The gin gurus at Portobello Road Gin firmly believe there is a gin cocktail for every occasion, so master blender Jake Burger has concocted two delectable recipes in honour of National Breakfast Week (24-30 January) – The Gin Mimosa and the Amaretti and Pecan Shake.
Gin Mimosa
Jake recommends pre-preparing the juice and sugar syrup the night before and says: “This is a modern take on the classic Buck’s Fizz that takes no time at all to prepare.”
Ingredients (Serves 1)
10mls Portobello Road Gin
5mls Sugar Syrup
Orange or clementine segments
Top with a sparkling wine like Cava or Prosecco
Method
1.) Run a good few clementines through a juicer and strain out the bits. If you haven’t got an electric juicer squeeze by hand.
2.) Make a speedy sugar syrup by dissolving two parts sugar into one part boiling water
3.) Pour the gin into a Champagne flute.
4.) Then fill the glass two parts chilled sparkling wine to one part chilled and strained clementine juice.
5.) Stir gently immediately before serving.
Amaretti and Pecan Shake
Jake says: “Invite you’re mates over and knock their socks off with this opulent Amaretti and Pecan shake…just don’t be fooled by its non-alcoholic taste because it certainly packs a punch!”
Ingredients
37.5mls Portobello Road Gin
18.75mls Amaretto
3 Amaretti Biscuits
8 Pecan Nuts
2 Scoops Vanilla Ice Cream
Small scoop crushed ice
Aerosol cream (if you have it)
Cherry for garnish (if you have it)
Method
1.) Combine all of the ingredients and blend up in a drinks/food blender (making use of that blender you got for Christmas).
2.) Serve it in a milkshake glass.
3.) Garnish with a squirt of aerosol cream, an amaretti biscuit and a cherry.
Enjoy!
