Recipes

Recipes

Black Currant Jam
Mojito
Gin Sour
Gin Bramble
Snake Bite
Rosemary Bourbon & Cassis
French Martini
El Diablo
Chimayó
Purple Wave
Red Witch
Purple Breeze

Foxmoor Farm’s Black Currant Jam

All natural black currant jam. No pectin or harsh preservatives makes this jam naturally delicious.

Time: 45 minutes

Makes: About 12 jars of jam (250mL each)

Ingredients

  • 5 cups of fresh or frozen black currants
  • 2 cups of water
  • 1/4 cup of lemon juice
  • 4 cups of sugar

Instructions

  • Put water and berries in a pot and bring to boil
  • Boil the currant mixture for 10 minutes
  • Reduce to medium heat and add sugar and lemon juice, stirring well until incorporated
  • Bring the mixture to a boil again
  • Boil for 15 minutes, making sure to stir regularly as the jam has a tendency to boil over at this point
  • If you would like a thicker, faster setting jam, you may boil the jam for 2-4 minutes longer
  • Pour the jam into jars and ensure that they are sealed tightly. The jam will set naturally within the next 1-2 days. Once seal is broken, keep refrigerated.

Black Currant Mojito

Ingredients

  • 10 ml Lime juice
  • 20 ml Foxmoor Farm’s Black Currant Cordial (I use more but that’s me)
  • 10 Mint leaves
  • 40 ml White rum
  • 80 ml Soda water
  • ¼ Lime chopped into 3 wedges
  • Crushed ice
  • Mint sprigs, for garnish

Instructions

  • Begin by putting the 10 mint leaves and the lime juice into a tall glass. Muddle with a muddler (or the end of a rolling pin)
  • Top with crushed ice, layering in the lime wedges (give them a little squeeze as you drop them in)
  • Pour the blackcurrant cordial into the glass, followed by the white rum
  • Top with soda water, stir briefly and garnish with the mint sprigs
  • Serve immediately

Black Currant Gin Sour

This blackcurrant gin sour blends the sweetness of blackcurrant cordial with bright gin botanicals and sour citrus. 

Ingredients

Instructions

  • Fill a martini or coupe glass with ice and set this aside to chill while you make the cocktail.
  • Combine gin, blackcurrant cordial, lemon juice, and egg whites in a cocktail shaker. Add in a sprig of fesh thyme and use a cocktail stirrer to muddle the leaves into the liquids.
  • Add on the lid and shake for 15 seconds. This is called a ‘dry shake,’ which better mixes in the egg white.
  • Fill the shaker with ice, and shake again for 10 seconds until well chilled and combined.
  • Remove the ice from the glass, then strain the drink into the chilled cocktail glass. Garnish your Blackcurrant Gin Sour with a sprig of fresh thyme.

Black Currant and Lemon Gin Bramble

Ingredients

  • 1 cup gin
  • juice of 4 lemons
  • 1 tablespoon sugar
  • 1 cup water
  • 2 sprigs thyme
  • 4 tablespoons Foxmoor Farm’s Black Currant Cordial
  • frozen blackcurrants and extra thyme, to garnish (optional)
  • ice

Instructions

  • Place gin, lemon juice, sugar, water and thyme in an ice-filled shaker. Shake vigorously for 30 seconds, then strain into four coupe-style glasses
  • Top with crushed ice and drizzle over blackcurrant cordial. Garnish with frozen blackcurrants and a sprig of thyme.

Snake Bite Black Cocktail

Ingredients

Instructions

  • Pour 1/2 pint Lager, and 1/2 pint Cider into a Pilsner glass, then add Black Currant until drink is purple in colour.

Gimto Cocktail

Ingredients

Instructions

  • Mix in a chilled lowball glass. Stir well, and serve.

Rosemary Bourbon and Cassis Cocktail

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 4 sprigs fresh rosemary
  • 1 ½ oz bourbon
  • ¾ oz Foxmoor Farm’s Black Currant Cordial
  • 1 oz Rosemary Simple Syrup
  • ½ oz lemon juice
  • 2 dashes rhubarb bitters
  • fresh rosemary sprigs , for garnish

Instructions

  • Make the rosemary Simple Syrup. In a small saucepan combine the water and sugar. Place over high heat and bring to a simmer. Stir occasionally until the sugar is completely dissolved. When the syrup comes to a simmer, add the fresh rosemary. Simmer for 2 to 3 minutes then remove from the heat and cover. Let steep for 30 minutes. 
  • After steeping, strain the rosemary from the simple syrup. Let the syrup cool completely before using. This syrup will keep for 1 month in the fridge.
  • In a cocktail shaker add the bourbon, Black Currant Cordial, rosemary simple syrup, lemon juice, and rhubarb bitters. Add ice, then cover and shake for 10 to 15 seconds. Strain into a coupe glass. Garnish with a sprig of rosemary if desired, and enjoy!

French Martini

Ingredients

Instructions

  • Add vodka, Black Currant Cordial, pineapple juice, and the squeeze of a lemon wedge to a cocktail shaker filled with ice.
  • Add the lid and shake vigorously for 30-45 seconds.
  • Strain into a martini glass, serve, and enjoy!

El Diablo

Ingredients

Instructions

  • Add the tequila, cordial and lime juice into a shaker with ice and shake until well-chilled.
  • Strain into a Collins glass over fresh ice and top with the ginger beer.
  • Garnish with a lime wedge.

Chimayó Cocktail

Ingredients

Instructions

  • In an old-fashioned glass filled with ice, pour the tequila, cordial, apple cider, and lemon juice.
  • Stir well.
  • Garnish with apple slices. Serve and enjoy.

  • Typically, silver tequila is poured into the Chimayó, but this drink is also an excellent use for reposado tequilas. The hint of barrel aging will only enhance the cider.
  • Unfiltered apple cider is essential for an authentic Chimayó experience because it offers a raw taste of the fruit. It’s often only found in the fall around apple harvest. Look for it in the grocer’s produce section and check with your local orchards to see if they offer it. If you cannot find it, any apple cider will do.
  • One of the easiest ways to make your own apple cider is to wash, core, and slice a number of apples. Place these in a food processor and puree. Then press the puree through a cheesecloth to extract the juice. This can be stored in the refrigerator for about a week.
  • Cut apples yellow very quickly once exposed to oxygen and do not look the best as a garnish. To stop the oxidation process, quickly dip the slices into a little lemon juice and shake off any excess.

Purple Wave

Ingredients

Instructions

  • Combine ingredients in a highball glass. Stir well.
  • Serve and enjoy.

Red Witch

Ingredients

Instructions

  • Put Pernod in a pint glass. Fill almost to the top with cider and add the blackcurrant cordial. After that, it’s up to you.

Purple Breeze

Ingredients

Instructions

  • Combine tequila and Pernod in a highball glass. Add a splash of blackcurrant cordial and shoot.
Total Page Visits: 10541 - Today Page Visits: 5