FOOD + DRINK
COCKTAIL O ’ CLOCK CONT .
Rhubarb , Ginger & Pear Sour Recipe by : Macknade www . macknade . com
Ingredients :
• 50ml rhubarb gin
• 75ml Owlett Pear & Ginger Juice
• 1 / 2 tsp Kentish honey
• 20ml freshly squeezed lemon juice
• 1 egg white
To serve :
• Light brown sugar
• Rose petals
Method :
1 . Rim the glass with light brown sugar .
2 . Shake all of the other ingredients vigorously for 35-40 seconds over ice until light and frothy , almost meringue texture .
3 . Strain into a clean glass and garnish with rose petals .
Top tip : Add some thinly sliced fresh ginger or a dash of ginger wine for an extra kick .
Oggnog Recipe by : Oggs www . loveoggs . com
This creamy confection is our take on a traditional eggnog . We ’ ve used a clever technique of simmering the almond milk first with a little sugar to reduce it , which produces a lovely creamy taste . The booze comes courtesy of one of our favourite Christmas tipples - Amaretto , but you can use any nut-based liqueur you can find . Cheers !
Ingredients :
• 250ml almond milk
• 2 1 / 2 tbsp golden caster sugar
• 50-75ml Amaretto or another nut-flavoured liqueur
• 50ml OGGS Aquafaba
• A pinch of ground cinnamon or ground ginger
Method :
1 . Pour the almond milk and 1 tbsp sugar into a small pan . Bring to the boil and give it a good stir to make sure the sugar dissolves , then turn the heat right down low and simmer for five minutes . It ’ ll reduce and become slightly creamier during this time .
2 . Pour in the Amaretto or other liqueur that you ’ re using . Set aside to cool until the liquid is just warm – you ’ ll need to wait around 10 minutes .
3 . Pour the Aquafaba into a bowl and whisk for about 2-3 minutes until it looks thick and frothy and there ’ s a ribbon-like trail when the whisk is lifted . Using a balloon whisk here makes this a great upper-arm workout . Whisk in the remaining 1 1 / 2 tbsp sugar .
4 . Divide the warm almond mixture between two glasses , top with the whisked and sweetened Aquafaba and sprinkle a pinch of ground spice on top of each . Sip to your heart ’ s content .
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