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Angus and Eilidh shaking up a Burghley Bounder Cocktail at Burghley Horse Trials 2018!

We love to experiment with new tastes and sometimes cocktail inspiration strikes unexpectedly, often as a result of a new product arriving at a particular moment. And so was the case with the creation of this fantastically fresh and drinkable Burghley Bounder Cocktail, created during the 2018 Burghley International Horse Trials.

Our insanely popular Seville Orange Gin was combined with our zingy Lime & Chilli Cordial, some very fine Red Gum Honey from our Scottish friend Shamus Ogilvy at Necta & Hive and some fresh lime juice to create a wickedly delicious cocktail that might even give a rider enough courage to bound their horse around the famously tricky Burghley cross country course....well almost!!

Ingredients

Preparation

To avoid freezing the honey, muddle the honey with the Seville Orange Gin, Lime & Chilli Cordial and fresh lime juice in a cocktail shaker without any ice until all the honey dissolves. Then add crushed ice and the remainder of your squeezed lime fruit chopped into smaller chunks. Shake hard and pour complete contents into suitable sized tumbler or rocks glass. Sip slowly and get ready to leap like a Thoroughbred!

How do I buy the drinks for this cocktail?

Please choose an apppropriately sized bottle of Seville Orange Gin 26% and Lime & Chilli Cordial from our Cordial range.

Anything else I should know?

Red Gum honey is our preferred ingredient for the Burghley Bounder Cocktail due to is delicious concentrated molasses taste. However, another good honey could of course be used.

Related topics

Citrus Sundowner Cocktail

Edinburgh Apple Royal

 


Click to buy our Fruity Highlander Cocktail SetOur Fruity Highlander Cocktail is a brilliant play on the classic Whisky Mac, the difference being it is very fruity! If you like your drinks fruity and with a twist of ginger spice, then this is possibly it. A simple aperitif that will be hard not to keep sipping.

Ingredients

Preparation

This is a short sipping drink, so choose a generous sized tumbler glass. Add frozen Brambles and a generous quantity of ice to the glass, then pour over the measures of Bramble Scotch Whisky Liqueur, optional Demijohn's Finest Blended Scotch Whisky and Ginger Wine. Sip slowly with friends and raise a toast to The Highlanders!

(Please note: The addition of a single shot of Demijohn's Finest Blended Scotch Whisky 40% turns our Fruity Highlander into the Hairy Highlander Cocktail. Be warned, the Hairy Highlander is very strong, but you may have already guessed this!)

How do I buy the drinks for this cocktail?

If you like this cocktail then you can buy the drinks for it as part of our Fruity Highlander Cocktail Set or as single bottles by clicking on the various product links in this recipe.

Anything else I should know?

Inspiration for the Fruity Highlander Cocktail came from a request to donate some of our Demijohn products to an event being held in Germany in June 2014 to celebrate the safe return of The 4th Battalion Royal Regiment of Scotland (The Highlanders) from their tour in Afghanistan. So when drinking this cocktail please raise a toast to those brave men and women of The Highlanders who serve for us.

Related topics

Fruity Highlander Cocktail Set

Frisky MaK Cocktail


The Royal Rhubarb and Ginger Cosmopolitan Cocktail

We have created the Royal Rhubarb and Ginger Cosmopolitan to celebrate the magnificent Royal Wedding between Prince Harry and Ms. Meghan Markle on 19 May 2018 at St. George's Chapel, Windsor.

This would be a deliciously fun cocktail to drink at any wedding reception, especially a Royal Wedding reception. This drink champions the union of an American classic with home grown British rhubarb and a touch of ginger, to give it some heat! 

Ingredients

Preparation

Fill a Champagne Coupe or Martini glass with ice to cool the glass. Add your ingredients along with lots of ice to your cocktail shaker. Shake the mixture hard for around 10 to 15 seconds.

Remove all ice from the glass and strain the drinks from the shaker into the glass. Decorate with a small stem of rhubarb.

To make a rhubarb purée, stew fresh rhubarb stems for about 5 minutes and sweeten generously with sugar. Liquidize the stewed rhubarb with a blender into a smooth paste. Chill for an hour prior to adding the fruit purée to the cocktail shaker.

How do I buy the drinks for this cocktail?

If you would like to try our Royal Rhubarb and Ginger Cosmopolitan Cocktail for yourself, then either buy our suggested gift set:

Royal Rhubarb and Ginger Cosmopolitan Cocktail Gift Set

Or follow each of these links to help you buy the right drinks:

Related topics

Edinburgh Apple Royal Cocktail

Martini Cocktails

Vodka Cocktails

Rhubarb and Ginger Gift Set


Mead and Lemon Syllabub

If you are looking for a deliciously creamy pudding that is simple and quick to make, our Mead and Lemon Syllabub recipe is the perfect answer. The sweet honey taste of our Traditional Mead, combined with zest of lemon and whipped cream is irresistible. A dinner party favourite for sure!

Ingredients

  • Zest and juice of 1 Lemon 
  • 100ml Traditional Mead 14%
  • 75g Caster Sugar
  • 300ml Pouring Double Cream

Preparation

Gently simmer the lemon zest and its juice, Traditional Mead and sugar in a pan to dissolve sugar and release the oils from the lemon.

Remove from heat and strain the syrup into a cool bowl, then add the double cream. Whisk until thick and then spoon into a Champagne coupe glass and chill for about an hour. Garnish with a twist of lemon peel.

Related topics

Meady Mouthfulls - Honey Mead Cookies

Rhubarb and Mead Pavlova

Ball of Mead


Click for even more Martini Cocktails

The Crumble Martini Cocktail was first created by our Glasgow Shop Team in December 2017. If you like the idea of Rhubarb or Bramble crumble, and have a quiet hunger for the odd Martini Cocktail, then we urge you to try this unique martini variation. Be warned, Martini Cocktails are devilishly strong, so drink cautiously while enjoying this potion! 

Ingredients

Preparation

Fill a martini glass with ice to cool the glass. Add your ingredients along with lots of ice to your cocktail shaker. Shake the mixture hard for around 10 to 15 seconds. Remove all ice from the martini glass and strain the drinks from the shaker into the glass.

Finally, twist a small amount peel from a fresh lime over the glass and drop into the drink to give your Crumble Martini a zesty twist.

How do I buy the drinks for this cocktail?

If you like our Crumble Martini Cocktail then follow each of these links to buy the right drinks:

Related topics

Martini Cocktails

Vodka Cocktails

Whisky Cocktails

Gin Cocktails


Morello Fizz CocktailOur Morello Fizz Cocktail is designed an an easy, fun cocktail to get your party started! It combines our uniquely delicious Morello Cherry Brandy Liqueur simply with fizz.

Ingredients

Preparation

Add the measure of Morello Cherry Brandy Liqueur to a Champagne flute glass and top up with Champagne or sparkling wine. Add a single Morello Cherry from our Morello Cherries in Apple Eau de Vie for great visual effect and watch your party lift off as your guests eventually eat the Morello Cherry in their glass!

Anything else I should know?

If you are looking for present inspiration then consider our Damson and Morello gift set, perfect for those who like their Champagne cocktails as both our Damson Gin Liqueur and Morello Cherry Brandy Liqueur can be used to make delicious Kirs.

Related topics


Demijohn Wibble

Posted in All Recipes Cocktail Recipes Gin Cocktails Fruity Cocktails , by Angus Ferguson, on 30th August 2017

Demijohn Wibble Gift SetMake like an expert mixologist and create this concoction, which can be purchased as our Demijohn Wibble Gift Set. It’s a bitter sweet drink that’ll warm you and your guests up in a flash. As recommended by Rebecca Twomey in Cosmopolitan Magazine in December 2009!

Ingredients

Preparation

Add the gins, grapefruit juice, lemon juice, sugar syrup and whisky to a cocktail shaker filled with ice. Shake well and strain into a martini glass. Garnish with a twist of lemon.

Related topics


Sloe Gin MartiniThe Martini is a simple cocktail to make. It needs to be arctic cold and it can be quite strong. Our Sloe Gin Martini is all about balance. The intensity of fruit and subtle sweetness of our award winning Sloe Gin 25%, marrying the smooth strength of our Demijohnnie Gin 50% with the incredible complexity of our handmade Dry British Vermouth 18%. Together a beautiful and delicious drink emerges.

Ingredients

Preparation

Fill a martini glass with ice to cool the glass. Add your ingredients along with lots of ice to your cocktail shaker. Shake the mixture hard for around 10 to 15 seconds. Remove all ice from the martini glass and strain the drinks from the shaker into the glass.

Finally, twist a small amount peel from a fresh lemon over the glass and drop into the drink to give your Martini a zesty twist.

Other Demijohn Martini cocktails to try:

Demijohn Classic Dry Martini

Raspberry Vodka Martini

Morello Martini

Related Topics:

Gin Cocktails


Pea and Mint Salad

Posted in Latest News All Recipes Food Recipes Quick & Easy Dinner Party , by Frances Ferguson, on 27th August 2017

Pea and Mint SaladThis is a fantastically quick and easy salad recipe using our first class Kabbadates Extra Virgin Olive Oil, that I use regularly to accompany our light lunches or sometimes a slightly heavier supper dish at home.

Ingredients

Preparation

Using a fork, prod out the garden peas into a bowl, rinse and drain. Add a small amount of roughly chopped fresh apple mint. Dress with Kabbadates Extra Virgin Olive Oil and Apple Vinegar and stir gently until well mixed.

Serve alongside your favourite light lunch or use as a healthy starter on its own. Happy munching!

   Frances

Some more salad recipes to try:

How to make 7 healthy salad dressing recipes 


Midsummer Muddle Cocktail Set We invented our Midsummer Muddle Cocktail on a Summer evening in June when we needed a special drink to celebrate with friends. Having rained all day and with just 20 minutes prior to the first guests arriving at 6pm, the sun finally came out. We decided it was time to be brave and create a new cocktail drink for the new Summer conditions and moved the whole party outside into our garden. Our Midsummer Muddle Cocktail was born, and what a drinks party it was!

You can purchase the drinks as our Midsummer Muddle Cocktail Set as pictured.

