Of Cock­tail­maker in Che­sham eases you into the week­end

David Hurst

Buckinghamshire Advertiser - - FOOD AND DRINK - IN­TRO: Visit us at www.cock­tail­maker for fur­ther ad­vice and tips HIS­TORY: METHOD­OL­OGY:

We’ve been work­ing with Bucks County Coun­cil on their ’Dry Jan­uary’ ini­tia­tive and we’ve de­vised a num­ber of non-al­co­holic mock­tails to pro­mote the cam­paign to of­fer al­ter­na­tives and show the wealth of de­li­cious drinks, whether you’re think­ing of ab­stain­ing from al­co­hol or fancy a change.

The clas­sic san­gria dates back to the Ro­mans who con­quered Spain and planted the vine­yards that would one day be­come re­spon­si­ble for the very first sip of san­gria. Lo­cal cit­i­zens cre­ated fruit punches from the red wines pro­duced and they called th­ese drinks san­gria.

San­gria is a drink to be shared and we’ve de­tailed quan­ti­ties for a large punch bowl. A litre of grape juice, 500ml of orange juice, 50ml of le­mon juice, 25ml of lime juice. Top up with soda wa­ter or lemon­ade for a slightly sweeter taste. Add chopped fruit and ide­ally serve with ice or chill for an hour.

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