Pear Cocktail

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Friday Shake Up! Maple-Bourbon Perry

Maple-Bourbon Perry

 

Total Time:   5 minsmaple-bourbon-cider-med107742_vert
Serves:   4

 

Ingredients

  • Ice
  • 180mls Bourbon
  • 4 teaspoons fresh lemon juice
  • 2 teaspoons pure maple syrup
  • 1 cup Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • Cayenne pepper

 

 

Instructions

  1. Fill four glasses and a cocktail shaker with ice.  To shaker, add bourbon, lemon juice, maple syrup and Perry.  Shake vigorously.  Strain into glasses and top each with a pinch of cayenne pepper, if desired.

 

Recipe adapted from Martha Stewart

By |2016-04-15T07:31:34+09:30April 15, 2016|Friday Shake Up!|0 Comments

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 |2016-03-10T23:05:11+10:30March 10, 2016|Friday Shake Up!|0 Comments

Friday Shake Up! Garden Mule Cocktail

Garden Mule Cocktail

 

Total Time:   7 minsgarden-moscow-mule-Slide1
Serves:   1

 

Ingredients

  • 4 slices cucumber
  • 16 blueberries
  • 6 mint leaves, plus a sprig for garnish
  • 60mls vodka
  • 30mls lime juice
  • ½ cup ginger beer – we recommend ‘Root.E.D.’ by Paracombe premium
  • Perry
  • 1 piece candied ginger

 

Instructions

  1. Put the cucumber, 8 blueberries and mint leaves in the bottom of a cocktail shaker.  Muddle until crushed and juicy.  Add a handful of ice, vodka and lime.  Cover shaker and shake for about 15 seconds, until the shaker develops a nice coat of condensation on the outside.
  2. Fill a Moscow mule mug with ice.  Strain the liquid from the shaker into the mug.  Top with ginger beer and 4 blueberries.  Thread 4 more blueberries and a piece of candied ginger onto a toothpick. Garnish with a sprig of mint and the toothpick of berries and ginger.

 

Recipe adapted from Something New for Dinner

By |2016-02-26T05:42:07+10:30February 26, 2016|Friday Shake Up!|0 Comments

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 |2016-02-12T00:17:08+10:30February 12, 2016|Friday Shake Up!|0 Comments

Friday Shake Up! Irish Perry

Irish Perry

Total Time:  5minsirishcider
Makes:  1 cocktails

Ingredients

  • 45mls Jameson (or any other Irish whiskey)
  • 25mls Blackwell’s Rum (or any other dark rum of choice)
  • 45mls Perry (we recommend ‘Eighty 4’ by Paracombe Premium Perry)
  • 25mls lemon juice
  • 15mls agave nectar
  • Ground cinnamon

Instructions

  1. Add all ingredients in a rocks glass filled with ice and stir.  Garnish with ground cinnamon.

Recipe adapted from Style Caster

By |2016-01-21T22:58:00+10:30January 21, 2016|Friday Shake Up!|0 Comments

Friday Shake Up! Sparkling Perry Cinnamon Cocktail

Sparkling Perry Cinnamon Cocktail

 

Total Time:  10minsApple Cinnamon Cocktail 2
Makes:  2 cocktails

 

Ingredients

  • 1 cup Chamberlain Orchards pear juice
  • 1 bottle Perfect 5 by Paracombe Premium Perry
  • 1/4 cup Bacardi gold rum
  • 3 tablespoons cinnamon simple syrup
  • 1 tablespoon lemon juice
  • Splash of soda water

Cinnamon Simple Syrup

  • 4 cinnamon sticks
  • 3/4 cup sugar
  • 1 cup water

 

Instructions

  1. In a large cocktail shaker or jar with lid, combine pear juice, perry, rum, syrup and lemon juice.  Add two cups of ice and shake again.
  2. Pour into large wine glasses, top with splash of soda water and garnish with cinnamon and lemon.
  3. For syrup:  combine water, sugar and sticks in a medium saucepan.  Heat until sugar has completely melted.  Set aside and cool.