Ingredients

Preparation

This drink is designed to be made up in a large pitcher or jug and drunk long in high ball glasses. Add a good quantity of ice to a jug with a squeeze of fresh lemons and slices of lemon and cucumber. Add measures of Morello Cherry Brandy Liqueur 17%, Somerset Pomona 20% and Seville Orange Gin 26%. Top up with lemonade. Serve with additional ice in tall glasses.

Anything else I should know?

If you would like add a little extra style to your cocktail, add some of our whole Morello Cherries in Apple Eau de Vie 20% to your cocktails.


Demijohn Classic Dry MartiniWe have based our Demijohn Classic Dry Martini Cocktail on the original Dry Martini loved by the partying elite of the roaring 1920's. This drink famously re-invented itself in the Ian Fleming 1953 James Bond novel Casino Royale, where is earns the name Vesper Martini. The common theme with both forms of Dry Martini are that they are both large, strong, cold and well made with export strength spirits and use a very complex form of Dry Vermouth.

Luckily for us we have most of the ingredients we need to create our small miracle. Our Demijohnnie Gin at 50% abv has certainly the strength required, and our handmade Dry British Vermouth 18% with is 24 herbs including Wormwod, provide all the complex flavours one could ever need. A word of warning for those new to the wonderful World of the Martini. While being a fiendishly good drink, the Martini can also be a devilishly strong drink. Beware!

Ingredients

Preparation

Fill a martini glass with ice to cool the glass. Add your ingredients along with lots of ice to your cocktail shaker. Shake the mixture hard for around 10 to 15 seconds. Remove all ice from the martini glass and strain the drinks from the shaker into the glass.

Finally, twist a small amount peel from a fresh lemon over the glass and drop into the drink to give your Martini a zesty lemon twist. Garnish with a slice of lemon on the glass for effect.

Other Demijohn Martini cocktails to try:

Raspberry Vodka Martini

Sloe Gin Martini

Morello Martini

Related Topics:

Gin Cocktails


Raspberry Vodka MartiniOur Raspberry Vodka Martini was first created in 2004 when we launched Demijohn in Edinburgh's Grassmarket. It has since become a bit of a Demijohn classic cocktail. Like our popular Raspberry Vodka Liqueur 22% when drunk on its own over ice, the Raspberry Vodka Martini is a very good cocktail to get a party going. And best of all, it is so simple anyone can make it!

Ingredients

Preparation

Fill a martini glass with ice to cool the glass. Add your ingredients along with lots of ice to your cocktail shaker. Shake the mixture hard for around 10 to 15 seconds. Remove all ice from the martini glass and strain the drinks from the shaker into the glass.

Finally, twist a small amount peel from a fresh lemon over the glass and drop into the drink to give your Martini a zesty twist. A further garnish of a slice of lemon can be added to the side of the glass for decoration.

Other Demijohn Martini cocktails to try:

Demijohn Classic Dry Martini

Sloe Gin Martini

Morello Martini


Morello Martini CocktailThe taste of Morello Cherries are not for everyone. However, if you are a cherry lover and like a slightly sweeter drink, then our Morello Cherry Martini is definitely worth a try, it is utterly unique. Our delicious Morello Cherry Brandy Liqueur 17% gives this Martini its fruity and sweet taste, while our dry and smooth Demijohnnie Gin 50% and handmade Dry British Vermouth 18% both combine to drag this drink in a completely opposite direction. The result is a very sippable Martini Cocktail indeed.

Ingredients

Preparation

Fill a martini glass with ice to cool the glass. Add your ingredients along with lots of ice to your cocktail shaker. Shake the mixture hard for around 10 to 15 seconds. Remove all ice from the martini glass and strain the drinks from the shaker into the glass.

Finally, slide a few Morello Cherries soaked in Apple Eau de Vie onto a cocktail stick and balance on the side fo the glass. If your Morello Martini fails to have an effect on your guests, simply encourage them to try one or two of their Morello Cherries and wait for the fun to start!

Other Demijohn Martini cocktails to try:

Demijohn Classic Dry Martini

Raspberry Vodka Martini

Sloe Gin Martini


Yummy Mummy

Posted in All Recipes Cocktail Recipes Gin Cocktails , by Angus Ferguson, on 2nd March 2017

Click to view a Mini Yummy Mummy RackOur Yummy Mummy Cocktail is designed for all gin lovers, however, it also seems particularly suited to gin loving Mothers, hence its name! With its clever balance of flavour and hint of orange it is a truely delightful drink. You can buy the ingredients for this cocktail easily as our Mini Yummy Mummy Rack.

Ingredients

Preparation - How to make a Yummy Mummy Cocktail

To make your Yummy Mummy Cocktail select a large wine goblet glass and fill 1/3 full with ice. Using a sharp vegetable peeler, carefully remove one or two strands of peel from a fresh orange. Twist the orange peel tight in order to release the zesty oils and drop the peel into the glass. Add measures of Seville Orange Gin, Demijohnnie Gin and Damson Gin and mix. Lastly add a dash of our Aberdeenshire Walter Gregor's Tonic and muddle one last time gently prior to serving. Now you are ready to sip this delicious gin and orange cocktail slowly. By the third sip, you will be humming "Yummy Mummy!"

Anything else I should know?

Our Yummy Mummy Cocktail was created in February 2017 by the enthusiatic Ladies of our Oxford Shop, Manon, Zoe and Rosa, for the now annual Demijohn Staff Christmas party cocktail competition. AKA Little Clarendon Street Tri Threat, this bombastic gin cocktail will give you wings. Be careful, it is deliciously strong as we all found out on that fun night.....

Related topics

Mini Yummy Mummy Rack

Other Demijohn Gin Cocktails

Citrus Sundowner Cocktail Set

The Gin Rack


Hold your Horses

Posted in All Recipes Cocktail Recipes Vodka Cocktails Citrus Cocktails , by Angus Ferguson, on 23rd May 2016

Hold your Horses CocktailFirst created during a fantastically hot week while we exhibited at Badminton Horse Trials in early May 2016, our Hold your Horses Cocktail is aptly named. Our smooth Rhubarb Vodka combines with our zesty Grapefruitcello and the zing of our unique Elderflower Vinegar to produce a delicious long drink, perfectly matched for a hot Summers day.

Ingredients

Preparation

Half fill a rocks glass with ice and add Rhubarb Vodka Liqueur, Grapefruitcello and Elderflower Vinegar. Top up with tonic water and muddle gently. Garnish with a fresh stem of rhubarb or lime and then sip like a Show Jumper!

Related topics


Chocolate Rum Cake

Posted in All Recipes Food Recipes Cakes & Baking Dessert Dinner Party , by Frances Ferguson, on 16th March 2016

A delicious new Chocolate Rum Cake recipe made with our Chocolate Rum LiqueurWorking at Demijohn HQ is not too insufferable when it consists of baking a Chocolate Rum Cake made with our dark Chocolate Rum Liqueur 29.5%. And I don't think the family were too miserable about it either.

I adapted this recipe very slightly from enthusiastic food blogger Sara Jayne Jones, who wrote passionately about our Chocolate Rum Liqueur 29.5% in her blog.

It's a great way to make an indulgent treat for an adult chocoholic and enjoy the strong cacao flavours of our dark Chocolate Rum Liqueur.

Our Chocolate Rum Cake is made in 3 easy steps, starting with the sponge, then filling and finally the icing.

Chocolate Rum Sponge

Sponge Ingredients:

  • 2 8” loose based cake tins
  • 200g Dark Chocolate
  • 75g Self Raising Flour
  • 100g Unsalted Butter
  • 3 Large Eggs
  • 100g Dark Muscovado Sugar
  • 50ml Demijohn Chocolate Rum Liqueur 29.5%

Sponge Preparation:

Preheat the oven to Gas Mark 4/ 180°C/160°C {Fan Assisted]
Grease the cake tins and line the bases with parchment.

Break the chocolate into pieces and together with the cubed butter melt it in a microwave, stirring occasionally.
Allow to cool slightly.

Separate the eggs, then whisk the egg yolks and sugar in a large bowl until creamy.
Add the rum and cooled chocolate mixture to the yolks and mix well.
Gently fold in the sieved flour.

Whisk the egg whites in a separate bowl until stiff then lightly fold into the mixture.
Distribute cake mixture between the tins and level gently.

Bake for 40-45 minutes or when a skewer comes out of the cake cleanly.

Raspberry Cream Filling

Filling Ingredients:

Filling Preparation:

Save some raspberries back for decorating the cake. Mash the remaining raspberries with a fork.

Mix the cream, Chocolate Rum Liqueur and icing sugar on high speed until soft peaks form in the mixture.

Gently fold the mashed raspberries in with a spatula.

Chocolate Ganache Icing

Icing Ingredients:

  • 250g Dark [Plain] Fair-Trade Chocolate
  • 235ml Double Cream

And finally, the fun bit, the eating!Icing Preparation:

Break the chocolate into squares and place into a bowl. Heat the cream in a saucepan over a medium heat, bringing it to the boil very carefully.

Pour the cream over the chopped chocolate, whisk until smooth
Allow the ganache to cool a little before topping the cake with it and decorating with the remaining raspberries.

And now finally put it altogether and enjoy with the family ...... delicious!

Frances


Scottish Rose Cocktail Gift SetThe name Scottish Rose does not refer to the colour of the drink itself but rather the colour of one's cheeks after drinking it! This cocktail recipe was created for the Demijohn 2008 Staff Christmas night out by Alastair Simpson at which a cocktail competition was held between our Edinburgh and Glasgow shops. The Glasgow cocktail was called a Strawberry Moscow Mule. Although a draw was declared on the night, your comments on the success of each recipe would be much appreciated and can be posted online if witty enough!

Ingredients

The ingredients of this cocktail can be bought as our Scottish Rose Gift Set.

Preparation

Take 2 classic Martini glasses, evenly split the 1/2 measure of Demijohn's Islay Blended Malt Scotch Whisky between the 2 glasses. Tilt each glass and spin slowly to entirely coat the inside of the glass with a film of the whisky and discard the remainder. Then take a Cocktail Shaker, and fill with ice. Add 2 measures of Demijohnnie Gin 50% and a single measure of Apricot Brandy Liqueur 17%. Shake vigorously and then strain evenly into the 2 prepared glasses to remove the ice. To finish the cocktail, drop in a whole fresh bramble (blackberry) and then serve.


