Nov 27

The only pastry recipe you need this season

The only pastry recipe you need this season

At Ciroa HQ we're all about pastry in it's many forms, but when we saw this stunning creation by Amisha Gurbani (@thejamlab) our hearts were all aflutter.

Amisha has turned this recipe (originally by the amazing Julie Jones @julie_jonesuk into a work of art - honeycomb, fig and creme fraiche combine with buttery, flaky pastry for a delicious combination that's almost too good looking to eat.

Image: Amisha Gurbani

You can view the full recipe HERE - it is very thorough so you won't be left floundering with what can be a complex recipe.

Amisha also has some great tips she's picked up on the way which are well worth a read if you have a craving for perfectly flaky pastry filled with love.

We hope you enjoy making these - if you do try them, tag @thejamlab and @julie_jonesuk on instagram so they can see your handiwork.  If you can wait long enough to take a pic before eating them, that is.

Alexandra Liddy
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Our favorite cocktails made (even more!) festive

Our favorite cocktails made (even more!) festive

While classic cocktails will never go out of style, we've been on the hunt for ways to make some of our top tipples a little more festive.   After a bit of trial and error (tough gig!) we've created two holiday cocktails that your guests will adore.

gingerbread espresso martini recipe

Gingerbread Espresso Martini

Espresso martinis are a long-standing team favorite here at Ciroa, and while we don't see that changing anytime soon we thought it might be nice to up the ante on this simple recipe for holiday entertaining.

While browsing Tieghan Gerard's cocktail collection over at Half Baked Harvest, we found the answer - gingerbread! What's more Christmassy than that?

We fell in love with Tieghan's Gingerbread White Russian, but wanted something a little lighter and less creamy...so our Gingerbread Espresso Martini was born.

Before you begin, make the gingerbread syrup. 

INGREDIENTS

  • 1/4 cup honey
  • 3 tablespoons molasses (substitute with maple or golden syrup if you can't find molasses)
  • 1 inch / 2.5cm fresh ginger, sliced
  • 2 cinnamon sticks
  • 1 teaspoon vanilla extract

METHOD

In a medium pot, combine 1 1/3 cups water, the honey, molasses, ginger and cinnamon. Bring to a boil over high heat. Boil for 3-5 minutes, then remove from the heat. Stir in the vanilla. Set aside to cool.

This syrup will keep in the fridge for up to two weeks, so feel free to make it in advance. 

Now it's time to assemble your martini.  

INGREDIENTS

2 ounces (60ml) Vodka

1.5 ounces (40ml) Espresso

1 ounce (25ml) Gingerbread Syrup

METHOD:

Add your ingredients to a cocktail shaker with plenty of ice, and shake for half a minute or so.  Strain into a martini glass and serve.

If desired, garnish with a few coffee beans or a cinnamon stick. 

gingerbread espresso martini

Pour over quality vanilla ice cream and serve with gingerbread men as a cute alternative to dessert!

christmas cosmopolitan recipe

Christmas Cosmo

Another favorite of ours is the classic cosmopolitan, but we've given it a festive twist with the addition of pomegranate (hello, antioxidants!).  And with the scent of rosemary in the garnish it's really Christmas in a glass.

INGREDIENTS

  • 1 ½ parts vodka
  • ½ part Cointreau liqueur
  • 1 part cranberry and pomegranate juice (if you cant find this ready mixed, use half of each) 
  • ¼ part fresh lime juice

METHOD

Add the ingredients to your cocktail shaker, along with plenty of ice.  Shake for half a minute or so then strain into your glass (if you like, you can pre-chill your glasses by filling them with ice, prior to pouring).

To garnish, remove the lowest leaves from a stem of rosemary, and skewer through berries of your choice (we've used raspberries but any berry will work)...and enjoy!

 

We hope you enjoy making (and tasting) our favorite holiday cocktails - may the merriment begin!

CLICK HERE TO SHOP OUR SEASONAL BARWARE

ciroa barware

 

Alexandra Liddy
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