St Clements Cocktail

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Our final cocktail of the Fentimans three is a nice little fruity number, the St Clements.  This one is a virgin, so non-drinkers and designated drivers won't feel too left out of the festivities.
 

Freshly squeezed orange juice topped up with Fentimans bitter lemonade served over ice and garnished with a sprig of rosemary.  

If, like me, you like to spike your juice then I gotcha.  Simply add a shot of gin to the bottom of your glass to turn this puppy into a St Clements 75.  I'm planning on serving these up while decorating the Christmas tree this year.  I'm itching to throw on a bit of Elvis and shimmy around the living room sipping on a St Clements 75. I hope you'll join me! 

St Clements Cocktail with Fentimans Bitter Lemonade
 

St Clements Cocktail

Ingredients
  • 150ml freshly squeezed orange juice
  • 150ml Fentimans Bitter Lemonade
  • Crushed ice
  • Rosemary for garnish
  • Twist of lemon for garnish
Directions
  1. Fill two champagne flutes with ice, half fill each glass with the freshly squeezed orange juice. Top up with the Fentimans Bitter Lemonade and garnish with a sprig of rosemary and a twist of lemon.
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Blackberry and Lemon Gin and Tonic

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The second cocktail in our Fentimans based trio is this fruity take on a gin and tonic.  Another easy but impressive number this is the perfect laid back cocktail. Ideal for sipping while telling holiday anicdotes around a roaring fire, or a hot radiator at least.

Blackberry and lemon gin and tonic with Fentimans naturally light tonic water.


For this cocktail I added a little sugar syrup to counteract the sharpness of the berries so to keep things nice and light I used the Fentimans Naturally Light Tonic Water from the 500ml mixers range.  A lovely light and sparkly tonic water you certainly can't tell it's low calorie, you can never be too carful around the festive season.  I'm looking at you, selection box!

Blackberry and lemon gin and tonic with Fentimans naturally light tonic water.

Blackberry and Lemon Gin and Tonic


Ingredients
  • 8 blackberries
  • small handful min leaves
  • 1 lemon
  • 30ml sugar syrup
  • 200ml gin
  • Fentimans naturally low tonic water
  • A few blackberries and a slice of lemon to garnish
Directions
  1. In the bottom of two pretty glasses muddle together 4 blackberries, a few min leaves, a small dash of sugar syrup and the juice from 1/2 a lemon. Make sure everythings fully mixed together and mushed up.
  2. Fill the glasses to the top with ice and pour over the gin. Top up with the Fentimans Naturally Light Tonic Water and garnish with a slice of lemon, a few blackberries and a sprig of mint.

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Cranberry Moscow Mule

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With the festive season fast approaching we've all got our mind on one thing, parties. Or is that just me?  The first thing I think of when planning a party is an easy signature cocktail you can serve your guests on arrival.  A cocktail so simple but so beautifully tasty it'll have everyone reaching for their Instagram accounts, #thirstythursday.

A delighfully festive take on a classic cocktail using Fentimans botanically brewed mixers.

When Fentimans got in touch with me asking if I'd like to try out some of their delicious mixers my mind instanly went wild with festive cocktail ideas.  So much so I couldn't narrow it down to just one, I narrowed it down to three instead. You're welcome.  Look out for the other two drinks coming later in the week.

For this Christmassy version of a Moscow Mule I used Fentimans Ginger Beer with Muddled Lime mixed with cranberry juice.  Check below for the full recipe.

A delighfully festive take on a classic cocktail using Fentimans botanically brewed mixers.

First up is one of my absolute favorite cocktails to sip on a chilly night. There's something so charming about a Moscow Mule, I mean who wouldn't want to sip on a drink served in a copper mug?  I bought mine in TK Maxx but you can get some pretty hammered versions over here.

A delighfully festive take on a classic cocktail using Fentimans botanically brewed mixers.


