Recipes and Cocktails

Rum and Cider Cocktail

'Rum Punch. Quite Satisfactory!' Quite? Not that we'd ever argue with Mary Poppins (we wouldn't have the balls, to be perfectly honest!), but if her Rum Punch was only 'quite' satisfactory, it clearly wasn't made using our ingredients!! We have been in the mood for celebrating this week; with World Cocktail Day on Monday and our pubs opening up their interiors at long last - the need for a celebratory tipple was high on the agenda. We got wind that our friends over at Penrhos had added a new Honey Spiced Rum to their spirits stable. Call it coincidence, call it fate - call it what you want...the stars aligned and a new Cider Cocktail was born. So, to celebrate the easing of lockdown measures, let's literally ease our measures and generously pour the following over crushed ice into your fave cocktail receptacle:

INGREDIENTS

An easy 50ml of Penrhos Honey Spiced Rum An easy 50ml of PULP Mango & Lime cider Squeeze of fresh lime Sprinkle of lime zest (add a touch of ginger finely grated to an extra kick)

ENJOY!

Article written by Pulp Cider. https://www.ciderhub.co.uk/producer/pulp-cider/  

A light, refreshing and easy to make cocktail. Perfect for those hot summer days. Simply add Brothers Marshmallow cider to a mixture of Gin and fresh lime juice. Garnish with a slice of lime. Method • Fill a cocktail shaker with ice. • Pour 60ml of Gin. • Add 20ml of freshly squeezed Lime juice. • Shake until chilled on the outside. • Pour into a tall glass (over ice if you prefer your cocktails chilled). • Top up with Brothers Marshmallow cider. • Garnish with a slice of lime. Ingredients • 500ml Brothers Marshmallow Cider • 60ml Gin • 2 Fresh Limes • 20ml Fresh Lime juice • Lots of Ice

The Somerset Donkey Fill a tall glass with ice. Pour in 60ml Somerset Cider Brandy and top up with ginger ale. Add a dash of Angostura bitters and stir. Garnish with a twist of lemon.

Temperley Sour Julian’s favourite. Fill a tall glass halfway with ice. Add 50cl 5 year brandy and the same amount of Bramley apple juice. Squeeze in the juice of half a lemon, garnish with lemon rind peel.

Somerset Mojito Our Somerset take on a classic. Our Apple Eau de Vie, fresh mint finely chopped, crushed ice, fresh lime juice, cane sugar, sliced lime and apple juice.

Elevate your cocktail game with our Brothers Red Apple Mimosa. Mix this classic cocktail with Champagne or Prosecco - whichever bubbly you prefer, and with our fruitfully refreshing Red Apple Somerset cider. Serve in a champagne flute, garnish with a slice of apple and enjoy with friends. Method - serves 6 • Mix the sugar and pumpkin spice seasoning. • Wipe the rims of each champagne flute with apple slice then dip into the sugar/spice mixture to create a flavourful rim for each glass. • Combine the Prosecco or Champagne and the Brothers Red Apple cider in a punch bowl and mix well. • Serve and pop an apple in each glass! Ingredients • 2 bottles of Prosecco or Champagne • 2 440ml cans of Brothers Red Apple Cider • 2 tbsp granulated sugar • 1 tbsp pumpkin pie spice seasoning (cinnamon, ginger, nutmeg, allspice) • 6 slices of apple to garnish

Want something that is oh so simple to prepare yet mouth-wateringly tender? Pork that just falls apart on your fork - you know, the stuff you see in restaurants and food stalls. Bet you think you could never get yours to look like that! Well, you can. Simply pull together your ingredients listed below, chuck it in a pot and leave for 3 hours whilst you go off and enjoy life. Let the aromas tickle your taste buds that you will have you peering through your over door in salivating anticipation. Method • Heat the oven to 175C/fan, 170C/Gas 5. • Find a large ovenproof pot with a lid and heat it on the hob. • Score the fat in a criss-cross pattern all the way through to the meat, then season with salt and pepper. • Pour a glug of olive oil into the pot and add the pork, fat-side down. Cook on medium heat for about 15 minutes, to render out the fat. • Remove the pork from the hob and put it to one side. • Add the onions, chili, paprika, herbs, and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the roasted peppers, and the tomatoes. Ingredients • 1.6kg Pork shoulder off the bone, in one piece • Sea salt & freshly ground black pepper • Olive oil • 2 red onions peeled & finely sliced • 2 fresh red chillies deseeded & finely chopped • 2 tbsp mild smoked paprika • 2 tsp of mixed herbs • 5 peppers (use a mixture of colours) - chopped or sliced • 1 jar of roasted red peppers, drained, peeled & chopped • 1 tin of chopped tomatoes • 4 tbsp red wine vinegar • 500ml Brothers Rhubarb & Custard cider • Basmati or long-grain rice, optional for serving 


Ingredients: 3-4 skinless chicken breast fillets (approx 600g) 1 tsp vegetable oil 1 large onion, sliced 400g potatoes, peeled and cut into chunks 2 carrots, sliced 1 stalk celery, sliced 1 leek, sliced 1 heaped tbs plain flour 300 ml Crumpton Oaks Cider 300ml chicken stock Black pepper ½ tsp dried mixed herbs 2 tsp chicken gravy granules Chopped parsley A deep lidded saute pan is ideal for this, or you could use a large frying pan or saucepan. Method: 1) Cut the chicken into chunks and seal in a little oil in a hot frying pan or saute pan, then tip out into a bowl. 2) Add the onion and potatoes to the pan and cook for 3-4 minutes then add the carrots, celery and leeks and cook for another few minutes. Add the chicken back to the pan, then sprinkle over the flour and stir really well. 3) Gradually add the cider, stirring all the time, then add the stock, ensuring the chicken and vegetables are mostly covered. Season well with black pepper and add the dried herbs. 4) Bring to a simmer, put on the lid and bubble for 20 minutes. Remove the lid and stir again then continue to cook, uncovered for another 15 minutes until the vegetables are tender. 5) Mix the gravy granules in cold or hot water as according to pack instructions, then stir in and heat for another couple of minutes until the gravy is nicely thickened. 6) Sprinkle over the parsley and serve with green vegetables and maybe some Yorkshire puddings if you like.