Tag Archives: grapefruit

Deconstructed Negroni

9 Jun

Another drink for Negroni Week and this time it’s a Deconstructed Negroni from the Eric Felten book ‘How’s your drink’The recipe is:

  • 1 1/2 oz gin
  • 11/2 Lillet Blanc

Stirred over ice and then topped with a foam made of:

  • 1 egg white 
  • 2oz strained grapefruit juice
  • 1oz Aperol
  • 2 tsp orange bitters

I whisked the egg white until stiff then added the other ingredients and continued whisking. 


This makes a delicious drink with a lovely, tasty foam. After a few sips I poured the separated foam into the rest of the drink- delicious!

Negroni Popsicles

8 Jun

In celebration of Negroni Week and the heatwave London’s having at the moment I made some Negroni Popsicles.

I used white/ yellow grapefruits hence the colour difference but they gave them an added bitterness which is great to counteract the sugar in the recipe.

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These are amazing and I’ll be sure to always have some on standby this summer.

 

Texas Grapefruit Rattler

8 Mar

I’ve recently begun taking part in 52 weeks of mixology on Reddit where each week for a year a different theme will be given and participants will post photos, recipes and descriptions.
There’s still time to join as you can begin at any time and post a week up to 3 weeks late so dive in!

I’m now on week 2 (week 1 was themed ‘My favourite cocktail so of course I posted a Negroni) and the theme is beer.

Having not really made any beer cocktails I’m looking forward for an excuse to try some new recipes and following the links given in the theme post I came across todays drink: a Texas Grapefruit Rattler.

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I used 1/4 cup/ 60ml of freshly squeezed pink grapefruit juice and a bottle of Stella Artois.
I wasn’t sure what beer would work best so went with something easy though I’d be interested to try it again using a different beer. I’d also like to try it with the addition of some of my hopped grapefruit bitters to add further depth.

The resulting drink was fresh and refreshing. Bitter and sharp it took a few tries to get used to it but when I did I really enjoyed it. This would be great on a hot day and I’m sure I’ll make some more over the summer.

Negroni

15 Feb

If ever I’m craving a specific drink it’s inevitably this one.
If ever I fancy a drink and don’t know what to make it’s this I turn to.
And if anyone asks me what my favourite drink is, although I’m not sure I really have one, this name is always what I answer

It’s a Negroni- simple to make, easy to source all the ingredients and ways delicious.

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I first had one of these at Quo Vadis (if you order one there it’s worth asking if you can have it without one of their ridiculously large ice-balls that make it impossible to enjoy your drink) and although I’ve had many since I don’t think anyone does them better

The recipe is simple- equal parts gin, Campari and sweet vermouth stirred together with ice- so can be whipped up in a matter of seconds.

The taste is equal parts sweet and bitter with a strong fruit/ citrus flavour reminiscent of orange or grapefruit,

Though perfect as an aperitif this drink can be enjoyed at any time and if needed can be lengthened with orange or grapefruit juice or even soda or tonic water

Rita’s

28 Sep

A visit to my sister in East London offered us the opportunity to try somewhere new to eat tonight and after a bit of Googling (and discovering the amazing phrase ‘Mareditch’ made in an effort to bring spread some of the hipster vibe from Shoreditch to Mare St) we settled on Rita’s.

I began with a Palmero (Tequila, Campari and grapefruit soda) which was refreshing, bitter and tasty. The perfect drink to cleanse my palate and whet my appetite for the food.

 

Rita's cocktail menu

Rita’s cocktail menu

 

The Palermo

The Palmero

 

To eat I chose steak which came with horseradish sauce and a green salsa. The entire plate was delicious with the salsa and horseradish both brimming with fresh flavours and accompanying the perfectly cooked steak well.

The steak main course

The steak main course

As a side dish we shared green chili macaroni and cheese which was a combination that really worked with the chili adding a mild heat and fresh flavour to cut through the rich cheese sauce.

For desert we shared Dulce De Leche beignets and foie gras. The Foie Gras was shaved onto the hot beignet and melted in and its saltiness paired well with the sweet desert, when you could taste it, and although we all enjoyed it we agreed it needed more to really work.

All in all we loved the food and drink and if you’re looking for something a bit different amongst the great Turkish restaurants and the abundance of chicken shops then Rita is somewhere to head for.

 

 

Quo Vadis

21 Jul

Quo Vadis in Soho has long been one of my favourite places to go. Sadly between it being slightly more awkward to get to now we’ve moved and geenral travelling and busy-ness we don’t go as much as we used to.

The food, drink and service are alays exceptional and no their ‘theatre set’ menu runs all evening it’s an affordable option for a fantastic experience.

Tonight we began with a Gin & tonic and a Hemingway’s Breakfast (Belvedere grapefruit, maraschino, grapefruit, lime)

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Then I had chilled pea soup followed by roast goose- all delicious and all worth making a trip for.

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Grapefruit and Campari- a perfect combination

7 Sep

 

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When I first tried Campari (about 6 years ago) I had it with orange juice and couldn’t believe people voluntarily drank it. I had never tried anything so bitter and there seemed to be no enjoyment in it.
Fast forward a few years and I love Campari with its bitter tones. I love it neat over ice or in a Negroni. If I want a long drink then pairing it with grapefruit juice gives layers of bitterness and fruit flavours.

Perfect served over ice on a sunny day.

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