Archive for the ‘Friday Shake Up!’ Category
Dafne Martini
Total Time: 3 mins
Serves: 1
Ingredients
- 45mls Gin by Applewood Distillery
- 45mls Eau de Vie by Paracombe Premium Perry
- 15mls Blue Curacao
- 15mls Dry Vermouth
- Dash of Orange Bitters
Instructions
- Pour the Gin, Eau de Vie, Blue Curacao and Dry Vermouth into a cocktail shaker with ice.
- Shake well.
- Strain into a well-chilled cocktail glass.
- Add a dash of orange bitters.
Cocktail adapted from thespruce.com
French Pear Martini
Total Time: 3 mins
Serves: 1
Ingredients
- 45mls Eau de Vie by Paracombe Premium Perry
- 45mls St. Germain Elderflower Liqueur
- Champagne or Dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- Superfine sugar for rimming
Instructions
- Rim a cocktail glass with superfine sugar.
- Pour the Eau de Vie and Liquor into a cocktail shaker filled with ice.
- Shake well.
- Strain into the prepared glass.
- Top with Champagne.
Cocktail adapted from thespruce.com
Peary Bird Cocktail
Total Time: 3 mins
Serves: 1
Ingredients
- 3 barspoons of diced pear
- 45mls of Eau de Vie by Paracombe Premium Perry
- 15mls Tuaca
- 15mls Benedictine
- 10mls simple syrup
- Pinch of ground nutmeg
- Orange peel for garnish
Instructions
- 1. In a cocktail shaker, mix pear, nutmeg and simple syrup.
- Add Eau de Vie, Tuaca and Benedictine. Top with ice.
- Shake vigorously.
- Double strain into a cocktail glass.
- Garnish with flamed orange zest.
Cocktail adapted from thespruce.com
Hot Pear Pie Cocktail
Total Time: 3 mins
Serves: 1
Ingredients
- 60mls Tuaca
- Hot Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- Whipped Cream
- Cinnamon stick for garnish
Instructions
- Pour the Tuaca in an Irish coffee glass.
- Fill with hot Perry.
- Top with whipped cream.
- Garnish with a cinnamon stick.
Cocktail adapted from thespruce.com
Pear and Eau de Vie Cocktail
Total Time: 30 mins
Serves: 4
Ingredients
- 1 ripe pear
- 1 lemon juiced
- 75ml Eau de Vie by Paracombe Premium Perry
- 25ml hazelnut liqueur
- handful of ice
- 500ml basket pressed pear juice by Paracombe Premium Perry
Instructions
- Put the pear through a spiralizer to create long spaghetti-like strands. If you don’t have a spiralizer, slice the pear into thin ribbons with a vegetable peeler, then cut the ribbons into thinner strips.
- Line up 4 tumblers and put 3-4 strands of pear in each one. Divide the lemon juice between the glasses to coat the pear strands and stop them discolouring while you make the cocktail.
- Pour the Eau de Vie and hazelnut liqueur into a cocktail shaker. Add a handful of ice and shake until the outside of the cocktail shaker starts to frost, then strain into the glasses. Top with the pressed pear juice divided between the 4 glasses.
Cocktail adapted from bbcgoodfood.com
The Autumn Pear
Total Time: 5mins
Serves: 2
Ingredients
- 60mls bourbon
- 30mls cardamom clove syrup
- 45mls Perry, we recommend ‘Perfect 5’ by Paracombe Premium Perry
- 22mls lemon juice
- 3-4 drops of bitters
- Cinnamon and sugar mixed together for rimming
Instructions
- Combine all ingredients in a shaker and stir to combine.
- Pour over ice in cinnamon sugar rimmed glass.
Cocktail adapted from gastronomblog.com
Bourbon Maple Apple Cider
Total Time: 5mins
Serves: 2
Ingredients
- 170mls Bourbon
- 4 teaspoons fresh lemon juice
- 4-6 teaspoons pure maple syrup to taste
- 1 cup cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
- apple slices for garnish
- ice
Instructions
-
Fill glasses and a cocktail shaker with ice. To shaker, add bourbon, lemon juice, maple syrup and apple cider; shake vigorously.
-
Strain into glasses and garnish each with a slice of apple. Enjoy!
Cocktail adapted from freutcake.com
Cider Sangria
Total Time: 2hrs
Serves: 8
Ingredients
- 990mls cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
- 120mls Grand Marnier
- 1 apple, cored and sliced
- 1 orange, peeled, seeded and sliced
- 2 cups sliced rockmelon
- 2 cups sliced honeydew
- 1/2 inch ginger root, peeled but not sliced
Instructions
-
Combine all sliced fruit, ginger root, cider and Grand Marnier in mason jar or other resealable container. Refrigerate for two hours.
-
After two hours, remove and discard the ginger root. Pour the fruit and alcohol mixture into a pitcher. Add 2 cups of ice to mixture.
-
Serve in wine glasses.
Cocktail adapted from seriouseats.com
Pear and Cranberry Cocktail
Total Time: 1hr 50mins
Serves: 6
Ingredients
- 1 1/2 cups (170 g) cranberries
- 1/2 ripe pear (Bartlett or Anjou), peeled + chopped (1 cup or 160 g)
- 2 tsp orange zest
- 2 Tbsp (30 ml) water
- 2 Tbsp (30 ml) maple syrup + more to taste (or sweeten with stevia to taste, plus more to taste)
- 750mls of Dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
Instructions
- To prepare fruit compote/reduction, preheat oven to 400 degrees F (204 C) and add cranberries, pear, orange zest, water and maple syrup to small baking dish. Toss to combine.
- Bake for 20-22 minutes or until the fruit is bubbly and most of the cranberries have burst. Transfer mixture to a food processor or small blender and blend/mix on high until a compote consistency is reached. If needed, add more water to thin.
- Taste and adjust flavor as needed, adding more orange zest for citrusy flavor or maple syrup for sweetness.
- To remove any residual pulp and give the puree a smoother texture, work through a fine mesh strainer/sieve and into a serving container/jar. This is an optional step that makes the cocktail easier to mix.
- Transfer the compote to the refrigerator to chill – about 30 minutes to 1 hour or until cool to the touch.
- To serve, add about 2 Tbsp of the compote into serving glasses (champagne flutes are ideal). Top with a bit of Perry. Then use a spoon or stirrer to blend the two together. This will help the fruit mix with the Perry more seamlessly.
- Top with more Perry until the flutes or glasses are 3/4 full. Enjoy immediately! You will likely have leftover compote, which will keep for 1-2 weeks in the refrigerator.
Cocktail adapted from minimalistbaker.com
Apple and Pear Christmas Cocktail
Total Time: 5mins
Serves: 6
Ingredients
-
330mls Pear Juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry (chilled)
-
2 cups Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry (chilled)
-
3 cups sparkling wine, we recommend Kersbrook Hill Wines ‘Cuvée’
Instructions
- Combine juice and cider. Stir.
- Slowly add sparkling wine and serve chilled.
Cocktail adapted from yummly.com
