recipes

To make the Hibiscus-Berry Syrup:

• Add hibiscus tea to hot water in a saucepan and steep for 5-10 minutes, until the color is a deep red
• Remove hibiscus tea bags
• Add remaining ingredients to a saucepan and mix well.
• Bring to a gentle boil, stirring & using a fork to help break up the berries.
• Once the mixture comes to a boil, turn to low heat for 5-10 minutes, stirring regularly until berries are completely integrated.
• Cool to room temperature then strain into a glass container.

To make the cocktail:

• Combine the hibiscus-berry syrup, lime juice, and vodka in a cocktail shaker filled with ice, shake well.
• Strain the hibiscus-vodka mixture into a copper mug  filled with ice
• Pour ginger beer over the vodka mixture until the mug is full
• Garnish with edible flowers.

• Squeeze lime juice into a copper mug  filled with ice
• Add organic vodka
• Fill the rest of the glass with ginger beer.
• Garnish with a half lime wheel

• Measure the vodka and cranberry juice with a jigger  and pour them into a copper mug.
• Fill the copper mug  with ice cubes and  squeeze the lime into it.
• Top it off with ginger beer. Stir the drink with a bar spoon . Garnish with a handful of cranberries and rosemary.

• Fill a copper mug with ice.
• Add the vodka, pineapple juice, and lime juice.
• Top with ginger beer and stir.
• Garnish with a pineapple wedge, a ginger crystallized candy and mint sprigs.

• Muddle watermelon chunks and lime juice in a shaker tin
• Add vodka
• Add ice and shake well
• Strain into a pure copper mug  filled with ice
• Pour ginger beer over vodka mixture until full
• Garnish with a mint sprig and watermelon slice

• Using a muddler , smash the strawberry slices with lime juice in a shaker tin
• Add vodka
• Add ice and shake well
• Strain mixture into your chilled copper mug  filled with ice
• Pour ginger beer over the vodka mixture
• Garnish with a strawberry
• If you want to add a complex, grown-up touch, finish the drink off with a couple of cranks of fresh black pepper. This adds a great, deep flavor that brings out the slight sweetness of strawberries.

• Using a muddler , smash lime juice, fresh mint, and jalapeño slices in the bottom of a mixing glass
• Add vodka
• Add ice and shake well
• Strain the mixture juice into your chilled copper mug  filled with ice
• Pour ginger beer over the vodka mixture
• Garnish with a lime wedge, jalapeño slice, and sprig of mint; or any combination of the three.

• our lime juice into a fresh chilled glass with ice (preferably a Moscow Mule pure copper mug , though a 10 – 11 oz highball glass  will also work).
• Pour in Tito’s Handmade Vodka
• Fill the rest of the glass with Fever-Tree Ginger Beer
• Garnish with a lime wheel

• Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until softened.
• Add the potato, cover and cook for 10 minutes, stirring occasionally.
• Pour in the stock, add the nutmeg and salt and pepper then bring to the boil.
• Cover and simmer for 20 minutes until the potato is soft.
• Reserve a few tiny spinach leaves and add the rest to the pan.
• Re-cover the pan and cook for 5 minutes until just wilted.
• Purée the soup in batches in a blender or food processor until smooth, then pour back into the saucepan, mix in the milk and set aside.
• Cut the haddock into two pieces, cook in a steamer for 8–10 minutes until the fish flakes when pressed with a knife. Put the quail’s eggs into a small saucepan of cold water, bring to the boil and simmer for 2–3 minutes, drain, rinse with cold water and peel off shells.
• Mix the 2 hen egg yolks with the double cream. Stir into the soup and bring just to the boil, still stirring. Taste and adjust the seasoning if needed. Flake the fish, discarding the skin and bones, make small mounds in the base of 6 shallow serving bowls and top with the quail’s egg halves. Ladle the soup around the fish and eggs and garnish with tiny spinach leaves and pepper.

• Heat the oil in a large shallow saucepan, add the spring onions, red pepper, garlic and ginger and fry for 2 minutes. Stir in the curry paste and cook for 1 minute, then mix in the coconut milk, stock, fish sauce and lime rind. Bring to the boil and simmer for 5 minutes.
• Snip half the coriander into the soup using scissors. Add the mussels then cover and cook for 8–10 minutes until the mussels have opened.
• Scoop the mussels out of the soup with a slotted spoon and put on to a large plate. Discard any shut mussels then reserve half the opened mussels in their shells for garnish. Take the remaining mussels out of their shells and stir them back into the soup. Ladle the soup into bowls, top with the reserved mussels in shells and garnish with the remaining snipped coriander. Serve with warm crusty bread for dunking into the soup.