January is usually a time for honing in after indulging in decadent ways over December. Having been pretty good (mostly) for the most depressing month of the year, I got a bit creative in the kitchen in honour of the upcoming Chinese New Year on 31st January.
I recently paid a visit to the wonderful Experimental Cocktail Club in the heart of Chinatown. It’s hidden among the sea of red lanterns that currently adorn the streets and it overlooks the bustle of restaurants and shops that are all preparing for the wonderful night this Friday. It got me thinking about exotic cocktails and the use of ingredients that are just a little bit different.
- 2-3 cups of Barefoot Moscato
- 7-8 frozen mango chunks
- 6-7 frozen/fresh peach slices
- Ice cubes
Here’s how you make it:
- In a blender mix the frozen mango chunks, peach slices (saving a fresh one for the garnish) and Barefoot Moscato together.
- Pour the contents into an ice filled glass.
- Garnish with a fresh peach slice on the side.
The taste is exotic, sweet, fresh and fruity. With a light and tropical flavour, it’s a wonderful cocktail to blow away all the cobwebs that January has left behind. I really like the Barefoot Wine range as this Moscato in particular has such a light floral aroma and is the perfect ingredient for this cocktail. A chilled glass on its own though is always fantastic!
Happy New Year and enjoy the cocktail!
The Barefoot Wine & Bubbly range has a RRP of £6.99 featuring 8 varietals: Pinot Grigio, Sauvignon
Blanc, Moscato, Merlot, Shiraz, White Zinfandel, Pink Moscato, Cabernet Sauvignon and Bubbly Pink
Moscato. Barefoot Wine & Bubbly is now available at Tesco, Sainsbury’s, Asda, Morrisons, Waitrose,