While others may bemoan the fact that it is now September and no longer summer, we turn those lemons into lemonade and consider how we can in fact drink lots of delicious gin drinks through the pain of watching it get slowly colder *breaks down crying*.
This excellently-named Jessica Rabbit cocktail, from Zen & Tonic: Savory and Fresh Cocktails for the Enlightened Drinker by Jules Aron (Countryman Press, £13.99) not only makes us feel like very foxy ladies indeed, it contains freshly squeezed carrot, grapefruit juice and oregano, alongside the lovely GIN, so will also act as a post-Bank Holiday elixir. Probably.
3 ounces gin
7 oregano sprigs, plus 1 more for garnish
2 ounces freshly juiced carrot
1 ounce freshly squeezed grapefruit juice
1/2 ounce Passion Fruit Syrup (page 46 of Zen & Tonic; optional)
Let the oregano infuse in the gin for 24 hours.
Combine all the ingredients, except the reserved oregano sprig, in a shaker with ice and shake vigorously.
Strain the mixture over ice into a cocktail glass and garnish with the reserved oregano sprig.
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