FOOD AND DRINK SPECIAL: CHRISTOPHER VASS
With Halloween almost upon us and friends due around for the annual spook-fest knees-up, Q&C's very own cocktail connoisseur Christopher Vass is here to provide some much needed inspiration for what drinks to serve on the night. The party is guaranteed to kick off if you serve up these treats - shaken and stirred.
Recipes and words // Christopher Vass
ALL HALLOWS FIZZ
Stem Ginger in Syrup
1 Part King’s
Ginger Liqueur 3 Parts of a good brut
Prosecco, Cinnamon Stick (optional)
Roughly slice a piece of stem ginger and drop into a flute glass. Add King’s Ginger Liqueur. Top up with prosecco. Add syrup from the stem ginger to taste if you prefer a sweeter version. Garnish with a cinnamon stick.
to really give you the spooks...
Large Tapioca Pearls - black if you can get them, or you can use white and colour them yourself Food Colouring (if you’re colouring your frogspawn)
Apple Squash or Cordial
1 1/2 Parts Vodka
1/2 Part Triple Sec or Orange Liqueur
1/3 Part Lime Juice
1 Part Apple Juice Thai Basil to garnish
Cook your tapioca (as per the packet instructions). You can add some of the apple cordial to the water when boiling your tapioca to flavour it at this stage, as well as the food colouring if you wish. Once the tapioca is cooked, drain it off and put into a jar or container. If you’ve coloured your tapioca, it’s probably a good idea to rinse off any excess colouring under the tap. Fully cover with some apple cordial, this will help to flavour it, as well as preserving it if you are preparing ahead of time. Add a tablespoon of the fully cooled tapioca to a glass, or for added effect, a washed out jam jar. Fill a cocktail shaker with ice cubes. Add the vodka, Triple Sec or orange liqueur, lime juice and apple juice. Shake well and strain over the tapioca. Garnish with a sprig of the Thai basil.