What We're Drinking

November – Bonfire Night Triple Choccy Tipple

The great thing about this cocktail is it can be served as a non-alcoholic drink too so perfect for the kids when standing by the bonfire on Bonfire Night.

The 50ml double cream

1 tsp icing sugar

few drops peppermint extract

150ml whole milk

50g dark chocolate, chopped

25ml crème de menthe

dark chocolate curls or sprinkles

Method

Whip the cream in a small bowl then stir in the icing sugar and a few drops of peppermint extract. Place in the fridge until needed.

Pour the milk into a saucepan and heat gently until simmering, stirring frequently. Take off the heat then add the chocolate. Stir until the chocolate has completely melted and the mixture is smooth. Return to the heat until warm then add the crème de menthe and pour into a mug.

Top with a dollop of the whipped mint cream and chocolate curls or sprinkles just before serving.

October – Sloe Gin Tom Collins

If you are like me and picking the sloes now the first frosts have settled, October’s cocktail of the month has to be a Sloe Gin Tom Collins.  I still have plenty of matured Sloe Gin from last year’s batch so making this recipe is simple.  While you’re picking the sloes pick a few nice ripe Blackberries for garnish

You will need

Ingredients (Serves 1)

15ml/3⁄4fl oz gomme syrup

10ml/1⁄2fl oz lemon juice

10ml/1⁄2fl oz lime juice

50ml/2fl oz sloe gin

Soda water

Lemon slices and Blackberry to serve

Just mix the gomme syrup (if you don’t have any you can use sugar instead) with the lemon juice in a tall glass. Add the lime juice and sloe gin and stir well. Add two medium lumps of ice, then fill to the top with soda water. Stir and serve with lemon slices and your freshly picked Blackberries for garnish.