Right now, I am all about the potions.
It all started when a friend gave me sloe berries from her freezer – and the thorn from the sloe berry bush to prick them to release their juices.
As I added the pricked and bleeding sloe berries to the gin, I thought:
“The possibilities are endless.”
I drink rarely but when I do I like cocktails, and liqueurs. But I don’t like: the sicklyness of too much sugar, and additives instead of real ingredients.
So this Christmas, I concocted the following:
Apricots soaked in brandy – I used Hunza apricots which have a small stone and fine pedigree (one of the founders of the organic movement, Sir Robert McCarrison, learnt about nutrition in the 1920s from the Hunza tribe in Pakistan, so impressed was he by their health and vitality compared to sickly English people. The Hunzas are known for their longevity, thanks to their wholesome diet). Make sure the apricots are completely covered with the brandy. The apricots soak up the alcohol and swell, so leave room in your glass container for this effect.
Home-made Cointreau – organic orange peel from 2 – 3 oranges soaked in vodka
Whiskey zapper – 200 mls whiskey + 300 mls expresso coffee + 400 mls coconut milk + agave nectar.
You don’t need to use expensive spirits – the natural flavours will enhance the potion.
Drink responsibly, and drink water too.
Happy shiny new 2016 year!
Real Food Lover 