MENU dorset issue 13 doest | Page 36

In conjunction with DB CO. SNOWY SNOWBALL from The Dorset Burger Company T his independently owned, award-winning restaurant won’t just serve you a ‘better burger’, they’ll mix you up a decent cocktail too. Their ethos to use as many locally sourced ingredients as possible to create their home-made burgers also extends to their drinks too, from local draught ales to what they can mix for you at the bar. This reinvented vintage number will help any party get off to a good start. • Fresh Local Pr • Family, Welly Boot & • Traditional Sund • En-suite Roo • 3 Log Fires • Large Gard P O R T E S H AThe M Kings Arms is a traditional in the beautiful West Dorset vil si�ing on the �urassic coastal ro Weymouth and West Bay. Offering a warm welcome, rela range of selected wines and cas The Dorset Burger Company 6 King St, Weymouth, DT4 7BH 01305 780888 www.thedorsetburgercompany.co.uk Ingredients 25ml Malibu Rum 25ml Liberty Fields Vodka 3 tablespoons coconut cream 6 large ice cubes The menu reflects its location, w the country, with all ingredient locally as possible including loc with all dishes cooked fresh to Method Blend all ingredients together and serve in a coconut rimmed Martini glass. All en suite rooms overlook the pre�y stream running through, parking. It really is the ideal pla We look forward to welcoming Garnish With fresh coconut chunks. 36 QUINCE & BLACK COW FIZZ from Brassica Restaurant B rassica have won acclaim for their produce-led menu that uses seasonal food grown, raised, caught or collected in the South West. They are equally as locallyfocused when it comes to the cocktails they serve in their cosy yet endlessly stylish restaurant in Beaminster. If you’ve ever struggled to use up quinces this has to be one of the best ways, courtesy of Will Shaw, Brassica’s head front of house. Brassica 4, The Square, Beaminster, DT8 3AS 01308 538 100 www.brassicarestaurant.co.uk Ingredients 35ml Black Cow Vodka Ice Strip of clementine peel 35ml quince purée Crémant Method Shake the vodka and quince over ice, strain into a glass (Martini or Champagne saucer) and top up with Crémant. Garnish with a strip of clementine peel. Quince purée This makes loads, but can be stored in the freezer or is great with sparkling water and ice. Ingredients 3 quinces 350g sugar 1 vanilla pod 1 lemon 1 cinnamon stick 2 cloves 4 peppercorns Method Wash quinces then place into a heavy-based pan, which they will fit snugly. Add enough water to come half way up the quinces. Peel the zest from the lemon, then juice and add both to the pan along with the remaining ingredients. Cover with a lid and cook for 4-5 hours. Check frequently and give an occasional gentle stir. Once quinces are very soft, remove spices and push the fruit and liquid through a fine sieve (check sweetness and add more sugar if needed) Cool and store in the fridge until required. www.menu-dorset.co.uk