Editor’s blog: great cocktail recipe

Under the cosh.

The cosh is definitely very much above me. Like most of us during the Christmas run-in, there’s so much to do, so little time. Santa’s on his way.

Yesterday, I was at Hotel Maiyango at St Nicholas’ Place, Leicester, for a feature to appear in the Jan/Feb issue of the magazine. I was all done, head chef Phil Sharpe had cooked up a beautiful chorizo risotto for the article, photos were in the bag. I was about to leave, the weight of print deadline (Dec 22) bearing down on me.

“Would you like to try our new Black Forest Gateaux cocktail?”

“Yes”.

Some things must come first.

The photo’s above. Here’s the recipe, as created by Maiyango mixologist Charlotte Miles (pictured below):

1/2 Remy cognac
1 Apricot brandy
1 Butterscotch schnapps
1/2 Grenadine syrup
1 Blackberry puree

Shake and strain over crushed ice. Serve with a cream float and sprinkle of cocoa powder.

Wow. Forget pudding, this is the future.

I eventually made it home, still firmly under the cosh but feeling better.

My other weekend discovery is the Steam Trumpet, Thornton, west Leics. Recently taken on by the local Steamin’ Billy Brewing Co., on first visit it seemed a great pub in an area that’s fairly barren when it comes to good hostelries. Steamin Billy own four other pubs, including the Cow & Plough in Oadby.

Read all about the Steam Trumpet and Leicestershire & Rutland finest hostelries in our Cosy Country Pubs feature to appear in the Jan/Feb 2011 issue (out first week of Jan). This article has been a labour of love – I must have covered several hundred miles searching for quality boozers. A nasty business.

Charlotte Miles mixes the cocktail to beat all cocktails

Maiyango head chef and operations director Phil Sharpe with Great Food reader Sarah Pearson and one tasty risotto

The Steam Trumpet, Thornton

Steam Trumpet bar area

One of the dining areas

A Steamin’ Billy pub serves Steamin’ Billy beers, brewed in Leicestershire