L.A AUTUMN - WINTER SEASONAL DRINKING KIT
Nov 19, 2021
Louise has been making the most of the last seasonal plants before winter for her next seasonal drinking kit. Rosehips, bullaces, apples, cardamom, ginger & turmeric make up Louise's selection this November, with tips and recipes for creating your own Autumnal cocktails 🍁
💚 Cardamom tincture
🌹 Hedgerow syrup
☀️ Ginger & Turmeric Jamu
Cardamom Tincture
We love cardamom for its aromatic, spicy flavour. Louise extracts this using high quality vodka for a concentrated tincture full of flavour.
Ingredients:
- 90g green cardamom pods
- 360ml high quality vodka
Method:
- Lightly grind the cardamom pods in a mortar & pestle, just until they open for better extraction.
- Add the vodka and the pods to a container and seal.
- Leave for 1 week to extract. Strain and decant into a tincture bottle with pipette.
- Use within 6 months year.
How to use:
Add a few drops to a glass of L.A Brewery lemongrass kombucha to create a delicious low alcohol cocktail to sip and savour.
Hedgerow Syrup:
Mid October can be a fantastic time for hedgerow foraging. In Somerset, where Louise's mum lives, there was an abundance of late rosehips this year, as well as bullaces (wild plums that look quite like a sloe) & bramley apples. Edible hedgerow berries, fruits and flowers can be used to create an autumnal syrup - great for drizzling on puddings, or adding to a glass of sparkling. Plus, hedgerow syrups are thought to be a natural remedy for sore throats, perfect for this time of year!
Ingredients:
- 1 kilo of hedgerow fruit, I used rosehips, bullaces (wild plums) and bramley apples
- 1 litre water
- 500g-700g sugar depending on your palate
Method:
- Wash the fruit and chop roughly before blending together.
- Add the fruit and water to a saucepan over medium heat. Bring to the boil and simmer until the fruit is soft and pulpy.
- Strain through a muslin & leave to fully strain overnight.
- Heat the juice and add the sugar (using roughly 650g of sugar per 1L of juice), stirring to dissolve.
- Bring to a rapid boil for 10 mins and leave to cool. If you want to create a jelly instead of a syrup, keep boiling for 2 minute intervals and test for setting point after the rapid boil (see tips online for this).
- Use within 1 year.
How to use:
Use as you would a Kir in a Kir Royale. Add a dash to a champagne flute and top with Sparkling English Rose kombucha for a non-alcoholic Autumn Sparkling Rose Royale 🥂✨
Ginger & Turmeric Jamu
An Indonesian drink, the Jamu is known for it's immune-boosting properties. Main ingredients turmeric and ginger cover an array of benefits from anti-inflammatory to digestive - and they taste so good together.
Ingredients:
- 1 cup fresh turmeric
- 1/2 cup fresh ginger
- 1L water
- 1/2 cup honey
- Juice of 2 limes
Method:
- Peel and slice your ginger & turmeric before blending together with a little water to loosen the mixture.
- Heat the mixture in a saucepan and simmer for 15 minutes.
- Strain over a muslin.
- Add your lime juice and honey. Stir to dissolve and leave to cool.
- Keep refrigerated and use within a week.
How to use:
We love a shot of this Jamu mixed with our Citrus Hops kombucha - serve it in a champagne flute for a non-alcoholic bucks fizz style drink.
GIVEAWAY
We will be giving Louise's kit to one winner across Instagram & the L.A mailing list on Monday 22nd November. For your chance to win, simply...
We will be giving Louise's kit to one winner across Instagram & the L.A mailing list on Monday 22nd November. For your chance to win, simply...
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💛 Like this post & comment tagging three friends you would share your drinks with this season.
💛 Like this post & comment tagging three friends you would share your drinks with this season.
Competition closes Sunday 21st November 11pm.