Chocolate Dark and Stormy Gift SetOur first Dark and Staurmy cocktail was created in 2010 using our velvety smooth Spiced Rum Liqueur. Our Chocolate Dark and Stormy cocktail is another unique play on the classic Bermudan Dark and Stormy and uses our Chocolate Rum Liqueur and Ginger Wine instead of the original ingredients of Bermudan Dark Rum and Ginger Beer. If you like dark chocolate and strong rum drinks we think you will like this cocktail!

Ingredients

The ingredients for this cocktail can be purchased as our Chocolate Dark and Stormy Gift Set.

Preparation

Half fill a highball glass with ice and add Chocolate Rum Liqueur, Ginger Wine and Lime Vodka Liqueur. Top up with fresh soda, muddle gently and then party like a Bermudan!

Related topics


The Queen's Guard on parade in 2015 at Balmoral, with Cruachan IV the Regimental mascot.Highland Fuze is a long, refreshing, whisky sour cocktail drink with an explosive finish. It can quench the thirst of many on a warm Summer's evening in the most excellent way. Like all our recipes, there is a good story behind its creation.

Each year from August Her Majesty The Queen heads with her family to her Scottish home at Balmoral in Royal Deeside for her summer holidays. To protect her and provide a Guard of Honour for a number of ceremonial duties a Company of about 100 serving Scottish Infantry Soldiers are allocated the task of forming the Queen's Guard.

In 2015 this task fell to The 2nd Battalion The Royal Regiment of Scotland (The Royal Highland Fusiliers) of whom the Guard Commander was a personal friend.

As part of the many duties of the Queen's Guard, they are required to host a number of high profile Cocktail Parties. We were asked to create a new cocktail drink that would be suitable for such occasions.

After some tremendously fun experiments with the Officers' of the Queen's Guard and some inspired mixology based around a toffee apple from Demijohnnie Joe Rogerson, Highland Fuze was born. A cocktail drink not only delicious in taste, but also fit for Her Majesty The Queen.

Ingredients

Preparation

Choose a large tumbler style glass and add a generous quantity of ice. Squeeze in some fresh lime juice and add measures of both Toffee Whisky Liqueur and Somerset Pomona. Add a dash of Indian Tonic Water and muddle gently. Garnish with a slice of lime.

Top Tip: Highland Fuze is ideally suited to being made in larger quantities and served from a jug at your drinks parties.

How do I buy the drinks for this cocktail?

If you like this cocktail recipe then you can buy the actual drinks for it as single bottles by clicking on the various product links in this recipe.

Related Topics

Other Cocktail Recipes


My deliciously simple White Truffle Oil Pesto PastaI experimented with our new White Truffle Oil and the result was this indulgently rich pesto slathered on some tagliatelle pasta and pan fried chestnut mushrooms. Served with a simple rocket salad and a glass of white burgundy it made an indulgent and intensely flavoured summer's supper.

This is my recipe for tagliatelle with White Truffle Oil Pesto and chestnut mushrooms.

Ingredients

Preparation

In the food processor put 50g fresh rocket, 1 garlic clove, 30g crushed walnuts, zest of 1 lemon, 30g grated parmesan, 60ml White Truffle Oil and 60ml Monterosa Extra Virgin Olive Oil and blitz to a sauce. Add salt and pepper to taste. This won't be as smooth as pesto from a jar but that's part of its appeal.

Gently pan fry in a tablespoon of Monterosa Extra Virgin Olive Oil a generous helping of thinly sliced chestnut mushrooms until the mushrooms are just beginning to crisp.

Stir the pesto through tagliatelle and then toss the mushrooms gently through the pasta.

Serve with a shaving of parmesan on top and a rocket salad and truffle in!

   Frances


Tayberry Vinegar and Asparagus Tripoline RecipeIt is now public knowledge that I absolutely love pasta! Regardless of how hungry I am, I always have room for pasta especially when it is a simple dish using deliciously fresh ingredients. My Tayberry and Asparagus Tripoline recipe, using our deliciously fruity handmade Tayberry Vinegar is exactly that. Simple to make, magical to eat and with tiny amounts of washing up required.  I urge you to have a go at trying to make it.

Ingredients (for two)

  • 6/8 fresh British Asparagus Spears
  • 2 tbsp Tayberry Vinegar
  • 2 tbsp Villa Montalbano Extra Virgin Olive Oil
  • 200g Tripoline Pasta (or other ribbon cut pasta such as Tagliatelle)
  • 80g Smoked Streaky Bacon
  • 1/2 Onion
  • 2 cloves of Garlic
  • Handful of fresh watercress
  • Parmigiano Reggiano
  • Salt & pepper

Preparation

Chop onion, garlic, bacon, asparagus and watercress before you start. The asparagus spears should only have their hard ends removed, the other elements in chunks. Soften the onion, garlic and bacon in a heavy based frying pan with a splash of our Villa Montalbano Extra Virgin Olive Oil. At the same time, in a separate pan, cook your pasta.

Once contents of frying pan has browned, add a good splash of Tayberry Vinegar to the mix and allow onion to caramelise slightly. Cook your asparagus for just 2/3 minutes over boiling water, ideally use your pasta water and until both pasta and asparagus are "al dente," firm but not hard. 

Add the cooked pasta to your frying pan, mix well with the onion, garlic and bacon so all the lovely juices coat the pasta. Then add your fresh watercress. Stir quickly on a low heat and finally season with salt and pepper. (NB. Do not be tempted to cook too long after adding the watercress or you will ruin the desired raw nature of the watercress and it will turn stringy!).

To Serve

Serve on large warm plates, laying your cooked asparagus spears on the top of the dish. Finally drizzle a little more Tayberry Vinegar and Olive Oil over the dish before grating parmesan cheese, salt and pepper on as required.

An accompanying side salad of green leaves, cucumber and tomatoes, dressed with more Tayberry Vinegar and Villa Montalbano Extra Virgin Olive Oil, and a good dry white table wine to drink will make this recipe a most excellent treat for lunch or supper. 


Solar Eclipse

Posted in All Recipes Cocktail Recipes Brandy Cocktails , by Angus Ferguson, on 27th March 2015

Aperitif Cocktail Recipes - Solar EclipseIt is not very often we all witness a total solar eclipse of the Sun, however on 20 March 2015 we did exactly that. Great Britain stood still at 9.30am to watch the thrilling sight. Excitement mixed with a little trepidation sent a slight chill down many a spine at the feeling of our planets vulnerability when the Sun's warming rays are extinguished for a few moments.

That evening, however, we felt a need to party and create some new cocktail recipes using all our mixology skills. To celebrate this magnificent event our Solar Eclipse Cocktail was born!

Mixing the deep dark strength of our unique British Walnut Liqueur 38% (The Moon) with the fiery spice of our smooth Ginger Wine 14% (The Sun) has produced an aperitif that not only resembles the remarkable natural event of the eclipse but can also make the hairs stand up on the back of your neck!

Warning - Please sip slowly for this is a strong drink!

Ingredients

Preparation

This is designed as a short sipping drink, so choose a large tumbler style glass and add a generous quantity of ice. Add the Ginger Wine first, then carefully pour the measure of Walnut Liqueur into the centre of the glass to create the effect of the eclipse.

Top Tip: You can use an ice mould shaped like a glass as we have done to hold the Walnut Liqueur in a central position to give best effect to your cocktail. This will allow you to watch the eclipse fade as the Walnut Liqueur is slowly released into the Ginger Wine.

Finally, drink this slowly and hope that the next Solar Eclipse passes on 12 Aug 2026 as smoothly as this one did!

How do I buy the drinks for this cocktail?

If you like this cocktail recipe then you can buy the actual drinks for it as single bottles by clicking on the various product links in this recipe.

Related Topics

British Walnut Liqueur

Other Cocktail Recipes


Meady Mouthfuls - Honey Mead Cookies

Posted in All Recipes Food Recipes Cakes & Baking Dessert , by Frances Ferguson, on 26th March 2015

Delicious Meady Mouthful Cookies on a plateI had a nervously experimental attempt at making these the other day, really in preparation for a family tea party during the Easter holidays.

Much to my surprise they turned out like a very edible little rock cake, and a potential Easter gift for all the family to enjoy. In fact, since the children now tell me that they don't eat figs I've almost scoffed the lot!

Ingredients

Total time:30 mins
  • 130 g sugar + sugar to dust the cookies/cake
  • 100 ml unsalted butter
  • 100 ml Demijohn Traditional Honey Mead 14%
  • ½ teaspoon of baking powder (8 g approx.)
  • 150 g of chopped dried figs
  • 300 g plain flour

Preparation

  1. Beat together the sugar and butter and then slowly add the mead. Add the chopped dried figs, then mix in the flour sifted with baking powder.
  2. Let the dough rest for about ten minutes.
  3. Preheat oven to 180°C and line a baking sheet with parchment paper.
  4. Using your hands, shape the dough into walnut-size balls, then press them gently to flatten.
  5. Coat the cookies with sugar to make them crisp once baked.
  6. Space them evenly on the baking sheet and bake for 15 minutes until golden but still soft in the centre.
  7. Cool completely on the pan on a wire rack them from the oven and let cool in the pan.
  8. They keep well for a few days in a tin box.

Lemon Weegie

Posted in All Recipes Cocktail Recipes Vodka Cocktails Citrus Cocktails , by Angus Ferguson, on 28th July 2014

Lemon Weegie CocktailInspiration for our Lemon Weegie Cocktail came from the need to celebrate the Glasgow Commenwealth Games in July 2014 with a suitable drink. It is a refreshingly simple, long cocktail drink with a gentle surprise in its tail. You might say, easy peasy lemon weegie....!

Ingredients

Preparation

Place plenty of ice in a tall glass, squeeze in a little juice from a fresh lemon, add measures of Limoncello Liqueur and Elderflower Vinegar. Top up with tonic and muddle gently. Garnish with fresh lemon.

Anything else I should know?

Do not be put off by the addition of Elderflower Vinegar in the cocktail. Please be brave and try it, you will be pleasantly surprised!

