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Cocktail Friday - Peter Rowland Catering's Coconut Mojito

At Peter Rowland Catering, with its taste of the tropics, this delicious Coconut Mojito cocktail recipe is one of our favourites – for balmy days and cool drinks, “put the lime in the coconut and drink ’em both up!”

Ingredients:

6 fresh mint leaves
3 lime wedges
1 tsp brown sugar
1 shot white rum
1 shot Malibu rum
2 tbs coconut cream
Schweppes soda water
Ice

Method:

Muddle the mint leaves, lime wedges and brown sugar in the bottom of a cocktail shaker.
Add the white rum, Malibu and coconut cream.
Fill the shaker with ice and shake vigorously.
Strain the drink into a glass and top with chilled soda water.
Garnish with a sprig of mint and a slice of lime.

Image by Kas Richards

Ms Chinoiserie Says: I’m imagining myself poolside in the Caribbean; such a delectable drink!

About Peter Rowland Catering: As a shining light in hospitality for over 50 years, our team of world class chefs, food designers, stylists, event producers and hospitality managers deliver any style of wedding or event – anywhere, anytime. We simply relish bringing the art of food, drink and hospitality to life.

If you’re searching for a fun and colourful treat to serve at a bridal shower or hen’s lunch, look no further. These lollipops are flavoured with rosewater essence and decorated with varying colours of sprinkles – both which could be customised for your wedding.

Just imagine, you could flavour the lollipops with peppermint essence and decorate with golden cachous, or use strawberry essence and decorate with pink confetti sprinkles.  The options are endless!

However you decide, these sweet little morsels will be a welcome addition to your celebrations or would make a sweet take home favour for your guests.  It must be noted that there is such a thing as a “purpose made lollipop-mould” which comes in the form of a plastic sheet with a circular mould and space for the lollipop stick to rest.  Please feel free to use one of these if you are particular about an exactly round shape.  The following recipe, however, is something you can create with materials easily purchased from your local supermarket.

You Will Need:
Makes 12 lollipops 
1 cup white sugar
1/2 cup glucose syrup (corn syrup)
1/4 cup water
1/4 teaspoon rosewater essence
Selection of sprinkles (100’s & 1000’s)

Candy thermometer (see Hints & Tips)
Pastry brush
12 x mini foil cupcake cases
12 x lollipop sticks
Skewer
Spray oil
Small cellophane bags
Ribbon or twine

What to Do:
Step One. Prepare the cupcake moulds by gently pushing a skewer through them to make a hole for the lollipop stick to be inserted. Once you have made the hole, spray with oil ensuring an even coat of oil is on the sides and base of the cupcake paper.

Step Two. Insert the lollipop stick and place to the side, ready for when the toffee mixture is ready to be poured in.

Step Three. To make the lollipop mixture, place the sugar, glucose syrup and water in a small saucepan. Stir over a low heat until the sugar has dissolved. Using a pastry brush, dip the brush in water and brush the sides of the saucepan so no sugar crystals remain.

Step Four. Bring the mixture to the boil. Do not stir. Allow mixture to gently boil until it reaches a temperature of 150 degrees Celsius.  If you are not using a candy thermometer, this should take between six – ten minutes at a gentle boil.  See ‘Hints & Tips’ for further instructions if not using a thermometer.

Step Five. Once the mixture is ready, remove saucepan from heat. Add rosewater essence and colouring if desired. Pour the mixture into a heatproof jug and let stand for no more than one minute while the larger bubbles subside. Gently pour the mixture into the prepared foil cases. You will need to work reasonably fast at this point as the mixture will begin to harden quite quickly.

Step Six. Immediately scatter your chosen sprinkles over the toffee mixture. Allow to cool for approximately an hour. Do not refrigerate.

Step Seven. Once cool and set, carefully remove the foil from the lollipops. Pop them into your cellophane bags and tie with your chosen ribbon or twine.

Hints & Tips:
1. You can make this recipe without a candy thermometer. The mixture will need to gently boil for approximately six – ten minutes. Do not stir while mixture is boiling. Once you think it may be ready, place a cold glass of water beside you at the stove. Take a spoonful of toffee mixture and drop it into the cold water. If the mixture has a ‘tail’ or a ‘thread’ trailing through the water as it drops, test the ‘tail’.  If it cracks in half – it is ready. If there is no tail, or the tail bends and does not crack, the mixture has not reached the required temperature and will need to boil for a little longer. Keep testing until this cracking ‘tail’ appears.

2. Keep a close eye on the candy mixture at all times. If the mixture starts to brown, remove from the heat immediately.

3. Colouring can be used if desired. These lollipops made with either pink or purple colouring would look lovely.

Ms Chinoiserie Says: So pretty – and so easy! Wouldn’t they look wonderful as a table decoration too at your kitchen tea!

Cocktail Friday - Sweet and Chilli's Lagavulin Penicillin

This Cocktail Friday, we discovered that one of Sweet&Chilli‘s favourite replacements for beer is their Lagavulin Penicillin! The pairing of scotch with honey-ginger and fresh lemon juice is something of a cure-all—hence the name! No sign of ailments here though – with the Lagavulin float topped with candied ginger, this is the perfect celebration cocktail!

Ingredients:

45ml Johnnie Walker Black Label 

20ml lemon juice 

10ml creamed honey syrup 

10ml ginger juice

15ml float Lagavulin 16 year old

Method: 

Shake Johnnie Walker, lemon juice, creamed honey syrup and ginger juice with ice and strain over a block of ice in a fancy rock glass. Float the Lagavulin and garnish with candied ginger.