Two New Cocktail Recipes

Recently, big Al and I decided to get engaged. Don't get excited and flood my blog with congratulations as we are not really the sentimental types. Besides we have been together now for some years and it seemed like it might be an amusing enterprise. Anyway, I have spent more time than usual thinking about things I might like to offer my guests as I believe it is often customary to serve some sort of cocktail bev. on arrival at a cocktail style, wedding extravaganza such as we plan to hold. I considered the classic Bellini, but it is so hard to get fresh, white peach puree in Sydney in October and besides the Bellini is so, well... pastel.

So here are two brightly coloured recipes of my own concoction (mostly) that I think would be if not appropriate, then mildly amusing.

1. The Better Red Than Dead
Campari
Blood orange juice
Quantities of very cold, bone dry Australian or New Zealand sparkling wine

Add 15 or so mls Campari and about the same amount of blood orange juice to a champagne flute and top up with sparkling wine.

2. The Bloody Bison
This is a Bloody Mary made using Zubrowka Bison Grass vodka. Don't add too much worstershire and tabasco or you run the risk of ending up with some sort of alcoholic gazpacho - unless of course that is what you are after. I like to garnish with a length of Lebanese cucumber for that just cut from the garden feeling, alternatively you could use lawn clippings.

Enjoy!

A godless plug

I'm not in the habit of giving godless plugs, but in this case I will make an exception. Some very good friends of ours run a marvelous organic herbs and spices business listed in my links over there ---> called Gourment Organic Herbs. Check out their website. Their stuff is really good. Also all of the photos were taken by Big Al and styled by yours truly at the Bayswater Brasserie. Nice recipes and an excellent product (and I'm not just saying that because they're mates!)