emotionally and physically in a rented property but for me, this space is home. It doesn’t matter who holds the ownership rights….for now, it’s our space and our home which we want to fill with happiness, stories and memories. So yes, I have always and will continue to invest a lot physically and emotionally in every home I live in.

One of the biggest changes has been the fact that after 3 years of our life in an apartment, we moved into a free standing house.  I am ecstatic about the larger space, more storage (for my props!) and a small but real backyard, but I feel a little lost at the same time. I keep forgetting where I have put stuff and then I run around like a headless chicken searching for it. Sigh.

So when it came to doing a blog post, I thought of sharing something simple and everyday like this breakfast smoothie which I made a lot during the past couple of days. High on nutrients to keep me nourished till lunch time and with that dash of chocolate and peanut butter for an indulgent luxurious feel.

The Breakfast Smoothie - healthy, nourishing and delicious - thespiceadventuress.com

The Breakfast Smoothie - healthy, nourishing and delicious - thespiceadventuress.com

 

I thoroughly enjoy using oats in my smoothies rather than the porridge form; gives the drink a lot more body. I went for almonds because it’s my favourite but use any you wish to or maybe even a handful of different ones. If you have never used peanut butter in a smoothie, then do give it a shot folks; lends such a rich, silky and amazing texture with that hint of nuttiness to the drink.

And of course the chocolate….I was initially leaning towards coffee but then couldn’t look past the delicious blocks of Australian chocolate with 60% cocoa and hints of smoky oak, raisins and dried spices that I picked up from the Yarra Valley Chocolaterie and Ice CreameryYarra Valley Chocolaterie and Ice Creamery (if you haven’t been here, you do need to check it out; perfect for a spring/summer day trip).

The Breakfast Smoothie - healthy, nourishing and delicious - thespiceadventuress.com

PS – That ladder has become my new best friend; the cupboards are so high in this house that my puny self cannot function without it!

The Breakfast Smoothie:

Ingredients:

  1. 1 cup oats
  2. 10 almonds
  3. 1 tsp chia seeds
  4. 1 tbsp grated chocolate
  5. 1 tbsp peanut butter
  6. 2 cups milk
  7. ½ cup water
  8. A dash of honey

Method:

  • Blitz all the ingredients together in a blender.
  • Enjoy

Note:

In summer, add ice cubes and extra milk for a chilled drink; children will love it.

I used honey as a sweetener but you may use fruits like bananas or dry fruits like dates or prunes for the same.

The Breakfast Smoothie - healthy, nourishing and delicious - thespiceadventuress.com

 

The ‘Indian’ Cosmopolitan – a Rooh Afza Cocktail!

I have spoken about my need for change before in this post.

I get bored easily, especially with food, which I would say is the driving factor that gets me into the kitchen experimenting. I crave for creating something new, something I have never done before which gives me that adrenaline flush. A new ingredient, a fusion dish, a new cuisine, it can be anything as long as it is new for me.

People often confuse this as a need to keep the blog going. But to be totally honest, I have always been like this in all aspects of my life (which is why I never lasted in the corporate world).

After a week and half of doing familiar stuff in the kitchen, I wanted to start experimenting again. And this time, it’s this pretty cocktail which I have named The ‘Indian’ Cosmopolitan.

The ‘Indian’ Cosmopolitan – a Rooh Afza Cocktail! - thespiceadventuress.com

Every time I spoke to my family and friends in India, I have been hearing just one thing – ‘It’s so damn hot here that we don’t feel like doing anything enjoyable’. The whole of India seems to be reeling under a heat wave at the moment. And this sparked off the idea of a drink with Rooh Afza.

Rooh Afza needs no introduction at all for those who hail from India or Pakistan. In fact, it has become quite famous in several Middle Eastern countries too.

