Drink Recipes

Alcoholic

Champagne Cup

2 Bottles Soda Water 
1 Bottles Champagne 
1 Liqueur Glass Brandy 
1 tsp Caster Sugar (optional) 
½ tsp Maraschino 
Few Strips Lemon Rind

Chill champagne and soda water for 2 hours. 
Place strips of lemon rind in large glass jug, add maraschino and brandy and sugar (if used). 
Pour in champagne and soda water. 
Serve at once.

Hot Punch

600ml (1 pint) Boiling Water 
300ml (½ pint) Brandy 
300ml (½ pint) Rum 
1 Large Lemon 
50-85g (2-3oz) Sugar Cubes 
Pinch Ground Cinnamon 
Pinch Grated Nutmeg 
Pinch Ground Cloves

Rub sugar on rind of lemon to extract all zest. 
Crush in saucepan. 
Add the spices, brandy, rum and boiling water. 
Heat gently, but do not boil. 
Strain lemon juice into punch bow. 
Add hot liquid. 
Serve immediately

Scottish Cold Whisky Punch

1 Bottle Whisky 
1.1lt (2 pints) Boiling Water 
225g (8oz) Sugar Cubes 
3 Lemons 
Mint Leaves

Carefully pare the rind from the lemons and squeeze the juice. 
Place the rind, sugar and a few mint leave into a jug. 
Pour over the boiling water, stir well until the sugar is dissolved. 
Allow to cool. 
Remove the rind and mint leaves. 
Add the lemon juice and whisky. 
Chill and serve.

Counsellor’s Cup


600ml (1 pint) Water 
300ml (½ pint) Brandy 
110g (4oz) Sugar Cubes 
3 large Oranges 
1 Lemon

Rub the sugar cubes over the rinds of the oranges to absorb the oils. 
Place the sugar cubes in a saucepan with the water, stir to dissolve the sugar and bring to the boil, boil for 2 - 3 minutes. 
Squeeze the juice from the oranges and lemon. 
Place the juices into the saucepan and bring to the boil and remove from the heat. 
Finely peel the oranges, removing only the outer waxy layer. 
If to consumed whilst hot add the brandy. 
If to be consumed cold, allow to cool before adding the brandy. 
Serve with a twist of the orange peel.


Loving Cup

Makes 2.8lt (5 pints)

1 Bottle Sherry 
1 Bottle Madeira 
½ Bottle Port 
½ Bottle Red Wine 
½ Bottle Sparkling Wine 
600ml (1 pint) Water 
225 - 350g (8 - 12oz) Sugar 
3 Lemons

Place the sugar and water into a saucepan, stir over a gentle heat to dissolve the sugar. 
Place the sugar syrup into a punch bowl, add the juice of the lemons and the sherry, Madeira, port and red wine. 
Stir well and add crushed ice. 
Add the sparkling wine just before serving. 
Any of the following may also be added; freshly grated nutmeg, ground ginger, cinnamon, lemon or orange rind or mint leaves.

Nettle Beer

900g (2lb) Young Nettle Tops 
4.5lt (8 pints) Water 
450g (1lb) Demerara Sugar 
2 Lemons 
25g (1 oz) Cream of Tartar 
15g (½oz) Brewers or Wine Yeast

Wash and drain the nettles.  
Place the nettles and water into a large saucepan and bring to the boil, boil for 15 minutes. (This may be done in batches if you do not have a large enough saucepan.) 
Strain the liquid into a large container with the lemon rind and juice and cream of tartar, stir well. 
Leave in a warm place 21°C (70°F) for 3 days. 
Strain the liquid into strong bottles and cork. 
Secure the corks with wire, leaving a little play (for possible expansion) 
Store the bottle in a cool dark place. 
If the corks begin to rise, release the wire slightly and re-secure. 

Yorkshire Thick Mulled Ale

600ml (1 pint) Light Ale 
2 Eggs 
3 tsp Caster Sugar 
25g (1 oz) Butter 
¼ tsp Ground Ginger

Beat the eggs with 3 tablespoons of the ale. 
Pour the remaining ale into a saucepan, heated gently, but do not allow to boil. 
When heated pour gently into the egg mixture whilst whisking. 
Return to the saucepan and add the sugar and nutmeg. 
Cut the butter into pieces. 
Remove from the heat and stir in the butter until melted, serve immediately.

