Category: Sparkling

The Pink Pornstar

Hello.  Hi.  Welcome to the post that will probably get the most search engine hits ever.  And also the highest number of people leaving bitterly disappointed. 

Just so we’re clear?  It’s a cocktail.  

If you’ve come here for ANYTHING except a martini? 

Then this is not for you. 

Don’t even stay around to comment on how upset you are.  Just form an orderly queue at the door and leave.  Quietly. 

And delete your search engine history. 

Pink Pornstar2

Okay, so now that all the perverts are gone lets talk about the Pornstar Martini.  Vanilla Vodka.  Passionfruit Liqueur.  Lime. Passionfruit.  With some sparkling wine on the side.

It’s the best!  Which is why I don’t understand how it took me so long to taste one!  I had my first Pornstar Martini  in London this year!  Which is kind of appropriate because that’s where they were invented back in 2002 by Douglas Ankrah at the Townhouse Bar in Knightsbridge which is again appropriate because that’s where I was staying. Knightsbridge not the bar!  Despite all this synchronicity I had my first Pornstar Martini at an All Bar One in the West End.  Thank you Monica for the introduction to what has become my favourite cocktail.

 

Pink Pornstar3

 

I knew right from the start that I wanted to blog this drink!  It is just soooo good!  Sweet from the vanilla vodka, tangy from the passionfruit and lime, with a crisp finish from the sparkling wine!  It’s also very festive so perfect for the season.  What am I  saying?  It’s good at anytime!

For a classic Pornstar Martini look no further than the ever reliable Difford’s Guide.  

For a RFFMT’s take?  Keep reading!  And don’t for one second think that this take only came about because…ahem…”someone”  forgot they had planned to make this and bought pink sparkling wine instead of Prosecco!   

The main change I made in creating the Pink Pornstar was that because sparkling rosé is sweeter than normal sparkling wine I had to counter that sweetness somehow. That was easy enough to do simply by omitting the simple syrup from the original recipe and adding a little bit of vanilla paste into the shaker!  Here’s the recipe:

The Pink Pornstar
Serves 1
A delicious and pretty cocktail!
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Ingredients
  1. 60 ml Vanilla Vodka
  2. 1 1/2 passionfruit
  3. 15 ml Passoa Passionfruit Liqueur
  4. 15 ml freshly squeezed lime juice
  5. 1/4 tsp vanilla extract
  6. 60 ml Sparkling Rose
  7. Ice
Instructions
  1. Add a large handful of ice into your cocktail shaker.
  2. Add thee vanilla vodka, the seeds and pulp from 1 passionfruit, the Passoa, lime juice and vanilla extract.
  3. Shake, shake shake. You need to get this nice and cold!
  4. Strain and pour into your cocktail glass.
  5. Garnish with the 1/2 passionfruit.
  6. Serve alongside a glass of sparkling rose.
  7. Enjoy!
Notes
  1. If you do not have vanilla vodka, Difford's tells you how to make it.
Adapted from Difford's Guide
Adapted from Difford's Guide
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
So, given that the Pink Pornstar is really a drink of three parts, how exactly are you supposed to drink it?

Anyway you like but here are some options:

The Pink Pornstar Purist

Keeps the elements separate.

  • First eats the passionfruit garnish.
  • Then drinks the sparkling.
  • Then the Martini.

The reverse purist does the same but swaps the order of the sparkling and the martini.

Pornstar Martini 5

The Mambo 5 Pink Pornstar Picker

Remember that Lou Bega song from back in the day?  It’s in my mind at the mo because we are doing it in my dance class.  Well the chorus of that song goes:

A little bit of Monica in my life
A little bit of Erica by my side
A little bit of Rita is all I need
A little bit of Tina is what I see
A little bit of Sandra in the sun
A little bit of Mary all night long
A little bit of Jessica here I am
A little bit of you makes me your man

The Mambo #5 Pink Pornstar Picker similarly repeats this actions until the drink is gone:

A little bit of passionfruit at first

A little bit of sparkling for the thirst

A little bit of ‘tini for the burst….

 

The burst? That’s the worst!  Let’s move very swiftly away and pretend that never happened!  The final type?

