Mint Chocolate Martini

Creamy cocktail flavoured with chocolate and mint.

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I made this cocktail to show off the deliciously rich flavour of my cocoa nib vodka. The combination of double cream and mint syrup really bring out the chocolate flavour and make seriously indulgent drink.

This makes a fantastic after dinner treat and will definitely impress guests!

You could probably use any chocolate liquor instead if cocoa bin vodka, you might need to adjust the amount of syrup through!

Variations: I was thinking of making this a mocha martini by using some Tia Maria and a pain sugar syrup.

Ingredients: Serves one

  • 30ml cocoa nib vodka
  • 25ml double cream
  • 30ml mint syrup
  • 1tbsp cocoa nibs
  • ice
  • mint spring for garnish.

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To Make:

Place a few cubes of ice in a cocktail shaker, then add the cream, mint syrup, vodka and cocoa nibs.

Seal and shake hard for 30 seconds to fully incorporate the cream.

Strain into a chilled sherry or martini glass, and garnish with ice and a sprig of mint.

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Elderflower Gin and Tonic

Elderflower gin, mixed with elderflower cordial and tonic water.

thumb_DSC05651_1024This is a really simple cocktail I made with my elderflower gin and elderflower cordial, I decided to put the recipe up anyway because it tasted so good!

Ingredients: Makes 1 Glass

  • 1 shot of elderflower gin
  • 1 shot of elderflower cordial
  • tonic water
  • slice of lemon
  • fresh mint
  • ice

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To Make:

Combine the elderflower gin, cordial and ice in the bottom of a tall glass, then top up with tonic water.

Finish with a slice of lemon, and some fresh mint. (You can even add some edible flowers to make it look even prettier!)

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Piña Colada Cupcakes

Light, fluffy cupcakes, flavoured with lime and pineapple, topped with coconut buttercream, decorated with a pineapple wedge and a glacé cherry. 

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Who doesn’t love the creamy deliciousness of a piña colada? Well it’s even better when all those tropical flavours are in a cake!

While deciding that to make with my pineapple and lime jam, it struck me that with just a bit of coconut, I would have all the flavours of a piña colada in a cake! So I decided to make some piña colada flavoured cupcakes.

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I knew they would be tasty, but I didn’t expect them to be this good! They are definitely some of the best cupcakes I have ever made, so I really recommend this recipe!

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Variations:

If you don’t want to make the jam, you could use some chopped fresh pineapple, and lime juice and zest to flavour the cupcakes instead. Replace the jam with 150g caster sugar, the zest and juice of 2 limes, and a few tbsp of fresh pineapple.

These are non alcoholic cakes, but you could brush the top of the sponge with sow rum or malibu, before icing, to give them a bit of a kick!

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Ingredients: Makes 16 cupcakes

The Sponge:

  • 150g Butter
  • 100g Caster Sugar
  • 200g Pineapple and lime jam
  • 2 Eggs
  • 150g Self Raising Flour

The Butter Cream:

  • 100g Coconut Cream
  • 350g Icing Sugar

Decorating:

  • Chunks of fresh Pineapple
  • Glacé Cherries
  • 4tbsp Desiccated Coconut, toasted

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To Make:

Preheat the oven to 180°C and line a cupcake tray with cupcake cases.

Cream together the butter and sugar, until light and fluffy, then add the pineapple and lime jam. Add the eggs one at a time, then fold in the flour.

Spoon the mixture into the cupcake cases, until 2/3 full. Bake in the preheated oven for 12 minutes, until golden brown and cooked through.

Leave to cool on a wire rack before icing.

The Buttercream:

Beat the coconut cream and icing sugar together with an electric whisk, until light and creamy – you need to get it quite a bit thicker than normal buttercream, as the coconut cream melts much more easily than butter.

Stir in a few tbsp of dedicated coconut.

Spoon the buttercream into a piping bag with a star shaped nozzle, and pipe a swirl of icing onto each cupcake.

Decorating:

Top each cupcake with a glacé cherry and a wedge of pineapple. Then sprinkle over some desiccated coconut.

Serve (with a fork!) and enjoy the tropical bliss!

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