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4x Grapest Combo
You know I love puns. The name of this drink comes from the
computer games I loved playing as a kid such as Mortal Kombat,
when they'd announce things like 'four times greatest combo!'
With grapes in four di�erent forms in this drink - the grapes, the
Prosecco, vermouth and , ahem, grapefruit - I couldn't resist.
35ml Ketel One vodka
15ml Cocchi Americano vermouth
15ml grapefruit syrup*
15ml lime juice
8 white grapes
2 or 3 lovage leaves
Prosecco, to top up
Method: Muddle/crush the grapes in the bottom of a cocktail
shaker, creating a pulp. Add the other ingredients (apart from
the Prosecco) and ice, then shake. Fine-strain into a glass �lled
with fresh ice, �ll to the top with Prosecco and garnish with
a lovage leaf and lemon zest.
* Make a sugar syrup by combining one part boiling water and
one part granulated sugar, stirring until the sugar has dissolved.
Remove the peel from one grapefruit and macerate it in the
syrup for a minimum of one hour.
TOP TIPS TO REMEMBER
When mixing with herbs, always �ne-strain the drink To �ne-strain, use two strainers - if you have a hawthorne
strainer (a �at silver disc with a coil) use that, and a tea strainer will work well for the other To 'muddle' an ingredient,
put it in the bottom of a glass and use something blunt to crush it and extract the juice For �ower garnishes, speak to
your local �orist If you're making the Rice Rice Baby at a party, pre-mix the lime juice, orgeat and rice-infused coconut
water in a bottle and keep it in the fridge - it's such a �ne balance, it's better to get it right beforehand Keep glasses
such as coupettes and martinis in the fridge or freezer for drinks served straight up (without ice) to help them stay cool
Peas & Mint
The colour of this drink is amazing, and comes purely from the
pea shoots. This is like an English springtime garden in a glass.
50ml Portobello Road gin
15ml Cocchi Americano vermouth
15ml lemon verbena tea*
15ml lemon juice
12.5ml sugar syrup**
handful of pea shoots
1 mint leaf
Method: Place the pea shoots and mint leaf in the bottom
of the shaker and muddle. Add the other ingredients and
ice, then shake. Fine-strain into the glass and garnish with
a pea shoot and a �ower.
* Infuse some dry lemon verbena leaves in boiling water
for two minutes then strain o�.
** Combine one part boiling water and one part granulated
sugar, stirring until the sugar has dissolved.
Rice Rice Baby
This is quite a sweet drink - it's almost like a liquid rice
pudding, so it's best drunk at the end of a meal. Shiso is
an Asian mint that you can buy at Asian supermarkets.
It lifts the drink and complements the nutty �avours
from the orgeat syrup and coconut water.
50ml coconut water infused with jasmine rice*
20ml orgeat syrup
5ml lime juice
1 shiso leaf
1 egg white
Glass: Frosted martini
Method: Measure the ingredients into the shaker and
dry-shake the mixture (without ice). Add ice and shake
again for about two minutes, then �ne-strain into the g
lass. Garnish with a �ower (optional).
* Place 100g uncooked jasmine rice in one litre of
coconut water (such as Vita Coco) and leave it to
infuse for four hours before straining it o�.