COCK­TAILS WITH­OUT THE HANG­OVER

The Simple Things - - LIVING | WELLBEING -

1 Blood orange & sage mar­garita

Makes 1 125ml blood orange juice 2 tbsp freshly squeezed lime juice 1 tbsp hi­bis­cus syrup (see be­low) 2 sage leaves, plus another to gar­nish Ice cubes A wedge of lime Hi­malayan salt For the syrup (makes 500ml) 500ml wa­ter 90g gran­u­lated sugar 35g light brown sugar 12g dried hi­bis­cus flow­ers Zest of 1 lemon You will need Cock­tail shaker Chilled coupette

1 First make the syrup. Add all the syrup in­gre­di­ents to a pan and bring to a boil. Re­duce heat and sim­mer un­til sug­ars dis­solve and the flow­ers soften (about 10 mins).

2 Re­move from heat and steep for 5 mins un­til the flavours com­bine. Strain into a ster­ilised bot­tle* through a fine-mesh sieve. Press any solid bits with the back of a spoon to ex­tract as much liq­uid as pos­si­ble be­fore dis­card­ing.

3 Put the blood orange juice, lime juice, hi­bis­cus syrup and two sage leaves in a shaker with ice and shake thor­oughly un­til chilled.

4 If you like a salt rim, run a wedge of lime around the rim of the chilled glass and dip into a saucer of salt. Strain the mix­ture into the glass and gar­nish with the third sage leaf.

2 Pear & rose­mary on the rocks

Makes 1 60ml pear juice from 2 small pears, or good qual­ity shop-bought pear juice (not from con­cen­trate) 30ml freshly squeezed lemon juice 25ml sim­ple herb syrup (see be­low) Ice cubes Sparkling wa­ter A spring of rose­mary, and a slice of pear to gar­nish For the herb syrup 200g sugar A few good sprigs of rose­mary You will need Cock­tail shaker

1 For the syrup, put sugar and 200ml wa­ter into a pan. Stir over a low heat un­til the sugar dis­solves. Bring to a sim­mer, add rose­mary and sim­mer for a fur­ther 5–10 mins. Re­move from heat, al­low to cool then strain into a ster­ilised bot­tle*. This recipe will make 400ml of syrup and keeps in the fridge for a week or two. You can add herbs for dif­fer­ent flavours.

2 Com­bine the pear juice, lemon juice and rose­mary syrup in a cock­tail shaker with ice, and shake well. Strain into a rocks glass (short tum­bler) and top with a splash of sparkling wa­ter. Gar­nish with a sprig of rose­mary and a slice of pear. For a longer drink, add more wa­ter and a dash of lemon­ade.

3 Pome­gran­ate ne­groni

Makes 1 200ml pome­gran­ate juice 2 tsp Mont­morency cherry con­cen­trate** Ice cubes 3 good dashes of an­gos­tura bit­ters A twist of orange peel Pour the pome­gran­ate juice and cherry con­cen­trate into a glass of ice, then stir well be­fore shak­ing in the an­gos­tura bit­ters. The drink should have a bit­ter-sweet tang, so add more an­gos­tura if needed. Twist the orange peel on top of the drink to re­lease the oils.

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Recipes from Dry by Clare Liardet (Ban­tam Press). Pho­tog­ra­phy: Ja­son In­gram

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