Recipes To Tickle The Taste Buds

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Mother’s Rose
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Ingredients
  1. 25ml Tequila Rose
  2. White hot chocolate
Instructions
  1. Prepare the white hot chocolate in a china tea cup, then add the Tequila Rose. Served hot with mum’s favourite biscuits.
Erisea Magazine http://erisea-mag.com/

 Mother’s Rose (designed by Jacob Hewlett-Case at Walrus Bar). It’s for sale on Drinksupermarket and also Selfridges from around £15.

 

Honey I Shrunk the Kids!
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Ingredients
  1. 50ml Whitley Neill Gin
  2. 25ml honey
  3. 25ml lemon
  4. 5ml Shrub and Shutter Simnel Cake bitters (almond, dried fruits, citrus peels, fragrant spiced)
  5. 10ml rhubarb pickle
  6. Fresh lavender
Instructions
  1. Shake hard and strain over ice. Serve in an ornate honey pot, garnish with some fresh lavender. Match with a dark chocolate, red wine and blueberry balsamic sobrassada (optional).
Erisea Magazine http://erisea-mag.com/

About Author

Founder of Eclectic Enchantments blog, Erika has also been a beauty writer, fashion writer and Beauty & Accessories Editor for a large online magazine before starting Erisea. Erika lives with her dog, Hendrix and beautiful baby girl. She suffers with Fibromyalgia and CFS, among other illnesses which leaves her housebound much of the time. Her passion is writing.

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