When up north at home last week, I went to the local shop in the hope of stumbling across an interesting cocktail accompaniment and sure enough I finally found blue curacao and crème de cacao. Now I live in London so if I actually needed these ingredients I sure enough could find them no doubt, however there’s something spontaneous about buying them as and when you stumble across them and then seeing what drinks you can whip up with it.
I’ve been meaning to try a ‘holiday’ drink for a while so had a gander at the recipes for Blue lagoon, to which there are a few variants just so you know. I took what I liked in each and put them together to make one personal to taste. Yes I am aware it’s winter and cold doesn’t even describe the weather most of the time, but there’s something about cold drinks in cold weather that I quite like, especially when it comes in the form of an alcoholic cocktail…why it would be rude not too ;).
So I picked up my favourite cocktail book (Diffords guide) and got to work…seriously I have many cocktail books but if you just need one then this is it. Come to think of it, I may do a wee review for you so you can get a feel for the comparisons but for now back to the Blue lagoon.
Garnishes…well I used the Opies cocktail cherries because, well I don’t have the time to faff with making my own, or perhaps it’s just laziness.
The original recipe I used, called for the ingredients to be blended, however I much preferred to stir them, that way the drink was not too watered down when I added the lemonade.
M x
I’ve been meaning to try a ‘holiday’ drink for a while so had a gander at the recipes for Blue lagoon, to which there are a few variants just so you know. I took what I liked in each and put them together to make one personal to taste. Yes I am aware it’s winter and cold doesn’t even describe the weather most of the time, but there’s something about cold drinks in cold weather that I quite like, especially when it comes in the form of an alcoholic cocktail…why it would be rude not too ;).
So I picked up my favourite cocktail book (Diffords guide) and got to work…seriously I have many cocktail books but if you just need one then this is it. Come to think of it, I may do a wee review for you so you can get a feel for the comparisons but for now back to the Blue lagoon.
Garnishes…well I used the Opies cocktail cherries because, well I don’t have the time to faff with making my own, or perhaps it’s just laziness.
The original recipe I used, called for the ingredients to be blended, however I much preferred to stir them, that way the drink was not too watered down when I added the lemonade.
M x