Related topics

Citrus Sundowner Cocktail


Scorched Asparagus Spears

Posted in All Recipes Food Recipes Starters Quick & Easy Dinner Party , by Frances Ferguson, on 20th May 2014

Scortched British Asparagus Spears on our BBQBritish asparagus season is sadly short, starting officially on 23rd April and runs through until 21st June each year. It is such a fantastic tasting root vegetable, creating a buzz of excitement each year in our family to the point where we almost overdose on the stuff!

There are many great recipes that use asparagus, such as our Pici Asparagus with Balsamic for example. However, non are as simple as this one, our Scorched Asparagus Spears. Using the very best of our ingredients to dress the asparagus can produce a quick starter or a light lunch in literally minutes.

This recipe serves 2 to 3 people.

Ingredients

Preparation

Wash the asparagus spears thoroughly and then trim the root ends by about an inch to remove just the stringy section. A good tip to know where to cut or break the speak is to hold the root end between thumb and forefinger in one hand and the centre of the spear in the other. Bend the shaft until it snaps. Consume the top section and use the remainder for soup later.

To cook, simply place on a hot BBQ and turn as the spears scortch. Do not be tempted to overcook as they dry out, this process should only take about a minute or two maximum. Cooking can also be achieved in a very hot frying pan.

Once cooked lay on the serving plate and dress with a little 25 Year Old Tagliavini Aceto Balsamico di Modena Extra Vecchio, then generously with Villa Montalbano Extra Virgin Olive Oil before finally cracking salt over the dish to taste. 

The asparagus can be served on its own for starter or with parma ham and salad to make a light lunch.


Traditional Bruschetta

Posted in All Recipes Food Recipes Starters Quick & Easy Dinner Party , by Frances Ferguson, on 29th August 2013

Traditional BruschettaA brisk yomp up a hill in the sunshine with an ecstatic dog this morning has left me ravenous and looking for a reward for such toil. Our new Cretan Sitia Extra Virgin Olive Oil beckons and I am already anticipating an evening drink at the garden table accompanied by some traditional Bruschetta. This simple recipe, otherwise known in Tuscany as Fettunta, is the traditional way of savouring the first olive oil harvest of the season. Since the sun is now shining here at Demijohn HQ we shall enjoy it as a celebratory herald of the great summer we have had!

Ingredients

Preparation

Slice the bread thickly and toast it until just golden. Slice a garlic clove in half and rub the bread with the clove all over. Drizzle generously with the olive oil and eat immediately. Adorn your bruschetta with a basil leaf or some anchovies if you're feeling exotic!


Team Demijohn go Elderflower Picking in YorkshireSummer brings so many things to different people; holidays, sun, beaches, alfresco dining, an ice cold cocktail on the riverside....

For me for the past 3 years, since working at demijohn in York, Summer brings with it the annual Demijohn elderflower pick!

Over the next couple of weeks the Demijohn Team and anyone else who is crazy enough, will be taking to the Yorkshire and Scottish hedgerows to gather as much elderflower as we can for our beautiful Elderflower Vinegar: so sweet you can put it on ice cream; so refreshing you can drink it with sparkling water; and so fresh it livens up the most boring of salads!

The farm we pick on is the same land that makes our Yorkshire Lemon Rapeseed Oil and the two go fantastically in one of our most popular salad dressing combinations to date, in the Elderflower Vinegar and Lemon Oil Ball.

If you would be interested in joining us either this year or in the future, drop us an email!

Mark


Traditional Mead 14%As the blossom is now exuberantly blossoming outside Demijohn HQ it is a delight to bump into the occasional bumble bee during my increasingly frequent forays into the garden. I hope soon to start encountering a honey bee too and such thoughts bring Mead to my mind. Mead was something I had rather dismissed as belonging to a time of wenches and wassailing until we found our Traditional Mead 14% and discovered a much dryer, more perfumed drink than I had imagined. Its strong floral flavours survive the rigours of cooking and so I was rather excited to find this recipe for a Moroccan style Chicken dish last week.

Ingredients

  • 10 free range chicken thighs with bone in and skin on
  • 2 tsp salt 1 tsp ground pepper
  • 120g dried apricots
  • 1onion chopped
  • 3 cloves garlic
  • 1 tbsp lazy ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 350ml Traditional Mead 14%
  • 50g flaked almonds.

Preparation

Season the chicken thighs with salt and pepper and then brown the pieces in olive oil in a heavy frying or saute pan for about 5 minutes each side. Remove them to an ovenproof dish and scatter the apricots over and around the chicken. Pour off all but 3 tbsps of fat from the pan and soften the onion in it, adding the garlic and ginger followed by the spices and remaining salt and pepper once the onion is almost completely softened.

Add the Traditional Mead to the pan, deglaze and simmer for about 5 minutes until the juices thicken slightly. Pour these over the chicken, cover the dish and bake at 180 degrees celsius for about 1 hour until the chicken is thoroughly cooked. Remove the cover 10 minutes before the end of the cooking time. Toast the flaked almonds in a dry frying pan and sprinkle them over the chicken before serving with couscous.


Rhubarb Bellini

Posted in All Recipes Cocktail Recipes Vodka Cocktails Fruity Cocktails , by Angus Ferguson, on 25th May 2013

Rhubarb Bellini CocktailIf you are a rhubarb fan then our Rhubarb Bellini Cocktail will be your drink. Its creation, using our very popular Rhubarb Vodka Liqueur 20.5%, marked the launch of our new Demijohn Cocktail Bar in a muddy field at Scone Palace in Pertshire, Scotland in early July 2012, (well we needed something to raise morale in the rain!).

Ingredients

  • 1 measure of Rhubarb Vodka Liqueur 20.5%
  • 3 measures of Prosecco (or Champagne or other Sparkling White Wine)
  • Rhubarb Purée

Preparation

This is a long drink that should be ideally served in Champagne Flutes or another similar tall glass. Stew fresh rhubarb stems for about 5 minutes and sweeten generously with sugar. Liquidize the stewed rhubarb with a blender into a smooth paste. Chill for an hour prior to adding 2 teaspoons full of the fruit purée to the glass. Add a measure of Rhubarb Vodka Liqueur 20.5% and top up with chilled Prosecco or Sparkling White Wine.

Anything else I should know?

The original Bellini is a long cocktail drink that originated in Venice in the 1930's. It is a mixture of sparkling wine (traditionally Prosecco) and peach purée often served at celebrations. It is one of Italy's most popular cocktails. Our Rhubarb Bellini's proved to be so popular our customers soon forgot the rain and the mud at Scone Palace and really got in the swing of things!

Related topics

Wild Plum Bellini Cocktail


Click to buy our Citrus Sundowner Cocktail SetOur Citrus Sundowner Cocktail is a drink designed to make you feel alive and kicking. Best drunk on a warm evening with friends as the sun goes down, it will revitalise the parts that other cocktails fail to reach. You can buy the ingredients for this cocktail as our Citrus Sundowner Cocktail Set.

Ingredients

Preparation

This is a long drink refreshing drink, so choose a high ball glass or increase the quantities and add to a pitcher for larger parties. Add the measures of Lime Vodka, Seville Orange Gin, Ginger Wine with plenty of ice to a glass. Then add the juice of a quarter of fresh lime and a quarter of fresh lemon. Top up with tonic water, stirring gently. Garnish with small segments of lime, lemon and orange. Drink slowly facing into the setting sun, and feel happy!

Anything else I should know?

Like all good things in life this cocktail was created by chance and circumstance at a 50th birthday party with friends in Perthshire, Scotland at the end of May. One balmy warm Spring evening, we needed a celebratory drink for the birthday girl, Catriona. With the basic ingredients of Lime Vodka Liqueur, Seville Orange Gin and Ginger Wine to hand, the Citrus Sundowner Cocktail was born, AKA Catriona's Citrus Sundowner. This is a delightful drink that is so fresh it will make you feel young again...well almost!

Related topics

Citrus Sundowner Cocktail Set

A Ball of Marmalady Gin

Gin Cocktails


Raspberry Fresh

Posted in All Recipes Cocktail Recipes Vodka Cocktails Fruity Cocktails , by Angus Ferguson, on 24th May 2013

The Raspberry Fresh Cocktail, for someone smooth and fruity!Sometimes simple flavours pair together in the most magical way, and such is the case in our deliciously fresh tasting Raspberry Fresh Cocktail. Combining our seriously fruity Raspberry Vodka, zesty Lime Vodka Liqueur and fresh apple juice, this drink can make a long and refreshing way to start a warm summer's afternoon or a night on the tiles.

Ingredients

Preparation

Add Raspberry Vodka, Lime Vodka, Raspberry Puree (optional) and plenty of ice to a High Ball or Collins glass and top up with fresh Apple Juice. Top Tip: To make a Raspberry Puree simply wash a good handful of fresh raspberries, place in a suitable bowl and mash, whizz or pummle them into a paste. A fork would do this as well as a very expensive liquidizer! Easy peasy lemon squeezy :)

Anything else I should know?

Mark and Tim in our York shop have had some great ideas for mixing our unique selection of handmade British drinks, but this is one of their best so far. Be warned however, our Raspberry Fresh Cocktail is so easy to drink it might make you rather fresh too!

Related Topics


The Bloody Pirate Gift SetThis cocktail is dedicated to our Demijohn boys in York, Mark Perkins and Tim Fox. They have created a great cocktail drink using our hugely popular Raspberry Vodka and Spiced Rum liqueurs to create a big, strong tasting drink for men. If you like Vodka and Rum then this is your cocktail.

Ingredients

Preparation

Very simple. Pour equal measures of Raspberry Vodka Liqueur and Spiced Rum Liqueur over lots of ice in a rocks glass.

Anything else I should know?

The Raspberry Vodka, or Bloody part of this drink, conveys a fruity taste while our Spiced Rum, aka drink of Pirates, adds a rich caramel treat. The result is cracking cup to start any Summer party! The Bloody Pirate is a ready made gift set, a great present idea for men!

Related topics


Apotheker 1 Litre bottle of Spiced Rum Liqueur 20%Edinburgh was voted in 2008 as the Mojito capital of Europe, impressed? It is only right therefore that we let you into the little secret of the Demijohn Dark Mojito that may have been encouraging this vibrant trend!

