One of my favourite cocktails of all time includes this amazing blueberry jam and when I suggested this idea during our cocktail crafting day to Ms Chinoiserie, we were soon on a roll of berries and bubbles and thus, we named it after our content manager herself, Ms Chinoiserie! The dark and deep jewel tones of this creation are perfectly suited to Autumn celebrations – the more delicately decorated glass the better and of course, don’t forget the berries!
30 ml Chambord raspberry liqueur
1/2 teaspoon blueberry jam
1/4 teaspoon vanilla bean paste
60ml sparkling wine or champagne
In a cocktail shaker, muddle together a fresh rosemary sprig with the vanilla bean paste, blueberry jam, vodka and Chambord raspberry liqueur.
Pour into a glass and top with sparkling wine or champagne, fresh berries and a fresh spring of rosemary.
Recipe and image by Polka Dot Bride.
Ms Chinoiserie Says: This has to be my favourite of all time – the perfect name (of course!), the perfect colour and the perfect combination of berries and vodka!
From a foodies point of view at this time of year, it’s ALL about the chocolate. Am I right? So, in honour of all things chocolate, here’s a recipe that’s close to my heart. Firstly, because it’s only made from two ingredients, and secondly, because every time I make these little cups, I think – how can something so simple be so incredibly delicious?
These superbly easy cookies and cream cups are a great way of making something a little different to include in your morning tea repertoire. Think of white chocolate rocky road laden with chunks of Oreo – the perfect addition to a bridal shower dessert buffet, or wrapped and presented as a wedding favour to your guests. Superb – but they do come with a warning though – they won’t last long!
You Will Need: For the Cups: 2 x 200g blocks of white chocolate 2 x packets of Oreo biscuits Silicone cupcake holders
To wrap: 6 x clear cellophane bags Coloured shredded paper 6 x 20cm lengths of ribbon
What To Do: Step One. Arrange the silicone cupcake holders so they are ready to be filled with white chocolate to form a mould.
Step Two. Gently simmer an inch of water in a small saucepan. Place a heatproof bowl on top of the saucepan and add 150g of chocolate (broken into pieces) to the bowl. Stir constantly until chocolate has melted.
Step Three. Spoon melted chocolate into the cupcake moulds. Allow to cool and set completely.
Step Four. Remove the packaging from one sleeve of Oreo biscuits. Put the biscuits into a plastic bag and using a rolling pin or similar object, hit/breakup/smash the Oreos that are in the bag until they form a crumb like consistency. With the other sleeve of Oreo biscuits, using your hands, break each Oreo into at least six pieces. The varying sizes and consistency of the Oreos makes for an interesting contrast.
Step Five. Repeat the process for melting the remaining chocolate. Once melted, add the crumb-like Oreos to the mixture and stir well. Once the Oreo crumb is mixed through, add larger style pieces of Oreos and stir until just combined.
Step Six. Carefully spoon cookies and cream mixture into the white chocolate cups you have created. Allow to cool and set completely. Once set, remove silicone cupcake holder.
Step Seven. Place a handful of shredded paper into each cellophane bag. Carefully move one cookies and cream cup into each bag. Tie with ribbon. Enjoy!
Ms Chinoiserie Says: As a self-confessed chocolate lover, these treats are just too good; imagine being able to eat the “cup cake wrapper” too!
White rum cocktails seem to be THE thing of the moment – and the Polka Dot team just can’t seem to get enough of them – so delicious! So you can imagine how excited we were when The Baths Middle Brighton shared the recipe for their ‘Passion Coupe’ with us – we were in cocktail heaven! White rum mixed back with passionfruit liqueur and Aperol – so yummy and so now! Happy Autumn celebrations!
Ingredients: 30 ml white rum 15ml Licor 43 15ml Aperol 30ml lemon juice 1 passionfruit
Method: Cut a ring from the centre of the passionfruit and put aside. Shake all ingredients and remaining passionfruit pulp together and fine strain into a coupe. Garnish with the passionfruit ring as a float.