There’s an awful lot of red wine in Spain. That may be an obvious statement – one that didn’t really need saying – but combined with the burning heat of the Iberian Peninsula it does at least explain why the Spanish do so many different things with the stuff. A glass of good-quality Rioja always goes down a treat, but under the oppressive sun a few drops of sangria or Tinto de Verano can go a long way.
Though indigenous more or less across the European continent, gooseberries are best known for their use, traditionally, in the British Isles, which has a climate particularly well-suited to their cultivation. Now, usually when I get my hands on a berry at this time of the year it immediately gets preserved –strawberry jam,raspberry jam,apricot jam– but it seemed a shame not to experiment a little with such a little used ingredient. So, Gooseberry and Stem Ginger Cordial it is!
Thoughmulled wine (gluhwein)is generally considered the most popular winter drink – at least in Europe –Mulled Cideris becoming increasingly common in the UK. As you can imagine, this warming drink is served almost universally in the cider pubs/barges/dungeons of the West Country at this time of year. With this recipe, it’s easy to bring the spicy, festive feeling of Mulled Cider home!
Let’s face it, the summer here in Britain hasn’t really begun – rain is a seemingly permanent fixture at the moment. However, being British means putting up with the occasional imperfect summer and battling on regardless. This takes on different forms depending on the person, with some acting as though trousers have been outlawed during the summer months. In my case, it means making a jolly nice cocktail when the weather is lacking the necessary clemency for it to be enjoyed in the open air. This is my first ever cocktail recipe, so please enjoy it even if the weather isn’t quite ideal.