Archive | April, 2015

Porthmeor Beach Cafe

28 Apr

Having visited this cafe before I was eager to return to Porthmeor Beach Cafe on my trip to Cornwall- and we weren’t disappointed.

The food is always fresh and very tasty (the tapas menu of smaller items allows you to choose a few different things to try) and the bread with confit garlic and olive oil was so wonderful we had to order a second round.

Drinks are good with a nice G&T list- I opted for the Spanish version which came full of fresh fruit and was perfect for the sunny day.





Bottle-Aging Negroni

19 Apr

I’ve read a lot about bottle and barrel-aging drinks and finally today got around to making my own.
I’m wary of barrel-aging as I don’t want to risk any nausea brought on by a whiskey contaminated barrel so have stuck with bottle-aging.

I made a classic 1-1-1 Negroni using Only Gin (I wanted one I had enough if to make this and still have plenty left over for comparison tasting in a few months.

Now the waiting begins…


The Avocado Project

11 Apr

It’s week 6 in 52 Weeks of Mixology and the theme is ‘Inspired by TV/ a movie’.
I was stumped for a while as all I could think of were Vespers and White Russians- neither of which I wanted to make. But a YouTube binge brought me to one of my favourite short films- Fresh Guacamole by PES.
Watching this for the umpteenth time reminded me of a drink I’d seen in my recently purchased ‘Make mine a martini’ by Kay Plunkett-Hogge.
The drink – The Avocado Project- was created by Julian Cox for Picca and though I didn’t have the specific rum it calls for I dove in with what I had and the end result was worth it.



The recipe is:
– 60ml Banks 5 Island Rum
– 30ml fresh lime juice
– 1 1/2 tsp raw agave nectar
– 2 heaped tbsp sweetened avocado puree (in the end I used 3)

The recipe for the puree is:
– 1 ripe avocado
– 3 tbsp raw agave nectar
– 1/4 tsp lemon juice

To make the puree:
Mash the avocado flesh with the agave and pass through a fine sieve. Add the lemon juice.

To make the drink:
Fill a cocktail shaker with ice and add all the cocktail ingredients and shake long and hard (it needs lots of shaking to dilute enough to pour well)

The result was very nice but I wanted more avocado so added an extra tbsp of the puree and shook some more.
The end result was great- an avocado taste with a lime hit. The flavours all mixed well with the rum and the drink had a creamy mouthfeel from the avocado.

%d bloggers like this: