SHAKE up some savings on cocktails – by lacing them with leftovers.
There’s no need to go and buy special ingredients to make fancy drinks for guests when you can make do with the contents of your cupboards.
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Tinned tomatoes, eggs, milk, coffee and fruit can all be used to create cocktail magic . . .
TOM-FOOLERY: For a twist on a Bloody Mary, use 100ml of leftover passata instead of tomato juice.
Or blitz some chopped tomatoes with an equal amount of water.
Then add to 25ml of vodka and a squeeze of lemon.
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Search in your cupboard for some spicy sauce — Worcestershire is traditional but a dash of Sriracha will do.
Mix the cocktail to remove any rogue tomato chunks and serve in two glasses.
Leave the vodka out for a Virgin Mary cocktail.
MILK IT: To make a cranberry and ginger eggnog fizz, mix 50ml spiced rum with 15ml maple syrup, 1 egg yolk and 75ml full-fat milk.
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Add ice and shake hard.
Strain into a glass and slowly pour in 100ml Double Dutch cranberry and ginger tonic (£4 for three 200ml bottles at Tesco).
Add a sprinkle of cinnamon and nutmeg.
SUPER SHRUBS: Use leftover berries and fruit to make a fruit shrub — a sweet and sour mix of sugar and vinegar, infused with fruit, that is great base for booze-free spritzers.
See “how to make a shrub” at greatbritishchefs.com.
COFF-TAILS: There are plenty of ways to use coffee in cocktails.
You can pour rum over used coffee grounds and leave for 24 hours before straining to make a base for a White Russian.
Or maybe try a warming Irish coffee.
Mix a 150ml cup of hot coffee with a teaspoon of sugar and a slug of whiskey, then top with lightly whipped double cream to finish off.
- All prices on page correct at time of going to press. Deals and offers subject to availability.
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