Hibiscus flowers in syrup add a final flourish to this pink Prosecco and vodka cocktail - ideal to sip at a Eurovision party
- 100ml vodka
- 25ml ginger cordial
- juice 1 orange
- juice 1 lemon
- a handful of ice
- hibiscus flowers, from a jar (keep the syrup to add at the end)
- 300ml Prosecco
MethodAdd a handful of ice and shake until the cocktail shaker is frosty.
- 3 heads fennel, trimmed
- 1 tbsp caster sugar
- 2 tsp Maldon sea salt
- juice ½ lemon
- 400g cooked, peeled king prawns
- handful chervil leaves, roughly chopped
- handful tarragon leaves, roughly chopped
- 6 small handfuls mixed salad leaves
- 1 lemon, cut into 6 wedges
- 1 small red chilli, deseeded
- 1 garlic clove
- pinch saffron strands
- 250ml good-quality mayonnaise
- To make the rouille, use a pestle and mortar to mash chilli and garlic to a smooth paste. Bring the saffron to a simmer with 4 tbsp of water. Stir saffron water, garlic and chilli into the mayonnaise and put in the fridge, until ready to use.
- Cut the fennel into quarters, remove the cores and use a Japanese mandolin or sharp knife to slice as thinly as possible. Bring a pan of water to the boil and blanch the fennel for 1 min until just wilted. Drain and tip into iced water. Drain again and use a cloth to wring out all the excess water, then leave in the fridge.
- To assemble the dish, season the fennel with the sugar, salt, a decent grinding of pepper and the lemon juice. Cut most of the prawn tails in half, saving a whole one for each serving. Mix the chopped prawns into the fennel, then add the chopped chervil and tarragon and enough rouille to bind everything together (about 6-7 tbsp). Half-fill 6-8 martini glasses loosely with the fennel mix. Place the mixed leaves on top, then a whole prawn tail, then drizzle with the fennel juices that will have collected at the bottom of the bowl. Serve straight away with a wedge of lemon.
- 400ml Tia Maria, chilled
- 16 tbsp (approx 250ml) double cream
- cocoa, for dusting
- Pour the Tia Maria into small cocktail or liqueur glasses. Carefully pour the cream into the glasses over the back of a teaspoon so it floats on the surface of the Tia Maria and makes a separate layer. Dust the cream with cocoa by shaking it through a tea strainer, and serve.
- 85g caster sugar
- 300g chopped rhubarb
- 100ml vodka
- 100ml rhubarb syrup (see above)
- 1 length rhubarb
- 30ml advocaat
- 75ml lemonade
- To make the rhubarb syrup, put the caster sugar in a saucepan with 75ml water. Heat very gently, so the sugar disappears but the water doesn’t bubble. Tip in the chopped rhubarb, cover with a tight-fitting lid and increase the heat a little so it begins to boil. Simmer, covered, for about 5 mins until the rhubarb is very tender but not disintegrating.
- Turn off the heat, and tip the pan’s contents into a fine sieve over a bowl. Use a wooden spoon to gently squeeze the rhubarb so that you get all the juices, but no pulp. Tip back into the pan and boil rapidly for a few mins until just syrupy. Pour into a jug – you should have about 125ml. Leave to cool completely. Any leftovers will keep in the fridge for up to 1 month.
- Chill 4 cocktail glasses with ice or in your freezer. Shake the vodka and 100ml of the rhubarb syrup together with ice until mixed and chilled down. Make small shreds of rhubarb using a vegetable peeler and place into iced water – this will make them curl up.
- In a separate jug, whisk together the advocaat and lemonade with more ice to lighten. Divide the vodka and rhubarb mixture between the glasses, straining through a small sieve to catch the ice.
- Carefully pour 25ml of your advocaat mixture into each glass over an upsidedown spoon (the mixture should float on the surface of the vodka syrup mixture). Drain the rhubarb shreds well and use to garnish your cocktails.