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wiltshire liqueuer

Recipes

Recipes

Sloe Roast Lamb

Sloe Roast Lamb

INGREDIENTS

  • 100ml Sloe Gin
  • Lean leg or shoulder of lamb
  • 2 teaspoons of chopped mint
  • 2 large red onions quartered
  • Tablespoon of olive oil

Method

Slash the surface of the joint and add mint into the slashes. Place the onion quarters in a roasting tin with the lamb on top. Drizzle over the olive oil and Sloe Gin. Cover with foil and cook in the oven at 160ºC / 325ºF / gas mark 3 for 2 ½ - 3 hours basting occasionally. Remove foil for last 30 minutes to brown the meat. While the meat is resting, use the juices from the pan to make into gravy.

Blood Orange Chocolate Truffles

Blood Orange Chocolate Truffles

INGREDIENTS

  • 2 part Blood Orange Liqueur
  • 250g good quality dark chocolate – chopped into pieces
  • 284ml pot of double cream
  • 50g unsalted butter

Method

Put the cream, and butter into a saucepan and gently bring to a simmer. Add the chopped pieces of chocolate into a large bowl and when the cream and butter is simmering pour over the chocolate – stir to mix and melt the chocolate. Add a couple of measures of Blood Orange Liqueur. Put the bowl in the fridge to fully harden and then with a melon baller dipped in water scoop out the balls. Place on a baking tray lined with greaseproof paper and place in the fridge. These will keep in the fridge for 2 days and are excellent for presents.

Blood orange Pancakes

Blood Orange Pancakes

INGREDIENTS

  • 50ml Blood Orange Liqueur
  • 2 pancakes per person - use your favourite recipe
  • 3 tablespoons of caster sugar
  • Zest of 1 lemon
  • 1 teaspoon of lemon juice
  • 50g unsalted butter

Method

Make the pancakes as per your favourite recipe and fold into quarters. Put the caster sugar into a non-stick frying pan and heat over a low-medium heat until the sugar begins to melt without stirring, and continue to cook until it becomes a deep amber colour. Immediately slide the pan off the heat and add the pureed fruits – be careful as it may splatter and spit as it hits the hot caramel. Add the lemon juice, zest and Blood Orange Liqueur and return to the pan on a low heat to re-melt the caramel into the liquid. Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and slightly reduced. Add the pancakes to the pan and warm through. Serve immediately with some fresh berries to garnish.

Boozy Mess

Boozy Mess

INGREDIENTS

  • 50ml Wild Strawberry Liqueur
  • 1x400g of fresh strawberries
  • meringue nests, broken
  • 142ml pot of double cream

Method

Break up the pieces of meringue with your fingers Whip the cream to thicken and then stir in the pieces of meringue and stir through. Chop up the strawberries and mix with the Wild Strawberry Liqueur. Add a layer of the cream and meringue in the bottom of each glass followed by the strawberry and liqueur combination followed by another layer of meringues and cream. Top with a fresh strawberry and more meringues.

Damson Pudding

Damson Pudding

INGREDIENTS

  • 50ml of Damson Vodka
  • 1kg of damsons
  • 200g golden caster sugar
  • 125g self raising flour
  • 125-150ml milk
  • 2 tablespoons of unsalted butter, melted

Method

Heat the oven to 180ºC / 160 ºF fan / gas mark 4. Put the damsons in 4-6 ovenproof dishes (or one large dish) and sprinkle evenly with 150g of the sugar and pour over the Damson Vodka. Sift the flour and remaining sugar into a bowl with a pinch of salt. Whisk in enough milk and melted butter to make a thick, smooth mixture that will just fall off the spoon. Spoon big blobs over the damsons but don’t worry if the fruit is not completely covered – it will bubble through as it cooks. Bake for 40-45 minutes until the top is golden. Leave for 20 minutes before serving.

Pan Fried Venison With Damson Vodka Sauce

Pan Fried Venison with Damson Vodka

INGREDIENTS

  • 2 tablespoons of Damson Vodka
  • 1 tablespoon olive oil
  • 2 thick venison steaks
  • 150ml beef stock
  • 2 tablespoons of redcurrant jelly
  • 1 garlic cloves – crushed
  • 85g fresh or frozen blackberries

Method

Heat the oil and gently fry the venison for 5 minutes, then turn over and cook for a few more minutes depending on how you like it cooked. Lift out the meat and leave to rest. Add the Damson Vodka to the pan and then pour in the beef stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Slice the venison and pour over the sauce.

Sloe Belly Of Pork

Sloe belly of Pork

INGREDIENTS (SERVES 4-6)

  • 1kg piece of boneless pork belly, skin scored and patted dry
  • 1 tbsp sea salt flakes
  • 4 red onions
  • 1 head of iceberg lettuce
  • 1 unwaxed lemon
  • 200g thick Greek yoghurt
  • A pinch of sugar and sea salt

For the marinade

  • 150ml Sloe gin
  • 80g runny honey
  • 2 tsp white pepper
  • 1 tbsp red wine vinegar
  • 200g redcurrants or mixed berries (frozen is fine), plus a handful to garnish

Method

Mix the marinade ingredients in a shallow glass or ceramic dish. Place the pork in it carefully, making sure the marinade doesn’t touch the skin. Leave uncovered and place in the fridge for 4 hours or overnight. When the marinating time is up, preheat the oven to 220ºC (fan). Pat the skin of the pork dry with kitchen towel. Place on a tray, setting the marinade to one side, and use a blow-dryer for 2-3 minutes to remove all the excess moisture from the skin. Rub the skin thoroughly with salt flakes, getting into the scoring. Peel the red onions, cut into quarters and place at the bottom of the roasting tin, then pour over the marinade and lay the pork belly skin side up on top. Roast for 30 minutes, then turn the heat down to 150ºC and roast for 2 ½ - 3 hours, or until very tender. Remove the pork from the oven. Take the onions out and set aside. Crank up the heat again to 220ºC and place the pork back in the oven for about 10 minutes, or until the skin is crispy. Remove the pork from the oven. When cool enough to handle, separate the skin from the flesh. Slice the pork belly into slivers and chop the skin into small crouton-sized pieces. Cut the lettuce into thick slices, then wash and dry (keeping them whole). Finely zest the lemon and mix into the Greek yoghurt with the sugar and salt. Add a squeeze of lemon juice. To serve, place a large wedge of iceberg on a plate and top with the pork, onions, skin and berries. Drizzle with the yoghurt dressing.

