The spicy flavours of this classic cocktail marry really well with freshly shucked, briny oysters. If you’re not handy with an oyster shucker, the fishmonger will prep them for you. Keep them chilled and eat within a couple of hours.
Our fresh salmon ceviche recipe is vibrant and easy to make. The margarita cocktail mixture doesn’t cook the salmon, but it turns it opaque and changes the texture using the Peruvian method. The recipe is rated ‘a little effort’ as you really need to find a very fresh piece of fish for this. Ask your fishmonger or your supermarket’s fish counter.
We’ve given grilled chicken a mojito twist in this summery BBQ recipe. Rum and sugar caramelise well when cooked together in a marinade – do keep an eye on this as it cooks and adjust the grill to get a nicely browned skin without too much blackening. You can also barbecue the chicken if you like. Serve with rice and a tomato salad.
We paired lamb chops, baked aubergine, and a spicy bloody mary dressingin this cocktail-inspired recipe. You can make the salsa beforehand, and adjust its flavour by adding tabasco and worcestershire sauce.
Olives and olive brine are what make a martini ‘dirty’. Whipped into butter they go particularly well with a good piece of steak, for example rib-eye. Use vodka for a cleaner flavour or gin for a botanical edge.
Our glazed baked ham recipe is inspired by the classic Italian negroni cocktail. The spices infuse the meat for a fragrant flavour and the glaze gives a sweet, boozy hit. This ham works really well for a Sunday roast centrepiece or an easy entertaining dish.
Add a Caribbean twist to your baking with pineapple, coconut and rum flavours of piña colada. Use ready-baked tarts if you want to make this dessert even easier.
We have turned one of our favourite cocktails into a smart dessert in this caipirinha jelly recipes. For an authentic flavour, use cachaca, a clear Brazilian spirit made from sugarcane. If you can’t get your hands on any, try white rum.
Turn your whiskey sour into a sorbet! Use American bourbon for a sweeter, vanilla base note, and bear in mind that chilling an ingredient makes it taste less strong, so serving it soft will deliver the flavour faster as it melts in your mouth. You don’t have to add the egg white, but it is an authentic part of the drink and gives the sorbet body.
If you like rum, these will become your go-to treat when fighting off that summer heat. Make a rum base, then flavour with your favourite fruit. These are pretty boozy though, so strictly for adults. Triple one of the fruit amounts if you don’t fancy making 3 types.
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