Tag Archives: Naughty

Berentzen Blackcurrant Cocktails

Posted in Drinks & Cocktails by

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I generally like to save my cocktail shares for the weekend, but today has just been one of those days and I plan to hit the the bottle the moment I get home from work. I’d be more than happy to get on it before work if only human decency would allow me to indulge in teaching while drunk. So for the moment I choose coffee, but later I shall choose Berentzen.

Berentzen recently celebrated their 1st Birthday in Korea, and to celebrate ran a competition to give away a bottle of each of their fab flavours of liqueur. And would you believe it, I only went and won the blackcurrant one. I have never won a thing in my life (except the pub quiz), so to win some free blackcurrant flavoured booze was tremendous. I’ve been a lover of all things blackcurrant since I had my first sip of Ribena as a child. So using my lovely free booze I made these two cocktails, because lets face it one is never enough.

 

 

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My first libation is called the Naughty Ribena, an alcoholic and adult friendly version of British kids favourite blackcurrant squash. I was inspired to make this after having a chat with Charlie, the owner and resident mixologist of Battered Sole, who told me he plans to put a Dirty Ribena on the menu of their new British Gastropub restaurant. It hasn’t quite made its way onto the menu yet, so I figured I would have a go at making my own and it turned out perfectly.

Ingredients

4 shots of Berentzen blackcurrant

2 shots of vodka

4- 6 shots of sparkling water

A wedge of lemon

 

Directions

Pour the vodka and Berentzen blackcurrant into your glass and top with the sparkling water. Squeeze in the juice of a wedge of lemon then stir and serve over ice.

 

 

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The second cocktail I made was a good old rum punch. Now the sun is shining I just can’t get enough of this fruity rum delight. This one makes a whole jug-full, so you can share with your friends, or if you’re a lush like me just drink it alone. This one is kind of boozy so feel free to add more juice if you need to. Ah punch, the answer to all of life’s problems.

 

Ingredients

4 shots of Berentzen blackcurrant

4 shots of dark rum (I used Captain Morgan)

2 shots of Malibu

12 shots Pineapple juice

Fruit & ice to garnish (strawberries, orange, and lemon)

 

Directions 

Pour all the alcohol and juice  into a large jar or  glass. Give it a good mix then top with ice and sliced fruit. Voila two amazing cocktails to see you through the summer season. Happy Birthday Berentzen!

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Peanut-butter, Nutella, Brownie, Cheesecake Madness.

Posted in Baking, Recipes by

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Easter is a special time of year where you are encouraged to eat copious amounts of chocolate. In England Easter is a our second biggest family food filled holiday after Christmas. The stakes are always high and only the best will do. I had planned to make a full on lamb roast and then have this for dessert. However instead of going out to buy my lamb I got drunk instead, which is why I only have dessert to show you. But it’s better than nothing right?

This is probably the richest and most decadent dessert I have ever made. In fact I only could eat 2 pieces in one go which is practically unheard of for me. Especially since I was hungover, which is when I usually gorge like there is no tomorrow. Despite the many layers involved this is actually a pretty easy dessert to make and it will be sure to wow your friends, or yourself. Because sometimes we all deserve a treat. For the brownie do as much work as you like. I used my box mix but feel free to bring out your best brownie recipe.

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Ingredients 

Brownie

65g of flour

45g of cocoa powder

200g of white sugar

1/4 teaspoon of salt

1/4 teaspoon of baking powder

100g of chocolate chips

1 teaspoon of vanilla extract

2 eggs

1/2 a cup of oil

Cheesecake filling 

400g of cream cheese

400ml of whipping cream

1 tablespoon of vanilla extract

200g of icing sugar

5 tablespoons of peanut butter

3 tablespoons of nutella

10 mini Reese’s peanut butter cups to decorate

Directions 

1. Weigh out all your dry ingredients if you haven’t got a pre-made mix you made earlier (a la Blue Peter)

2. Preheat your oven to 170 degrees Celsius and line a baking tray with baking paper or skip this if you have decent bake ware.

3. Measure the oil and add the eggs and vanilla extract and whisk. Then add to the dry ingredients and mix until the mixture is combined. No need to over mix here. You can also add in any extras at this point, for ideas see my note at the bottom.  Then pour into your tin and bake for 20-30 minutes (depending on how you like it) or until a tooth pick comes out clean(ish). Allow to cool for an hour. If the brownie is still warm it will melt the cheesecake layer.

4. While your brownie is cooling make the cheesecake layers. Beat the cream cheese and vanilla until soft. In a separate bowl whisk the cream until it forms stiff peaks, then gradually mix it into the cream cheese so you don’t get lumps. Then mix in the icing sugar until smooth.

5. Take one third of the cream cheese mixture and mix in the Nutella. Mix the peanut butter into the other two thirds. Then chop the Reese’s peanut butter cups into chunks. To assemble put the peanut layer on top of your brownie, smooth down then top with the Nutella layer, smooth down then scatter over the peanut butter cup pieces. Then leave to refrigerate for at least 3 hours. The longer you leave it the more integrity it will have. Although I wouldn’t blame you for eating it after an hour  as it requires a lot of restraint to wait out the time :)Happy Easter everyone!

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