Ingredients

Preparation

Gently crush mint in the bottom of the shaker glass, add quarter of fresh lime, fill up with crushed or broken ice. Shake together the Spiced Rum, Lime Vodka and Lemon Vinegar. Strain into a collins glass and add the soda. Top up with crushed ice if required and gently muddle ingredients together. Add straws and away you go!

Anything else I should know?

Some cocktail trivia to impress your friends: The original Mojito is a Cuban Mint Julep with lime and would be made with white rum, not our dark spiced rum as we are suggesting here. During US Prohibition the old recipe was revived with great success at the Bodeguita del Medio Bar in Cuba. Right, now stop studying and get into action....!

Related topics


Dark and Stormy Palm Trees in BermudaThis cocktail was inspired by our visit to Bermuda for Hogmanay 2010 where we took some of our Scottish weather with us and left Bermuda with unseasonal storms, a temperature of around 13 degrees Celcius and a power cut! The recipe is a play on the classic Dark 'n' Stormy cocktail which uses Bermudan Dark Rum and Ginger Beer. Get ready for a surprise as this Scottish Dark & Staurmy version makes a deliciously tempting drink with warming Glaswegian Spiced Rum and smooth Ginger Wine.

Ingredients

Preparation

Half fill a highball glass with ice and add Spiced Rum and Ginger Wine in equal measures. Top up with fresh soda and drink with storm screens closed and heating turned up! If drinking in hot weather, add a slice of lime to the mix.

Related topics


Evoque

Posted in All Recipes Cocktail Recipes Gin Cocktails Citrus Cocktails , by Angus Ferguson, on 18th May 2013

Ball of Gooseberry Gin

If you are a gin and tonic drinker who simply enjoys a delicious tasting gentle drink at the end of a hard day, then our Evoque Cocktail is your drink. At its core is our Gooseberry Gin Liqueur which is a legendary drink in its own right. Full of flavour with an exciting bitterness, its sophistication has even impressed some of the UKs leading wine critics such as Oz Clark.

Ingredients

Preparation

Briefly shake Gooseberry Gin Liqueur 17% and lemon juice with ice, strain into a champagne flute or cocktail glass and top up with chilled tonic. Garnish with a slice of lemon or a few red gooseberries for serious style.

Anything else I should know?

Our Gooseberry Gin is simply delightful over ice, but when drunk long with tonic, it will certainly evoque the mood, but not destroy the intention! You might say our Evoque Cocktail is fun, safe and more rewarding than anything else in its class.... a bit like the car that inspired it.

Related topics

A Ball of Gooseberry Gin

Gin Cocktails


Rhubarb and Mead Pavlova

Posted in All Recipes Food Recipes Cakes & Baking Dessert Dinner Party , by Frances Ferguson, on 16th May 2013


Rhubarb and Mead PavlovaThe sun is shining and with both the rhubarb patch and the hens exuberantly prolific at the moment it seems almost a necessity to adapt that most summery of puddings, the Pavlova, to the fruits of the Scottish springtime. The result is a Rhubarb Pavlova perfumed and gently flavoured with the musky sweetness of our Traditional Mead 14% and a tiny smidgen of Rhubarb Vodka Liqueur 20.5%.

Ingredients

  • 3 egg whites
  • 200g caster sugar
  • 1 tbsp Rhubarb Vodka Liqueur 20.5%
  • 400g pink rhubarb stems cut into 5cm lengths
  • 50g caster sugar
  • 300ml double cream
  • 4 tbsps Traditional Mead 14%
  • 4 tbsp full fat yoghurt

Preparation

Preheat the oven to 100 degrees celsius and line a baking tray with non stick paper. Whisk the egg whites until stiff then add 200g sugar in 3 stages until all combined .Whisk in the Rhubarb Vodka. Spread the meringe mix onto the baking tray in a circle leaving a slightly higher rim around the edge and bake for 2 and a half hours. Then allow to cool and remove the baking paper before moving it to a serving plate.

Lay the rhubarb in a shallow pan one layer thick and sprinkle over a little water and 50g sugar. Poach over a medium heat for 10 minutes then allow it to cool. Meanwhile whip the cream and 1 tbsp Traditional Mead together. Fold the yoghurt and remaining Mead into the cream then gently fold in half the rhubarb until it looks marbled.

Spread the cream and rhubarb mixture onto the meringue base then top with the remaining rhubarb and its syrup.


Pici Asparagus with Balsamic VinegarI absolutely love pasta! Well done Italy for inventing such a food. However, you do need to have the odd inspirational thought when creating a pasta dish to ensure you don't get stuck in a "Pasta Bake Rut" or PBR for short.

Messing about at the stove last week I came up with this delightful little dish using fresh British Asparagus which has just come into season (and thanks to the long Winter, I do mean just!).

My pici pasta with asparagus uses our 25 year old Balsamic Vinegar and is fabulously quick to make. It also serves two good eaters, is superbly easy to wash up and whoever you are making it for will think you are a legend in the kitchen. So how is it done?

Ingredients (for two)

Preparation

Chop onion, garlic, pancetta, asparagus and coriander before you start. The asparagus spears should be chopped in thirds, the other elements in chunks. Soften the onion, garlic and pancetta in a heavy based frying pan with a tbsp full of Kabbadates Extra Virgin Olive Oil. At same time, in a separate pan, cook your pasta.

Once browned, remove the onion, garlic and pancetta from pan and place to one side keeping warm. Add asparagus to pan and fry hard until the spears are looking scorched in places. Add back in the onion, garlic and pancetta mix, chopped coriander and another tbsp of olive oil. Now check pasta is ready, it should be "al dente," firm but not hard, drain and add to frying pan. Season with salt and pepper and mix contents of frying pan well on a low heat.

To Serve

Serve on large warm plates and drizzle our 25 year old Tagliavini Aceto Balsamico Extra Vecchio sparingly over each dish, adding grated parmesan cheese as required. An accompanying salad of green leaves, dressed with our Kabbadates Extra Virgin Olive Oil, and a good rich red table wine to drink will make this dish fit for any dinner party. Forget the PBR issue, anyone hungry?


Sloe Gin 25%I had an experimental evening last night with duck breasts and a discovered remnant of Demijohn Sloe Gin 25%, a leftover from a very energetic massed sledging outing only a couple of months ago. The verdict: a success, improved with a splash of lemon vinegar.

Ingredients

  • 2 shallots
  • 2 duck breasts
  • 60-100ml Demijohn Sloe Gin 25%
  • 1 star anise (optional)
  • a dash of Demijohn Lemon Vinegar

Preparation

Slice the shallots thinly and soften in a frying pan using the tiniest smidgen of olive oil. When softened set the shallots aside in a warmed dish and wipe the pan clean with kitchen roll then heat the pan to smoking hot. Having scored the skin of the duck breasts and seasoned with salt and pepper fry them in the pan for about 5 minutes until the skin is just starting to crisp. Drain the fat from the pan and turn the duck breasts over, cooking for a further 3-4 minutes until the meat is still just pink inside. Remove the duck breasts to the dish of shallots and lower the heat under the pan. Now slake the pan with the Sloe Gin, allowing enough to make a jus for each duck breast. Remember that the gin will reduce in quantity so don't be too sparing. Add the star anise and bubble the gin until it reduces by about a third and takes on a slightly syrupy consistency. Add a dash of lemon vinegar and season with salt and pepper to taste then pour this jus over the duck breasts.

Served with creamy mashed potato and mountains of springy green vegetables this seems to be quite well received!


Seville Orange Marmalade Ice CreamThis deliciously grown-up ice-cream is wonderful served on top of freshly peeled orange segments.

Ingredients

Preparation

Mix together the ingredients adding the Gin sparingly. Check the taste and adjust the quantity of Seville Orange Gin accordingly. Chill the mixture for half an hour then churn in an ice cream maker. Freeze in an ice cream tub remembering to remove it from the freezer half an hour before serving to allow it to soften a little.


Spiced Rum Liqueur 20%I have always loved brown bread ice-cream, I think it's an inspired recipe that sounds so worthy, yet tastes so delicious. And now I have found a way to make it a bit more decadent.

Ingredients

  • 84g wholemeal bread
  • 56g granulated sugar
  • 3 tbsp water
  • 1 pint double cream
  • approximately 100ml Spiced Rum Liqueur 20%

Preparation

Whiz the bread to crumbs in a food processor then toast briefly in a dry frying pan turning them until they are golden brown. Melt the sugar in the water in a heavy pan, don't stir, just shake it occassionally until the sugar is evenly melted, then boil rapidly for 2 minutes. Remove from the heat and immediately stir in the breadcrumbs until the sugar syrup cools into crystals on the crumbs. Stir the Spiced Rum gently into the cream. Be prepared to taste until reaching the right flavour, not too much Spiced Rum, just enough to taste it in the cream. Now whip the cream mixture and once whipped gently fold in the crumb mixture. Freeze in an ice cream tub and remember to remove it from the freezer about half an hour before serving.


Morello Cherry Brandy Liqueur 17%This recipe has been kindly sent to us by Angela Wilson in response to our call for recipes using our products. Angela has been rewarded with a £30 demijohn gift voucher as a thank you for this wonderful recipe.

Ingredients

Preparation

Put the ham into the tightest fitting pan you can find and cover with the cherry coke. Bring to the boil and simmer for approximately 2 and a half hours (for a ham for 4-6). Preheat the oven to 200C.

Remove the ham from the pan after simmering and place it on a roasting tray on top of some foil and cut off any extra fat layer on the top, leaving just a thin layer. Score diamonds into the fat and stick a clove into each diamond.

To a saucepan add the cherry jam, Demijohn Morello Cherry Brandy, the Demijohn Raspberry Vinegar and the smoked paprika. Stir over a high heat constantly until the glaze thickens. When ready, pour over the ham, and roast in the oven for 20-30 minutes. Let it rest before carving.

The author recommends that this goes particularly well with a glass of Morello Fizz


Frisky MaK

Posted in All Recipes Cocktail Recipes Whisky Cocktails , by Frances Ferguson, on 22nd March 2013

This is a play on the traditional Whisky Mac Cocktail with a naughty twist at the end! The ingredients produce a deliciously warming and gingery drink with an unexpected cidery note. If you are looking at finishing a dinner party with a buzz of admiration rather than a yawn of dissent, then there is nothing quite like this simple cocktail with which to impress your friends!

