Flying back on Christmas Day from New York, we grabbed a couple of hours shut eye and got ourselves over to N London to join good friends for our annual blow out Christmas lunch. On the menu – Craig’s chicken liver paté, Scottish rib of beef with all the trimmings, Su’s tiramisu and mini St John’s Christmas puds. Our talented mixologist Sam produced a host of cocktails throughout the day but my favourite by far was his Black Forest Gateau cocktail.
Here’s Sam’s recipe: (makes one martini glass)
10 ml Tia Maria
15 ml Chambord berry liqueur
20 ml Amaretto
15 ml Blackberry Purée
20 ml double cream
20 ml full fat milk
Pre prepare a martini glass by wiping the rim with the berry liqueur and dipping it into cocoa powder. Shake the first four ingredients with ice, strain and pour into the glass.
Mix the cream and milk and float on top. Consume!! Warning – extremely moreish.