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Cocktail Friday - Manta Restaurant's The Ink Martini

This Cocktail Friday, we fell completely in love with Manta Restaurant‘s ‘The Ink Martini’ – a smooth blend of lustrous Ink Gin and vermouth. So pretty in purple, we can picture it being served on a beautiful tray at a garden party wedding; with a garnish of lavender, it’s a lovely summer cocktail to enjoy during Ginuary in the afternoon breeze!

Ingredients:
60ml Ink Gin
French Vermouth Noilly Prat

Method: 
Pour Ink Gin into a mixing glass. Fill up the mixing glass with ice and spray French Vermouth Noilly Prat over the ice.
Then stir the Ink Gin and vermouth together.
As soon as the liquid is cold enough, pour into a crisp martini glass from the freezer.
Garnish with fresh lavender to create aromas while sipping.

I don’t know about you, but my favourite part of a high tea has always been the scones. I think it must be because there’s something comfortable, predictable and balanced about a scone. Not too sweet, not too savoury – just simply good.

This lemonade scones recipe has only three main ingredients, and can be whipped up at a moment’s notice. The lemonade adds a lightness and sweetness that you are always searching for in a scone.  They are delicious topped with thick raspberry jam and whipped cream – or try lemon curd or marmalade for something different.

I promise, try this recipe for your next girl’s catch up or high tea afternoon and you won’t be disappointed – neither will your guests!

What You’ll Need:
3 cups self raising flour
1 cup lemonade
1 cup pouring cream
Pinch of salt
Milk (for brushing)

Baking tray prepared with baking paper
Jam and cream to serve

What To Do:
Step One. Preheat oven to 200 degrees celsius. Sift flour into a medium sized bowl. Make a well in the centre and pour in the lemonade and cream.

Step Two. Using a butter knife, gently combine the ingredients until a loose dough is formed.

Step Three. Tip out dough onto a floured board.  Knead, ever so gently, into a rough circle.

Step Four. Using a scone cutter (or a glass), cut out scones and gently place them on the prepared baking tray. Brush the top of the scones lightly with milk before placing in the oven.

Step Five. Bake scones for 15 minutes, until slightly browned. Allow to cool on tray before slicing in half and serving with jam and cream.

Hints & Tips:
* When it comes to mixing the dough, less is more. The mixture should be combined gently until just formed together in a dough. The kneading process is just as gentle. You want to ensure as much air remains in the dough as possible.
*To make date scones, you can use the same recipe and add a 1/2 cup chopped dates after the liquid has been combined.
*Fresh is always best with scones, so try to leave baking until the day when you want to enjoy them! There’s nothing quite like a scone that’s still warm from the oven.

 

Ms Chinoiserie Says; I love this recipe – so quick, easy and gorgeously delicious! Perfect for any time you have a cup of tea with girlfriends!

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