LATE SUMMER TIPPLES
Summer solstice and Ascot may seem far behind us, but there are still some glorious days of summer left. With the fantastic weather of the past few weeks set to continue, what better time to gather with friends in the garden for some summer drinks?
Here are 2 of Forman & Field’s favourite cocktails for these shortening summer days, featuring our artisan British wines & spirits
2 peaches, 2 nectarines, 2 apricots, and 2 plums – halved, pitted, and sliced into thumb-sized wedges
15-20 cherries, halved and pitted
Juice of 2 lemons
6 tablespoons elderflower cordial
2 teaspoons vanilla essence
2 bottles (75cl) dry rose
1 litre chilled sparkling water
[ Fruit Purée ]
Place 1 each of the chopped fruit (except cherries) in a mini-processor or blender; add lemon juice.
Purée until smooth. Transfer to a large pitcher or jar.
[ Sangria ]
Add rosé and elderflower cordial to fruit purée in pitcher; add vanilla essence.
Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
Fill glasses with ice; pour in sangria and top with sparkling water. Stir and serve.
15ml sugar syrup
30ml double cream
60ml Somerset Cider Brandy
1 egg yolk
Pour the sugar syrup, double cream and Brandy into an empty shaker, and add 1 egg yolk.
Shake well to emulsify, then add ice and shake again until very cold.
Strain into a small tumbler and serve sprinkled with a little cinnamon.
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