Add the Bombay Sapphire, lemon juice and caster sugar to a short glass / tumbler and stir.
Fill the glass with crushed ice.
Drizzle the berry liqueur over the top and watch it 'marble' through the drink. Top up with more crushed ice and garnish with 1 blackberry and a wedge of fresh lemon.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY)
Chill your martini glass in freezer for 10 minutes or fill with ice cubes and cold water to chill.
Place ice cubes in a metal shaker top with gin and shake very very very well.
Empty water from glass if used.
Pour vermouth into chilled glass and swirl to coat glass then discard vermouth or use for the next glass.
Strain very well shaken gin into glass and garnish with olives.
Sit back and relax.
Sip.
Relax.
Sip.
Repeat.
Also required: 1 iced large martini glass Pour your Vermouth& Gin into a cruet and place it in the freezer, do not shake or stir just pour them together, I do this early in the day but your cruet must have a stopper in the top- see picture.
When you are ready to serve place 2 ice cubes in the glass and the Olive.
Pour in the martini, and enjoy.
I recommend that your serve an appetizer with the mart mart and don't get greedy- one is really enough.
Repeat for as many servings as you want to make.
Take a highball glass and fill it half-way with crushed ice.
Add halved kumquats and stir.
Add gin, lime juice and syrup, stir to combine.
Fill the glass with ice.
In a tall glass filled with ice cubes add gin, lime and top with cranberry juice. Stir and enjoy.
HALF-FILL A COCKTAIL SHAKER with ice and add the gin, blue curacao, and Cointreau. Cover the shaker and shake vigorously until well chilled.
STRAIN THE COCKTAIL into a martini glass, garnish the rim of the glass with the lime slice, and serve right away.
Stir or shake all ingredients together and pour into martini glass.
Garnish with lemon twist.
Lavender Honey syrup - take equal parts Water and Honey. Add 1 Tablespoon of dried Lavender per 500ml of Honey Syrup. Heat in a Pan for 15 mins, until the Honey and water combine. Take off heat and leave to cool for 15mins. Strain away Lavender and leave to cool for further 10 mins in the fridge.
In a cocktail Shaker, add cubed ice, Gin, lemon juice and syrup. Shake well and strain over ice in a rocks glass. Garnish with Lemon twist. Or get creative and create a Bee using the Skin of the Lemon.
Add gin and scotch to a cocktail shaker filled with crushed ice.
Stir (I like mine shaken vigorously).
Pour into a well-chilled martini glass.
Garnish with olives.
In a 4 L container, mix all ingredients together.
Freeze for 24 hours, stirring once half-way through.
To serve, fill glass half full, and top with club soda, tonic water, sprite/7up, or gingerale.
ENJOY!
Pour gin into a tall glass filled with ice. Add grenadine, and fill to the top with sweet and sour mix and Sprite or 7-Up. Top with a generous dash of Chambord liqueur, garnish with a cherry, stir, and serve.
Set water to boil for the pasta.
Mix everything other than paster into a bowl.
When the water is boiling add the pasta.
When the pasta is nearly done, heat up a fry pan, put the sauce mix in when it's hot and then add the calimari, frying for aprox 1 minute (or until cooked).
Mix the sauce through the pasta and serve.
To make rosemary simple syrup: combine 2 cups water and 2 cups sugar in a saucepan; place over med-high heat to dissolve; stir well; as soon as the syrup comes to a rolling boil and is completely clear, remove it from the heat; add 1/4 cup minced fresh rosemary-push all the way to the bottom of the pan; cover and let steep for 30-40 minutes; pour the syrup through a fine sieve, pressing down firmly on the rosemary to extract all the juice into the syrup; store syrup in a covered container in the refrigerator for up to 1 month.
The drink: ...
Measure all ingredients with a jigger and pour into a mixing glass with ice.
Stir for 45 seconds and strain into a chilled Martini or Coupe glass.
Garnish with an orange twist or Orange zest spiral cut into rose shape.
pices, there are a couple recipes on this website for mixed
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
f chick peas to this recipes, adding it the same time
Fry anchovies till crisp; set aside.
Grind prawn paste with shallots,dried chillies. Slice Bombay onion into rings.
Heat oil and fry the ground ingredients. Add in Bombay onion rings.
Add remaining ingredients.
Cook and stir occasionally till gravy thickens.
Mix with anchovies and serve with steaming NASI LEMAK.