Non-Alcoholic

Apple Bobbing Punch

1 lt (1¾ pints) Ginger Ale, chilled 
1 litre (1¾ pints) Apple Juice 
250ml (8 floz) Orange Juice 
250ml (8 floz) Pineapple Juice 
6-8 Small Red Apples 
1 Orange, sliced 
2 tbsp Caster Sugar 
Ice cubes

Place all of the fruit juices into a punch bowl mix the orange juice, apple juice, pineapple juice and sugar. 
Chill for at least 2 hours. 
Just before serving, add the apples, orange slices, ginger ale and ice cubes.

Blackberry Syrup

1.36kg (3lb) Blackberries 
150ml (¼ pint) Water 
Sugar

Prepare the fruit, by removing stalks. 
Place the fruit into a bowl and mash well.  
Leave covered for 2 - 3 days in a cool dark place. 
Place the bowl over a saucepan of boiling water, stir well to release the fruit juices. 
Strain through a jelly bag or muslin cloth. 
Measure the volume of the liquid, add 350g (12oz)of sugar for each pint (600ml) of liquid, heat very gently to ensure the sugar is fully dissolved. 
Pour the liquid into clean, dry bottles filling to 1.5cm (½ inch) below the stopper. 
Can be kept for up to 6 weeks in a refrigerator or can be frozen.

Elderflower Cordial

2kg (4½lb) Sugar 
1.14lt (2 pints) Boiling Water 
20 Elderflower Heads 
80g (2¾ oz) Citric Acid 
2 Lemons, grated rinds, sliced

Shake elderflower heads to ensure they are free of insects. 
Place the water into a large saucepan and ring to the boil. 
Add the sugar and stir until dissolved. 
Add the grated rind and sliced lemon, plus the citric acid. 
Place the elderflower heads in a bowl, pour over the boiling water. 
Leave for at least 12 hours covered with cling film. 
Sieve the liquid, to remove the solids. 
Strain the liquid through muslin or even a coffee filter to clarify. 
Dilute and add to sparkling water or Gin and soda. 
Can also be used to flavour Gooseberry dishes.

Old-Fashioned Lemonade

675g (1˝lb) Sugar 
1.2lt (2 pints) Water 
4 Lemons 
2 tsp Citric Acid 
2 tsp Tartaric Acid

Finely peel the lemons, removing only the outer waxy layer and squeeze the juice. 
Place the water into a saucepan with the lemon rind and boil for 2 - 3 minutes. 
Place the sugar, lemon juice, citric acid and tartaric acid into a bowl. 
Strain the boiling water over the juice mixture. 
Stir in the sugar to dissolve. 
Pour the liquid into clean, dry bottles sealing securely. 
Will keep for up to 6 weeks if stored in a cool dark place. 
Can be diluted before serving.

Strawberry Syrup

900g (2lb) Strawberries 
600ml (1 pint) Water 
Sugar

Prepare the fruit, by removing hulling the strawberries. 
Place the fruit into a bowl and mash well. 
Leave covered for 2 - 3 days in a cool dark place. 
Place the bowl over a saucepan of boiling water, stir well to release the fruit juices. 
Strain through a jelly bag or muslin cloth. 
Measure the volume of the liquid, add 350g (12oz)of sugar for each pint (600ml) of liquid, heat very gently to ensure the sugar is fully dissolved. 
Pour the liquid into clean, dry bottles filling to 1.5cm (½ inch) below the stopper. 
Can be kept for up to 6 weeks in a refrigerator or can be frozen.

Virgin Mary Cocktail

115ml (4floz) Tomato Juice 
Tabasco Sauce 
Wocestershire Sauce 
Fresh Lemon Juice 
Celery Stick 
Lime Wedge [Optional] 
Ice 
Celery Salt and Pepper

Pour the tomato juice into a cocktail shaker with cracked ice. 
Add lemon juice, Tabasco and Wocestershire sauces, seasoning to taste. 
Shake well and strain into a tall glass, with ice cubes. 
Garnish with a celery stick amd wedge of lime (if used).

Cocktails

Pink Gin Cocktail

60ml (2floz) Gin 
3 dashes Angostura Bitters 
Lemon Twist 
Ice [Optional]

Pour the bitters into a tumbler, swirl around to coat the inside of the glass, remove any excess. 
Add the gin and garnich with a twist of lemon. 
Traditionally this drink doeas not have any ice added.

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