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!
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
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
30ml Lemon Juice
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.
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
Garnish: Basil, Orange, Apple slices and Basil Cress
Glass: Hurricane Glass
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.