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Purple: 2017’s Colourful Food & Fashion Trend

It’s not often that the fashion and food worlds align so perfectly, but 2017 sees the two come together in style. Uniting over one dominant trend spotted on both catwalks and dinner tables; the colour purple is a big hit.

British designers such as Mulberry, Christopher Kane and Erdem all showcased beautiful purple creations at their Autumn/Winter 2017 shows during London Fashion Week. While the rise of highly-instagrammable purple food has got foodies dubbing it 2017’s biggest food trend. From pretty 1 acai berry smoothie bowls to purple sprouting broccoli, it’s clear that our plates should be paying homage to the royal hue this year.

In ode to and in the spirit of 2017’s penchant for all things purple, five cultural pioneers from the world of food, drink, lifestyle and even fashion, have crafted five purple-infused creative cocktails.

The modern preserver, Kylee Newton from Newton & Pott, has mixed a Blackberry Shrub with Gordon’s, DJ and MTV host Becca Dudley has created The Bassline serve with Smirnoff, cocktail mavericks Smith & Sinclair have concocted a Berry Nice Tanqueray & Tonic and head bartender at The Clove Club, Rob Simpson, has shaken up a Beetroot Daiquiri using Captain Morgan. Baileys has also jumped on board on the trend by adding edible sweet violets and macarons into the mix.

Find the recipes for these purple-inspired cocktails below and raise a glass to fashion and food’s biggest trend of the year.

A Berry Nice- Smith & Sinclair

A classic Gin & Tonic served with berry infused, purple ice cubes.

METHOD:

Night before/ morning of:

Blend 200 grams of purple berries

400ml water and squeeze the juice of half a lemon. Blitz until smooth.

Only pour into 25% of the ice tray cavities, then spread out the remaining 100g of berries into the ice tray cavities and continue to pour the berry mixture over each berry until all cavities are full. Then freeze over night. N.B, If you would like a combination in the glass of colour and intrigue make 50% of your ice cubes purple and for the other 50% cut the berries in 1/2 and freeze into water for aesthetic

Build the berry ice cubes into a gin glass.

Pour 50ml of gin over berry ice cubes and top glass up with tonic water.

(2.0 standard drinks* - 1.5 units per serve)

Blackberry Shrub Cocktail- Newton & Pott

(Makes two serves)

METHOD:

In a shaker add the GORDON'S LONDON DRY gin, shrub, lemon juice and ice. Shake for at least 1 minute.

Strain into 2 tall tumbler glasses filled with ice and top with tonic water.

Garnish with blackberries and a sprig of lavender.

Blackberry & Lavender Shrub

METHOD:

Gently wash the blackberries and place into a large clean jar and add the caster sugar and lavender.

Secure a muslin square/cover over the opening of the jar. Place into the fridge and gently rock/shake daily for about 2-3 days until the sugar has dissolved.

Once the fruit has macerated for a few days place in a pan with the vinegar and gently bring to a very light simmer on a med/low heat for about 5 minutes, softening the fruit.

Cool the mixture to room temperature then strain through sieve into a jug, pushing it through with the back of a spoon.

Sieve the collected liquid again, this time using a piece of muslin over the sieve, to get a finer shrub.

Pour the shrub into a bottle, seal, label and store in the fridge.

Keeps in the fridge for up to 4 months.

(1.8 standard drinks* - 1.5 units per serve)

“The Captain's Cape" aka "Beetroot Daiquiri"- Rob Simpson

METHOD:

Add all ingredients to a cocktail shaker, fill with cubed ice and shake vigorously for 10-12 seconds.

Strain into a rocks glass over ice.

Garnish with a slice of beetroot or a slice of lime.

Sweet beetroot juice

400ml of Beetroot juice (you can either buy this ready juiced or juice your own)

400g of White caster sugar

METHOD:

Put juice in a pan, add white caster sugar, heat gently & stir until the sugar is completely dissolved. Once the sugar is dissolved remove from the heat, allow to cool and bottle. The syrup will last for a couple of weeks' if kept in the fridge.

(2.8 standard drinks* - 1.5 units per serve)

The Bassline- Becca Dudley

METHOD:

Fill highball glass with ice, add Smirnoff Vodka, ginger liqueur and lime juice.

Add in the grape soda and stir into the mixture.

Garnish with a lime slice and black grapes.

(2.4 standard drinks* - 1.3 units per serve)

A Spring Affair

50ml BAILEYS ORIGINAL Chocolat Lux on ice

Handful of edible flowers (sweet violets) Macaroons to garnish

METHOD:

Pour 50ml of BAILEYS ORIGINAL or Chocolat Luxe over ice into a tumbler or short class.

Place sweet violets into the serve.

(1.6 standard drinks* - 1.5 units per serve)

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