The Most Fashionable Cocktails To Sip This Season Are Purple
Whilst everyone is declaring aubergine to be the new avocado, we turn to the spirit world to see how they’ve interpreted the trend. And what better way to give these purple cocktails a whirl then this Mother’s Day?
Read on to see how these cultural pioneers from the world of food, drink & lifestyle have crafted purple-infused creative cocktails…
The modern preserver, Kylee Newton from Newton & Pott, has mixed a Blackberry Shrub with Gordon’s, cocktail mavericks Smith & Sinclair have concocted a Berry Nice Tanqueray & Tonic, a luxury florist has crafted its Baileys Spring Affair and head bartender at The Clove Club, Rob Simpson, has shaken up a Beetroot Daiquiri using Captain Morgan.
SMITH & SINCLAIR
A Berry Nice T&T
A classic Gin & Tonic served with berry infused, purple ice cubes.
300g of any purple berry (recommended: blueberries, blackberries, grapes)
50 ml Tanqueray London Dry Gin per glass (2 units per serve)
Ice cube tray
Night before/ morning of:
- Into the blender: 200 grams of purple berries, 400ml water and squeeze the juice of half a lemon. Blitz until smooth.
- Only pour into 25% of the ice tray cavities, then spread out the remaining 100g of berries into the ice tray cavities and continue to pour the berry mixture over each berry until all cavities are full. Then freeze overnight.
N.B, If you would like a combination in the glass of colour and intrigue make 50% of your ice cubes purple (as above) and for the other 50% cut the berries in 1/2 and freeze into water for aesthetic
- Build the berry ice cubes into a Gin glass.
- Pour 50ml of gin over berry ice cubes and top glass up with tonic water (roughly 250ml-300ml) and enjoy
NEWTON & POTT
Blackberry Shrub Cocktail
100ml Gordon’s London Dry Gin
100ml Blackberry & lavender shrub (see recipe below)
Lots of ice
Fresh blackberries and lavender to garnish
- In a shaker add the Gordon’s gin, shrub, lemon juice and ice. Shake for at least 1 minute.
- Strain into 2 tall tumbler glasses filled with ice and top with tonic water.
- Garnish with blackberries and a sprig of lavender
To make the Blackberry & Lavender Shrub
1 tsp lavender
250g caster sugar
200ml raw apple cider vinegar
- Gently wash the blackberries and place into a large clean jar and add the caster sugar and lavender.
- Secure a muslin square/cover over the opening of the jar. Place into the fridge and gently rock/shake daily for about 2-3 days until the sugar has dissolved.
- Once the fruit has macerated for a few days place in a pan with the vinegar and gently bring to a very light simmer on a med/low heat for about 5 minutes, softening the fruit.
- Cool the mixture to room temperature then strain through sieve into a jug, pushing it through with the back of a spoon.
- Sieve the collected liquid again, this time using a piece of muslin over the sieve, to get a finer shrub.
- Pour the shrub into a bottle, seal, label and store in the fridge.
- Keeps in the fridge for up to 4 months.
ROB SIMPSON – Head bartender at The Clove Club
“The Captain’s Cape” aka “Beetroot Daiquiri”
50ml Captain Morgan White
25ml Lime Juice
25ml Sweet Beetroot Juice*
Units: 2 per serve
- Add all ingredients to a cocktail shaker, fill with cubed ice and shake vigorously for 10-12 seconds.
- Strain into a rocks glass over ice
- Garnish with a slice of beet root or a slice of lime.
*For the sweet beetroot juice take 400ml of beetroot juice (you can either buy this ready juiced or juice your own), put juice in a pan, add 400g of white caster sugar, heat gently & stir until the sugar is completely dissolved. Once the sugar is dissolved remove from the heat, allow to cool and bottle. The syrup will last for a couple of week if kept in the fridge.
A Spring Affair
50ml Baileys Chocolat Lux on ice
Handful of edible flowers (sweet violets)
Macaroons to garnish
- Pour 50ml of Baileys Original or Chocolat Lux over ice into a tumbler or short class
- Place sweet violets into the serve