- 25ml Lanique
- 25ml Hendrick’s Gin
- 5 Mint leaves
- ½ Fresh lime squeezed
Method: Begin by chilling a martini glass. Then clap your hands together with the mint leaves to release the mint flavours. Shake the mint, Lanique, Hendrick’s Gin and lime with ice in a cocktail shaker, and strain into the chilled martini glass. Garnish with a mint leaf.
Lemon Drop Martini
- 25ml Limoncello
- 25ml Absolut Vodka
- 25ml lemon juice
- 50ml sweet and sour syrup
- Sugar and lemon zest to rim the glass
Method: Begin by chilling a martini glass. Mix equal parts of lemon juice and sugar syrup to make the sweet and sour syrup. On a plate, mix the zest of a lemon with some sugar. Rub a slice of lemon around the rim of the glass then dip it in the sugar and lemon zest mixture. Shake all the ingredients with ice in a cocktail shaker and strain into a martini glass. Garnish with a slice of lemon.
Especia de Verano
- 50ml spiced rum
- 25ml Chase Elderflower Liqueur
- 3 slices of cucumber
- 3 mint leaves
- Ginger beer
Method: Muddle the cucumber and mint in a long glass. Add the spiced rum and Chase Elderflower Liqueur. Fill the glass with ice cubes, and top with ginger beer. Garnish with a cucumber ribbon, mint sprig and a straw.
- 1 large strawberry
- 50ml Chase Elderflower Liqueur
- 2 slices of lemon
- Soda water
- 125ml Cava
Method: Muddle the strawberry in a large wine glass. Add the Elderflower liqueur, lemon slices and rosé cava. Add ice and top with soda water. Serve with a swizzle stick.
Summer Salad of Local Squid, Guacamole, Citrus & Chilli
- 480g Small Local Squid, cleaned & prepared
- 10mls Olive oil; Sea Salt
- 1 Lemon-for juicing
For the Guacamole:
- 2 green chilli, finely chopped
- 2 spring onions, thinly sliced
- Handful of fresh coriander, roughly chopped
- 3 ripe avocados
- 1 ripe medium tomato, cut into 3mm dice
- Juice of 1 lime
For the Salad:
- 2 Gem Lettuce, washed & sliced
- 12 Cherry Tomatoes halved
- 2 Oranges, segmented
- 2 Ruby Graperfruit, segmented
- 2 Red Chilli, thinly sliced
- 12 Sprigs Fresh Coriander
For the Dressing:
- 150mls Extra Virgin Olive Oil
- 40mls Cabernet Sauvignon Vinegar
- Milled Black Pepper
Method: To make the guacamole, mash together all ingredients but leave it quite coarse. It should taste creamy, spicy and a little sour from the lime juice. Quickly grill the squid in a very hot non-stick saute pan with a tiny amount of olive oil, tip onto a plate and season with a little lemon juice and salt. Combine the dressing ingredients and set aside. To make the salad, combine the lettuce, tomatoes, red onions, citrus segment, 2 tablespoons of the dressing and a little salt and dress carefully. Build the salad on each plate, place a spoonful of guacamole off-centre and pile the remaining elements around. Finish with more dressing and fresh coriander sprigs.
Available at The Salwater Fish Company, in the Food Hall at Fenwick Newcastle.