The Pink Pornstar Punchster

Combines everything in the one glass so they can have a bit of everything all together.  This is my favorite way of drinking it but I would love to hear if you think differently!

Okay all that remains now is to say best wishes to you and yours for a wonderful festive season! 

And beware the creepy Santas.

 

Thirsty Thursday – Airmail Cocktail

Gentlemen, don your fedoras and your double-breasted suits.  Ladies, it’s time to channel classic Chanel or Greta Garbo or Joan Crawford.  Because today we are stepping back into the glamour days of the 1930’s.  More specifically Cuba in the 1930’s so you might also want to put your mambo shoes on….because by the end of this post and after a few Airmails –  you might be doing your own little dance of joy. I certainly was.

I have added to the glamour by using a glass pilfered from her Maj herself!  Or bought at the Buckingham Palace gift shop…you can decide which of those

a) makes a better story

b) is actually the truth

and believe accordingly.

But first…let’s take some rum, of course, we’re in Cuba after all.  Then add a little honey for sweetness, lime for a sour note and to add that touch of glamour…what else but some bubbles….and voila…you have an Airmail.  The Airmail was created in Cuba to celebrate the height of technological sophistication (and social correctness) that was airmail.  You know, we may snigger these days but no one’s celebrating What’s App or FB Messenger with a cocktail.  Are they?  (Quickly googles…to ensure veracity of last statement).  No they are not!  Nor is anyone touting their social correctness either. 

But let’s set the scene..this is Cuba…around the time of the birth of the Airmail and a few more happy snaps of the objêt itself. 

Airmail3 Airmail4 Fun times!

For your own fun time, here’s the recipe!

Airmail recipeAnd for a semi related link, here is some brilliant dancing, much of it from the era of the Airmail, mixed to Bruno Mars.  This is my favourite youtube at the moment – I must have watched it about 100 times…and that’s just this week.  We do this song in my dance class and I only wish we were busting some of the moves featured here…

Why not pour yourself an Airmail and watch.  Hell, have two and join in!

Finally – if you love the thought of the rum, honey and lime but hate sparkling wine? 

Leave it out. 

Instead of an Airmail you now have a Honeysuckle. 

I hope you all enjoyed this post.  Ha…you didn’t honestly think I was going to let that golden opportunity for a pun pass with out comment did you?.  I just hope it got your stamp of approval.  I thought it was first class but if you feel that  failed to address the issue, or that my delivery lacked some punch feel free to express your opinion in the comments below.  Dont be a-freight….

Aaaaaaand, I’m done. 

Consider this post signed, sealed and delivered.

Have a wonderful week!

Signature 1 Vintage Valentine Quick as Wink2
 

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Cheery Cherry Sangria

This post’s name came from the fact that I totally read the name of this recipe incorrectly.  More than once.  I swear, the first four times looked at it I  thought it was called Cheery Sangria.  I even wrote it that way on my “meal” planner.  Cheery Sangria.  It was only when I was writing the ingredients on my shopping list that I paused.  “Oh.  It has cherries in it.  That’s cute, they made a pun.”  Well, it turns out, they didn’t.  But I did.  And we all know how much I love that!  So, technically what we’re drinking today is CHERRY sangria.  But you know what?  It brought a touch of the sun and warmth of Portugal into a totally cold, wet and grey Melbourne winter day so I think Cheery Sangria works just as well!!

Yes, I’m back from holiday.  And determined to make Sangria my drink of choice for this summer. It’s just so good!!! Wine and fruit and a little bit o the hard stuff….it really doesn’t get much better.  Mind you, summer has to come first.  And at the moment, it seems a long time away. 

The best Sangria I had overseas was in Portugal – a teeny cafe in Faro.  Here I am drinking one….

SangriaThe Portuguese,they are a people after my own heart. They have a cherry liqueur called Ginja which is commonly drunk for breakfast.  Speaking of which…when the breakfast buffet contains both Portuguese egg tarts and sparkling wine, I know I have found my people!

Sangria 5

Cheery times!  And cheersy times!!!  But now onto some cherry times.

