We're going to celebrate a beautiful recipe, we're going to do a daiquiri. But no ordinary daiquiri,
we're going to do a winter daiquiri. This is a recipe that we did in Jamie Magazine and it's
beautiful, and it's lovely to show that daiquiris can kind of vibe and change and evolve with the
seasons. So, where do we start? First up, lovely glass - of your choice frankly - a little bit of
ice is nice just to chill the glass down. So we're starting with a beautiful, gorgeous dark rum,
this has had eight years okay? Barrel-aged, really really nice, lovely complex flavour,
pick something that you like. I want 50 mils of rum in to a glass. Very simple cocktail, couldn't
be simpler, and also classy, very very classy. I'm going to go in with 25 mils of clementine,
that is roughly half of this squeezed in. And then a teaspoon of maple syrup,
so just a little tiny swig, hardly any. Then top that up with ice, and we're gonna give it
a lovely shake. Pour it in here -- oh nice, one thing you can do is a cold infusion right, so it's
not super accurate but just flake off a little bit of cinnamon, chuck it in there, give it a slap.
And it's subtle which is what we want. Chill. Nice chill glass. Double strain through another little
tea strainer, catch any of those little bits of cinnamon broken up, but also little tiny ice
crystals that are just gonna get on your nerves a little bit. But that is a lovely refreshing drink.
Obviously we're playing with flavour because it's got the wintery little bit of spice in there,
you've got that little bit of maple syrup which is lovely, the dark rum, and that little bit
of clementine that really kind of makes it feel Christmassy, but also it's cold. So...
really really good. I think it's really important to sort of find that balance, taste your
clementines, and if they're really sweet you know use much less maple syrup. If they've got a nice
acidic sort of twang to it that's the one that's going to work best in this. So there you go guys
a winter inspired daiquiri, very simple, very fast, and a load of fun to make. Very nice!
Hi I'm Jay and this is my mulled wine with a twist...
Hello lovely people okay, we are going to do a beautiful fruit punch
for winter time. At this time of year certainly for half the world it's getting cold,
there's lots of festivals, there's Christmas, there's Thanksgiving, there's all those kind
of lovely family occasions when you're having parties, and I want to do a punch that's really
delicious. Beautiful martini Prosecco, and it's going to collaborate and have harmony with the
Grey Goose La Poire, pear flavour, which is delicious. So what we're gonna do is get our
bowl - this is a lovely heat proof glass bowl but you can use any bowl you get your hand on.
Bring some water to the boil, I want to use about five cloves come have a look at this,
classic wintery flavours, half a stick of cinnamon goes in, just one or two
little bits of orange zest, a little star anise going in as well. We're gonna go in with about 300
mils of boiling water, that's about a kind of big mug's worth. I've got fresh blackberries here,
kind of the end of autumn fruit. We're gonna go in with about two punnets of blackberries,
of course you can use the same in frozen if that's what you've got. Just a couple of pears
sliced up like that. So what we're going to do here guys is we'll use the boiling water
to really infuse, almost like a tea, the flavour out of the spices
and that little bit of zest. And then we go in with the fruit and there's enough heat there
to sort of start breaking down, you know, the structure of the fruit to release the more kind
of jammy flavours instead of just fresh flavours. We'll let that just sit for a couple of minutes,
then just mix it up and then we're going to go straight away to cold. So I don't want any of
this alcohol hitting anything hot okay, so we're going to hit this up with lots of ice so it's
about half full just like that, and then we're going to go in with 300 millilitres of vodka.
This is La Poire, Grey Goose, delicious, really really nice certainly if you've never tried it
before, it's a nice change. So 300 mils goes in here, this is for 10 people by the way guys.
This is the martini Prosecco. So it's not dry, it's got a nice sweet edge,
nice appley flavours, perfect for harmonising with the vodka and these fruits here. So I'm just gonna
open that in there, we're gonna go in with a full bottle which you want to get nice and chilled as
well. This is definitely a little bit different for this time of year, just move it around.
So give that a nice gentle mix up
and serve it straight away guys. You don't want it to over dilute, but it's very refreshing. And
if you want to put a few bits of the garnish in of course you can, put a little blackberry in there.
Oh!
Really really good, very refreshing, I'll tell you what's really nice about that
is the La Poire vodka works brilliantly with the Prosecco, and with that extra complexity
from that little quick infusion and the fresh fruit.
Absolutely gorgeous. So there you go guys a really delicious
Prosecco pear vodka and blackberry punch. Absolutely gorgeous, very quick to make,
it's got complexity but it's also really really simple to do. Your mates are going to love that,
that's for 10 people. Perfect for a little dinner party or party, enjoy, take care! Lots of love.