THE ONE FOR AFTER LUNCH
This is a lovely cocktail to finish Christmas Lunch and a little more exciting than an 'after dinner coffee'. The flavours are that of Chase's Espresso Vodka, our own walnut milk and Christmas spice. There are lots of nut milks available in the supermarkets, but walnut milk is not easy to source, so it is worth making your own and it is really very easy. At the beginning of the walnut season we pickle the green milky nuts to enjoy with cheese & charcuterie; but in the winter months, these familiar dried nuts are everywhere and are synonymous with festive flavours. Make the milk ahead of time, it will keep refrigerated for up to three weeks, but it probably won't last that long as it’s irresistible as a little tot warmed up and served with mincepies. This year, under the guidance of Bunny Guinness, we planted a nuttery at Thyme. This included four varietals of walnut, Broadview, Buccaneer, Mars & Sychrov, all particularly well suited to the climate in the UK, and perfect for the kitchen, from oils, milks to pickles and baking. The saplings are thriving and we are looking forward to nut harvests in years to come.
- 35 ml Chase espresso vodka
- 50 ml walnut syrup
- 15 ml Italian Amaro (Montenegro, Ramazzotti)
- ½ egg white
- Grating of nutmeg & dark chocolate
- Star anise to garnish
- Add all ingredients into a shaker starting with the egg white.
- Dry shake (with no ice) or use a blender to froth up the mixture.
- Shake with ice cubes for about 30 seconds and then double strain into chilled coupe glass.
- Garnish with freshly grated nutmeg and quality dark chocolate.
For the walnut milk:
- 300 g walnuts
- 1 l hot water
- 100 g caster sugar
- 50 ml vodka
- 1 star anise
- 5 dashes of orange flower water
- Place the walnuts into a mixing bowl and cover with 500 ml of hot water. Allow to sit for 30 minutes, then strain off the water.
- Puree the walnuts in a blender until smooth, adding another 500 ml of hot water. Pour the water and walnut mixture back into the mixing bowl and allow to sit for 2 hours.
- Strain the mixture into a clean saucepan, discarding the solids using muslin, cheesecloth or fine sieve. Gently squeeze out as much liquid as possible.
- Add the sugar & star anise & warm up until the sugar has dissolved, do not boil.
- Remove from heat & strain again, adding vodka & orange blossom water. Store in a sterilized bottle or jar. Note: to sterilise , simply wash with warm soapy water, rinse & dry before putting into an oven at 110°c for 30 minutes.
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'Cocktails, Cordials & Infusions' class