#alcoholic drink
Add the Chambord to a flute and top with Champagne. Garnish with a raspberry and a lemon twist.
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This beautifully refreshing and delictely fragrant Gold Rush is the best of both worlds between a Bee’s Knees and a Whisky Sour. It is a particularly delightful cocktail to enjoy in the garden, on a sunny Spring afternoon, watching bees buzzing all over the blooms! Happy Friday!
Ingredients (serves 1)
- 8 ice cubes
- 60 millilitres/2 fluid ounces (4 tablespoons) Single Malt Whisky (some favour bourbon, but I reckon this drink benefits from the floral and herbal notes of The Glen Grant’s Arboralis)
- 30 millilitres/1 fluid ounce (2 tablespoons) Honey Syrup
- ½ lemon
- lemon twist, to garnish (optional)
Place six of the ice cubes in a shaker. Add Canadian whiskyandHoney Syrup.
Thoroughly squeeze the juice of the lemon halve, and pour into the shaker. Close tightly and shake energetically until well-chilled.
Place remaining ice cubes into a chilled rocks glass, and strain cocktailinto it.
Garnish with lemon twist, if desired.
EnjoyGold Rushimmediately!
On a chill and rainy April day, this beautifully fragrant Spiced Rum Hot Cocoa is bringing you the warmth and sunshine the skies lack! Happy Friday!
Ingredients (serves 1):
- 1 ½ cup semi-skimmed milk
- ½ teaspoon Homemade Vanilla Extract
- 1 teaspoon caster sugar
- 1 teaspoon dark muscavado sugar
- 1 heaped teaspoon unsweetened cocoa powder
- ½ tablespoon Cardamom and Vanilla Rum or other spiced rum of your liking
Heatmilk over a low flame. Once simmering, stir in Vanilla Extract, caster sugar, dark muscavado sugarandcocoa powder. Stir well, until perfectly blended. Add Cardamom and Vanilla Rum and, continue stirring just foamy.
EnjoySpiced Rum Hot Cocoaimmediately!
