Champagne

Friday Shake Up! Perfect Storm Cocktail

Perfect Storm Cocktail

 

Total Time:   5 minsmld103228_0907_stormy_xl
Serves:   1

 

Ingredients

  • 1 vanilla bean
  • 1/2 cup superfine sugar
  • 30mls ginger beer, we recommend ‘ROOT.E.D’ by Paracombe Premium Perry
  • 45mls Perry, we recommend ‘Perfect 5’ by Paracombe Premium Perry
  • 60mls dark rum

 

 

Instructions

  1. Split a vanilla bean lengthwise, scrape out the inside and add it to the sugar, setting aside the pod.  Stir until the sugar is speckled with bits of vanilla.
  2. Dip the rim of a glass in water, then in the sugar to coat.
  3. Mix ginger beer, Perry and rum in a measuring cup.  Pour over ice into glass and garnish with half the vanilla bean.

 

Recipe adapted from Martha Stewart

By |2025-06-26T21:54:25+09:30April 28, 2016|Friday Shake Up!|Comments Off on Friday Shake Up! Perfect Storm Cocktail
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Friday Shake Up! Perry, Cranberry and Ginger Punch

Perry, Cranberry and Ginger Punch

 

Total Time:   5 minsmd104918_1009_cgpunch4_l_hd
Serves:   4

 

Ingredients

  • 1/3 cup fresh cranberries
  • 2 tablespoons sugar
  • 1 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 2/3 cup chilled ginger beer, we recommend ‘ROOT.E.D.’ by Paracombe Premium Perry
  • 2 tablespoons fresh lemon juice
  • 1/4 cup plus 3 tablespoons gin, if desired

 

Instructions

  1. Muddle cranberries with sugar in a pitcher.  Add Perry, ginger beer, lemon juice and gin if desired.
  2. Divide among 4 glasses.
  3. Serve chilled or over ice.

 

Recipe adapted from Martha Stewart

By |2025-06-26T21:54:25+09:30March 10, 2016|Friday Shake Up!|Comments Off on Friday Shake Up! Perry, Cranberry and Ginger Punch
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Friday Shake Up! In the Trees Cocktail

In the Trees Cocktail

 

Total Time:   Less than 5minsdouglas-fir-eau-di-vie-cocktail-1015x1024
Serves:   1

 

Ingredients

  • 22mls Paracombe Premium Perry Eau de vie de Poire Williams
  • 15mls Rosemary Simple Syrup
  • 45mls Gin
  • 3 dashes Grapefruit Juniper Bitters

 

Instructions

  1. Combine everything in a cocktail shaker with ice. Shake.
  2. Strain into a coupe glass and serve.  Garnish with fresh rosemary if desired.

 

Recipe adapted from Autumn Makes and Does.

By |2025-06-26T21:54:25+09:30February 12, 2016|Friday Shake Up!|Comments Off on Friday Shake Up! In the Trees Cocktail
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Friday Shake Up! Orchard Mimosa

Orchard Mimosa

 

Total Time:  2mins155442_0606201_orchardmimosa-thumb-625xauto-164717
Makes:  1 cocktail

 

Ingredients
90mls freshly squeezed orange juice
90mls Perry – Paracombe Premium Perry ‘Eighty 4’
1 teaspoon Domaine de Canton Ginger Liqueur (optional)
Garnish:  Small orange wedge

 

Instructions

  1. Before building the cocktail, make sure the orange juice and Perry are both well chilled.
  2. Pour 90mls of orange juice into Champagne flute.  Add ginger liqueur to the orange juice and stir well.
  3. Tilt the flute on an angle and fill with 90mls Perry.
  4. Gently stir, garnish with orange wedge, and serve immediately.

Recipe adapted from Seriouseats

By |2025-06-26T21:54:25+09:30October 9, 2015|Friday Shake Up!|Comments Off on Friday Shake Up! Orchard Mimosa
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Foodie Friday! Perry, Mustard & Herb Chicken

Perry, Mustard & Herb Chicken

 

Total Time: 40mins (Prep: 5mins, Cook: 35mins)chicken_5
Serves: 4-5

 

Ingredients
1 tbsp olive oil
750g skinless and boneless chicken thighs, cut into large chunks
2 onions, thickly sliced
2 garlic cloves, thinly sliced
400ml ‘Perfect 5’ Paracombe Premium Perry
175g half-fat crème fraîche
2 tbsp wholegrain mustard
small pack parsley, chopped
few thyme sprigs, leaves picked, about ½ tbsp.
cooked rice and Tenderstem broccoli, to serve

