Over the last week or so we have been working on an aperitif list for the spring months. Using various spirits, including some we made ourselves we’ve come up with 5 different drinks to suit all different tastes.
An aperitif is a pre meal drink, that is often alcoholic. Classic aperitifs include champagne, vermouth, gin & dry sherry . These drinks are normally dry as drinks with a high sugar content can limit your appetite, however we’ve included a few sweeter ones for those of you with a sweet tooth.
Below is our aperitif list and a recipe for our spring negroni included.
Aperitifs
Morello cherry fix
(prosecco, Morello cherry liqueur)
Marmalade & grapefruit julep
(Marmalade vodka, grapefruit, Cointreau & mint)
Lime gimlet
(Sipsmith gin & lime)
Ginger spritz
(Homemade ginger cordial, soda, mint & lime)
Hibiscus & Rhubarb Negroni
(Rhubarb & Hibiscus gin, campari & sweet vermouth)
Rhubarb & hibiscus gin recipe
The hibiscus isn’t essential but adds good colour and flavour. Available online.
70cl bottle of gin (nothing too expensive)
300g rhubarb
3 dried hibiscus flowers
100g sugar
juice of 1 lemon
Roughly chop the rhubarb and macerate with the sugar and lemon juice. After an hour pour over the gin, give it a good mix and put into sterilised kilner jars. Give it a little shake every few days. After 2 weeks pass through muslin and bottle up. Keep hold on to your rhubarb – you can use this as a garnish.
To make a Rhubarb and Hibiscus negroni;
You will need;
Homemade Rhubarb Gin
Campari
Martini Rosso
1 rocks glass
1 spoon
Ice
Fill your glass with ice and add your spirits one by one, stirring for 10 seconds after each spirit is added. To garnish add a slice of orange and a couple of pieces of rhubarb. Voila!
