Stay informed, inspired and connectedSet the atmosphere with these love potions shaken up by World Class GB Winner Ali Reynolds, perfect for playing cupid with your customers this Valentine’s Day.
Let me be very clear before I begin to pretend I know what I’m on about when it comes to love and the ridiculous event that is Valentine’s Day. I hate Valentine’s Day. I know, everyone says it, ‘let’s not do anything’, ‘it’s tacky’, ‘what a waste of money’ and then they find themselves stressing 2 days before, because like every other pretender, the one actually wearing the trousers wants a table for 2 at 8pm in central London, or East London, or anywhere for that matter. Cue tears and a world of misery until you repeat this sequence every year.
Anyway, it’s not too say I’m a hater of love and relationships, as I’ve had my fair share. I’ve been in love, had my heart broken, broken hearts and it is just that my past record reads a little like a poem I once knew about Henry VIII, minus the occasional removal of heads. I always gave Valentine’s Day a chance and it was always poop. However and more importantly it did offer the chance to explore; explore new restaurants, new food and new drinks. But who honestly needs to set 1 date a year aside to go and enjoy good food and drink?
I’ve created some tasty drinks to see you in as the Valentine’s Day celebration begins and hopefully as it romantically ends with the awkward asking: ‘Would you like to come up for a coffee?’.
Good luck!
Love, Ali Reynolds
Try Ali’s top Valentine’s Day cocktails…
WHISKY IS RED LABEL, BLOOD ORANGES 2
40ml JOHNNIE WALKER™ RED LABEL®
15ml 1:1 Bergamot syrup
5ml Italian herbal liqueur
5ml Yellow French liqueur
METHOD: To make the bergamot syrup - mix 250ml of bergamot juice with 250g of caster sugar until dissolved.
Stir all ingredients over ice and garnish with 2 dried blood orange wheels.
(2 standard drinks*- 1.6 units per serve)
THIS MIGHT BE A LONG SHOT
40ml SMIRNOFF™ VODKA
10ml Lemon juice
5ml Dark red liqueur
15ml Red pepper syrup
Top with soda
Grapefruit slice
Mint sprig
METHOD: First make the red pepper syrup – grill 2 chopped red bell peppers for 20 minutes and then blend with 150ml water. Strain off liquid and mix with equal parts of caster sugar.
To make the cocktail, shake all ingredients except soda. Strain over ice in a Collins glass. Garnish with grapefruit slice and mint sprig.
Try serving this with 20ml of Mexican agave liqueur on the side!
(1.6 standard drinks*- 1.3 units per serve)
COME IN FOR A COFFEE
35ml BAILEYS™ IRISH LIQUEUR
15ml CAPTAIN MORGAN™ SPICED
10ml Condensed milk
25ml Espresso
7 Ice cubes
METHOD: Blend all ingredients in a blender and pour into a vessel of your choice.
(0.9 standard drinks*- 1.6 units per serve)
ISLAY DOWN BEFORE YOU
25ml GORDONS™ GIN
5ml Kamm & Sons Islay Cask
5ml Sugar
Top with champagne
Slice of pineapple
METHOD: Stir the first 3 ingredients over ice. Strain into a coupette glass and top with champagne. Garnish with a thin slice of pineapple.
(0.8 standard drinks*- 0.9 units per serve)
(*One standard drink contains 8g of alcohol)
Visit Ali and his team at Hawksmoor Spitalfields, 157a Commercial Street, London E1 6BJ, like on Facebook and follow on Twitter.
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