For those who do not know this product, Rooh Afza is basically a concentrated squash (non alcoholic) that is prepared from a range of fruits (pineapple, apple, orange, cherry, blackberry and many others), herbs (chicory, blue star water lily, coriander, purslane etc..), vegetables like spinach and carrot, and also the essence of some flowers like rose, kewra, lemon etc…. Truth be told, this is a special formulation with a ton of ingredients in there.

Rooh Afza - product photography - thespiceadventuress.com

This product is manufactured by the Hamdard Laboratories which has extensive operations both in India and Pakistan. Quite a bit of history as it was formulated by Hakeem Hafiz Abdul Majeed in 1906 and has been in use since then. Rooh Afza is extremely popular among the South Asian Muslims especially during the months of Ramadan and also popular during the summer months. The formulation is believed to be based on the Unani system of healing and hence considered to be healthy and cooling for the body.

Given its heritage and its popularity among the Muslim community, Rooh Afza is hardly ever used in alcoholic drinks or cocktails except for whacky, adventurous souls like me. It is mostly used as a syrup to flavour ice creams, desserts, cold milk drinks. It has a thick consistency, a vibrant red colour and a strong aftertaste of rose essence with undertones of citrus. And this is exactly why the thought of a Cosmopolitan came to my mind.

The ‘Indian’ Cosmopolitan – a Rooh Afza Cocktail! - thespiceadventuress.com

The ‘Indian’ Cosmopolitan – a Rooh Afza Cocktail! - thespiceadventuress.com

In a classic Cosmo, cranberry juice is used which gets replaced with the Rooh Afza in my Indianized version. Since the syrup has a distinct rose flavour, I used both lime and orange juice for that desired citrus punch.

So here is a delightful, delicious and pretty version of the classic; The ‘Indian’ Cosmopolitan, for those hot summer days and balmy nights.

Note – Rooh Afza is commonly available at most Asian/Indian/Pakistani grocery stores in most of the countries so finding it should not be a difficult job.

Ingredients:

Makes 1 serve

  1. 15ml Rooh Afza
  2. 20ml Triple Sec
  3. 15ml lemon juice
  4. 15ml orange juice
  5. 15ml sugar syrup
  6. 35ml vodka
  7. Ice cubes
  8. Orange wedge; for garnish
  9. Chilled cocktail glasses

Method:

  1. Fill a cocktail shaker with ice cubes and add all the ingredients.
  2. Shake, shake, shake…..really shake
  3. Double strain (very important) into a chilled cocktail glass
  4. Rub the rim of the glass lightly with the orange wedge and garnish with the same.
  5. Enjoy…….responsibly.

Note – Making sugar syrup is really simple. Add 1 cup sugar and 1 cup water to a saucepan; heat till the sugar has dissolved completely. Remove and cool; stores well in an airtight container in the fridge for upto 3 weeks.

The ‘Indian’ Cosmopolitan – a Rooh Afza Cocktail! - thespiceadventuress.com

 

Summer Fun with Kopparberg Cider Cocktails – Recipes for Swedish Mule and Sgt. Pepper

Yup, I know I wrote summer. Though ‘autumn’ is in officially, we all know that summer has not truly left us yet letting us enjoy all the backyard barbeques, beaches, short dresses and thongs just a little while longer this year.

Apart from doing all this, I got to enjoy my summer a bit more. An exciting project with Social Soup and Kopparberg Cider where I got to don the role of ‘Summer Ambassador’ along with a bunch of other totally cool and fun loving people.

Now I am a big cider fan; I love it for its refreshing and fruity flavours. So naturally I was pretty excited when Social Soup got in touch with their latest project – an Instagram based Kopparberg campaign for the release of its two new flavours in Australia.

Kopparberg Elderflower & Lime Cider and Kopparberg Strawberry & LIme Cider - launched in Australia - thespiceadventuress.com

 

Let’s talk a bit about Kopparberg and what makes me so excited about these two new flavours.

Kopparberg is a premium Swedish cider that takes its name from the beautiful town Kopparberg in Sweden where it is brewed. What makes this cider extraordinary in flavour is the soft water used along with the fermentation of the fruit. This soft water is exclusive to the region of Kopparberg and has a unique mineral content which draws out the natural flavour of the fruit.

