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FIVE WAYS TO MAKE ANY FESTIVE OCCASION A COMMERCIAL CRACKER

Any festive period is a brilliant time for creating quality memories with friends and loved ones. Parties, family reunions and work nights out mean there are opportunities aplenty. And for those of us working in busy bars and restaurants, this season of merriment also has the potential to be the most profitable time of the year. A win-win in my eyes!

In this article, I’m going to give you my top five tips for making the most out of the festive opportunities in your venue.

Wishing you all a happy, fun-filled and prosperous festive period!

Mark Moriarty

MARK moriarty - FOOD OCCASION TOP TIPS


DRINKS

Gordon’s P&T

Ingredients:

50ml Gordon's Pink GinTop with Tonic water

Lime wedge

2 Raspberries

1 sliced strawberry

Cubed ice

Directions:

Add 50ml Gordon’s pink gin to a highball/copa glass full of ice.

Top with tonic water. Stir to mix. Garnish and serve.


Tanqueray Sevilla & Tonic (w/ cinnamon & orange)

Ingredients:

50ml Tanqueray Flor de Sevilla

150ml tonic water

Cubed ice

Garnish: 1 wedge of orange and 1 stick of cinnamon

Directions:

Fill the copa glass with ice. Pour 50ml Tanqueray Flor de Sevilla and top the glass with tonic.

Garnish with a wedge of orange and stick of cinnamon


Hot Johnnie Walker and Ginger

Ingredients:

50ml of Johnnie Walker Red Label

50ml boiling water

25ml Ginger syrup

2 Strips orange peel

2 Dashes orange bitters

Rosemary and orange zest

Directions:

Place the ginger syrup in a glass. Pour in the Johnnie Walker Red Label, orange bitters and boiling water.

Stir slowly and garnish with rosemary and orange zest.


DISH

To Start

Salmon Gravadlax, with blinis and sour cream

Ingredients:

1 cleaned fillet salmon, boned and skinned

700g salt

300g sugar

1 large bunch dill

100g sour cream

30 blinis

Method:

Place the salmon on a tray

Mix the sugar, salt and half the dill and cover the salmon fillet

Leave for 6 hours to cure, wash under cold water and pat dry

Chop the remaining dill finely, and cover the cured salmon

Slice thinly to order and serve with blinis and some sour cream

To Finish

Fresh Pineapple on ice with lime and salt

Ingredients:

1 large ripe pineapple

300g crushed ice

2 limes

Maldon salt

Method:

Peel and portion the pineapple into long fingers (approx. 7x3cm)

Season with some lime zest and salt and serve over ice


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