It’s September and time to officially welcome Spring to Oz! The last few weeks have been a roller coaster of weather, sometimes hot, sometimes cold. Well now it’s Spring and time to think positively about the longer days and warmer weather.
Our contribution to the new season is the G&T Muddle. Quick and easy (our mantra) it tastes fabulous! A touch herbal, sweet and tart it’s bound to put you into the right mood for this time of the year.
30 ml Poor Toms Gin (We love it’s light, fresh flavour and label)
15 ml Rainforest Lime Shrub
60 ml Tonic Water
3-4 Mint Leaves
3-4 Cucumber Slices
- Muddle Cucumber Slices, Mint Leaves and Rainforest Lime Shrub in cocktail shaker.
- Add Gin into cocktail shaker with ice and shake to mix
- Strain into glass with ice cubes.
- Top with Tonic Water.
- Add Cucumber and Mint to garnish.
What better way to say ‘Hello Sunshine’!
July is a VERY busy month. If you’re not into skiing, July can be all about short days and cold nights. Just when all you want to do is bundle up and binge watch TV in front of the heater, ‘events’ pop up.
Did you partake in this month’s Dry July for charity? Were you invited to a ‘Christmas in July’ dinner or luncheon. Or maybe you were doing the organising for these events. How did you go?
Our contribution to the menu works for both events. Mulled Apple Hot Toddy is perfect because:
- It’s seasonal thanks to it’s traditional ‘holiday’ flavours and perfect for winter
- It’s non alcoholic
Everyone can enjoy a cup from 4 to 104 (and beyond). Plus it’s quick, easy and inexpensive to make.
Mulled Apple Hot Toddie
1 Litre Apple Juice
3 Tbls Mulling Spices (Herbies)
3 Tbls Riberry Shrub
3 Lemon Myrtle Leaves (Herbies)
- Combine all ingredients and microwave for 15 minutes Medium/High
- Cool and refrigerate until needed.
- Reheat approx. 10 minutes on medium/high (microwave) or gently simmer on stove.
- Strain flavour elements out and serve warm.
This mocktail is the reworked traditional Mulled Wine favourite with an added touch of Oz. Our base is Apple Juice and the customary ‘mulling’ spices (cinnamon, allspice orange peel, etc.) thanks to Herbies. We added dried Lemon Myrtle Leaves for their unique citrus flavour and our Riberry Shrub's clove spiciness for a bit of extra Australian flavour.
Remember to serve it warm and don’t forget the presentation. Our cup is the T2 Chai Henna Gold Mug.
It’s Easter! (Yup it’s that time already.) The official beginning of the Autumn/Winter holidays and jumper season. It’s also an occasion when you catch up with those family members you may have missed over the summer.
It’s a standing joke that you can’t pick your family the way you can your friends so some of those family get togethers may be a bit awkward. Differences of opinions, lifestyles and outlooks are bound to occur. The trick is to keep smiling, remember to file these episodes under ‘Family Memories’ and persevere.
To help with this ‘plan’ we have created a new cocktail, B’Cuz. With just four ingredients, it’s easy to assemble, all Oz local and fabulous!
Its first ‘secret’ ingredient is Whipper Snapper’s Crazy Uncle Moonshine. This signature whiskey is made with 100% local WA grains. The label says it all including how we came up with the cocktail name!
Madenii’s Classic Vermouth with Australian botanicals is the ideal blend for this cocktail. Not too sweet and the ideal whiskey partner. (Think of this cocktail as a ‘Manhattan’ sibling.)
Our Riberry Shrub lends a bit of extra sweetness along with its spicy and tart note to the cocktail as well as a touch of colour. YUMMO!
Top it all off with another historical beverage Mead. Crafted in the Southern Highlands, BEE Mead is Australia’s first sparkling mead. And what better way to celebrate the season than with a drink that predates the Easter celebrations by several millennium! Our choice for this cocktail is the Honey & Spice flavour with its subtle holiday spice notes.
