A great party requires enough to eat and perhaps a little bit too much to drink...
One afternoon in August, we dusted off our festive glad rags and descended on our founder Edward’s house for a very unseasonal Christmas party. Here’s what we learned about holding a festive shin-dig...
Our new Mini Mac Cheese Canapés are amazing– a mouthful of cheesy, creamy bliss to soak up the booze.
As a vessel for imbibing there is much to recommend the humble jam jar. A bit of Prohibition-era chic crossed with Worzel Gummidge. (Modelled here by Barnaby, youngest son of COOK co founder Ed, enjoying a special peach mocktail).
As favoured by Jemima, Head of Digital.
For each cocktail you will need:
25 ml sweet red vermouth,
25ml dry vermouth,
& a dash of sugar syrup.
Shake all the ingredients with a cocktail shaker and strain twice. Garnish with a fresh raspberry
You will need:
The juice of 1 lime
1 tsp granulated sugar
A small handful mint leaves, plus extra sprig to serve
60ml white rum
Soda water, to taste.
Combine the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go – you can use the end of a rolling pin for this. Pour into a tall glass and add a handful of ice. Pour over the rum, stirring with a long-handled spoon. Top up with soda water, garnish with mint and serve. Recipe from BBC Good Food - see the original here