Take the effort out of hosting this Christmas with our series of impressive yet doable cocktails and canapes in collaboration with Postcards Home.
Phew - we have nearly made it to the end of 2016! It's been a bit of a mixed bag, wherever you are in the world, to say the least which is why as we wind down work-wise, crank up party-wise and prepare to spend some well earned time with friends and family we are going to do it at full speed. Take the brakes off, open up the fizz and grab those dancing shoes, this is the month about getting together with loved ones and sharing festive cheer.
To celebrate the December festivities we have teamed up with our friends over at Postcards Home to bring you a taste of Christmas from around the world. If you haven't got a clue what to buy your mum, bestie or brother in law for Christmas yet, look no further than Postcards Home.
Postcards Home is an online treasure chest of homeware and gifts born from a love of travel and design. Based in London town, they work with independent designers and social enterprises globally to bring completely unique and gorgeous things right to your door. And boy oh boy do they have some gifts that to be quite frank, you will want to snaffle for yourself instead of wrapping them and putting them under the tree for others - I'm looking at you Zen Onsen Cushion and you Prism Bead Necklace
Over the next 3 weeks we will be bringing you festive gift ideas along with three IMPRESSIVE YET DOABLE cocktail recipes and three canapé recipes inspired by our favourite places around the World; India, Japan and Morocco.
To kick things off - let's disappear to the brightly bustling souks of Morocco. Let the heady aromas of cinnamon, cumin and rose warmly waft over you, as I share a recipe for my Rosy Cheeks Cocktail and moorish Moroccan Spiced Nuts. You'll have to try VERY hard to keep your sticky mitts out of the bowl, as these are beyond scoffable.
Squeeze lemon juice
50ml pink grapefruit juice
1 cardamon pod
Splash soda water
Dried rose petals for garnish
2 dashes Angostura Bitters
- Crush the cardamon pod a little in the bottle of your cocktail shaker
- Add all the ingredients to the shaker with ice and shake well.
- Serve in a tumbler over ice and garnish with dried rose petals
Moroccan Spiced Nuts
Makes a good bowlful
400g mixed unsalted nuts (blanched or light colour work best)
2 tbsp runny honey
2 tbsp light brown sugar
1 tsp salt
2 tsp cumin
2 tsp cinnamon
1 tsp ground coriander
½ tsp cayenne pepper
½ tsp smoked paprika
¼ tsp mixed spice
¼ tsp ground ginger
2 pinches black pepper
Heat oven to 150C and line a baking tin with greaseproof paper, pour over the nuts and toast for 10 mins, then pour into a mixing bowl.
Meanwhile put a small pan over a low heat and mix together the honey and spices.
Remove the nuts from the oven and pour into a separate bowl. Pour over the honey and spice mix and mix until coated. Leave to cool a little and then scatter over the sugar and salt.
Enjoy with a Rosy Cheeks or 3.
They keep in an airtight container for a couple of weeks.
Camel Cushion £40 and Enamel Mint Plate from £10.50 available from Postcards Home.