 

Recipe adapted from Virtually Homemade

By |2015-12-17T23:15:50+10:30December 17, 2015|Friday Shake Up!|0 Comments

Friday Shake Up! Maple Perry Cherry Whiskey

Maple Perry Cherry Whiskey

 

Total Time:   15minsenhanced-28752-1410986188-1
Serves:   1

 

Ingredients

  • ice
  • 30mls of whiskey
  • 1/3 cup Paracombe Premium Perry ‘Eighty 4’
  • 2 tablespoons of homemade cherry syrup with some whole cherries added in (recipe below)

For the Cherry Syrup

  • 230g of Cherries
  • 1/3 cup of sugar
  • 1 tablespoon of water

 

Instructions

For Syrup

  1. Add sauce ingredients to a pot on the stove.  Stir.  Cover with a lid and cook on medium, occasionally lifting the lid to stir.  After several minutes, the cherries should soften and it should be easy to lightly mash them.
  2. Allow to cook for another five minutes and cool.

For Cocktail

  1. Add ice and whiskey to a small glass.
  2. Spoon in cherries and syrup and top with Perry.
  3. Stir gently and enjoy!

 

Recipe adapted from Swooned Magazine

By |2015-12-10T22:43:39+10:30December 10, 2015|Friday Shake Up!|0 Comments

Friday Shake Up! Perry Cocktail – Young Buck

Perry Cocktail – Young Buck

 

Total Time:   10mins03122011_143341_youngbuck-thumb-625xauto-148255
Serves:   1

 

Ingredients

For the Hibiscus Simple Syrup

  • 1/4 cup sugar
  • 15g dried hibiscus flowers

For the Cocktail

  • ice
  • 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

 

Instructions

  1. 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.)
  2. 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

By |2015-11-26T23:08:36+10:30November 26, 2015|Friday Shake Up!|0 Comments

Foodie Friday! Pork Loin Roast with Pears, Perry and Eau de Vie

125-02_Pork_Loin_with_Calvados_250Pork Loin Roast with Pears, Perry and Eau de Vie

 

Total Time:   1hr 30mins
Serves:   8 – 10

 

Ingredients

  • 2kg pork loin roast, trimmed
  • 1 tbsp. flour
  • Salt and freshly ground black pepper
  • 2 tsp. finely chopped rosemary
  • 4 tbsp. butter
  • 3 medium onions, chopped
  • 2 cloves garlic, chopped
  • 4 stalks rosemary (optional)
  • 5 Beurre Bosc Pears, cored and quartered
  • 1⁄2 cup Paracombe Premium Perry ‘The Berg’
  • 1⁄4 cup Paracombe Premium Perry Eau de vie de Poire Williams

 

Instructions

  1. Preheat oven to 325°.  Tie pork loin every 2″ with kitchen twine so that it holds a “round” shape.  In a small bowl, mix together flour, salt and pepper to taste and chopped rosemary.  Rub the flour mixture all over the pork loin, coating evenly and well.
  2. Heat 2 tbsp. butter in a large heavy skillet and sear meat over high heat, turning often, until browned on all sides. Transfer with pan juices to a large baking pan.  Scatter onions and garlic around the roast.  Cut up remaining butter and distribute evenly atop onions.  Add rosemary stalks (if used) to pan.  Cover with foil and place in oven.
  3. Cook for 45 minutes, then add pears and Perry to pan.  Baste everything with the pan juices.  Re-cover and cook for 30 minutes more.  Raise oven temperature to 400°, remove foil, baste, and cook for another 15 minutes.
  4. Place roast on a cutting board, remove string and allow to rest for 10 minutes before slicing.  Meanwhile, transfer onions and pears to a platter.  On top of the stove, reduce pan juices by half.  Warm Eau de vie, add to the pan juices and flame. (Keep a pan lid nearby, in case it flares up)  Simmer sauce while you slice the pork loin.  Arrange meat over pears and onions and serve with the sauce.

 

Recipe adapted from SAVEUR

By |2015-11-26T22:46:11+10:30November 19, 2015|Foodie Friday|0 Comments

Friday Shake Up! Eau de Vie Poire Cocktail

Eau de Vie Poire Cocktail

 

Total Time:   Less than 5mins
Serves:   1Pear-Cocktail-1

 

Ingredients

  • blood orange bitters
  • 30mls Paracombe Premium Perry Eau de vie de Poire Williams
  • 30mls rye
  • Paracombe Premium Perry ‘Eight 4’
  • Pear slices, as garnish

 

Instructions

  1. In a champagne glass add a splash of bitters.  Swirl around the glass.  Pour the remainder into another glass to use for another cocktail.
  2. Add the eau de vie and rye to the champagne glass and stir.
  3. Top off the glass with Perry.
  4. Garnish with a pear slice.
  5. Serve.
  6. Drink.

 

Recipe adapted from Chezus.

By |2015-11-19T23:01:19+10:30November 12, 2015|Friday Shake Up!|0 Comments

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