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