Drinks Archives | National Dish https://www.nationaldish.co.uk/course/drinks Recipes and Restaurant Reviews Thu, 04 Apr 2019 10:03:03 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png Drinks Archives | National Dish https://www.nationaldish.co.uk/course/drinks 32 32 Chilli White Rum Recipe | Chillies in Bacardi for Parties not just Halloween https://www.nationaldish.co.uk/recipe/chilli-white-rum-recipe https://www.nationaldish.co.uk/recipe/chilli-white-rum-recipe#comments Sat, 03 Nov 2018 11:48:21 +0000 https://www.nationaldish.co.uk/?post_type=recipe&p=3485 You need some big old knackers to make this Chilli White Rum, correction, to drink it. I got an invite to a Halloween party and was thinking about what I might take – so a couple weeks out, I thought, it would be cool to …

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]]> Bacardi White Rum infused with red birdseye chillies is a great drink
The chillies are in the jar, next just add the sugar and then the White Rum

You need some big old knackers to make this Chilli White Rum, correction, to drink it. I got an invite to a Halloween party and was thinking about what I might take – so a couple weeks out, I thought, it would be cool to take something hot. I had some Birdseye Chillies, Bacardi and for some reason a really cool skull shaped jar – that was all I needed.

Takes no time at all, only a couple of weeks at most, unlike our Plum Gin Recipe that takes 3 months.

As it gets colder, this is handy at any party – Guy Fawkes and bonfire night, fireworks followed by Christmas and then New Year – this is a perfect little take along. Want to warm folk at a party – give em’ a shot of this.

If you’re a bit concerned about too much heat or can’t wait two weeks, either reduce the chilli count to reduce heat or increase the chilli count to speed the process – it’ll infuse, it’s chilli.

Chilli White Rum Cocktail Recipe
This takes no time at all to prep and unlike Sloe Gin - only need a couple of weeks to infuse. Get yourself an old jam jar and sterilise it by immersing it, and the lid, in boiling water straight from three kettle, or boil it in a saucepan of water. Just get rid of any bacteria. I used 8 Birdseye Chillies my first time round, that's crazy - you only need 3.
Prep Time10 mins
Passive Time2 weeks
Ingredients
  • 5Birdseye fresh red chilliChop three up and keep two whole. You can use any red chilli, I used Birdseye cause they kick ass
  • 1bottle white rumI used Bacardi, any will do - you won't need to use the whole bottle, just enough for a jam jar
  • 2tbls caster sugar
  • 3whole limesyou need these to serve in a couple of week, no need to buy them now.
Instructions
  1. Chop the Chillies any way you like, discard the stalks.
  2. After you have sterilised your jar add the chopped chillies and the two whole ones.
  3. Then add the sugar.
  4. Pour in Bacardi to just below the top. Put the lid on, shake it and store in a dark cupboard. Shake it every day for the first few days or so to dissolve the sugar.
  5. After a couple of weeks, get a sieve over a jug and put the contents through it - collecting the chillies, put the whole ones to the side, bin the rest. Rinse the jar.
  6. Add the two whole chillies to the rinsed jar. Before you pour the Bacardi from the jug back into the jar, pour yourself a shot and grab a wedge of lime - shoot it, suck on the lime. I promise, you'll feel plenty warm.
  7. If it's just too spicy, chillies can sometimes be unpredictable, remove some of the rum and top it up with some fresh stuff (don't be a wuss though). I'd also say, it's nice to sip or mix - you don't HAVE TO shoot it.
  8. It's ready, take to your party and see who is the toughest. Some people will hate you though, like my mate Keef - I warned him...

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]]> https://www.nationaldish.co.uk/recipe/chilli-white-rum-recipe/feed 1 How do you make Pink Grapefruit Gin | National Dish Recipe https://www.nationaldish.co.uk/recipe/how-do-you-make-pink-grapefruit-gin https://www.nationaldish.co.uk/recipe/how-do-you-make-pink-grapefruit-gin#comments Tue, 05 Jun 2018 20:55:15 +0000 https://www.nationaldish.co.uk/?post_type=recipe&p=3334 I’ve been dying to make Pink Grapefruit Gin, I think the colour would be attractive and relate completely to the flavour – Pink Grapefruit is a real treat just as grapefruit. As with all our Gin recipes, you need to sterilise everything thoroughly, I mean …

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]]> Look at the colour when making grapefruit gin
Love this, the blue of the juniper berries that make the gin shows up against the pink grapefruit – amazing.

I’ve been dying to make Pink Grapefruit Gin, I think the colour would be attractive and relate completely to the flavour – Pink Grapefruit is a real treat just as grapefruit.

