Archive for the ‘Friday Shake Up!’ Category
Perry Cocktail – Young Buck
For the Hibiscus Simple Syrup
- 1/4 cup sugar
- 15g dried hibiscus flowers
For the Cocktail
- 85mls ginger beer
- 170mls Paracombe Premium Perry ‘The Triumph’
- 1 tablespoon hibiscus simple syrup (recipe below)
- dried hibiscus flower for garnish 1/4 cup water
- To make the hibiscus simple syrup, combine the sugar, water and hibiscus flowers in a small pan. Turn heat to medium and stir until sugar is fully dissolved and mixture has reduced slightly, five to seven minutes. Remove from heat, strain to remove hibiscus and let cool. (Can be bottled and refrigerated up to 3 weeks.)
- To make the cocktail, fill a pilsner glass with ice. Add ginger beer to the glass. Slowly pour the Perry on top of ginger beer. There should be a nice separation between the ginger beer and the Perry. Drizzle the hibiscus simple syrup on top of the Perry. Garnish with a dried hibiscus flower and serve immediately.
Recipe adapted from seriouseats.com
Eau de Vie Poire Cocktail
- blood orange bitters
- 30mls Paracombe Premium Perry Eau de vie de Poire Williams
- 30mls rye
- Paracombe Premium Perry ‘Eight 4’
- Pear slices, as garnish
- In a champagne glass add a splash of bitters. Swirl around the glass. Pour the remainder into another glass to use for another cocktail.
- Add the eau de vie and rye to the champagne glass and stir.
- Top off the glass with Perry.
- Garnish with a pear slice.
Recipe adapted from Chezus.
Warm Vanilla Perry
Total Time: 20 mins
- 6 cups Paracombe Premium Perry ‘The Triumph’
- 2 tablespoons packed dark-brown sugar
- 2 whole nutmeg seeds
- 1 vanilla bean (split and scraped)
- 6 ounces (3/4 cup) bourbon, if desired
- Whipped cream
- Honeyed Walnuts
- Combine Perry, dark-brown sugar, nutmeg seeds and vanilla bean in a medium saucepan. Gently simmer over medium-low heat for 15 minutes.
- Remove from heat and add bourbon if desired.
- Remove and discard solids.
- Divide among 6 mugs or heatproof glasses and top each with a dollop of whipped cream and a few honeyed walnuts.
Recipe adapted from Martha Stewart.
Paracombe Premium Perry ‘The Triumph’
Ice cream (can also use dairy free ice cream)
Caramel ice cream topping (can use dairy free caramel sauce)
- In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add a pinch of cinnamon on top.
- Pour in the Perry until the ice cream is covered. Then add another scoop of ice cream on top. Drizzle another spoonful of caramel on top and add another pinch of cinnamon on top of that.
- Serve cold with a spoon or straw.
Recipe adapted from Whats Cooking Love
90mls freshly squeezed orange juice
90mls Perry – Paracombe Premium Perry ‘Eighty 4’
1 teaspoon Domaine de Canton Ginger Liqueur (optional)
Garnish: Small orange wedge
- Before building the cocktail, make sure the orange juice and Perry are both well chilled.
- Pour 90mls of orange juice into Champagne flute. Add ginger liqueur to the orange juice and stir well.
- Tilt the flute on an angle and fill with 90mls Perry.
- Gently stir, garnish with orange wedge, and serve immediately.
Recipe adapted from Seriouseats
Total Time: 3hrs, 5mins (Prep: 5mins, Cook: 3hrs)
Makes: 1.5 Litres
4.5L Paracombe Premium Perry
3 cinnamon sticks
½ teaspoon whole cloves
½ teaspoon allspice berries
1 cup granulated white sugar
- Bring Perry, cinnamon, cloves and allspice to a boil in an 8L pot over high heat; reduce heat to medium and cook until Perry is reduced by half, about 1 ½ hours.
- Add sugar and cook, stirring occasionally, until reduced to 4 cups, about 1 ½ hours (You want to cook it no higher than 218°F. If you cook it beyond that temperature, it will set into jelly). Let it cool in the saucepan, strain, discarding spices and store in the refrigerator up to a month; alternately, divide among prepared half pint jars, apply clean lids and rings and process jars in a boiling water bath canner for 10 minutes. When time is up, remove jars from canner and let them cool completely before handling.
Recipe adapted from SAVEUR
Winter Pear, Apple and Cranberry Sangria
Total Time: 10 mins prep + chill time
- 1 bottle (750mL) sparkling wine, or try with two bottles of sweet Paracombe Premium Perry
- 1 cup sparkling water
- 1/4 cup dark rum
- 3/4 cup apple juice
- 2 cinnamon sticks
- 1 Chamberlain Orchard Bartlett pear, cored, halved, and chopped
- 1/2 cup fresh cranberries
- 2 tablespoons sugar
- Chop fruit and combine with cranberries and cinnamon stick in bottom of pitcher.
- Combine liquid and cinnamon. Pour over fruit. Stir well.
- Chill for a few hours or overnight. Stir again.
Recipe adapted from Luci’s Morsels.
Photo by Luci’s Morsels.
Ginger-Mint Pear Smoothie
This Ginger-Mint Pear Smoothie is luscious, sweet-and-spicy with cooling mint and creamy avocado! It’s also a great detox if the winter months have seen you overindulging and have you feeling sluggish!
Total Time: 5 minutes
Serves: Makes 3 cups / 700ml
- 2 pears (Available from Paracombe Premium Perry at a market near you)
- 1 avocado, flesh scooped out
- 1½ cups / 35g firmly packed baby spinach
- 1 cup / 250 ml water
- 2 tsp. minced ginger
- 1 ½ Tbsp. freshly-squeezed lemon juice
- 10-20 mint leaves (to your taste)
- Place all ingredients in a blender and blend until smooth
Mulled Pear & Ginger
If you’re not a fan of mulled wine or fancy something different, this deeply spiced pear and rum drink will warm you up nicely this winter.
- 2 litres Chamberlain Orchards Pear juice (Available from Paracombe Premium Perry, if you fancy something different!)
- 2 thumb-sized Ginger pieces, sliced
- 2 ripe Josephine pears, sliced
- 2 cinnamon sticks, plus extra to serve
- 4 cardamom pods
- 3 tbsp Light brown sugar
- Juice of 4 limes, zest of 2
- 500ml Bacardi Oro, or rum of your choice
- Pour the pear juice into your biggest pan then add the ginger, pears, cinnamon, cardamom and sugar.
- Add the zest and juice of the limes, bring everything to the boil and simmer until all of the sugar has dissolved.
- Serve warm in glasses or mugs, with a good shot of spiced rum and a cinnamon stick.
Adapted from Jamie Oliver’s Drinks Tube.
This sweet (but not too sweet) drink should be made one at a time in a cocktail shaker. Energetic shaking and a proper drink-to-ice ratio is key! Enjoy responsibly this long weekend.
Total Time: 10 minutes
- 1/4 cup pear brandy
- 2 tablespoons unsweetened pear juice
- 1 tablespoon lemon juice
- 1 tablespoon simple syrup (see instructions below)
- 1 or 2 slices fresh pear, about 1/2 inch thick
- Ice to shake and serve
- To make simple syrup, cook 1/2 cup each sugar and water in a small pan over medium heat until sugar dissolves and mixture turns clear. Cool before using.
- Fill a cocktail shaker with ice. Pour brandy, pear juice, lemon juice, and simple syrup over ice.
- Cover and shake vigorously for 1 minute.
- Strain and pour into a chilled martini glass. Garnish with sliced pear. Serve immediately.
Adapted from My Recipes