Ingredients

Preparation

Shake and serve over plenty of ice in a tumbler (rocks) glass. Garnish with a slice of fresh apple on the rim.


Randy Rider

Posted in All Recipes Cocktail Recipes Rum Cocktails Brandy Cocktails , by Frances Ferguson, on 22nd March 2013

Those boys in our York shop, with help from renowned Yorkshire Chef, Phil Leverington, have been up to their ingenious cocktail mixing tricks again to create this punchy little number, the Randy Rider Cocktail. With a fantastic balance of flavours of rich Spiced Rum Liqueur from Glasgow and smooth Apple Brandy from Somerset, this is a drink to sharpen the tongue after a long dinner! Just sit back and sip....

Ingredients

Preparation

Serve over ice in a rocks glass or tumbler.


Atholl Brose was traditionally drunk on Burns Night in Scotland and used to sort the men from the boys! This variation of the traditionally recipe retains the oatmeal to make a cranachan type pudding to be enjoyed by all.

Ingredients

Preparation

Whip the double cream until stiff, then gently stir in the toasted pinhead oatmeal and honey. Chill and just before serving, mix in the Demijohn’s Finest Blended Scotch Whisky 40%.

Anything else I should know?

The name Atholl Brose is supposed to derive from the tale of the Duke of Atholl's capture of his enemy, the Earl of Ross, in 1475. The Duke was supposed to have filled a well, from which the Earl liked to drink, with this magical potion. Ross drank deeply and was captured.


Damson Gin Liqueur 22%Our handmade Damson Gin Liqueur is smooth and fruity when drunk straight. Sharpened up with a little lime turns this drink into a deliciously refreshing aperitif.

Ingredients

Preparation

Muddle a chopped fresh lime and some blueberries in a rocks glass. Add a large (50ml) shot of our Damson Gin, stir, and top up with crushed ice.

Anything else I should know?

This dring can also be made with great effect using our Traditional Sloe Gin.

Related Topics:

Gin Cocktails


Lime Vodka Collins

Posted in All Recipes Cocktail Recipes Vodka Cocktails Citrus Cocktails , by Angus Ferguson, on 15th March 2013

Lime Vodka Collins CocktailIf you like your drinks sharp and refreshing then this might be just your tipple!

Ingredients

  • 2 measures Lime Vodka Liqueur 24%
  • 1 measure lemon juice
  • 1 tsp sugar
  • fill with club soda
  • ice cubes

Preparation

Fill a collins glass 3/4 full with ice cubes. Add the Lime Vodka, lemon juice and sugar. Top with club soda.



Blackcurrant Gin Liqueur 20%Blow your friends away with this one!

Ingredients

Preparation

Garnish with a slice of lemon, serve over ice.

Related topics


Pink Gin

Posted in All Recipes Cocktail Recipes Gin Cocktails Fruity Cocktails , by Angus Ferguson, on 15th March 2013

Pink Gin CocktailThe Pink Gin was invented by the British Navy, and the inclusion of our blackcurrant vinegar: a favourite food of blackbirds, and a fruit reminiscent of summer puddings, seems to celebrate its very Britishness - hurrah!

Ingredients

Preparation

Rinse a martini glass with Blackcurrant Vinegar or Angostura Bitters, then add a generous measure of Demijohnnie Gin 50%

Related topics


Tam O Shanter

Posted in All Recipes Cocktail Recipes Whisky Cocktails Fruity Cocktails , by Angus Ferguson, on 15th March 2013

Acrobats - Apotheker 40ml bottles filled with Demijohn's Finest Blended Scotch Whisky 40%This is a very good cocktail for you to get your Burns Night Supper festivities off to a cracking start.

Ingredients

Preparation

Strain over ice into a chilled high ball cocktail glass and serve. While your guest are consuming your fine cocktail, take your chance to perform Burns' famous Tam O' Shanter poem for them and simply await their applause. Please note, it may take more than one cocktail!


Antica Quadra 500ml bottle of Bramble Scotch Whisky Liqueur 23%All credit for this little genius of a drink goes to our erstwhile Edinburgh Shop Manager, Alastair Simpson. Always one to appreciate a good thing, Alastair seems to have found a way of spicing up Oz Clarke's favourite liqueur from Demijohn, our Bramble Scotch Whisky Liqueur, and making a good drink even better. The rich fruity taste of Brambles (or Blackberrys) in the liqueur make this drink seriously fruity with a bloody big punch of whisky!

Ingredients

Preparation

Shake and serve in Boston shot glasses.


Carrie MaK

Posted in All Recipes Cocktail Recipes Vodka Cocktails Halloween Cocktails , by Angus Ferguson, on 15th March 2013

Ginger Wine 14.5%Our Shop Manager in Glasgow, Carrie Hay, is credited with inventing this delicious little cocktail. It is simple to make and dangerously easy to consume! Another twist on the traditional Whisky Mac Cocktail, the combination of ingredients here produces a beautifully sweet, smooth and gingery drink. If you like rhubarb and ginger, you are going to love this!

Ingredients

Preparation

Serve over plenty of ice in a tumbler (rocks) glass

Relevant Information

Rhubarb and Ginger Gift Set


Rhubarb MAkintosh

Posted in All Recipes Cocktail Recipes Vodka Cocktails , by Angus Ferguson, on 15th March 2013

Mystic 500ml Stacking bottle filled with Organic Rhubarb Vodka Liqueur 20.5%A twist on the traditional Whisky Mac Cocktail, this definitely has its roots in Glasgow. Glasgow's fame for its artists, such as Charles Rennie Mackintosh, heavy rain and eccentricity makes Rhubarb MaKintosh an appropriate choice of name for this inspiring cocktail! The combination of ingredients sharpens the rhubarb flavours and produces a dry drink with lemon overtones. Clever, with a few surprises up its sleeve...

Ingredients

Preparation

Shake and serve over plenty of ice in a tumbler (rocks) glass. Add a thin slice of root ginger to the edge of the glass.


Lime Vodka Liqueur 24%This cocktail recipe was created for the Demijohn 2008 Staff Christmas night out by Carrie Hay as our Glasgow team's entry to a cocktail competition between our Edinburgh and Glasgow shops. The Edinburgh cocktail is called Scottish Rose. Although a draw was declared on the night, your comments on the success of each recipe would be much appreciated and could be posted online if witty enough!

Ingredients

  • 3 measures Lime Vodka Liqueur 24%
  • 6 Fresh Strawberries
  • 3/4 measure Fresh Lime Juice
  • A dash of Sugar Syrup
  • 5 measures of Ginger Ale

Preparation

To start, blitz up 2/3 of your fresh strawberries. Fill a cocktail shaker with ice. Pour in the Lime Vodka, lime juice and a dash of sugar syrup and shake well. Take a Collins glass (or tall straight sided glass), add 2 or 3 blocks of ice and a couple of whole strawberries. Strain your mixed drink into the glass until half full, top up with Ginger Ale. Garnish with half a strawberry, add straws. Serves 2.

Anything else I should know?

To make this sharper and more limey, simply leave out the sugar syrup.


Lime Vodka Liqueur 24%This is an old favourite of mine for clearing the head on a Sunday morning pre-lunch! The first named Bloody Mary Cocktail was created by Fernand "Pete" Petiot of Harry's Bar in Paris. He is thought to have named the drink after Mary Pickford the famous actress. There is no doubt in my mind that the man deserves a medal as it is a fabulous combination of flavours. Many variations on a Bloody Mary have been thought up since, which makes this a fun drink to make time and again. See my little tips below for some ideas, but I suggest you start with our Wee Bloody Mary Doll to get you off to a good start!

Ingredients

  • 2 measures Lime Vodka Liqueur 24%
  • 1 measure Cucumber Vodka 29.1%
  • 5 measures Tomato Juice 4 drops of Tabasco
  • 1 pinch of Celery Salt
  • 1 small pinch of Black Pepper

Preparation

Shake and strain through a hawthorn strainer (or anything similar to hand!). Serve in a large goblet or tumbler glass with a short stem of celery and its leaves to add a bit of style.

Anything else I should know?

  • If a measure of Tequila is added your Bloody Mary will become a Deadly Mary.
  • If Tequila is used in the place of the vodka this will become a Bloody Maria.
  • If our Demijohnnie Gin 50% is used instead of our Lime Vodka Liqueur 24% and a half a teaspoon of fresh lemon juice is added, your cocktail will become a Red Snapper.

The ElderflowerIt may look simple, but this drink has the ability to turn spring into Summer, even in Scotland. So, break out your BBQ and head for the garden as our Elderflower Cooler cocktail will start your party with refreshing style!

Ingredients

  • 2 measures of Elderflower Vodka 26%
  • 1 measure of Lemon Vodka Liqueur 22.5%
  • Top up with soda or sparkling mineral water

Preparation

Use an old fashioned tumbler or rocks glass. Pour Elderflower Vodka and Lemon Vodka Liqueur measures over ice, top up with soda and garnish with a slice of lemon. Easy peasy lemon squeezy!


Grapefruitcello LiqueurIn October 2009, just after we launched our new shop in York, we launched our first Grapefruit Vodka Mojito at a Tasting Evening. It was an outstanding success.

We have revisted this cocktail many times since and it is now made with our unique Grapefruitcello Liqueur 32%. This is a wonderfully fresh cocktail to taste and a great drink to start any evening!

Ingredients

Preparation

Gently crush mint in the bottom of the shaker glass, add a hearty squeeze of fresh lime, fill up with crushed or broken ice. Shake Spiced Rum, Grapefruitcello. Stain into a colins glass and add the soda. Top up with crushed ice if required and gently muddle ingredients together. Add straws and away you go!

Anything else I should know?

A little Mojito cocktail trivia to impress your friends: The original Mojito is a Cuban Mint Julep with lime and would be made with white rum, not our dark spiced rum as we are suggesting here. During US Prohibition the old recipe was revived with great success at the Bodeguita del Medio Bar in Cuba. Right, now stop studying and get into action....!

