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Having trekked half the way across the country to collect a vintage bar over the weekend I can officially report that I have contracted a serious case of the cocktail making bug.

I’ve been busily leafing through vintage cocktail books and indeed basking in the delights of finding vintage brewariana bits and bobs, such as vintage Babycham adverts and Bakelite cocktail shakers. My new blog dedicated to cocktails and more specifically cocktails to help you get through the troubles with husbands is doing well and its related face book page has been gaining lots of new likes.

So this week I have been infusing gin with everything from Turkish Delight to Kiwi Fruits and I must admit that I was thrilled with the bright green shade that my Kiwi fruit infused gin turned out. Indeed I was so pleased with the emerald green shade of green of my kiwi gin that I created a cocktail for it, called the Green Godess:

 

 

Green Godess Cocktail Recipe

 

Gin and Ginger is a classic, but with the addition of kiwi it is legendary. This is a cocktail you need to plan, as you need to make the infused gin, 14 days in advance.

 

Combine 50ml of Kiwi infused gin with the juice of a lime, 3 drops of ginger bitters and shake with ice. Strain into cocktail glasses and top with champagne.

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To Make Kiwi Infused Gin

 

Take a sterilised kilner jar and place two peeled (firm) kiwi fruits in the bottom, add two tablespoons of sugar and top with 700ml of London gin. Stir well and place in a cool, dark, place. Shake daily and after 1 week sample the gin for flavouring. Add sugar as required and leave for another week. Keep up the shaking daily until all the sugar has dissolved. After 14 days your gin should be ready.

 

 

For more cocktail recipes, visit my new blog www.thetroublewithhusbands.com

 

About Seren Charrington-Hollins

Food has always been of great importance to Seren and despite her being renowned for her historical recipe recreations, her culinary skills were not honed, in the kitchens of top restaurants, but in the home kitchen from the age of being able to hold a wooden spoon. When Seren was born her mother was taken ill and so she spent her early years being cared for by her grandmother, Minnie. This was to prove instrumental in the development of Seren’s love of cooking, for her grandmother was an accomplished cook, who’s kitchen was always awash with terrine’s, home-made pastry and traditional puddings. Minnie’s love of good food and her zest for life meant Seren’s childhood was filled with days of hedgerow picking, baking, traditional preserving and cooking recipes from the depths of a family copy of, Mrs. Beeton. She learned from an early age how to make Victorian puddings alongside elaborate noble pies and perhaps this explains her love of pastry making and the reason she won an accolade from The Great British Pie Awards this year. Today Seren has great skill in bringing historical food to life and making it accessible and understandable to the modern cook and diner. Her enthusiasm and love of historical food and British cooking is evident in her presentations and she loves to revive forgotten recipes. She recently took part in ITV1’s Country House Sunday and has given live cookery demonstrations across the country at food festivals, historical houses and castles. Trained as a herbalist and nutritionist, she has a deep understanding of improving health through food. Her interest in historic remedies and herbal folklore eventually extended to researching British food history, and reignited her early passion for cooking. Fifteen years on and Seren has amassed extensive knowledge and is now renowned for her historical food recreations and interpretations. Seren’s interest in food history does not just extend to old recipes and cooking techniques, but to ingredients and manufacturers. From the age of fourteen Seren has collected food and drink packaging from early Victorian to the 1960’s. Her collection is now extensive and provides a wonderful snapshot in time that accompanies her vast knowledge of the development of British food and drink companies throughout history. She also has a huge collection of antique kitchenalia and moulds which she uses to replicate historical recipes and portray past eras. Her training in herbalism and nutrition has not been wasted for despite her merits as a food historian and period cook she also delights in creating British Classic dishes for those with food allergies and intolerances (such as gluten and dairy intolerant). Her botanical knowledge has made her a keen wild food educator and forager that lends unusual as well as historical twists to all her cooking. There are also many points at which food and medicine intertwine throughout history and Seren is able to portray these developments and has also undertaken a lot of research into the British spice trade. To Seren historical food is not a job, but a way of life. Visit Seren's blog: Serenity Kitchen