Iron Chef Shellie
 

Love Potion Cocktail

“A fun cocktail to make, including instructions on how to make the ice-balls! Competition details too!”

LP_FEATURE

Love Potion Cocktail

I’ve teamed up with the guys and gals at Barkers of Geraldine to create the perfect cocktail to wow you lover this Valentines Day. Wow them even more by making these fun ice-spheres to pop in the glass. They are great for mixing the cocktail elements together just by rolling it around. All you need is some balloons, skewers, a couple of glasses and a freezer!

Barkers-fo-Geraldine---Love-Potion-Cocktail-33801

 

Using my favourite of Barker’s of Geraldine’s fruit syrups, the Squeezed NZ Blackcurrants Syrup, this cocktail is paired with some fresh blackberries, champagne (or prosecco) and a fresh, refreshing squeeze of lime. 

LP-Prize

Barker’s of Geraldine have also got a great giveaway going on. See my instagram for details

Love Potion Prize which includes: Barker’s of Geraldine NZ Squeezed Blackcurrant Syrup, 1 x Large Haighs Milk Chocolate Love Heart, 2 x Medium Haighs Milk Chocolate Love Heart and 10 x Mini Haighs Milk Chocolate Love Heart

Terms & Conditions of the competition: Entries close February 12th 2016 at midnight. Winners will be contacted and will be announced on my instagram on February 14th. Entrants must be Australian residents only. 

Love Potion Cocktail
Print
Ingredients
  1. 2 x balloons water
  2. 50g fresh blackberries (or thawed from frozen)
  3. 100ml Barker’s Squeezed NZ Blackcurrant fruit syrup
  4. 1 lime
  5. Champagne or Prosecco
To make Ice Spheres
  1. Prepare two glasses that the water-filled balloons can be suspended in whilst in the freezer. Have at hand two sturdy skewers or chopsticks to tie the balloons to and to suspend over each glass. Take one balloon, open the neck and slide it over the kitchen tap. Slowly turn on the water flow and fill the balloon with enough water to make a small sphere (to fit into a martini glass or the glass you’ve chosen). Tie the balloon to the chopstick, suspend it over the glass, and repeat. Place the glasses with balloons in the freezer overnight.
To make Cocktail
  1. Pulse the fresh blackberries and blackcurrant fruit syrup a few times, so there is still texture. Place one tablespoon of the blackcurrant mixture in the base of each martini glasses.
  2. Take the frozen balloons out of the freezer. Run under a tap for a few seconds, then cut and peel away the balloon. Discard the balloon and place the ice-sphere in the martini glass on top of the blackcurrant mixture.
  3. Top up glass with your choice of Champagne or Prosecco. Squeeze half a lime over each.
  4. To mix, simply turn the ice-sphere around in the glass so the blackcurrant mixture mixes with the Champagne or Prosecco.
Notes
  1. See more at: http://www.barkers.co.nz/recipes/fruit-syrups/love-potion-cocktail/#sthash.v26SoXiS.dpuf
Iron Chef Shellie http://ironchefshellie.com/

Like Like can lead to Love...


Also Recommended


Comments

2 comments on “Love Potion Cocktail
  1. Tania | My Kitchen Stories - February 3, 2016 at 9:32 pm

    Oh wow Shelly. Stunning. When I was in Brisbane last month I bought that cordial. Its very good. i also bought a mould at goma that makes giant round ice blocks a lot like the ones you have there.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

Find out more about Shellie

Subscribe to the Email List


Copyright Please

All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.
© 2015 Shellie Froidevaux.