Courtesy of the Vintage Sweets Book .
Rhubarb and Custard Cocktail.
Prep Time: 10 minutes plus 20 minutes for cooling.
Total Time: 35 minutes.
Makes: 2
You will need:
For the rhubarb syrup:
2-3 stalks of rhubarb, cut into 1cm pieces
200g granulated sugar
200ml water
For the cocktail:
100ml rhubarb syrup
45ml brandy
45ml advocaat
Directions:
1. To make the rhubarb syrup, put the rhubarb into a saucepan. Add the sugar and water and bring to the boil over a medium heat, then simmer for 5 minutes or until the rhubarb is mushy and tender.
2. Mash the rhubarb with a fork or potato masher. Strain the syrup into a bowl and set this aside to cool completely. Discard the rhubarb pulp - or eat it on ice cream.
3. To make the cocktail, mix the rhubarb syrup and brandy together, then add the advocaat. Pour the drink into two glasses and serve with some Rhubarb and Custard sweets if liked - bloody lovely!
Jazzies Cocktail.
Prep Time: 5 minutes
Total Time: 10 minutes, plus 15 minutes for drying
Makes: 2
You will need:
1 free-range egg white, beaten for 1 minute until frothy
50g Hundreds and Thousands
150ml milk
50ml chocolate liqueur
50ml chocolate syrup
Directions:
1. Put the egg white on a small saucer. Dip the rims of your cocktail glasses into it, then dip them into a plate spread with the Hundreds and Thousands to form colourful rims. Leave to dry for 15 minutes.
2. In a cocktail shaker, mix the milk, liqueur and syrup, shaking well. Pour carefully into the prepared glasses and serve immediately.
Palma Violet Cocktail.
Prep Time: 10 minutes
Total Time: 15 minutes
Makes: 4
You will need:
For the violet syrup:
100ml water
100g granulated sugar
1/4 tsp violet flavouring
5 drops of violet colouring
For the cocktail:
50ml peach schnapps
50ml violet syrup
1tbsp lime juice
200ml sparkling water
50ml vodka
Crushed ice
Violet flowers, to decorate
Directions:
1. To make the violet syrup, combine the water and sugar in a saucepan and place the pan over a high heat. Bring to the boil, then reduce the heat and simmer for 5 minutes.
2. Take the pan off the heat and add the flavouring and colouring. Leave in the refrigerator to cool for 30 minutes.
3. When you're ready to make the cocktail, combine all the ingredients in a cocktail shaker. Strain into chilled glasses, decorated with violet flowers, if using, and serve immediately.
All recipes taken from the Vintage Sweets Book.
The Vintage Sweets Book by Angel Adoree, published by Mitchell Beazley, Hardback, £16.99 (Hardback) £12.99 (Mini Edition) Octopus