 

Instructions

  1. Heat the oil in a large lidded non-stick pan (we used a wide, high-sided frying pan) and cook the chicken for 3-4 mins on each side until browned.  Remove with a slotted spoon, then add the onions to the pan.  Cook for 3 mins, then stir in the garlic and cook for 1 min more.  Pour in the Perry and bring to the boil.  Return the chicken to the pan, cover with a lid and simmer for 10 mins.
  2. After 10 mins, remove the lid and stir in the crème fraîche, mustard and herbs.  Bubble for another 5 mins, then season. Serve with rice and Tenderstem broccoli.

 

Recipe adapted from Good Food magazine, February 2014

By |2025-06-26T21:54:26+09:30July 24, 2015|Foodie Friday|Comments Off on Foodie Friday! Perry, Mustard & Herb Chicken
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Friday Shake Up! Winter Pear, Apple and Cranberry Sangria

Winter Pear, Apple and Cranberry Sangria

 

Total Time: 10 mins prep + chill time

Serves: 4-6

Winter Pear Apple + Cranberry Sangria - Luci's Morsels-7 

Ingredients

  • 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

 

Instructions

  1. Chop fruit and combine with cranberries and cinnamon stick in bottom of pitcher.
  2. Combine liquid and cinnamon. Pour over fruit. Stir well.
  3. Chill for a few hours or overnight. Stir again.
  4. Cheers!

 

Recipe adapted from Luci’s Morsels.

Photo by Luci’s Morsels.

 

 

 

 

By |2025-06-26T21:54:26+09:30June 26, 2015|Friday Shake Up!|Comments Off on Friday Shake Up! Winter Pear, Apple and Cranberry Sangria
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Friday Shake Up! Ginger Pear Bellini

Ginger Pear Bellini

 

Now that Santa’s left town it’s time to party, and if there’s one day to do a beverage right it’s New Year’s Eve! It’s not too late to stock up on Perry from our online shop, or for something a little different, try this Ginger Pear Bellini.

 

Pear Ginger Bellini in tall glass

Serves: 4

 

Ingredients

  • 1 ripe pear
  • ½ cup water
  • ½ cup sugar
  • 4-inch piece of fresh ginger, quartered
  • Champagne

 

Instructions

  1. Puree pear in a food processor and set aside.
  2. Combine the water, sugar and ginger in a small saucepan. Bring to boil and stir until sugar is dissolved. Cover, turn the heat off and let it sit for 30 minutes.
  3. Remove ginger pieces, pour the syrup into the pear puree, stir, cover and refrigerate until cold.
  4. Once cold, spoon about two tablespoons of the puree mixture into a champagne flute, top with champagne and enjoy!
  5. Cheers & Happy New Year!

 

Recipe and photo courtesy of: Hello Natural

 

 

By |2025-06-26T21:54:26+09:30December 26, 2014|Friday Shake Up!|Comments Off on Friday Shake Up! Ginger Pear Bellini
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Pear Fizz Holiday Cocktail!

Pear Fizz Cocktail

 

In the spirit of the Holiday Season, this week we’re not waiting for Friday to shake things up! Instead, we’re bringing you this fun and fruity Pear Fizz Cocktail, just in time for Christmas Eve.

 

Total time: 5 minutes

Pear Fizz Cocktail

 

Ingredients

  • 2 cups of pear juice (available from Paracombe Premium Perry)
  • 1/3 cup of pear-flavoured liqueur
  • 1 bottle of sparking wine (Prosecco, Champagne, Cava or sparking cider)
  • 1 pear, pomegranate seeds and/or fresh rosemary to garnish (optional)

 

Instructions

  1. Combine pear juice and pear-flavoured liqueur in a pitcher. Stir together and chill in refrigerator until cold.
  2. Fill champagne glass 2/3 of the way with pear mixture, and then fill glass to top with sparking wine.
  3. Optional: Garnish each glass with thinly sliced pear wedges, pomegranate seeds, or a sprig of fresh rosemary.
  4. Enjoy & Happy Holidays!

 

Recipe and photo courtesy of: Best Friends for Frosting

 

 

 

By |2025-06-26T21:54:26+09:30December 22, 2014|Friday Shake Up!|Comments Off on Pear Fizz Holiday Cocktail!
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