The cherry sangria I made is pretty hearty.  It has loads of strong, spicy flavours which made it suitable for a cold winter’s day.  I also totally forgot to add the cinnamon stick but that would have only made it even better!  The gorgeous deep red colour is also so pretty and warming.  I also used cherries and sparkling wine to remind me of the Portuguese breakfast drinks of Ginja and cava!

But let’s start with some fruit.  Limes, blood oranges and, of course cherries make for a tasty and colourful combination!

Cherry Sangria2Then add some tequila for a kick, grenadine for sweetness and a teeny taste of Tabasco for spice and muddle the fruit to get some juicy, fruity flavours.  (Pre-muddle is also when the cinnamon should have been added).

Sangria3Top with orange juice and some sparkling red wine…and voila…cherry sangria!

Sangria4Salud!

 

Cherry Sangria
A hearty sangria, perfect for bringing the warmth of Portugal into the coldest winter's day.
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Ingredients
  1. 500ml chilled sparkling shiraz (you can also use non-sparkling shiraz)
  2. 500ml chilled orange juice
  3. 2 tbsp tequila
  4. 2 tbsp grenadine
  5. splash of Tabasco sauce
  6. 1 cinnamon stick
  7. 500g cherries
  8. 2 limes, cut into eigths
  9. 2 blood oranges, sliced
  10. Mint leaves to garnish
Instructions
  1. Place the lime wedges and the slices from one of the oranges into your jug. Add half the cherries. Halve the remaning cherries and add them to the rest of the fruit.
  2. Add the cinnamon stick, grenadine, tequila and tabasco
  3. Muddle the fruit to express some of the juices.
  4. Add the orange juice and sparkling shiraz and stir well.
  5. Place a slice of orange and a few mint leaves in each glass and pour the sangria over.
  6. Serve immediately.
  7. Olé!
Adapted from Australian Table Magazine, December 2001 edition
Adapted from Australian Table Magazine, December 2001 edition
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Sangria6

 

Have a great week! 

Signature 1 Vintage Valentine Quick as Wink2
 

History Happy Hour – April 15, 1912 – Punch Romaine

“Everyone knows what rockets at sea mean,” said the portly Boston Harbor pilot.

“They mean distress…It means, please come to me because I am  in trouble.  Simple as that.”

“But you see, that’s just my problem. If it is that simple, I’m trying to understand why the ship that The Titanic saw did not come….Is there any reason why the captain would not go to the aid of the distressed ship?”

“No, if he saw them, he must go.  It’s the oldest tradition of the sea.”

The Californian was the closest ship to The Titanic on the night it sank, possibly only 8 miles away.  It was close enough for crew members to see the lights on the sinking ship and the eight distress rockets sent up by The Titanic.  They alerted the Captain.  And, yet, they did not go to help.

This is the story of The Midnight Watch.

Punch Romaine2

The Midnight Watch is a super read. I loved it and I’m sure it is going to rank high in my books of the year. Even though, it is also soooooo frustrating.  Right from the start you know that The Californian did not go to help The Titanic.  And of course, you want to know why.  And at times you want to reach into the book and shake one of the people and yell “Why?  Why didn’t you do something?” WHY?”   Or, as one of the reporters in the book says to Captain Lord of The Californian

“If you’re the only one who can speak, then you must speak more!”

First Class Food on the Titanic
Chocolate Eclairs were served to the First Class Passengers on The Titanic.

The writing is beautiful.  From tales of heroism and gallantry to cowardice and inaction, The Midnight Watch covers the best and worst of human behaviour both in the face of, and following momentous events:

“Because by now we knew the numbers.  Fifty-eight first-class men has found their way into the lifeboats but fifty-three third-class children had not.  It was an almost perfect correlation.  For almost every rich man who lived a poor child had died”

American IceCream
American Ice Cream was on the menu for Second Class Passengers on The Titanic. Passengers in First Class were served French Ice Cream

“What Franklin (Head of The White Star Line) thought of the Captain I couldn’t know, but I did know that if he, Franklin, had been accused of abandoning so many people, the weight of shame would have broken him.  And yet, Lord’s head was upright, he seemed to bear no weight at all”

So, so good.  The Midnight Watch not only brought the story of The Californian but the entire period  to life.  This is the kind of historical fiction that I love; writing that truly transports you to another time and place.  Oh and, if you wiki Captain Lord, he looks EXACTLY how I imagined he would!  

