4 minute read
Aflourish ofcocktails
from SOUTH August 2020
by Times Media
A FLOURISH OF Cocktails
Winter cocktails call for seasonal punch so check out this selection using non-alcoholic, sugar and sweetener-free Seedlip mixers (available from supermarkets and specialty food stores). Start with this delicious martini in which rhubarb and kaffir lime offer an exotic escape accompanied by a taste of the English countryside through the addition of fresh mint and rosemary. A sipping cocktail which will leave you craving another.
SPICE & BLACKCURRANT
Combining Seedlip Spice with blackcurrant is a true walk down memory lane. It’s a cocktail with an adult twist – one for the crowds!
INGREDIENTS
(see recipe below) Add Seedlip Garden, rhubarb and kaffir lime shrub into a mixing glass. Fill with plenty ofice. Stir well to chill. Strain into a Chilled Coupe or Nick& Nora glass. Add garnish. INGREDIENTS Add all ingredients to a mason jar and muddle. Leave in fridge for 24 hours. Fine strain & bottle. The shrub will last 14 days refrigerated. • 50ml Seedlip Spice 94 • 25ml blackcurrant cordial • Top with sparklingapple juice • Garnish: Lemon Zest
Add Seedlip & blackcurrant cordial into a highball glass. Fill glass with ice. Top with
RHUBARB & KAFFIR LIME MARTINI
INGREDIENTS
50ml Seedlip Garden 108 30ml rhubarb & kaffir lime shrub* Garnish: kaffir lime leaf
RHUBARB & KAFFIR LIME SHRUB*
3 rhubarb stalks finely sliced 5 kaffir lime leaves 1 cup cider vinegar 1 cup ofcaster sugar 1/2 cup offiltered water
SparklingApple Juice. Stir to mix. Add garnish.
TEA TODDY
Sure to be a favourite, is this hot toddy using some classic ingredients to create a wonderful winter warmer. Assam tea compliments the citrus & ginger flavours of Seedlip Grove.
Anice variation usingcoconut sugar to sweeten, this tea brings an earthy hue ideal for sipping. It’s a hugin a mug!
INGREDIENTS
50ml Seedlip Grove 42 1 tsp ofcoconut sugar 120ml hot Assam tea made by brewingone Assam tea bagin boilingwater for two minutes. Garnish: Fresh or crystallised ginger
Add all ingredients into a heatproofmug. Stir gently and add garnish.
Seedlip mixers are available in supermarkets and liquor stores.
HOTEL MOVING WITH THE TIMES!
Lisa Mahoney is on a mission. She’s determined to make the long-standing Patumahoe Hotel into a family-friendly, community pub, a welcoming place for farming regulars and new residents to the village, too.
The daughter ofPatumahoe Hotel owner, Terry Mahoney tookcharge some four years ago when ill health forced her father’s retirement.
Keen to revitalise the pub, Lisa Mahoney says; “I spent the first year lookingat how the hotel operated and ways to turn around it’s image. Since then we have gradually been makingchanges.”
Those changes included doing away with the former topless waitresses in the sports bar and then closingit altogether.
“We are now planningto revamp that area and then put it up for lease although that will come after more essential upgrades are done.”
In the meantime, Lisa brought out the colour charts and contracted local firms to brighten the interior ofthe public lounge and the exterior paintwork, supply new tables and chairs and generally help begin addingcharacter to the décor.
“Greenery, historic images from the district and a mirror or two are all in the pipeline,” she says. “I really want to turn the small diningroom to better use too. It can cater for about 20 patrons and it’s ideal for small private functions. Because that room also opens to a largely
Lisa, Kat & John
unused courtyard area, I’m keen to completely remodel the outdoors to provide an invitingplace for patrons to relax, lunch or just enjoy a coffee and snack–perhaps next summer.”
While workis still ongoing, there’s not a lot one can do to improve on the kitchen’s now famous pizzas –“we hand make our own pizza dough and, where meat is called for, we use only the best scotch fillet steakfrom Drury Meats,” Lisa says.
“In fact, all our steaks are scotch fillet and, in particular, the surfand
turfis gainingquite a reputation for its flavour and heartiness.”
The full menu is presently available Thursday to Saturday, with meals rangingin price from $10.50 to $29 for the surfand turf. Weekend meals include a patty burger and chips, BLT and chips, steak sandwich and the bar snackmenu with the likes ofsausage and chips, chicken nuggets and chips, wedges and fish bites, all suitable as kiddie meals.
Finally, patrons should take advantage ofthe winningThursday night deal –every pizza comes with
PATUMAHOE HOTEL
a FREE large fries! And, they can also take advantage ofthe gaming room, TAB, jukeboxand a gigantic TV screen which is sure to keep sports fans very happy.
What’s more locals say the meat packraffles are hard to beat.
With the Covid-19 lockdown having put a dampener on business everywhere, Lisa says she is pacing herselfwhen it comes to the hotel’s makeover. However, with some 25 years hospitality experience, she is keen for locals to see it in a new light and to experience the warm reception shown to patrons.
With this in mind she’s lookingfor casual staffwho can fill in at short notice or when staffare away for any reason.
“We know times are tough for a lot ofpeople and while I don’t have full time positions, there’s still good opportunities here for people who can embrace my vision ofmaking this is a place where people can come and socialise, enjoy a hearty meal without breakingthe bank and be part ofour move forward.”
