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FOR THE VANILLA COLA SYRUP Yields 150 ml / 5 fl oz 150 ml / 5 fl oz cola syrup 1 vanilla pod , split lengthways
FOR THE CYNAR VANILLA ICE CREAM Yields 500 ml / 18 fl oz 1 x 500 ml / 18 fl oz tub vanilla ice cream 75 ml / 5 fl oz Cynar
If you are not a fan of cream soda , you can substitute regular cola and still achieve great results .
To make the Vanilla Cola Syrup , place the cola syrup and vanilla pod in a non-reactive container with a lid , cover and leave overnight to infuse . The next day , remove the vanilla pod and decant the syrup into a bottle . Reserve until required .
To make the Cynar Vanilla Ice Cream , remove the ice cream from the freezer and set aside to soften until just mixable . Meanwhile , place the Cynar in a pan over a medium heat and bring to a simmer . Leave to cook until reduced by a third , then remove from the heat and allow to cool to room temperature . Once the Cynar reduction has cooled and the ice cream is softened , pour the syrup into the tub with the ice cream and stir through to create a ripple effect . Return to the freezer to harden and reserve until required .
To make the cocktail , two-thirds fill a sundae glass with Cynar Vanilla Ice Cream , then pour over the Cynar and Vanilla Cola Syrup and top with cream soda . Enjoy with a spoon and a straw .
PINOT PEACH SMASH
Mmmm peaches ! Whether they are baked and served with some ice cream , used in a fragrant cocktail or simply eaten raw and fresh so that the juices dribble down your chin , they bring a real burst of sunshine and summer spark to any occasion . This drink is a super simple serve , which makes it perfect for a garden party or picnic with friends . It is also relatively low in alcohol , making it a good choice for an afternoon of drinking that you still want to remember the next morning . The tannins in the tea perfectly complement the peach and mint whilst helping to balance the sweetness .
• Ice Cube
• 1 hour prep time
• 2 mins mixing time
• Difficulty *
FOR A SINGLE SERVE 75 ml / 2½ fl oz pinot grigio