Our 10th anniversary party went off with a bang, with the help of three decadent cocktails created especially for the occasion by our talented Roots team.
After a little persuasion (and maybe a cocktail or two), our Executive Chef Dan has agreed to share the recipes…
We’d love to see any photos of you making and enjoying your Southend Barns cocktails – just post them on social media and tag us in!
Enjoy.
The Fleming Punch
A twist on this classic cocktail was an obvious choice for the party given Mariella and William’s surname. We took this cocktail and tweaked it to create a refreshing, light and long drink.
30g Fig Preserves
40ml Blended Scotch Whiskey
15ml Briottete Fig Liqueur
20ml Ginger Honey
20ml Lemon Juice
1 pinch Maldon Salt
Garnish: Quarter fig, Rosemary sprig
Glass: High Ball
Ice: Cubed
Method: Shake the fig preserve and whiskey, add ice and rest of the ingredients, shake, strain and garnish.
The Bee-Root Sour
An entirely new cocktail inspired by the beautiful produce we grow on our Roots allotment. This summery and elegant short drink has a delicious berry and lemon base offset with gorgeously sweet Southend Farm honey.
50ml Brockmans Gin
10ml Cassis
30ml Lemon Juice
25ml Honey
1 Egg White
Garnish: Red Amaranth, Honeycomb
Glass: Rocks Glass
Ice: To shake and chill the glass
Method: Add all ingredients to a shaker with two cubes of ice and shake hard for 15 seconds. Strain into a separate shaker with no ice, shake hard for another 20 seconds. Strain into glass and garnish.
Southend Sunrise
This long and luxurious mocktail was inspired by the classic Tequila Sunrise. Served in a large hurricane cocktail glass, the drink is a beautiful blend of apple, orange, fresh basil and vibrant beetroot juice, all infused with a dash of ginger. The perfect tipple for those long, balmy summer evenings.
75ml Orange Juice
50ml Apple Juice
25ml Beetroot Juice
2 x Sprigs of Fresh Basil
12ml Honey/Maple Syrup
Ginger Beer
Garnish: Basil, Orange, Apple slices and Basil Cress
Glass: Hurricane Glass
Ice: Cubed
Method: Fill glass with ice, add apple juice, orange juice, fresh basil and honey. Carefully add beetroot juice on top. Top up with ginger beer.