Related topics


Somerset 10 Year Old Cider Brandy 42%This cocktail was created to mark Saint George's Day, normally on 23 April. It needed to be quintessentially English, seasonally fresh and with a bite like Saint George's slain dragon! The result is a sharp, fresh cocktail with a little history of its own. Our Somerset Applecart cocktail combines the brilliantly smooth apple taste of our 10 Year Old West Country Cider Spirit 42% and the delicious marmalady twang of our Seville Orange Gin 26%.

Ingredients

Preparation

Add ingredients to a cocktail shaker filled with ice, shake and strain cocktail glass. Garnish with slices of lemon and orange. Drink slowly to unleash the dragon!

Anything else I should know?

I always like a twist of cocktail trivia with each of our cocktails as there is generally an underlying reason for each creation. This one certainly appeals to my military roots as our Somerset Applecart is a derivation of the famous Sidecar cocktail created after the First world War at Harry's Bar in Paris. The story recounts that an Army Captain was in the habit of arriving in a chauffeur driven motorcycle sidecar at the Bar and that Harry created a cocktail for him. Using cognac, cointreau and lemon juice he created the drink known now as a Sidecar. Our cocktail uses this marvelous complement of tastes and the best of British handmade drinks to create a new English classic the Somerset Applecart!


Election Twist on a Long Island Iced TeaThe 2010 election fever certainly needed a little ice to cool it off. We created our Election Twist cocktail to be just the long drink needed to keep us up late and survive a long night of vote counting! Our Election Twist is a Demijohn variation of the seductively sweet classic Long Island Iced Tea cocktail and has been invented by one of our Glasgow team members, Carlos Wheeler. It was first drunk by a group of guests taking part in one of our organised tasting evenings in Glasgow. Their enthusiastic noises of approval have now written it into the official Demijohn Cocktail Book.

Ingredients

Preparation

Describing the preparation of this drink reads like a manifesto. Making our Election Twist is an undemanding labour of love! Start with equal measures of our marmalady Seville Orange Gin 26% and our Lime Vodka Liqueur 24%. Add a conservative measure of Spiced Rum and a splash of fresh squeezed lemon to give a twist of independence and a subtly green feel. Shake and strain into an ice filled Colins (long) or Rocks (short) glass and top up with a liberal dose of full fat Coca Cola.

Anything else I should know?

If you are a monster raving looney and want to make it a classic Long Island Iced Tea, add a half measure of gold Tequila and teaspoon full of egg white. Election night will never be the same again!


Sloe Gin Rickey

Posted in All Recipes Cocktail Recipes Gin Cocktails Fruity Cocktails , by Angus Ferguson, on 14th March 2013

Sloe Gin Rickey CocktailFor Sloe Gin Liqueur lovers this is a must to try. It will wake any party up with is freshness!

Ingredients

Preparation

Squeeze the lime juice directly into a highball glass half filled with ice, add spent shell and Sloe Gin. Mix with spoon and add soda.

Anything else I should know?

Our Sloe Gin 25% can be replaced by our Sloe Sherry Liqueur 18% to make a Sloe Sherry Rickey which is a slightly lighter drink!


Edinburgh Apple Royal Cocktail with the Royal Wedding Tower Gift Set

Edinburgh Apple Royal was a cocktail created to celebrate The Royal Wedding between Prince William and Miss Catherine Middleton which took place at Westminster Abbey on 29 April 2011. It is a deliciously spring fresh aperitif, with a distinctive taste of apples and a hint of citrus. This drink brings together the finest taste of British apples used in the production of our Somerset Pomona 20% and the Spring freshness of our marmalady Seville Orange Gin 26%.

Ingredients

Preparation

Add ingredients to ice in an old fashioned whisky tumbler, top up with indian tonic water and garnish with a slice from a very British Apple such as Kingston Black, Harry Masters Jersey or Brown Snout!

Anything else I should know?

Our Staff Christmas Party in Glasgow, Feb 2011, with extra hair!Like everything at Demijohn there is a good story behind the creation of this new cocktail drink. Our Royal Wedding Cocktail was to be both fitting, appropriate and drinkable in Royal circles. To encourage some ideas we held a friendly competition between our 3 shops, with the intention of the newly created drinks being judged at our annual Staff Christmas Party. In 2011 it was held in our Glasgow Shop in early February.

The theme for the party was A Twist on Burns and those in attendance not only performed acts of poetry and music, in keeping with the tradition of Burns, but they also wore an item of fake hair! The prize for the best cocktail was relief for the creators from the fake hair they were wearing for the remainder of the party. So, competition on the night as you can imagine was stiff, but Demijohn Edinburgh won with their fabulous creation Edinburgh Apple Royal, a fitting and appropriate drink for even the finest State ceremony and certainly a drink to mark the Royal Wedding!

Related Topics:

Royal Wedding Tower

Royal Rhubarb and Ginger Cosmopolitan Cocktail


Seabreeze

Posted in All Recipes Cocktail Recipes Vodka Cocktails Citrus Cocktails , by Angus Ferguson, on 13th March 2013

Seabreeze CocktailI first discovered this drink in Hong Kong when I was involved with its handover to the Chinese in 1997. It was hot, hot, hot and we had many reasons to party. Records do not recount how many of these delightful Seabreeze cocktails were consumed, but their refreshing memory lingers on to this day! If you are having a Summer BBQ and it is a hot day, then I certainly can recommend one of these to wake everyone up and really get things going.

Ingredients

Preparation

Pour Grapefruitcello Liqueur and cranberry juice over lots of ice in cocktail glass. Garnish with a slice of lemon or lime. Sip slowly and enjoy the freshness.


Cossack Kiss CocktailYou may not be able to dance like a Cossack, but there is no reason why you shouldn't be able to drink like one! Invented by our York Shop Team in early 2012, this is a fun cocktail combining our handmade Butterscotch Cream Liqueur with real Devonshire cream and our velvety smooth Spiced Rum Liqueur.

Ingredients

Preparation

Using a shot glass or small tumbler, if you are to include ice, pour in the Butterscotch Cream Liqueur first. Then pour the Spiced Rum Liqueur very slowly over the back of a tea spoon that hovers just above the Butterscotch Cream Liqueur. The result should be that the rum successfully floats on top of the cream. If you don't get it right on your first go, then unfortunately you will just have to try it again. Practice, of course, makes perfect and in this case a very jolly night!

Anything else I should know?

The Cossack Kiss Cocktail can be drunk at the start of an evening with friends as a sharpener or after dinner when the liqueurs come round. The combination of Cider Brandy in our Butterscotch Cream Liqueur and dark Demerara Rum in our Spiced Rum Liqueur make this drink an irresistible sip with a little kick in the pants! If you are looking for looking for present inspiration for a rum cocktail drinker then consider our Cocktail Kiss Cocktail Set.

Related topics


Wild Plum Bellini

Posted in All Recipes Cocktail Recipes Gin Cocktails Fruity Cocktails , by Angus Ferguson, on 13th March 2013

Celebrate with a Wild Plum BelliniOur Wild Plum Bellini Cocktail is a fun play on a classic Bellini Cocktail and was designed specially for the Queen's Diamond Jubilee Celebrations in June 2012.

Ingredients

  • 1 measure of Wild Bullace Liqueur 23%
  • 3 measures of Prosecco (or Champagne or other sparkling wine)
  • Fresh Plums (preferably Damsons) Fresh Mint

Preparation

This is a long drink that should be ideally served in Champagne Flutes or another similar tall glass. Take a good handful of fresh ripe plums (preferably damsons), wash and then liquidize with a blender into a smooth paste. Chill for an hour prior to adding a teaspoon full of the fruit purée to the glass. Add the measure of Wild Bullace Liqueur and top up with chilled Prosecco. Garnish with a sprig of mint and serve immediately. Seasonally, and for added effect this cocktail can be made with our Sloe Gin LiqueurDamson Gin Liqueur or Blackcurrant Gin Liqueur and include puréed fruit from Sloe, Bullace, Damson and other plum family fruit trees.

Anything else I should know?

The original Bellini is a long cocktail drink that originated in Venice in the 1930's. It is a mixture of sparkling wine (traditionally Prosecco) and peach purée often served at celebrations. It is one of Italy's most popular cocktails. We are sure that our new style Wild Plum Bellini will not only bring on the Summer sun, but hopefully keep it shining throughout the whole of the Queen's Diamond Jubilee year!

Related topics


Gin Fresh

Posted in All Recipes Cocktail Recipes Gin Cocktails Citrus Cocktails , by Angus Ferguson, on 12th March 2013

Gin Fresh CocktailThis is quick, simple to make and stylish

Ingredients

  • Double measure of our Demijohnnie Gin 50%
  • Dash of Elderflower Cordial
  • Couple of fresh mint leaves

Preparation

Combine our Demijohnnie Gin 50% and Elderflower Cordial in a tumbler with plenty of ice. Muddle with fresh mint. Hey presto! Warning, this is not for the faint hearted!


Cider Brandy Camembert

Posted in All Recipes Food Recipes Starters Quick & Easy Dinner Party , by Angus Ferguson, on 12th March 2013

The Cheeseboard Drinks SelectionIf you like cheese and need something for your nibbles at a drinks party, then this might be the perfect soloution.

Ingredients

Preparation

Puncture the cheese several times with a knife. Dribble the Cider Brandy over the cheese allowing it to soak into the puncture holes. Place the cheese in a preheated oven (to 180C) and allow to bake for 15 to 20 minutes until runny. Eat immediately - dunk crisps and repeat!

Why not try our Cheeseboard Drinks Selection, a special gift for cheese lovers


Bramble VinegarJohn Quigley’s Hot smoked salmon, ruby grapefruit, shaved fennel, pistachio and watercress salad with minty crème fraiche and Bramble Vinegar dressing.

Ingredients

  • 1 Ruby grapefruit segmented
  • 1 small fennel bulb very finely sliced
  • A handful of watercress or rocket
  • 300g hot smoked salmon flaked into bite size pieces
  • A small handful chopped pistacchios
  • 6 tbsp crème fraiche
  • 4 tsp Bramble Vinegar
  • 1 tbsp mint sauce

Preparation

Combine the crème fraiche, bramble vinegar and mint sauce in bowl and mix together, ideally to the consistency of single cream, if not add a little water. Divide and arrange the grapefruit, fennel, watercress and salmon between 4 plates, drizzle over the dressing and sprinkle on pistachios.