Cranberry Moscow Mule

Ingredients
  • 120ml vodka
  • 150ml Fentimans Ginger Beer with Muddled Lime
  • 100ml cranberry juice
  • 1 lime
  • Handful of fresh cranberries
  • Sprigs of rosemary
Cooking Directions
  1. Fill two copper mugs with ice, pour over the vodka then squeeze half a lime into each mug. Pour in the ginger beer and top up with cranberry juice, stir together. Garnish with a handful of cranberries and a sprig of rosemary. 
*This post is sponsored by Fentimans
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Roasted Tomato and Bread Soup

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A few mornings ago I was rudely awoken by a familiar sound, it was still dark outside and the faint 'shuck, shuck, shuck' came drifting through my bedroom window (yes, I sleep with the window wide open all year round). It took me a few minutes to realise that I was listening to the first car de-icing of the year.  Hurrah, it's soup weather!

Roasted Tomato & bread soup. The ultimate hug in a mug winter comfort food.

Adding bread into your soup may sound a bit wierd, but it's actually really delicious!  It works as a thickener where you'd usualy have something like potato or cream.  

I like to add chilli to any tomato based soup I make, I'm a bit of a spice fiend you see.  If you like your food a bit milder, just leave it out.

Roasted Tomato & bread soup. The ultimate hug in a mug winter comfort food.

Tomato soup it the ultimate comfort food in my books.  It's like a hug in a mug, warm and delightfully thick.  

What is your favorite soup to keep you warm during the Winter months? I'm always looking for soupy insperation.



Tomato and Bread Soup

Ingredients
  • 1kg Tomatoes on the vine
  • 1 bulb Garlic, peeled
  • 1 red onion, chopped into wedges
  • 750ml Vegetable stock
  • 1 Bunch of basil
  • 2tsp Chilli flakes
  • 1 Loaf of ciabatta
  • 1tbsp Balsamic Vinegar
  • Drizzle Extra virgin olive oil
Cooking Directions
  1. Preheat your oven to 200C and grab a large roasting tray.
  2. Cut the tomatoes in half and arange them cut side up on the roasting tray. Sprinkle the chopped onion around the tomatoes followed by the peeled garlic cloves. Season with salt, pepper and drizzle with olive oil. Roast for 45 minutes until everything is nicely caramalised.
  3. Pour everything into a large saucepan followed by the stock. Roughly chop most of the basil, keeping aside a few of the smaller leaves for garnish, and add to the pan along with the chilli flakes. Tear half of the ciabatta loaf into the soup and simmer for 15 minutes.
  4. Add the balsamic vinegar to the soup before blitzing with a hand blender till nice and smooth. Check the seasoning and serve with the remaining ciabatta, toasted. 

This post has been added to the No Croutons Required link up from Lisa's Kitchen and Tinned Tomatoes.
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Candy Apple Bar

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When I was a little girl one of my favorite autumnal treats was a candy apple.  Not those lurid red specimens that would pull your teeth right out of your head, but the chocolate covered apples, dipped in hundreds and thousands. Yum!  Nowadays I'm not so fussed by apples, as my gran would say 'the juice isn't worth the squeeze'.  I'd never pick up an apple and just bite straight in, but hand me a bowl of ready sliced fruit and I'll happily munch away till the cows come home.  

A super cute little candy apple bar. The perfect treat for indoor and outdoor picnics, weather permitting of course.

If, like me, you can't be bothered with a full apple but still fancy a nice nostalgic treat, then this candy apple bar is for you.  It's also the perfect way to sneek an extra portion of fruit into fussy kids, we'll just ignore all the chocolate and caramel for now, shall we!

Simply chop up a few apples, skewer them on a stick and away you go.  If you're planning on taking your candy apple bar on the road, picnic time ahoy, simply dip your sliced apples in ginger beer.  The citric acid slows the browning process thus keeping your apples pretty for longer.

A super cute little candy apple bar. The perfect treat for indoor and outdoor picnics, weather permitting of course.

The fun thing about this is it's fully customisable.  I used a mixture of chocolate sauce and caramel sauce for dipping but melted white chocolate would work beautifully too.  For the topping station I used mini chocolate beans, mini marshmallows, chopped hazelnuts, crushed oreos, crushed digestives and toffee chunks.  The combinations are endless, coconut would be a wonderful addition and popping candy would go down an absolute storm with the little ones.

A super cute little candy apple bar. The perfect treat for indoor and outdoor picnics, weather permitting of course.

Such a fun little idea, if you give it a try please do tag me on Instagram at Katie_Petlamb. I'd love to see your creations.
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