Old Hall Farm, Woodton, near Bungay | www.oldhallfarm.co.uk
Rebecca Mayhew of Old Hall Farm in South Norfolk tempts us with this cocktail, made with sparkling wine from the family vineyard
As Christmas arrives, the last few details for the big day start to come into place. The drinks menu is pretty crucial and this is one of my favourite seasonal drinks, a slightly different version of the Kir Royale, the Sloegasm. Simple, but effective, this tasty drink, more of a Hedgerow Kir, is made even better by using your own sloe syrup, which is then added to sparkling wine for a wonderful cocktail, or sparkling grape juice to make a refreshing non alcoholic drink.
1kg of sloes
1 litre water
Juice of 1 lemon – take a note of what ml it makes
Granulated sugar – as required
Sloe Syrup (homemade)
Old Hall Farm Boudicca Blush Brut
For the sloe syrup:
Bring the sloes, water and lemon juice to the boil and simmer for 5 minutes. Break up the sloes with a potato masher and simmer for 10 more minutes. Pour through a sieve lined with a muslin and don’t push the pulp through. Measure the juice, and add 80g of granulated sugar per 100ml of juice, heating gently until the sugar is dissolved. Simmer again for 10 minutes, then cool and bottle in sterilised bottles.
The sloe syrup makes a fantastic Christmas present. There are plenty of sloes still left on the hedges, so do make the most of them!
For the sloegasm:
Measure out the sloe syrup and Boudicca Blush Brut on a ratio of 1:4 syrup to Boudicca Blush.
Place the syrup in a Champagne flute and simply top up with the fizz! Add a raspberry, or a cherry if you prefer, and enjoy!
- £10 from the sale of each bottle of Boudicca Blush Brut is being given to the NNUH Boudicca Appeal, which funds support for a one-stop breast cancer screening and diagnosis unit and its patients.