Classic Mojito

Classic Mojito


With May around the corner, what better way to celebrate summer than with a classic Mojito!

Ingredients:

Method

  • Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler and crush to release mint oils and lime juice.

  • Add remaining lime wedges and 2 tablespoons sugar, and muddle again to release the lime juice. Do not strain the mixture

  • Fill the glass almost to the top with ice. Pour in rum and fill the glass with club soda.
  • Stir, taste, and add more sugar if desired.

 


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Sweet Manhattan cocktail

Sweet Manhattan cocktail


It's nearly the weekend! How about celebrating with this twist on a classic cocktail made with whiskey, vermouth and bitters. Serve with a maraschino cherry and a twist of lemon!

Ingredients

  • 50ml bourbon or rye whiskey
  • 25ml rosso vermouth
  • 5ml syrup from a jar of maraschino cherries
  • 2 dashes Angostura bitters
  • ice

For the garnish

  • maraschino cherry
  • a twist of pared lemon

Method

  • STEP 1

    Stir the ingredients with ice in a mixing glass, then strain into a cocktail glass. Garnish and serve.

     

    Recipe courtesy of BBC good food 


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Wild Garlic Pesto

Wild Garlic Pesto


Spring is nearly here and it the perfect time to forage for wild garlic! The leaves of Wild Garlic can be picked in most years from March to June. The leaves are at their best and most flavoursome when bright green before the flowers open. 

Ingredients

  • 150g wild garlic leaves or young nettles, or a mixture 
  • 50g parmesan or vegetarian alternative, finely grated
  • 1 garlic clove , finely chopped
  • ½ lemon , zested and a few squeezes of juice
  • 50g pine nuts , toasted
  • 150ml rapeseed oil

Method

  • Rinse and roughly chop the wild garlic leaves. 

  • Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
  • Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.

Recipe courtesy of BBC Good Food