30ml Crazy Uncle Moonshine (Whipper Snapper Distillery)
15ml Madenii Classic Vermouth
15ml CC Riberry Shrub
20ml (approx.) BEE Mead Honey & Spice
- Combine Moonshine, Vermouth and Riberry Shrub in cocktail shaker and shake to mix.
- Strain into glass with ice.
- Top with BEE Mead and stir to mix.
Keep smiling &
I love ‘home’ movie nights because I can eat and drink and not worry about how strong the cocktails are. Or driving.
For me movies = Popcorn! Forget the Lux Theatre experience, just give me a tub of popcorn to make me happy.
Sydney’s recent ‘big wet’ and the end of daylight savings time, has been perfect for watching DVDs. (I’m old school.)
So to accompany the movies – POPCORN! And to make it super special I even made popcorn from scratch! Totally from scratch! Not put a bag of the shelf in the microwave but literally pull the kernels from the corncob and pop it.
This was all I needed. I found this popcorn at the Broadway Harris Farm, was intrigued and had to buy it. Mulyan Farms (www.mulyan.com.au) is based in Cowra and this product is fantastic and fun!
The instructions on the label were simple and easy. All you had to do was pull the kernels from the cob and ‘pop’. They recommend breaking the cob in half which gives you about ¼ C. This gives you about 2 C of finished popcorn. Place the kernels in a microwave safe container and pop on high until the ‘popping’ stops. It took my microwave about 3:30 – 4 minutes. I used an old microwave popcorn maker (but that did leave me with unpopped kernels) so I’m thinking about a new glass microwave Popper from Williams-Sonoma.
Once the popping stops, pour your popcorn into a bowl and enjoy. It couldn’t be any fresher.
Looking for a fun, autumn food activity? Gather the family around and pop your own popcorn. It’s a healthy snack, full of fiber and cooking it this way there are no added calories (unless you count the necessary butter)!
Tasty Trivia: Popcorn is indigenous to North America. Archaeologists have found traces of popcorn that date back over 4,000 years. Popcorn was eaten as an American breakfast cereal in the 1800s.
March has arrived with it’s shorter days. And to make matters worse Sydney seems to have been wet (and relatively sunless) for what seems like an eternity.
This week the skies are finally drying out (in patches) so here’s our very special version of an Espresso Martini in celebration!
CC Espresso Ribertini
30 ml Vodka Alaskan Rock Vodka
30 ml Strong Coffee – Serious Deliria Cold Brew
15 ml Vermouth – Maidenii Classic – Australian vermouth
15 ml Riberry Shrub
- Combine Vodka, Coffee, Vermouth and Shrub in cocktail shaker.
- Add ice cubes and shake for 10-15 seconds
- Strain into chilled martini style glass, add garnish (optional) and serve.
The secret ingredient for this special cocktail? Our Riberry Shrub! It’s sweet, tart, clove-like, spicy taste is the perfect counterbalance for Serious Deliria’s full-bodied coffee essence and Maidenii’s Oz botanicals. And the Alaskan Rock Vodka is a great base for this serious combination.
I love this classic variation. The Australian botanicals (including strawberry gum and wattleseed) give just the right mix of sweet and dry to the Maidenii Classic Vermouth. (If you prefer a dryer martini go for their Dry Vermouth but stay with this brand for a unique Australian taste twist.)
Have you tried cold brew coffee? It reminds me of the phrase, ‘Same, same but different’. This special manufacturing process yields a beautiful coffee flavour with added richness and no bitterness and/or burnt taste. I love Serious Deliria and it’s now a pantry staple for my recipes that need a coffee ‘hit’.
Vodka is the preferred base for an espresso martini and Alaskan Rock Vodka is perfect. It’s clean, crisp base lets the other flavours shine! And despite it’s name it’s a local spirit well worth stocking.
So how will you be enjoying your coffee this autumn?