food
Amy Hungry Hobbit - Summer Cocktails
In partnership with Sainsbury's.
Supplies
Rose Sangria
- 1 bottle of Sainsbury's No 8 Côtes de Provence Sainte-Victoire, Taste the Difference 75cl
- 2 Peaches
- 1 blood orange (if possible)
- Juice of 1 Lemon
- Basil
- 10 Strawberries
- 4 tbsp sugar
- Soda water to top
- 120ml Cointreau
Rhubarb and raspberry summer cocktail
- 25ml Sainsbury's Taste the Difference Scottish Rhubarb and Raspberry gin
- Rhubarb Liqueur
- Dash of bitters
- Aquafaba or Egg whites
- Lime juice
Steps
Rose Sangria
- Add the strawberries, peaches and blood orange to a large pitcher with the sugar and leave to macerate for 20 mins
- Then add the lemon and Cointreau and mix well to dissolve all the sugar.
- Next pour in the rose and chill for an hour
- Fill the pitcher with ice, top with the soda water and garnish with basil or mint
Rhubarb and raspberry summer cocktail
- Combine all ingredients in a shaker with ice cubes. Shake and strain into a rocks glass filled with ice. Garnish with lime and fresh raspberries and shaved rhubarb