By Kayla Reid
A complex and fruity tipple. The coffee and plum in the Eau de Vie add layers of flavour complemented by balsamic sweet berries, white port and citrus.
Inspired by the classic Sherry Cobbler cross a St Charles Punch! I wanted to move away from the classic stirred down style you would generally find with a spirit of this style and do a churned and refreshing cocktail.
Glassware: Stemless wine glass
Garnish: Fresh thyme sprig and slice of orange
Ingredients:
40ml Feels Coffee, Plum and Ginseng Eau de Vie
20ml White Port
2 x Barspoons balsamic seasonal berries*
10ml Orange juice
10ml Lime juice
Method: Add all ingredients to a stemless wine glass and squish berries with muddler. Now add a small scoop of crushed ice to fill about ¾ of the glass. Churn to combine and dilute. Now add more crushed ice to the top and garnish with a slice of orange, fresh thyme sprig and metal straw.
Ice: Crushed
Balsamic Berries* (this recipe can be made with any seasonal berry)
250g Frozen berries of choice (a mix works great – be sure they are frozen as we need that extra liquid!)
200g Castor Sugar
100ml Balsamic Vinegar
Method: Add frozen berries to a container, cover with sugar and leave for 24 hours at room temperature. After 24hrs there will be a good amount of liquid created from the sugar and frozen berries. Give mixture a good stir to ensure all sugar is dissolved and then stir in balsamic vinegar. Store in glass jar and leave to marry and stabilise for one more day. Now add to your cocktails for a sweet tangy bite!