John Quigley is Chef and patron of the well respected Red Onion Restaurant in Glasgow and is always welcome at Demijohn!


Elderflower Vinegar and Lemon Oil BallThis is a simple to make vinaigrette which was first invented by Mrs Wilson of Biggar, one of many enthusiastic Demijohn customers.

Ingredients

Preparation

Add the Elderflower Vinegar and Yorkshire Lemon Rapeseed Oil to a jug with a wide neck. Grate a small amount of lemon jest to the mixture. Adjust for salt and pepper. Pour complete mixture into an old Demijohn bottle of at least 300ml capacity and shake vigourously. Use to dress green leaf salads.

Delicously delightful, thankyou Mrs Wilson!

Related topics


Cider Brandy Sauce

Posted in All Recipes Food Recipes Main Dishes Quick & Easy Dinner Party , by Angus Ferguson, on 12th March 2013

Somerset 10 Year Old Cider Brandy 42%If you have ever thought that chicken needs a little help to become interesting, we this recipe might be just the ticket!

Ingredients

  • 25g sliced shallots
  • 2 peeled cloves of garlic
  • 20g of unsalted butter
  • 5 sprigs of thyme
  • 1 bay leaf
  • 50ml 10 year old West Country Cider Spirit 42%
  • 500ml chicken stock
  • 50ml double cream
  • 180g unsalted butter

Preparation

Soften 25g sliced shallots and 2 peeled cloves of garlic in 20g of unsalted butter. Add 5 sprigs of thyme and 1 bay leaf and cook for a further 2 minutes. Add 50ml 10 year old West Country Spirit and reduce down to almost nothing. Add 500ml chicken stock and reduce by half, then add 50ml double cream. Whisk in 180g unsalted butter in small pieces and season with salt and pepper.

Delicious served with chicken, but is also great with pork.


Bramble Scotch Whisky Liqueur 23%A generous glass or two of our Bramble Scotch Whisky Liqueur 23% stirred into the juices of a roast duck or venison joint will make a gravy that will add enormous joie de vivre to your dish.

So simple anyone can do it!


Creamy Ginger Pork

Posted in All Recipes Food Recipes Main Dishes Dinner Party Meat Recipes , by Angus Ferguson, on 12th March 2013

Ginger Wine 14.5%If you like to taste your food, then this pork dish using our handmade Ginger Wine 14.5% will impress.

Ingredients

  • 3 Pork fillets
  • 2 tbsp plain flour
  • 140ml Ginger Wine 14.5%
  • 2 tbsp lemon juice
  • 140ml sour cream
  • Preserved stem ginger

Preparation

Slice the pork fillets in half lengthwise without cutting right through. Flatten them out and beat them, then cut across the centre to make 6 escalopes. Coat them in flour seasoned with salt and pepper. Heat a generous splash of olive oil in a pan and sauté the escalopes for about 4 minutes each side until cooked through. Remove them and keep warm. Add the Ginger Wine, lemon juice, and 56ml water to the pan, stir well and reduce to half. Stir in the sour cream and 3 pieces of ginger preserved in syrup, drained and chopped. Bring it to the boil again until the sauce thickens and then serve poured over the escalopes.

Serve with mashed potato and mountains of gently steamed leaf spinach. Delicious!


Ginger Wine 14.5%This delicious recipe will happily serve 4 hungry people.

Ingredients

  • 1lb rhubarb (trimmed weight) cut into 1" lengths
  • 2dsp vanilla sugar (or regular caster sugar)
  • 1/2 layer of sponge cake
  • 8 tbsp Ginger Wine 14.5%
  • 1/2pt thick custard
  • 4tsp Greek yoghurt

Preparation

Pre-heat the oven to high (200C). Put the rhubarb into a roasting tin and sprinkle with the sugar. Roast for 20 minutes, turning over half way through. Allow to cool. Cut the cake into 1cm cubes and place in 4 large wine glasses. Sprinkle evenly with half the Ginger Wine. Top with the cooled rhubarb. Sprinkle with the remaining wine. Top with the custard and refigerate. Plop the yoghurt on top before serving. Enjoy!


Festival Blackcurrant Gin Ice CreamOur Festival Blackcurrant Ice-Cream is made with our deliciously rich Blackcurrant Gin Liqueur 20% which has been popular with our customers since we opened up shop in Edinburgh in 2004. No wonder then that it makes a very delicious ice-cream!

Ingredients

  • 500g washed blackcurrants
  • 150g sugar 600ml double cream
  • 60ml Blackcurrant Gin Liqueur 20%

Preparation

Stew the blackcurrants with the sugar and 3 or 4 tbsps water until the fruit is soft. Puree them, then sieve out the seeds and allow to cool. Stir in the double cream and Blackcurrant Gin Liqueur. Chill the mixture in the fridge for 30 minutes then churn in an ice-cream maker for 20 to 30 minutes.


Gooseberry Fool

Posted in All Recipes Food Recipes Dessert Quick & Easy Dinner Party , by Angus Ferguson, on 12th March 2013

Gooseberry Gin Liqueur 17%Gooseberries are such a wonderful British fruit and this recipe is one of our nations favourites!

Ingredients

Preparation

Simmer the gooseberries with 2 dessert spoons of caster sugar until they are soft. Drain the juice off into a bowl and blend the gooseberries with 1 glass of Gooseberry Gin Liqueur. Add gooseberry gin, sugar and reserved cooking juice to taste until a soft pulp is achieved. Sieve the blended pulp to remove the seeds and fold into an equal quantity of ½ whipped cream and ½ greek yoghurt. Serve with very thin shortbread.


Poached Pears

Posted in All Recipes Food Recipes Dessert Dinner Party , by Angus Ferguson, on 12th March 2013

Elderberry and Port Liqueur 17%This is fantastically simple, yet delicious recipe for a lunch or dinner party dessert.

Ingredients

Preparation

Peel the pears and add to a pan with the Elderberry and Port Liqueur. Simmer together for about 1 hour turning the pears occasionally, until the pears are soft. Remove the pears and reduce the liquid until it is syrupy. Pour it over the pears and serve with the good vanilla dairy ice-cream.

Related Topics

The Cheeseboard Drinks Selection


Speedy Zabaglione

Posted in All Recipes Food Recipes Dessert Quick & Easy Dinner Party , by Angus Ferguson, on 12th March 2013

Somerset Pomona 20%This is a Zabaglione recipe of the most untraditional nature and is perfect for whizzing up for unexpected guests.

Ingredients

Preparation

Using a hand whisk beat the ice-cream and Somerset Pomona 20% together until the mixture is cold and fluffy but not frozen. Serve immediately in champagne saucers.

Anything else I should know?

This recipe can be used with just about all our hand made liqueurs. Have fun experimenting!


Highland Bread and Butter Pudding

Posted in All Recipes Food Recipes Dessert Dinner Party , by Angus Ferguson, on 8th March 2013

The Highland and Island Malt StackThis delicious Highland Bread and Butter Pudding Recipe serves 3 with a good appetite!

Ingredients:

Preparation:

Butter the 6 slices of white bread, remove crusts and cut into quarters. Layer the bread in an shallow ovenproof dish sprinkling sultanas between the layers. Pour over 4 tbsps of Clynelish Single Malt Whisky 56.2%. Heat 600ml milk but do not boil and mix together with 4 beaten eggs and 25g caster sugar. Gently pour this over the bread and butter layers and leave to stand for a few minutes. Sprinkle over a little brown sugar and bake at about 180 degrees for 35 minutes until the top is golden brown.


Raspberry and Lemongrass TrifleThis delicious recipe, using our much loved Raspberry Vodka 22%, serves 8 to 10 people and can be enjoyed by the whole family either at Christmas or another such large family gathering. The inspiration behind it comes from one of our most enthusiastic customers, Jackie Hancock. So thankyou Jackie for sharing your family secret with us all!

Ingredients

  • 600ml Water
  • 400g Caster Sugar
  • 50g Lemongrass (3-4 sticks, cut in half lengthways or crushed)
  • 300g fresh Raspberries 
  • 16 Trifle Sponges 
  • 4-5 tablespoons Raspberry Vodka Liqueur 22%
  • 600ml Single Cream 
  • 8 Egg Yolks 
  • 500g Double Cream

Equipment

Either one large glass bowl or two smaller bowls depending on your party.

Preparation

1. Make a syrup with the water and 325g of the caster sugar by bringing them to the boil in a saucepan and boiling for 5 minutes. Take the pan off the heat, add the sliced lengthwise or crushed lemongrass and let it infuse for about half an hour.

2. Strain the syrup into a measuring jug, keeping the saucepan with the strained Lemongrass to one side. Take out about 150-200ml of the syrup and put it into a pan with the raspberries. Bring it to a rolling boil and let it thicken slightly, mashing the fruit to make a jam-like consistency. Let it cool a little and then dunk the trifle sponges in the raspberry mixture and arrange them in the bottom of your bowl. Add our Raspberry Vodka 22% and about 100ml of the lemongrass syrup depending on how much your sponges absorb, and reserve the rest.

3. Meanwhile, to make the custard, heat the single cream in the syrup pan with the Lemongrass until it is nearly BUT NOT boiling, take it off the heat and let it infuse for about 15 minutes. Whisk the yolks and the rest of the sugar together and pour the cream (without the Lemongrass) into the same bowl. Then whisk again and put the custard back on the heat in the cleaned-out pan. Stir or whisk until the custard thickens (MUST NOT BOIL) and then pour it over the trifle sponges. Let it cool.

4. Whip the double cream until thick but not stiff, and cover the custard layer. Use about 250ml of the remaining sugar syrup to make a caramel by heating it in a saucepan until it turns a golden-brown. Drizzle the caramelised sugar syrup over the layer of cream to decorate at the last minute, as it can sink into the cream if left.

Anything else I should know?

The caramel topping is optional, you can decorate the top with anything you like (get the children involved here!).
 - Apply to face quickly before anyone else realises how delicious it tastes!


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