Apart from the traditional apple and pear cider (considered to be the best selling in the world), Kopparberg has now launched some interesting flavours like Mixed Fruit, Strawberry and Lime, Naked Apple, Elderflower and Lime etc….

Grilled Scallops with Garlic Butter and Chillies served with Kopparberg Elderflower & Lime Cider - thespiceadventuress.com

And I am going to talk about Elderflower & Lime and Strawberry & Lime today….

Elderflower and Lime – just wow! Amazing is the word guys; it had the most beautiful sweet flavour of elderflower coming through with just that hint of lime for that citrus burst. As much as I love my pear cider, I have totally fallen head over heels with this one. A clear winner and a must try!

With Strawberry and Lime, I had my reservations. But it turned out to be much better than I expected. Usually I find berry flavoured ciders and pre-mixed drinks too sweet and tangy. But this one, inspite of its berrylicious flavour, was more balanced.

But it’s the Elderflower and Lime that is the clear winner for me!

Kopparberg also shared with us a bunch of cocktail recipes using their latest flavours – simple and interesting drinks that can be made in a jiffy for your cocktail Fridays or for those backyard parties. In fact, it makes a great excuse to invite some friends over, pour out some cocktails, make some great food and chill out.

 

So with the long weekend upon us, I decided to share two of my favourite cocktails recipes using both the flavours.

Sgt. Pepper

The traditional Sgt. Pepper (a cocktail steeped in history) gets a cider twist!

A peppery kick to the sweet tangy freshness of the Strawberry & Lime completed with the undertones of vanilla. Finish off with crushed pink peppercorns for that extra spice kick!

Sgt. Pepper, a Kopparberg cocktail - A peppery kick to the sweet tangy freshness of the Strawberry & Lime completed with the undertones of vanilla - thespiceadventuress.com

 

 

Sgt. Pepper, a Kopparberg cocktail - A peppery kick to the sweet tangy freshness of the Strawberry & Lime completed with the undertones of vanilla - thespiceadventuress.com

Ingredients:

  1. 200ml Kopparberg Strawberry & Lime
  2. 5 cucumber rings
  3. 2 tsp vanilla sugar
  4. 30ml freshly squeezed lime juice
  5. 5 crushed black peppercorns
  6. 3 crushed pink peppercorns (optional), for garnish
  7. 2 cucumber rings, for garnish
  8. 1 lime wheel, for garnish

Method:

  1. Add the vanilla sugar, black pepper and lime juice to a tall glass.
  2. Stir till the sugar has dissolved and then add the cucumber rings.
  3. Add the ice cubes and top with Kopparberg Strawberry & Lime cider.
  4. Sprinkle with crushed pink peppercorns and garnish with cucumber rings and lime wheel.
  5. Enjoy!

Sgt. Pepper, a Kopparberg cocktail - A peppery kick to the sweet tangy freshness of the Strawberry & Lime completed with the undertones of vanilla - thespiceadventuress.com

 

Swedish Mule

‘Move over Moscow Mule, the Swedish Mule is here to stay!’

With the freshness and slightly spicy undertones from the ginger, zingy bursts of passionfruit and the sweet refreshing vibrancy of the elderflower and lime, the Swedish Mule is an awesome cocktail and one to be included in your repertoire.