As with all our Gin recipes, you need to sterilise everything thoroughly, I mean it – don’t piss about here, you could be wasting good Gin.

This is easy to prep and nurture.

How do you make Pink Grapefruit Gin | National Dish Recipe
So, we're not actually distilling the Gin, we're infusing it with other flavours. What you need is a good Gin, a 1ltr Kilner jar, the fruit itself, some sugar, a clean mind and patience.
Servings1 Litre
Prep Time30 Mins
Passive Time3 Months
Ingredients
Instructions
  1. First, we need to sterilise. Boil the kettle and immerse the Kilner jar and lid in boiling water for about 10 minutes, then remove to cool. Don't touch the rim or inside of the lid - NO BACTERIA ALLOWED.
  2. Peel the grapefruit, avoid any pith and slice into segments. Place in the jar along with all the sugar.
  3. Pour in the gin and then put the lid on an tighten. Give it a shake to help dissolve the sugar.
  4. Store in a cool dark cupboard for 3 months. In the first few days give it a gentle shake to make sure all the sugar dissolves.
  5. When ready, through a sterilised jam strainer (not sieve) drain the gin into a sterilised jug, and then transfer to a sterilised bottle or jar.
  6. That's it - it's gorgeous. If anyone want to suggest a Pink Grapefruit Gin recipe, let me know below or on social media. Enjoy!

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]]> https://www.nationaldish.co.uk/recipe/how-do-you-make-pink-grapefruit-gin/feed 8 How do you make Fennel Gin? | National Dish Recipe | Gin Infusion https://www.nationaldish.co.uk/recipe/how-do-you-make-fennel-gin https://www.nationaldish.co.uk/recipe/how-do-you-make-fennel-gin#respond Mon, 04 Jun 2018 21:28:21 +0000 https://www.nationaldish.co.uk/?post_type=recipe&p=3335 We like infusing our own Gin and have a growing number of flavours. Fennel Gin is a bit of a surprise – I wasn’t sure how it would turn out – it’s real good, it’s vegan and is a subtle version of Sambuca. Unlike fruit …

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]]> How do you make fennel gin?
Looks really beautiful when you first put it in, but that will change – so keep an eye on it.

We like infusing our own Gin and have a growing number of flavours. Fennel Gin is a bit of a surprise – I wasn’t sure how it would turn out – it’s real good, it’s vegan and is a subtle version of Sambuca.

Unlike fruit based Gin infusions, which you would leave for 3 months, fennel needs to be rather quick, cause it goes brown…fear not, we made a recipe, so you’ll be fine.

Our Plum Gin – which is a thing to behold, was created in a very large Kilner Jar, I’ve moved down to 1 litre jars – I can then make more than one at the same time.

How do you make Fennel Gin | National Dish Recipe
Might not seem like an obvious ingredient to infuse, but aniseed is incredibly popular in booze and if you're going for it, use a fab vegetable like Fennel and the result is fab. Remember, when infusing, sterilisation of EVERYTHING is EVERYTHING.
Servings1 Litre
Prep Time20 Mins
Passive Time1 Month
Ingredients
  • 1Litre ginuse a pretty good one, not a designer brand though. We went for Tesco own.
  • 3Large bulbs fennelslice it up in biggish chunks
  • 5Tbls caster sugar
  • 1Litre kilner jarclean as...
  • 1clean jam straineryou could use your grandma's tights, just avoid the gusset
Instructions
  1. First is the sterilisation - you can get a clean bowl and put the kettle on. Wash the kilner jar including the lid, rinse it and place in the bowl standing up. Then pour boiling hot water into it, over filling (be fucking careful) and push it over - cover everything in boiling water - leave it for 10 mins.
  2. In the meantime get the other ingredients ready.
  3. Remove the jar and let it cool - don't touch the inside, the rim or the inside of the lid. Then put in the fennel and sugar and all the gin.
  4. Screw the lid on and leave in a cool dark place, like a cupboard. Shake it every day for the first few days and then leave for a month. During this time the fennel will start to go brown, but that's ok as long as you don't let it turn gross. At one month it should be ready.
  5. Strain into a sterile jug through a jam strainer (sieve isn't good enough) and then transfer to a sterile bottle through a sterile funnel. Done and ready to drink.
  6. If anyone comes up with a good cocktail recipe using it, let me know on social media or post below.

