Well, what a weekend that was! Abergavenny Food Festival 2018 did not disappoint. The food festival that’s so much more than a food festival. The take home is more than just foodie goodies (although they’re great too). I’ve learned so much from chefs, food producers, drinks experts and the crowds of passionate food lovers who came for a slice of the friendliest food festival in the land.
Thanks to all who came to the Welsh wine session I co-hosted on Saturday with the delectable Fiona Beckett (The Guardian & http://www.matchingfoodandwine.com) and Robb Merchant (White Castle Vineyard & Chairman of the Welsh Vineyard Association). It was a genuinely eye opening and tasty session.
And the response to mine and beer expert and cocktail guru Melissa Cole’s hangover cocktail class, was immense! The atmosphere amongst the hangovers was very special indeed, and the drinks went down a storm. So as promised, here are my recipes. Read, make and enjoy!
And thanks @kbowbristol for the Insta story photos!
Andy’s Cocktail recipes:
The “Wake Me Up” Citrus Zinger
I love citrus! And after a heavy night, it’s always a great idea to overload on vitamin c … And by using my retro hidden gem (Asti) you avoid having to make a sugar syrup!
Ingredients for 6 cocktails (In one large jug)
- 1 bottle of Asti (75cl)
- 200ml gin
- 100ml Cointreau
- The juice of 3 lemons
- The juice of 2 clementines (or equivalent small orange citrus)
- Lemon verbena or lemon balm (for garnish)
Add all the ingredients to a jug and stir gently. Fill tumblers with ice and pour the cocktail over the ice. Decorate with a sprig of lemon verbena.
The “Good Morning” Espresso Martini
Working on the same idea as a dash of hot sauce in your coffee, you could infuse your coffee with fresh red chilli, but it may get a bit too hot!.. So I came up with this idea while filming at Avery Island in Louisiana – The home of Tabasco sauce. For this recipe, I actually used Peruvian Femenino coffee from Bristolian- based coffee masters Wogan coffee, which is delicious, smooth and perfect with the hit of heat and the nutty hazelnut syrup.
Ingredients for 2 cocktails (In one shaker)
- 2 Tablespoons hazelnut syrup
- 100ml vodka
- 50ml freshly brewed espresso / Femenino coffee
- 50ml coffee Kahlua
- 4 shakes of Tabasco sauce
- Handful of ice
- A pinch of Dried Red Chili Flakes (for garnish)
- A pinch of Icing Sugar (for garnish)
In a bowl, coat dried red chili flakes with icing sugar and add to a hot pan. Let the sugar caramelise around the chili flakes and take the pan off the heat. Once cooled scrape from the pan and set aside.
Put all liquid ingredients into a shaker. Shake and then strain into a chilled Martini glass.
Decorate with a sprinkling of the caramelised chilli flakes and serve.
So, there you have it. Two great sips for your next bash! Let me know how you get on and I hope you enjoy them.
For further reading from me on this year’s festival, check out the Crumbs website: https://www.crumbsmag.com/articles/news/the-wine-guy-aber-bit-of-this/
And see you next year if not before!