Ever so often, I have this romantic interlude with cucumbers. Sometimes it’s eating, other times in a glass. I want to say cucumbers are in season and I do. I see them in wheelbarrows around the city, sometimes watered from a ‘pure water’ satchet so they stay green-skinned and fresh. I love cucumbers (even as I...
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There is no excerpt because this is a protected post.
I like to have lots of drinks at home over the holidays – easy to make, easy to make ahead and refreshing. This holiday, I have 3 drink ideas for you: #1: Iced [Rooibos] Tea Make ahead tips: Brew tea a day or two before. Make it slightly stronger than you would normally do –...
Travel. Broadens the mind. Teaches you so much that you might not have known. That’s the story of my learning to make good and proper passion fruit juice, all thanks to Nairobi. Read: Favourite Drinks in Nai I’ve been a passion fruit lover since forever. It grows in Nigeria, is nutritious and delicious. At the...
You’ll never hear the last of it – how taken I was, still am with East Africa. All of it. At least all the parts I’ve visited – Zanzibar, Dar es Salaam and Nairobi. Where I had some of the most amazing drinks in my life Freshly juiced passion fruit, Zanzibar Like freshly juiced passion fruit....
It all began when M, a friend and mixologist said he’d added some Zobo pepper sauce to his G & T. How the fresh, spice notes in the sauce worked really well with gin. It would never have occurred to me. I wouldn’t have thought of it like using ‘jams and marmalades‘ in drinks. Which...
When life gives you Tangelos and Champagne, make mimosas. I’d never had a mimosa before I made this version. I’ve heard about that them as perfectly paired with Brunch but I’d never ever tried them. I always thought they were similar to Buck’s Fizz and they are, save for the fact that the proportions of...
As simple as stewing fresh mulberries with almond brittle, sugar, Cointreau and gin. I liked Sarah Raven’s suggestions about adding almonds to the gin. putting in a bottle… and topping with Gin The colour comes through immediately that pleases me much. Right now, it’s setting in a cook dark place to ‘chill’ and infuse. I wonder if it’ll...