Thank you SO much, Taryn for inviting me onto your lovely blog again!
One of the most fascinating aspects of creating a novel about a very different kind of cocktail bar was the research that went into it. River Jackson, the protagonist of the story, was hell-bent on offering up the exotic and the unconventional; to be portrayed as anything but the stereotypical bar on the high street churning out Sex on The Beach and Mojitos.
Tasty as both are…
Today I am going to share with you three recipes (they are short and super quick to make!) for some of the more unusual cocktails which appear in the book:
The Frisky Bison
7 mint leaves
2 shots of Vodka
1 shot of apple schnapps
1 shot of fresh apple juice
½ shot freshly squeezed lime juice
¼ shot sugar syrup
Gently muddle the mint in the base of your shaker, add the rest of the ingredients and shake with ice then strain the contents into a chilled glass – ideally a Martini glass.
The following two recipes were contributions from competition winners for the online party event for my debut novel. I think you’ll agree, both of these very Somerset creations sound delicious!
Tor In The Mist (created by Vanessa Couchman)
Somerset Apple Brandy
Somerset Apple Juice
Mint sprigs arranged to look like trees
1 pellet of dry ice (frozen CO2) to make it fog
One of the most dazzling creations in River Jackson’s bar, no visit to Glastonbury is complete until you have sampled a Tor in the Mist. This liquid sensation is guaranteed to take Instagram, and the Glastonbury Festival foodie stands by storm, in the year that is 2018.
*Dry ice should never be handled directly, but picked up with tongs!*
The pellet drops to the bottom of the glass and dissolves before the drinker can get to it (unless they are a very fast drinker…).
Avalon Amber (created by Ailsa Abraham)
Somerset Apple Juice
Gingerbread Spice Cordial
This non-alcoholic cocktail (the only tee-total brew to be found in The Cocktail Bar), is a simple yet complex concoction comprising of locally grown Somerset apples, with a tot of gingerbread spice cordial for that wickedly subtle hint of spells!
It tastes sublime and is best supped on a cold winter’s afternoon in front of a roaring log fire, preferably accompanied by a book about ley lines or crystals or shamanism.