This is one of those drinks that I have always wanted to make. It’s not that Christmas wouldn’t be Christmas with out it, but until I had made my own and sipped from its delicious alcoholic creaminess I knew I wouldn’t be happy. So I coerced an American friend to provide me with her family recipe, and this is it. Let me also tell you that this is brazen in its alcoholic lure. You can change out the levels of rum and whiskey, but try it like this first and then make your own version. Have a cool yule.
With the taste of the flavours of Christmas can come, for many of us, the unwanted after effect of the hangover. These two drinks don’t actually cure the hangover, but they can make your feelings change from one of imminent demise to at least agreed mutual tolerance with your brain’s response to the night before. The ease of the Corpse Reviver is that you don’t have to worry about measurements.
Here’s a new one. We were given some Elderflower Liqueur (it’s called St Germain but I have no idea why). What to do with it, will it work? At 40 percent proof you can hardly go wrong. So here’s the thing to do:
In a glass of your choice add equal measures of Elderflower Liqueur and Gin (or vodka) over crushed ice. Top with apple juice, or if you are feeling really decadent add some champagne (with or without the apple juice!). Apparently it’s called an ‘English Garden’. Serve with Cheese Puffs
The thing about a hangover (apart from its self-induced nature) is that it requires a cure and a Bloody Mary is just that – the tang of tomatoes, hit with the Vodka, heat of tabasco and deep richness of Worcestershire sauce, and they can be drunk in the morning without people slipping you a card for AA. Well, in my house anyway. Recipes vary, but whatever you do keep tasting and take time to get to know the flavours you love in the glass, it’s the only way to make a true Bloody Mary; and that is the one you will always drink.
This is a blog about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour – and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.