STRAWBERRY BELLINI FOR CHRISTMAS SPARKLE
1 bottle Italian Prosecco or New Zealand Méthode Chamenoise, SHOTT Strawberry 750 bottle or Cool SHOTT Strawberry 1.5 lt, Iced champagne flutes, pitcher and tall "swizzle stirrer" (for pitcher).
Place Champagne flutes in freezer for 20 minutes. Open Prosecco and let it stand in an ice bucket for 5 minutes. Into a pitcher, pour 2 cups of SHOTT Strawberry. Gently pour in the bottle of Prosecco and stir gently to combine. Garnish with strawberry leaves or mint. Alternatively, put 30 mls of Strawberry into a flute and gently pour in Prosecco, stir with swizzle stick.
For Kid Bellinis, substitute sparkling water, or soda water for the Prosecco.
LEMON GINGER & HONEY AND HERB MARINADE
1 cup dry white wine, ½ cup olive oil, ½ cup SHOTT Lemon Ginger & Honey, ¼ teaspoon ground white pepper, 2 large cloves of crushed garlic, 6 spring onions finely chopped, 3 tablespoons chopped fresh herbs or 3 teaspoons dried herbs. Ideal for: Lamb, veal, chicken and seafood.
LEMON HONEY & GINGER AND SOY
3 tablespoons soy sauce, 3 tablespoons SHOTT Lemon Ginger & Honey, 2 large cloves of crushed garlic, ½ teaspoon white pepper, 3 tablespoons water. Ideal for: Chicken, pork and beef.
LEMON GINGER & HONEY VINAIGRETTE
¼ cup tarragon vinegar or cider vinegar, 3 tablespoons olive oil, a good dash of SHOTT Lemon Ginger & Honey
LEMON GINGER & HONEY APPLE CAKE
4 Granny Smith apples peeled and diced, 1½ cups sugar, ¼ cup SHOTT Lemon Ginger & Honey, 1 tablespoon ground cinnamon, ¼ cup oil, 3 eggs lightly beaten, 2 cups self-raising floor. Combine ingredients and bake in an oven pre-heated to 180º C, for ¾ hour or until cake mix is dry.
LEMON GINGER & HONEY MUFFINS
2 cups of self-raising flour, ¾ cup sugar, 75 grams butter, 1 egg, 1 cup milk, grated rind of 1 large lemon. Topping - 2 tablespoons SHOTT mixed with 2 tablespoons sugar. Blend all dry ingredients, mix in melted butter, milk, egg and lemon rind. Bake at 210º C for 10 minutes -Drizzle topping over muffins before removing from muffin pans.
SHOTT PARTY PUNCH
To a shaker add crushed ice,
3 drops Angostura bitter,
2 tablespoon (20mls) SHOTT Lemon Ginger & Honey,
1 measure brandy, 1 measure dark rum, 2 measures bourbon whiskey. Shake and pour into a tall glass.
SHOTT FIZZ
To a shaker add 4 – 5 ice cubes, 1 measure SHOTT Lemon Ginger & Honey, 3 measures gin, 1 egg white, 3 drops of Pernod. Shake until frost forms, strain into chilled glass and top with soda water.
1 bottle Italian Prosecco or New Zealand Méthode Chamenoise, SHOTT Strawberry 750 bottle or Cool SHOTT Strawberry 1.5 lt, Iced champagne flutes, pitcher and tall "swizzle stirrer" (for pitcher).
Place Champagne flutes in freezer for 20 minutes. Open Prosecco and let it stand in an ice bucket for 5 minutes. Into a pitcher, pour 2 cups of SHOTT Strawberry. Gently pour in the bottle of Prosecco and stir gently to combine. Garnish with strawberry leaves or mint. Alternatively, put 30 mls of Strawberry into a flute and gently pour in Prosecco, stir with swizzle stick.
For Kid Bellinis, substitute sparkling water, or soda water for the Prosecco.
LEMON GINGER & HONEY AND HERB MARINADE
1 cup dry white wine, ½ cup olive oil, ½ cup SHOTT Lemon Ginger & Honey, ¼ teaspoon ground white pepper, 2 large cloves of crushed garlic, 6 spring onions finely chopped, 3 tablespoons chopped fresh herbs or 3 teaspoons dried herbs. Ideal for: Lamb, veal, chicken and seafood.
LEMON HONEY & GINGER AND SOY
3 tablespoons soy sauce, 3 tablespoons SHOTT Lemon Ginger & Honey, 2 large cloves of crushed garlic, ½ teaspoon white pepper, 3 tablespoons water. Ideal for: Chicken, pork and beef.
LEMON GINGER & HONEY VINAIGRETTE
¼ cup tarragon vinegar or cider vinegar, 3 tablespoons olive oil, a good dash of SHOTT Lemon Ginger & Honey
LEMON GINGER & HONEY APPLE CAKE
4 Granny Smith apples peeled and diced, 1½ cups sugar, ¼ cup SHOTT Lemon Ginger & Honey, 1 tablespoon ground cinnamon, ¼ cup oil, 3 eggs lightly beaten, 2 cups self-raising floor. Combine ingredients and bake in an oven pre-heated to 180º C, for ¾ hour or until cake mix is dry.
LEMON GINGER & HONEY MUFFINS
2 cups of self-raising flour, ¾ cup sugar, 75 grams butter, 1 egg, 1 cup milk, grated rind of 1 large lemon. Topping - 2 tablespoons SHOTT mixed with 2 tablespoons sugar. Blend all dry ingredients, mix in melted butter, milk, egg and lemon rind. Bake at 210º C for 10 minutes -Drizzle topping over muffins before removing from muffin pans.
SHOTT PARTY PUNCH
To a shaker add crushed ice,
3 drops Angostura bitter,
2 tablespoon (20mls) SHOTT Lemon Ginger & Honey,
1 measure brandy, 1 measure dark rum, 2 measures bourbon whiskey. Shake and pour into a tall glass.
SHOTT FIZZ
To a shaker add 4 – 5 ice cubes, 1 measure SHOTT Lemon Ginger & Honey, 3 measures gin, 1 egg white, 3 drops of Pernod. Shake until frost forms, strain into chilled glass and top with soda water.
SHOTT FRENCH KISS
In a High Ball Glass:
1 measure of Shott passionfruit
Vodka as required
Ice
Soda water to fill
SHOTT BEVERAGES 10 Kirkcaldy Street. PO Box 39040, Petone, Wellington, New Zealand | TELEPHONE: 0064 4 568 8701 | EMAIL: info@shott.co.nz