MENU dorset issue 22 MENU22..dorset pdf issue 22. | Page 28

Ooser
By Lloyd Brown
28
The Ooser is a mythical Dorset creature; it’s well worth researching or popping into the Dorset County
Museum to see a replica. I promise this cocktail tastes better than he looks! This is made using Dorset
Star Cider. I am in love with the cider from this orchard (in Chalmington just outside of Cattistock). It’s
literally in the shape of a star and boasts fifty-year-old heritage trees that are looked after by Dan Green.
I’m not a cider drinker typically but a glass of Dorset Star? Of course!
In a shaker add a tablespoon of blaeberry jam (they are wild Dorset blueberries or you can use
blueberry jam of course), 40ml of Conker gin and a dash of sea buckthorn juice, shake hard with ice
and serve in a tall glass, top with Dabinett Dorset Star cider and stir, garnish with some blueberries and
dehydrated apple.
Dorset 75
By Lloyd Brown
This twist on the French classic still packs the punch of the artillery gun it was originally named after but
with even more taste thanks to the magic flavour enhancing properties of egg white. We’ve kept it local
with Conker Spirit, a gin made by our mate Rupert; he calls it a Dorset Dry. We call it lovely.
Grab your cocktail shaker and add one whole egg white, one ice cube, two shots of Conker gin, one
shot of lemon juice, half a shot of sugar syrup, pop the lid on and shake hard, then add more ice to the
shaker and give it a final brief shake to chill. Pour this into a tall flute and top with champagne.
Garnish with the traditional maraschino cherry and raise a glass to Rupert, Cheers en!
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