The Food Diaries

Apple & elderflower martini

In a cocktail shaker filled with ice pour in 45ml vodka, 25ml elderflower liqueur (such as St Germain), and 45ml pressed apple juice. Shake well and strain into a chilled cocktail glass.

The Snowflake cocktail

Here’s a lovely wintery seasonal cocktail that is delicately scented by elderflower and apples.

In a cocktail shaker 1/3 filled with ice, add 25ml St Germain, 25ml Briottet apple liqueur, 25ml Bombay Sapphire gin, and 25ml pressed apple juice. Shake well and pour into a chilled cocktail glass. Garnish with a sprinkle of silver and/or gold leaf.

Serves 1.

Apple & Apricot Martini

In a tumbler 1/3 filled with ice, pour in 25ml Gin, 25ml Apricot liqueur, 25ml apple & elderflower juice, and 2 tsp apricot jam. Shake well and strain into a chilled cocktail glass.

Apple Pie Cocktail

Autumn in a cocktail glass.

In a cocktail shaker 1/3 filled with ice pour in 30ml apple liqueur (such as the French Briottet Manzana Verde), 15ml cinnamon liqueur, 20ml Rye Whiskey (such as Wiser’s), and 25ml cloudy apple juice. Shake well and serve in a chilled Martini glass with a wedge of apple as garnish.

Port of Spain Cooler

In a tumbler half-filled with ice cubes, stir in 50ml Trinidadian dark rum (such as Angostura Single Barrel Reserve), the juice of half a lime, a shake or two of rhubarb bitters (angostura may be substituted), a dash of Monin coconut syrup (or substitute with a coconut liqueur) and top with freshly pressed rhubarb and apple juice. Serves 1.

To serve a crowd, simply multiply up the quantities and serve in a large jug or punch bowl half-filled with ice.

Apple Mojito

In a tumbler place half a lime quartered, 6 mint leaves, 1 tbs brown sugar, and a splash of white rum. Muddle together till the flavours are well blended. Now fill with ice cubes (or crushed ice), pour over 50ml dark rum and using a long spoon stir vigorously. Top with pressed apple juice and garnish with a sprig of mint or slice of apple.

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The Gold Rush Cocktail

My latest cocktail creation is a nod to my Canadian (and Polish) heritage. Crisp apples and maple syrup reminiscent of a crisp and cool Canadian Fall, perked up with the best Polish vodka - Bison Grass (or Żubrówka in Polish - pronounced zub’rufka).

Named after the famous Klondike Gold Rush as depicted by Charlie Chaplin, it probably could use a sprinkling of edible gold leaf to really fit the bill.

How to make it:

Pour all the below into a cocktail shaker half-filled with ice. Shake well until the sides of the shaker are really icy. Pour into a chilled cocktail glass and garnish with a sliver of apple (and sprinkle with edible gold leaf - optional).

- 30ml applejack

- 25ml Bison Grass vodka

- 30ml freshly pressed apple juice

- 10ml lemon juice

- 10ml maple syrup