Kopparberg Elderflower & Lime Cider - a premium cider from Sweden - thespiceadventuress.com

 

 

 

Swedish Mule, a Kopparberg Elderflower & Lime Cocktail - Freshness and slightly spicy undertones from the ginger, zingy bursts of passionfruit and the sweet refreshing vibrancy of the elderflower and lime - thespiceadventuress.com

Swedish Mule, a Kopparberg Elderflower & Lime Cocktail - Freshness and slightly spicy undertones from the ginger, zingy bursts of passionfruit and the sweet refreshing vibrancy of the elderflower and lime - thespiceadventuress.com

Ingredients:

  1. 200ml Kopparberg Elderflower & Lime
  2. 2 inch ginger; finely chopped
  3. 1 large passion fruit
  4. 2 lime wheels, for garnish

Method:

  1. Peel the ginger skin and add the finely chopped pieces to a tall glass. Muddle it lightly to release more spice and flavour.
  2. Scoop out the contents of half of a passion fruit into the glass and mix with the ginger.
  3. Add ice cubes to the glass and fill with the Kopparberg Elderflower & Lime cider.
  4. Garnish with the remaining one half of the passion fruit and lime wheels.

And as always…..drink responsibly!

Swedish Mule, a Kopparberg Elderflower & Lime Cocktail - Freshness and slightly spicy undertones from the ginger, zingy bursts of passionfruit and the sweet refreshing vibrancy of the elderflower and lime - thespiceadventuress.com

 

 

Disclaimer – This is not a sponsored post but Kopparberg and Social Soup provided me with the cider packs.

Chambord Margarita

Christmas is almost here, isn’t it?

Well, technically there is more than a month but anyone who hosts a Christmas dinner or party would know the pressure and the need to prepare ahead of time. I have not yet decided if it is going to be a Christmas party or a New Year’s one that we are doing. We tend to alternate it every year as our anniversary also falls during the New Year’s time.

Now I have already started to look for recipes, inspirations and ideas for the party. And the first one I wanted to get sorted was a party cocktail. Believe my luck when I received a bottle of Chambord as part of a work assignment.

chambord

For those who aren’t too familiar, Chambord is a black raspberry liqueur that is crafted in a French château in the province of Chambord. The liqueur is a delicious combination of the freshest blackberries and raspberries which are first soaked in French spirits to get an infusion and is then masterfully blended with cognac, vanilla, herbs and other extracts.

I have been wanting to try out this liqueur which comes in a beautiful deep reddish black bottle ever since I first laid eyes on it. But it is slightly on the pricey side and so was reserving the purchase for a celebration time. But as luck would have it, I got this bottle which I am currently carrying around like a baby.

Ok to get back to the recipe, I wanted to make a simple, tried and tested cocktail using Chambord which is also perfect for the warm, summery Christmas that we have down in Australia.

And a margarita seemed to tick all the right boxes. It didn’t need many ingredients, is simple to prepare and can be made in large batches relatively easy during a party. Winner!

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The Chambord Margarita is light and refreshing; sweet, fruity and citrusy but above all, the prettiest cocktail I have made in a long time. A beautiful blush of pink that tastes as delicious as it looks!

And I admit I got carried away clicking this beauty.

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Recipe Courtesy – Iowa Girl Eats

Ingredients:

Sugar syrup:

  1. 1 cup sugar
  2. 1 cup water

Lime salt:

  1. Zest of 1 lime
  2. 2 tbsp sugar
  3. 2 tbsp salt

For the cocktail (makes 2 glasses)

  1. 6 oz silver tequila
  2. 3 oz fresh lime juice
  3. 2 oz sugar syrup
  4. 1 oz Chambord

Method:

To prepare the sugar syrup:

  • Heat the sugar and water in a pan on low heat till completely melted. Cool before use.
  • Can be stored for up to 2 weeks inside a refrigerator.

To prepare the lime salt:

  • Process the lime zest, salt and sugar in a food processor or blender to evenly mix. Store in an airtight container.

Now comes the Margarita: (For 2 glasses)

  • Rub a lime wedge over the rim of the margarita glass and dip in the lime salt.
  • In a cocktail shaker, add ice cubes followed by 6 oz silver tequila, 3 oz lime juice, 2 oz sugar syrup and 1 oz Chambord.
  • Shake shake shake….shake baby shake!
  • Strain the margarita into the glasses and serve chilled.
  • Drink Responsibly.

 

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Disclaimer – This is not a sponsored post, but I did receive the Chambord for free. 

 

 

 

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