At Home with Carol Vorderman 2013 - (Page 112)

Shaken fancy cocktails add a sophisticated sparkle to any party or night out, and are fast becoming brits’ favourite tipples T he resurgence in cocktail sipping is hard to ignore. No longer merely a preserve of hotel bars, cocktails – in glasses tall, short and curved – are adorning pub and high-class cocktail bars’ drinks menus alike. And while many people may think that these spirit-based drinks are an American concoction, the cocktail’s roots can actually be traced back to 18th century London. But what triggered a wider consumption of spirits? Answer: British distillers producing around 500,000 gallons of grain spirit in 1689 (after King William of Orange reduced taxes on distillation), which turned the public away from beers and ales and on to spirits. In fact, it became such a staple of British life it was estimated that one out of every four habitable structures in London housed a gin still back in the 1720s! To this day, gin remains an important ingredient in one of the nation’s – and indeed the world’s – favourite cocktails. But what else is out there to get the party started? Cider Cup punCh Chill around four litres of cider and a litre each of apple juice and lemonade. Just before you’re ready to serve, put some ice cubes into a large bowl and pour in all three. For decoration, float orange and lemon slices on the surface. Wild love Mix a shot of tequila, a shot of strawberry liqueur and half a shot of white rum with orange juice and lemon juice. Serve with loads of ice and garnish with half a strawberry. Millionairess In a cocktail shaker, add a shot each of white rum, gin and apricot 112 | JUNE 2013 and stirred dry Martini While James Bond is famous for ordering vodka Martinis, the traditional recipe is gin-based. First, pour 25ml dry Martini and 50ml gin into a cocktail glass and then chill in the fridge. Once ready, place the vermouth, gin and 5ml orange bitters in one half of a cocktail shaker with ice. Shake to blend ingredients together, and then strain into the glass and serve garnished with a fresh olive. brandy and then toss in a large dash of lime juice. Shake well, strain into a glass and garnish with a cherry. It’s bling, bling at its best! disCo fizz Pour half a shot of Curaçao (a blue fruit liqueur), a shot of pineapple juice, half a shot of elderflower cordial and a dash of lemon juice into a champagne glass and fill to the top with champagne. a cue for a view The perfect scene for a drink Nothing accompanies a chilled cocktail better than an incredible view. The Paramount bar in New Oxford Street offers drinkers a spectacular cityscape of London 385 feet up. Drinks are priced at around the £11-£14 mark – so perhaps a must-visit for a special occasion. ChaMpagne CoCktail Put a sugar cube in the bottom of a Champagne flute and pour over four drops of Angostura bitters followed by a shot of cognac. Top up the glass with Champagne.

Table of Contents for the Digital Edition of At Home with Carol Vorderman 2013

Editor's letter
Carol's hello
Summer days
Rear of the year
Shades of citrus
Maxi moment
Good for the sole
Razzle dazzle
Swing by the sixties
All shapes and sizes
Steal her look
The swimwear round
A moment with Carol
Beaming with pride
Loose women
Forever friends
What men want
The D word
Fear not
Keep your flirt on
Sex on fire
Culinary classics
Food glorious food
At a pinch
Oiling the meals
Flaming hot
Under the grill
Raise a glass
Water works
Weight-dropping wonders
Tuck in
Home improvements
Holiday hazards
Proceed with caution
Warning signs
Down to the bare bones
Back on track
A sorry sight
20 under £20
How do they do it?
Rewind time
Lacklustre locks?
Pearly brights
Good job hunting
Old timers
The golden years
Cash in a flash
Money guru
Foster the love
Child's play
Easy as 1, 2, 3?
Summertime accessories
Those in glass houses
On the tiles
Home safe home
Savvy traveller
Holiday honcho
Port of call
Here come the girls
It's a numbers game
Book it in
Up, up and away!
Last word

At Home with Carol Vorderman 2013