When I read I  see the words as a movie in my head and I think that this would make a fabulous film.  The journalist searching for justice, the proud, flinty Captain; the second officer torn between loyalty and a desire to tell the truth.  It would be amazing. 

Titanic Third Class Food
Third Class passengers on The Titanic were fed hearty, no frills fare. Fresh bread and butter, cold meat, cheese and pickles were part of their menu.

I was initially disappointed with the “answer”  posited by David Dunn as to why Lord and The Californian did not go to the aid of The Titanic.  Although perfectly plausible, It felt to me like an anti-climax; such a little reason for such an appalling consequence.  But then I realised – pretty much any answer would have been disappointing.  Because the only acceptable answer to the question of “Why didn’t you save the 1500 people who died that night?”  would have been “Because we were too busy saving 1501 people elsewhere”.  

Nonetheless a totally brilliant read.

Punch Romaine3Punch Romaine was served To First Class passengers on The Titanic as a palate cleanser between the first and second courses on the fateful night of April 14th.  It is a white wine, rum and champagne cocktail served over…wait for it…. a mound of crushed ice.  Which is surely worth it’s own line in Alanis Morisette’s Ironic.  Don’tcha think?  

On a total tangent, Romaine was one of the names my parents had picked out for me before I was born.  Can you imagine a more foodie name than Romaine Fryer?  Then again, Taryn was bad enough growing up, can you imagine going through life with the same name as a lettuce?

You know what else is a lettuce? 

Iceberg. 

Which brings us back to…..doh, oh, oh, oh….or Punch Romaine. 

Punch Romaine

Punch Romaine
Yields 1
A white wine, rum and champagne cocktail that was served to First Class Passengers on the Titanic on the night it sank.
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Ingredients
  1. 1 egg white
  2. 1 oz. white rum
  3. 1 oz. white wine
  4. 1⁄2 oz. simple syrup
  5. 1⁄2 oz. lemon juice
  6. 1 oz. fresh orange juice
  7. 2 oz. Champagne or sparkling wine
  8. Twist of orange peel, for garnish
Instructions
  1. In an ice-filled cocktail shaker, combine egg white, rum, wine, simple syrup, lemon and orange juice.
  2. Shake vigorously until well mixed and frothy.
  3. Mound crushed ice in a large coupe glass, and pour drink around it.
  4. Top with champagne, and garnish with orange peel.
  5. Enjoy
Adapted from http://www.saveur.com/article/Recipes/Punch-Romaine-Cocktail
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Have a wonderful week!

Signature 1 Vintage Valentine Quick as Wink2;
 

Peachy Keen for Peach Sorbet with Lavender & Rosemary

Summer, and peach season, is pretty much drawing to a close here.   So, if like me, you love the stone fruit, how can you prolong the taste of summer through autumn, winter and spring?  By making this gorgeous sorbet which combines lovely sweet peaches with (ahem)…homegrown lavender and rosemary.  Yes, I have garden produce!!! 

Peach Sorbet Ingredients
Peach Sorbet Ingredients

This is so simple, just these three ingredients, some sugar and water.

Peach Sorbet Ingredients2
Peach Sorbet Ingredients2

 And you get one of the loveliest ice creams ever.   This is really refreshing without being too sweet –  the lavender and rosemary are not overpowering but add a little depth to the fruit and sugar.

AUTUMN – The Sorbet Ma’am, Just The Sorbet

Autumn in Melbourne is lovely.  You get cold crisp mornings, warm days and cool evenings.  To prolong the taste of summer as it starts to get darker and cooler, this peach sorbet is perfect just on it’s own in a cone. All alone.  Like a rolling stone.

Yes.  I think it’s enough now too.  Because I heard you moan and groan.

Really stopping…NOW.

Because just look at this peachy goodness!

