After a short break from Infographics (nearly 2 years) I thought it would be nice to offer an in site into another popular cocktail we make here at Red: The Mojito!
Follow our simple guide to make the perfect Jug of Pimms to enjoy in this beautiful weather!
After a busy week last week, Red ended the week with our first wedding at Stansted Park… our beautiful couple ordered some delicious cocktails (please see Red Cocktail Menu) to be available on the bar in the evening, which as you can imagine went down a storm…. This this in mind, I thought I would look up the newest trends of cocktails for 2014 and boy was I surprised…
The London Cocktail Club are serving up a cocktail called ‘Bacon & Egg, Fries’ which certainly offered a new perspective towards the cereal I have for breakfast each morning… the cocktail consisting of Jack Daniels, Egg White, Maple Syrup, Lemon Juice and Angostura Bitters, sounds like an interesting choice…
Another option for those savoury lovers is the ‘Cheese & Pineapple Martini’ which includes, Port, Grand Marnier, Pineapple Juice, Fig Chutney, Egg White & Lemon Juice… not sure this option is for me, but it might be the half eaten Baby Bell which is putting me off :)
My drink of choice is a safe option, however it is said that simple cocktails with top quality ingredients are the next (next) big thing; I would be choosing my favourite the Bellini, very simple with only 2 ingredients Peach Nectar and Prosecco (or your choice of bubbly)!
Poached & Roasted Local Asparagus, Soft Duck Egg and Cured Parma Ham with Wild Cress Salad & Hollandaise Sauce
Ingredients (for one serving – multiply by appropriate number of servings required)
- 1 Free Range Duck Egg or Hen’s Egg
- 2 -3 Slices Cured Parma Ham
- 3 Medium Spears of Asparagus
- 1 small handful wild cress salad
- 50ml Extra Virgin Olive Oil
- Good pinch of Salt and Pepper
- 3 Egg Yolks (for the Hollandaise sauce)
- 1 Tablespoon White Wine Vinegar
- 1 packet unsalted Butter (should be enough for 4 servings easily)
- N.B. You’ll need a total of 4 eggs for each serving – 3 yolks for the Hollandaise sauce and 1 soft boiled