How does a Coffee Infused Negroni sound in your ears?
In mine it sound pretty darn fantastic, and the thought of it have been sitting in my mind ever since I saw it earlier this year, here in this great inspirational community (sorry can't remember who did it)
Finally I am able to present you this, for me, history-making, jaw-dropping, ground-breaking, earthquake-shaking serve of the Century (Yes, I needed to be this dramatic, because I'm so excited about this serve)
I have done my fair share of infusions but this might well be my very favourite infusion I have ever made.
If you are into coffee you will LOVE this one
I used one of my favourite sweet vermouths, made by @vermouthpadro and infused it;
Add 1/2 cup fresh coffee beans to a vessel (I of course used my @roblella.oakle )with 1/2 bottle of sweet Vermouth. Give it a wee stir. Let it infuse for 8-12 hours. The longer the stronger the coffee flavour. Strain the liquid into a air tight container and refrigerate it
And now to the history-making, jaw-....ok you get the picture
COFFEE INFUSED NEGRONI
3 cl. Coffee Bean infused sweet Vermouth
3 cl. Navy Strength Gin (@kalevalagin )
3 cl. Campari (@campari.de )
Stir with plenty ice❄️
Strain into a rocks glass with large clear cubes❄️
Express and insert orange peel🍊
Feel history-maki....alright already 😅
H E A L E S V I L L E ... Last month, whilst we were in Melbourne, we did a day trip to Healesville with Erin and Barry to visit Four Pillars Distillery, Yering Station winery and of course the Healesville pub for lunch. I've been wanting to visit Four Pillars for years, so this was definitely a highlight! I tried four or five gins, all were solid choices, perfectly matched to the right tonic and the right garnish. Hashtag yum. #kellygoeshome#kellygoesgin 🍸
Hey guys hope you’ve had a fun packed weekend, now it’s time to wind down and enjoy a #SundaySip
This serve is a simple to make and the flavours are perfect for the season, with a slight #ChristmasCocktails twist
I’m using a product from Sloemotion, based in North Yorkshire, they are known for changing farmland back to wild grass, wildflower meadows and natural hedgerows. This encourages nature to do its thing, allow the bees to thrive and fauna to florish
First to benefit was the blackthorn bush that produces a berry many of us know as the Sloe. Allowing the bushes to flourish protects the fruit and allows them to bear juicy fruits!
Based on the ancient 18th century recipe the berries are still foraged/handpicked today. The production ethos produces a rich fruity Sloe Gin, they freeze the fruit soon after picking and like with ice wine grapes this intensifies the flavour. They’ve since created some berry good spirits and liqueurs including Damson Gin. Sloe Whisky, Cherry Brandy, Hedgerow Gin and more!
45ml @sloemotionuk Sloe Gin
10ml Lemon juice
7.5ml @williamfoxuk Mulled Spice syrup
Top with approx. 120-150ml @fevertreemixers Sicilian Lemonade
Garnish: lemon halves & fresh thyme
Combine all except lemonade in a mixing glass, stir with ice for 30 seconds, pour ice and the mix into a Collins glass and top with chilled lemonade. Add more lemon juice if you would more tarter drink you can even switch the lemonade for Champers!
Enjoy the rest of your Sunday and take it Sloe!
Who else is enjoying their @boutiqueygin gin calendar this December? It’s certainly helped remind us just how fabulous and innovative the entire range is!
In honour of @boutiqueygin we are featuring their Rhubarb Triangle Gin this evening. The Rhubarb is sourced solely from the famous rhubarb triangle which consists of Leeds, Bradford and Wakefield. It’s a tarty little number with a touch of sweetness that pairs beautifully with @lixirtonic Rhubarb and Ginger and a garnish of stem ginger. #thegintomytonic