A friend of mine recently posted a picture on Facebook of their first BBQ of the year (yes, I’m looking at you Matt!) and I have to say, much as I love a good BBQ, I have found the weather a little too much on the chilly side to be tempted to the dust off the grill and fire-lighters just yet (and by that, of COURSE I mean, get hubby to dust off the grill and fire-lighters). That being said, I definitely feel like the season of outside eating is just around the corner, and it’s definitely not too early to start planning that first spring or summer BBQ with friends…or to start taste testing this fabulous Grapefruit Gin and Tonic Slushie to make sure it’s up to scratch. You’re such a good friend to care so much about getting it just right! 😉
Apart from the fact that it’s just more pleasant to eat a meal in the garden, the warmth of the sun on your skin, the sound of birds singing in the trees; it also makes entertaining so much easier and somehow less formal. People can be ushered quickly through the house (before they notice you haven’t hoovered) and out into the garden, where you welcome them with a little drinky…
(I’m sorry. I had to. It was just too good).
…Which brings me to the purpose of this post. Assuming you’re not as brave as my friend Matt and you haven’t yet had your first BBQ of the year then I urge you to include these as an aperitif when you do.. They’re a (ahem) ‘citrus’ twist on an old classic and they’re both refreshing and just alcoholic enough to kick your afternoon or evening off with a pleasant buzz.
When I was recently working on my recipe for Chai, it occurred to me that by adding a spot of whiskey, it would be quite similar to Baileys so I started experimenting! My first attempt was frankly undrinkable – I used double cream and it was WAY too thick and gloopy. I think I’ve got it sussed now though – and hey, lower calorie too. Everyone’s a winner! (Except my husband, whose whiskey supply has suffered serious depletion…)
(makes 500 ml)
250 ml full fat milk
1 strip of orange peel
1/4 tsp ground ginger
1/2 tsp cinnamon
1 tsp vanilla extract
300 ml condensed milk
100 ml whiskey
I developed this banana daiquiri cocktail from a recipe by Gino DaCampo for a slimming breakfast banana smoothie. Those of you who know me probably aren’t surprised that my first thought was how I could make it work with a spot of booze added… Well, I think I’ve cracked it. This cheeky little number is a great drink to serve your friends when they come round for a weekend BBQ or a Friday night drinky-poo…or in my case tonight, to serve myself while I do a spot of blogging…
You will need:
1/2 tsp ground cinnamon
1 tsp maple syrup
200 ml milk (I use semi-skimmed)
2 shots spiced rum (or normal dark rum will do)
2 scoops soft scoop vanilla ice cream
1 square of whatever chocolate you have to hand
Ewwww! That’s gross! No, no, no – I’m not talking anything unhygienic here. I just mean trying something a little different in your presentation…
Last year we went to Majorca for a week with family and friends. One evening, we went to this really cool little local bar for cocktails (picture lots of trendy people lounging around on big cushions and futons with artily hung fabrics overhead providing much needed shade). Imagine my excitement when the waiter brought over a big bowl with lots of long straws for all of us to share! Sadly, I could only have a few sips because it was pretty potent and I was pregnant at the time, but the idea has stuck with me and I’m determined to try it myself sometime.