Celebrate in true Riverford style with our veg & fruit cocktails, perfect to share among friends and family this Christmas and New Year.
This is basically a Bloody Mary with beetroot purée in place of the tomato. We add a bit of acid in the form of orange and vinegar to replace the acidity of the tomatoes. Make sure you’re guests aren’t too oiled before serving these; beetroot won’t come out of a cocktail dress. I’d advise making the mix the day before at least, as it allows the flavours to marry.
5cm piece of horseradish
3 tennis ball sized beetroot, boiled or roasted till soft, & skinned
1 tsp Worcestershire sauce
1 orange, juiced
1 tsp celery salt
Shot of sherry
3 ribs of celery
The first step is to get a loose beetroot purée, not too thick and not too watery. You want to be able to drink it, not have to attack it with a spoon. The reason a Bloody Mary is a divisive drink is that it sits somewhere between a beverage and a meal, and that is down to the body of the tomato juice. Put the beetroot in a food processor or blender and run until smooth, add cold water until you get the texture of thick tomato juice, but don’t forget the vodka will thin it down further. Now grate in the horseradish, add the vodka, sherry, Worcestershire sauce, celery salt, and a shake of Tabasco. The next step is to season it with a dash of orange juice and balsamic vinegar until you feel happy with the acidity levels. A pinch more salt may be needed to bring everything alive. Pop in the fridge overnight, give it another stir, a taste and pass through a fine sieve into a jug. Serve in shot glasses with a small celery stick stirrer in each, or in a high-ball glass with a bacon sandwich for some ‘hair of the dog’ the next morning.
clementine gin fizz
A gin fizz is classically made with lemon juice for a sweet sour appetiser. This clementine version gives a seasonal twist. The basic ratio is 1 part gin, 2 parts fruit juice, 4 parts carbonated water.
Muddle the gin, juice and sugar in a jug, or for extra chill, shake over crushed ice in a cocktail maker, if you have one. Pour over a few ice cubes and top up with fizzy water. Serve garnished with fresh mint and a slice of clementine.
mulled cider or apple juice
makes 5 litres
This is from Ben Watson’s mate Cider Andy. He’s adamant that to get the genuine article, you need to use his two-year-old Dartmoor Cider, but any dry, scrumpy type cider will do.
Put all the ingredients in a large pan. Cover with a lid and infuse at 60°C for 30 mins. Strain off the cinnamon sticks and cloves, then reheat to serve. For mulled apple juice, leave out most of the sugar and add a couple of sliced oranges and lemons.
For more ideas for a Christmas rich in veg, download our seasonal booklet full of recipes and tips from our Riverford cooks and you, our customers. Available to download here: www.riverford.co.uk/christmas-veg.