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
News
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
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