Peach Sorbet
Peach Sorbet

WINTER – Baked Peaches With Amaretti and Amaretto and Peach Sorbet

Mmmm…hot baked peach, cold peach sorbet , herby, nutty, sweet and boozy….that’s about all my favourite adjectives right there.  And I totally forgot to take a picture of it before eating half of it.  So I had to borrow a peach off my friend’s plate to take this picture.  Thanks for the peach Monica!!!

Peaches Baked with Amaretti and Amaretto2
Peaches Baked with Amaretti and Amaretto2

 You may be wondering where you are supposed to find peaches in winter?  Well my mum used to make this for us waaaaay back and we only ever used to have it with tinned peaches.  And believe me, this is one of the few things where you will ever hear me say that this works as well (maybe even a little better) with tinned as fresh.

SPRING Into A Peach Sorbet Bellini

Spring in Melbourne means the Spring Racing Carnival which means lots of champagne.  You can really welcome the warmer days by adding a dollop of the peach sorbet into the bottom of your champagne glass for a fabulous take on a Bellini.

 So good even Lulu wants one!

Lavender and Rosemary Bellini2jpg

Lavender and Rosemary Bellini
Lavender and Rosemary Bellini

 Hope your week is peachy keen, jelly bean.

Signature 1 Vintage Valentine Quick as Wink2   

Peach Sorbet with Lavender and Rosemary (3 ways)
This deliciious and easy to make peach sorbet will bring back the flavour of summer all through the year
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Ingredients
  1. For The Sorbet
  2. 200g sugar
  3. 2 tbsp edible dried lavender
  4. 2 springs of rosemary, about as long as your thumb
  5. 1 kg of peaches
  6. 200g water
To Serve
  1. Ice cream cones
For The Baked Peaches with Amaretto and Amaretti
  1. 4 large peaches, or you can used tinned, in which case you will need 10 halves
  2. 20 crumbled amaretti biscuits
  3. 4 tbsp Amaretto Liqueur
  4. 2 tbsp brown sugar
  5. Butter for greasing the pan
  6. 4 scoops of sorbet
For The Bellini
  1. Sparkling Wine
  2. Rosemary sprigs and lavender sprigs and peach wedges to garnish (optional)
For the Sorbet
  1. Place the sugar, water, lavender and rosemary into a small saucepan. Bring to the boil, stirring occasionally. Then simmer for 5 minutes.
  2. With a paring knife, make a small cross into the bottom of each peach. Place in a bowl and pour boiling water over the peaches. Let them sit for a few minutes then tip into a bowl of iced water. The skin should now be quite easy to peel off. Cut the peaches into wedges and place them in the sugar syrup.
  3. Once this mixture is cool, remove the peaches and place them in your blender, strain the syrup to remove the lavender buds and rosemary and add the liquid to the blender. Blend until the mixture is smooth.
  4. Churn in an ice cream maker according to manufacturer's instructions. Transfer to a container and chill in freezer for 2 to 3 hours, or until firm.
  5. Serve with ice cream cones or as described below.
For The Baked Peaches with Amaretto and Amaretti
  1. Preheat the oven to 200ºC.
  2. Lightly butter a baking tray
  3. If using fresh peaches, cut in half, remove the stones and, using a melon baller or a teaspoon, scoop out a little bit more of the peach flesh and place in a small bowl. If using canned peaches, finely dice 2 peach halves and place in a small bowl.
  4. Place the crushed biscuits, the amaretto and 1 tbsp of sugar in the bowl along with the peach flesh. Stir to combine.
  5. Fill the peach halves with this mixture.
  6. Place the peaches onto a baking tray. Sprinkle with the remaining sugar.
  7. If using fresh peaches, bake for around 20 minutes until cooked through then place under a hot grill for the last 5 minutes to really caramelise the topping. If using tinned peaches, bake for 5 minutes, really just to warm the peaches through then place under the grill for the last 5 minutes.
  8. Serve immediately, 2 to a plate with a dollop of sorbet.
For The Bellini
  1. Add a dollop of sorbet to your champagne glass.
  2. Top with sparkling wine.
  3. Garnish as desired.
  4. Enjoy!!!
Notes
  1. I like to leave my biscuit crumbs fairly rustic so they vary in size from crumbs to larger chunks.
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

 

 

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