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]]> https://www.nationaldish.co.uk/recipe/how-do-you-make-fennel-gin/feed 0 How do you make Plum Gin? | English Plum Gin | National Dish of England https://www.nationaldish.co.uk/recipe/how-do-you-make-plum-gin https://www.nationaldish.co.uk/recipe/how-do-you-make-plum-gin#comments Sun, 07 Jan 2018 08:02:18 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2199 The time of year is late August and my two Plum tree varieties – Mirebelle and Victoria are ready to harvest. I could make Jam but that means eating bread and that ain’t gonna happen. So I’m making Gin! How do you make Plum Gin? …

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]]> How do you make Plum Gin? National Dish of England
You can use any variety of Plum, I’m using Mirrabella and Victoria
United Kingdom of Great Britain and Northern Ireland

The time of year is late August and my two Plum tree varieties – Mirebelle and Victoria are ready to harvest.

I could make Jam but that means eating bread and that ain’t gonna happen. So I’m making Gin!

How do you make Plum Gin? This recipe will have it ready for Christmas.

How do you make Plum Gin? | English Plum Gin | National Dish of England
This isn't really a recipe, it's a process - a little bit of work up front, especially around sterilising your Kilner Jar, give it a shake for a week and then leave it the hell alone for 3 months - simples...
Servings1 litre
Prep Time30 minutes
Cook Time0
Passive Time3 months
Ingredients
Instructions
  1. Sterilise your Kilner Jar, wash your plums and measure out your ingredients.
  2. Get a clean fork and stab your plums all over, this will release all the juices into the Gin. Any plums that look a little ropey throw away, we want to avoid excess nasty bacteria.
  3. Now add all the ingredients to the jar and give it a shake and seal - place in a cool, dry and dark cupboard.
  4. For the next week, shake on a daily basis to dissolve the sugar and then leave alone for at least 3 months. Should be perfect for Christmas. If you want to make more, just double all the ingredients.
  5. After three months and you were good at sterilising you'll have some kick ass plum gin. Just look how much the colour changes and I promise you, this goes in to the flavour.
  6. You'll need to filter the sediment out, I used a jar with a tap and ran it through clean muslin into a pan.
  7. More sterilising, hopefully you had the sense to keep some old gin bottles, or any bottle, in anticipation of this day - make sure they are ultra clean. Fill em up and cap it off. You might want to sellotape the lids, as if they were bought from a shop - further fermentation could force the them off.
  8. My homemade Plum Gin made great Christmas gifts - not all of it though...
  9. Thank you England United Kingdom of Great Britain and Northern Ireland
Recipe Notes
I'm sorry, I know this looks like an old man having a wee - although, he's got issues if it's that colour, tastes good though. But, I filmed it so I might as well post it. If videos of gin filtering into a pan gets you going, sit back, grab some Kleenex and enjoy...

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]]> https://www.nationaldish.co.uk/recipe/how-do-you-make-plum-gin/feed 21 How do you make homemade lemonade? | National Dish of England https://www.nationaldish.co.uk/recipe/how-do-you-make-homemade-lemonade https://www.nationaldish.co.uk/recipe/how-do-you-make-homemade-lemonade#respond Mon, 11 Sep 2017 17:17:37 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2416   A British favourite – homemade lemonade, Mary Berry I am sure has made a fair bit of this. I had to post this one as I made it with the kids, they wanted to sell it in our village for and raise money for …

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]]> Homemade lemonade and English favourite and so easy | National Dish

 

United Kingdom of Great Britain and Northern Ireland

A British favourite – homemade lemonade, Mary Berry I am sure has made a fair bit of this.

I had to post this one as I made it with the kids, they wanted to sell it in our village for and raise money for our village panto that supports a local children’s charity – The James Hopkins Trust

It’s very easy, but…it does contain a fair amount of sugar AND you’ll wanna stick gin in it…so not super healthy, fun though.

How do you make lemonade?
You can't call this cooking, but it goes so well with gin, at least you'll be steaming. But, this recipe is for kids - lemonade only...
Servings4 Litres
Prep Time15 minutes
Ingredients
Instructions
  1. Get a bowl, your serving container (I used a homemade beer brewing barrel, a Kilner jar will do), chopping board and knife. Roll the lemons to soften them up and slice in half to squeeze.
  2. Squeeze all the lemon juice into a bowl and throw the skins into your serving container. Either catch the pips or scoop em out with a perforated spoon.
  3. Add to the bowl all of the sugar and stir. Then add all of the boiling water and stir.
  4. When it's cool enough, give it a taste, if it makes your face look like a walnut, add some more sugar BUT REMEMBER THIS, you will be diluting it, so it needs to taste really really lemony.
  5. Using a funnel, add the juice to your serving container and the awaiting lemon skins and let it sit like that until you need it - don't add the water or ice now, it'll just go flat.
  6. When ready to serve, add all the ice and water and stir or even better, shake it, if you can. It's ready.
  7. Thank you England United Kingdom of Great Britain and Northern Ireland - even though we can't actually grow lemons...

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