Monday, 31 December 2012

Ginger Foxtails





























I met my husband on New Years Eve. My flatmate had invited one of his old school friends (later to be my husband) to spend it with us. As we bar-hopped my friends disappeared one by one and by midnight only my future husband and I remained to face the unlikelihood of securing a taxi back to join my flatmate. We bonded on the hour-long icy slip-slide walk home, and started dating a couple of weeks later. Since then I have much preferred to stay in and enjoy the company of friends and family. Huddling in crowded bars, shouting to be heard and queuing in the freezing cold for a taxi are not my idea of fun. True, our lives could have been very different if we hadn't ventured out on that particular New Year's Eve. But this year my husband and I will be celebrating the New Year and our first meeting by sharing a few cocktails by the warmth of the fire, cocktails inspired by our wonderful daughter who will be (hopefully) fast asleep in bed, blissfully ignorant of the debt her existence owes to the many cab drivers who failed to stop for her parents all those years ago.

Ginger Foxtail

This cocktail was inspired by our daughter Evie who has the most beautiful ginger hair. She is also at that amusing age where she gets words a little mixed up. During the Christmas holidays she has amused us by wrapping presents with 'sellopate', singing to wish us a Merry Christmas and a 'happy new ear' and asking her Auntie Beth why we drink 'foxtails'? So, here is a 'Ginger Foxtail' inspired by Evie and her equally gorgeous, ginger fox Aunt. Evie will just have to wait a few years before she can try it.































Ginger syrup
Grand Marnier
Sparkling White Wine: Champagne; Prosecco; Cava...

For the ones I made I used a tablespoon of ginger syrup from a jar of crystallized ginger that I had in the cupboard. You could equally make a ginger syrup by roughly chopping some fresh ginger and adding it to a mixture of 2 parts sugar to 1 part water. Bring to the boil in a saucepan and stir so that the sugar dissolves. Take off the heat and allow to cool. I put a tablespoon of the syrup and the same of Grand Marnier and topped it up with the sparkling wine. 


Happy New Year!

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