Shortbread and a Blueberry Gin Martini

Leave a comment

Ain’t got time for a fancy pants shortbread this Chrissy, plain ole’ vanilla will have to do.

And sometimes, (only sometimes mind you) , baking fifty millions batches of shortbread requires a stiff drink.

This recipe makes one crazy strong-arsed martini or two deliciously cooling spritzes. Elderflower and blueberries need to get married and have children. (Please note, no homegrown berries were used in this syrup, only some almost ‘past it’ supermarket punnets I found in my fridge. But the little bowl of blueberries you see, are for sure – homegrown. )

I have been blueberry obsessed as of late. Our two homegrown blueberry bushes are prolific – enticing me into grandiose visions of a future as a Blueberry Farmer. (We may need more than two plants methinks?)

Merry Christmas people.

A few of my previous shortbread recipes are linked at the end.

BLUEBERRY GIN MARTINI

What you need
Gin 45ml
Elderflower liqueur 45 ml
Blueberry simple syrup 45ml (see recipe below)
Lemon juice 30ml

How you do it
Pop all ingredients in a cocktail shaker with a lot of ice.
Shake shake shake. (Your booty.)
Pour into a martini glass and garnish with blueberries OR divide into two glasses and top up with icy cold soda water.

Blueberry Syrup
2 punnets blueberries (440g)
2 cups granular sugar (not caster)
2 cups cold water

Put all ingredients into a saucepan, stir and bring to the boil.
Simmer for 15 minutes, stirring occasionally. You want the blueberries to start splitting.
Turn off heat, smoosh up what blueberries haven’t split. Let the syrup steep and completely cool down.
Use a fine mesh sieve and strain into sterile bottles. Make sure you get as much blueberry goodness out of the berries as you can.
Refrigerate.
Great in cocktails, mocktails and as a cordial base with soda water or mineral water.

Shortbread recipes can be found here:

https://cheergerm.com/2022/12/19/christmas-shortbread-revisited/

https://cheergerm.com/2021/10/01/rhubarb-crumble-cocktails/

https://cheergerm.com/2018/12/21/gluten-free-macadamia-and-lemon-shortbread/

Rhubarb Crumble Cocktails

1 Comment
IMG_8243
 
This current, a million day lockdown, has pushed and inspired many of us, to try and do different things. Bushwalking, exercising more than usual, attempting long put-off home maintenance tasks, dabbling in watercolours, growing green gardeny type stuff,  kitcheny cooking experimentation, attempting home schooling like you know what you are doing, working from home like a boss and pretending you know how to cut hair.
I have tried many of the above but what I’ve enjoyed most (please keep your judgement to yourself) is my journey of discovery into the wonderful world of cocktails. 
I have been inspired by using my love of fruit/spices and turning them into something a tad boozy and delicious. Even better, I’ve really enjoyed connecting to all of you who saw my mixology ramblings on other social media platforms. The fun, ideas, jokes and Joie de Vivre during this lockdown has been a real blessing. I feel more grounded when I can take action. (Action really does mean traction.)
Rhubarb crumble is a dessert loved by many in my family circle. Hence, The Rhubarb Crumble. Inspired by this delicious dessert and existing cocktails in the ‘drink hemisphere.’
This is tart, a dash spicy and a bit sweet but mostly, deeply satisfying. Enjoy!
 
Rhubarb Crumble Cocktail 
Cocktail Ingredients
2 tbl caster sugar
1 tsp ground cinnamon
1.5 oz vodka
1 oz rhubarb ginger liqueur (Edinburgh Gin Distillery)
1 oz rhubarb syrup (recipe below)
1 oz Lemon juice
What to do
Prepare your chosen glass by mixing cinnamon and sugar on a flat plate.

Wet the glass rim with a lemon wedge then dip the glass rim into the sugar mixture.

Place the vodka, rhubarb liqueur, rhubarb syrup and lemon juice into cocktail shaker with ice.

Shake well then strain and pour into your glass of choice.
Drink it. It’s tasty.
Rhubarb syrup
450g rhubarb chopped
300 g caster sugar
300ml water
Juice of one lemon
Juice one orange
What to do
Chuck all the ingredients into a medium saucepan and bring to a simmer stirring occasionally, let it simmer on low for about 15 minutes. Turn off the heat and let the mixture steep and cool down. Sieve the mixture through a fine sieve into a sterile container, you will have a lovely ruby coloured rhubarb syrup. And keep in fridge. ( I used the leftover rhubarb pulp in muffins. I hate waste.)
Cheergerm recipe based on my brainbox and other cocktail recipes
 
 
IMG_8245
 
IMG_8250
 
IMG_8267