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Cocktails

Happy National Cocktail Day

 

Chick 'n' Club's famous cocktail made with WOmersley Golden Raspberry and Apache Chilli Vinegar

Chick'n'club

Gin, sugar, Womersley Golden Raspberry and Chilli Vinegar, vermouth, sour, crumbled raspberries

In Dalston, London E8, you will find the perfect place to spend National Cocktail Day with friends at the trendy Chick 'n' Sours. And, when you go, be sure to enjoy their best cocktail, the Chick 'n' Club, which is made with our Golden Raspberry & Apache Chilli Vinegar. But, I warn you, as drinking vinegars go, this is dangerously drinkable!

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Ever since Dr Morgaine Gaye enthusiastically suggested in January on Channel 4's Sunday Brunch that our vinegars are excellent drinking vinegars, we have seen a lot of interest from cocktail bars and health enthusiasts, all looking for that "next elixir." But I was particularly delighted to hear from Chris Galvin of Galvin Restaurants that they wanted to explore the idea of using our vinegars in an alternative to alcoholic cocktails. And this week, Group Head Chef, Kevin Tew, kindly sent me the results of their trials:

Galvin "Pimms"

It’s Pimms but not as you know it…

b2ap3_thumbnail_Galvin-Pimms-edit_20150521-215914_1.jpg

This is the Galvin version of the classic drink, only alcohol free…

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Following on from Dean Railton's fantastic Sage and Onion Gibson recipe which won Yorkshire's inaugural Best Cocktail competition on August 1st, Chef Jason Rowe has come up with a really interesting twist on the traditional Mojito.
Jason owns the popular restaurant Dine on the Rowe in Beverley, makes some excellent brownies and was also one of the chefs who contributed to our demonstrations at Harrogate Flower Show in April. You can see him working in the kitchen on our You Tube page.
Mojitos are a particular favourite of mine since I did a charity cycle ride across Cuba in 2008 with a few chums. But it did mean that I do appreciate a really well made one. So I am delighted that Jason has pulled off such a cracking recipe using our Lime, Black Pepper and Lavender Vinegar Dressing.
Try it at home and let us know how you get on.

Womersley Mojito
 
 
 

50ml Gomme Syrup

25ml Lime, Black Pepper & Lavender Vinegar
Crushed Ice
Soda Water, to serve
50ml Doorley's White Rum
Lime Slices to serve
Lavender sprig
Black Pepper for the rim of the glass
 
Method
In a cocktail shaker, add the syrup, Womersley Vinegar, ice and rum. Stir or shake thoroughly.
Take a slim jim glass and lime the edge of the glass; dip in crushed black pepper.
Pour the contents of the shaker, including the ice, into the glass.
Decorate with a slice of lime and a sprig of lavender if available.
Enjoy

 

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Womersley Vinegar Dressing: Key Ingredient in Yorkshire's Best Cocktail

As mentioned elsewhere on this site, my father was notorious in his youth as a mixer of deadly Calvados cocktails which rendered the drinker fairly helpless! So he would have been delighted to learn that one of his proudest concoctions for Womersley has been chosen as the key ingredient in Yorkshire's new winning cocktail...

   
On Yorkshire Day, August 1, while we were joining in the festivities at Wentbridge House with some of Yorkshire's finest chefs, the final of the Made in Yorkshire cocktail competition was taking place as 10 bartenders battled it out for the winning crown.               
 
The winning cocktail is about to shake up the bartending world after judges named the inaugural winner as the "Sage & Onion Gibson" by bartender Dean Railton from SkyLounge at the Mint Hotel. His winning concoction proved to be the outright favourite of every one of the judges.The winner was crowned ‘Made in Yorkshire’s Best Bartender 2011’ and handed an engraved bespoke Alessi cocktail shaker trophy to display in their bar.
 
The final judges included Cocktail guru Simon Difford (Difford’s Guide and Class Magazine), Christine Austin (the Yorkshire Post’s wine and spirits expert), Douglas Blyde (gastronomer and contributor to Harper’s Wines & Spirits who has also written about this story on his blog), and Vikki Harris, Marketing Manager from Welcome to Yorkshire.
 
Dean Railton’s Sage & Onion Gibson has the added twist of our Lemon, Basil, Bay & Juniper-infused Vinegar Dressing and the recipe,below, will be circulated to bars across the county who will be encouraged to serve up the new creation to celebrate God’s Own County.
 
The Made in Yorkshire competition, run by SLB PR with support from Welcome to Yorkshire, involved inviting bars from across Yorkshire to enter new, original cocktail recipes.
 
The brief was to use at least one key ingredient produced in Yorkshire and, after a series of heats, the 10 finalists shook, strained and poured in front of a panel of experts at the SkyLounge bar at Mint Hotel in Leeds on August 1.
 
Gary Verity, Chief Executive of Welcome to Yorkshire, said: “The idea behind the competition was to celebrate the countless array of high quality produce from our great county and for bartenders to use their talents to craft something new.
Not only has the competition showcased our many excellent bars, but it also helps promote Yorkshire as a cosmopolitan destination – and it would be great to see lots of bars serving up this winning Yorkshire cocktail.”
 
Winning bartender Dean Railton said: “It’s really overwhelming to win this cocktail competition and represent how great the Yorkshire bar scene is. It’s time for the bar scene in the North to make sure we’re always better than the South.” 
 
 
 
Dean Railton’s Sage & Onion Gibson

Sage and Onion Gibson, Photo Courtesy Douglas Blyde
Ingredients
15ml Womersley’s Lemon, Basil, Bay & Juniper Vinegar (available from DeliFresh, Bradford and Womersley Foods)
15ml Noilly Prat Dry Vermouth
50ml Chase Potato Vodka
6 Sage Leaves
1 twist red onion


Method
Put vinegar and Vermouth into a Boston glass
Press the six sage leaves into the mixture
Fill the glass with ice
Add the Potato Vodka
Stir until cold and delicious
Fine strain into a chilled Martini glass
Rim the lip of the glass with a sage leaf that has a drop of vinegar on it.
Garnish with the red onion twist and pop a bay leaf in the middle.
 

 

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