Vanilla Panna Cotta With Strawberry Liqueur Coulis

Vanilla Panna Cotta with Strawberry Liqueur Coulis

INGREDIENTS

  • 50ml of Wild Strawberry Liqueur
  • 6 gelatine leaves
  • 125ml milk
  • zest 2 oranges
  • 2 vanilla pods, split
  • 140g golden caster sugar
  • 1.2l double cream
  • 250g of fresh strawberries
  • 20g of caster sugar

Method

Place the gelatine and milk in a pan, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add 800ml of the cream, then bring to the boil. Simmer until the mixture is reduced by one-third. While the cream is reducing, remove the gelatine from the milk, set aside, then warm the milk. When it is warm, add the soaked gelatine and stir until completely dissolved. Add to the warm cream, pass through a sieve, then leave to cool. Lightly whip the remaining cream, then fold into the setting mixture. Pour the mixture into a 1-litre pudding bowl, then place in the fridge to set for at least 5 hrs. Whilst the Panna Cotta is in the fridge, make the strawberry Liqueur. Put the strawberries, wild strawberry liqueur and sugar into a bowl and simmer until the strawberries are soft. Cool and whizz to a sauce. Take the panna cotta out of the fridge, slide a knife around the edge of the bowl and dip very briefly in hot water to loosen. Tip the panna cotta into the middle of a plate. Spoon over the coulis.

Cocktails

Russian Punch

Russian Punch

Perfect for sharing with friends and conversation will flow.

INGREDIENTS

  • 4 part Damson Vodka
  • 1 part crème de cassis
  • Juice of 1 lemon
  • 4 tablespoons of sugar syrup
  • Chilled Champagne to top up

Method

Fill two tall glasses with ice cubes. Pour over the crème de cassis, lemon juice and sugar syrup. Add the champagne and Damson Vodka at the same time (to prevent excess fizzing) and stir. Decorate with a lemon slice and frozen berries.

Wild Strawberry Daiquiri

Wild Strawberry Daiquiri

Celebrate the best of British Summer.

INGREDIENTS

  • 1 part Wild Strawberry Liqueur
  • 1 part white rum
  • Juice of 1 lime
  • 2 teaspoons of white sugar
  • Strawberries to garnish

Method

Mix all the ingredients together and serve in a martini glass garnished with half a strawberry.

Bloody Fizz

Bloody Fizz

Perk up a glass of fizz and enjoy in the sun.

INGREDIENTS

  • 1 part Blood Orange Liqueur
  • Juice of 1 lemon
  • 2 dashes of bitters
  • 2 ½ parts prosecco

Method

Simply mix in a glass and enjoy it!

Breakfast Martini

Breakfast Martini

A twist on the Lanesborough Hotel’s classic cocktail – it is not necessary to serve it for breakfast but is a great way to start a weekend.

INGREDIENTS

  • 2 parts gin
  • 1 part Blood Orange Liqueur
  • 1 tbsp lemon juice
  • 1 ½ tsp orange marmalade
  • Orange peel spiral, to garnish

Method

Place the gin, Blood Orange Liqueur, lemon juice and marmalade into a cocktail shaker with some ice and shake well to combine. Strain into a Martini glass and garnish with a spiral of orange peel.

Cloudy Sloe

Cloudy Sloe

The perfect companion to a truly British summer’s picnic.

INGREDIENTS

  • 1 part Sloe Gin
  • 4 parts cloudy lemonade

Method

Pour together in tall glasses over ice or increase quantities for a jug.

Damson Breeze

Damson Breeze

The perfect picnic accompaniment as it can be mixed ahead of time and kept cool in a flask.

INGREDIENTS

  • 1 part Damson Vodka
  • 3 parts grapefruit juice
  • 3 parts cranberry juice
  • 1 part lemonade

Method

Pour all the ingredients into a large glass (or flask) topped up with ice and serve with a wedge of lime. Adjust quantities for a jug or flask.

Damson in Distress

Damson in Distress

A deliciously refreshing summer’s cocktail.

INGREDIENTS

  • 1 part Damson Vodka
  • 2 ½ parts ginger Ale

Method

In a tall glass add ice cubes, pour over Damson Vodka and top up with ginger ale.

Damson or Sloe Mulled Wine

Damson or Sloe Mulled Wine

When it’s snowing outside, keep the heat inside.

INGREDIENTS

  • 7 parts red wine
  • 1 part Sloe Gin or Damson Vodka
  • 12 teaspoons of sugar
  • Juice of 2 lemons
  • 3 oranges cut into quarters
  • 3 cinnamon sticks
  • 2 whole nutmegs
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice

Method

In a saucepan combine the wine, Sloe Gin or Damson Vodka, sugar, fruit and spices. Warm slowly over low heat without boiling and allow the flavours to come together for at least one hour. Strain before serving, if you wish, and enjoy warm.

Frozen Strawberry Margarita

Frozen Strawberry Margarita

It may not be long but it is certainly cooling.

INGREDIENTS

  • 1 part Wild Strawberry Liqueur
  • 2 parts tequila
  • 1 part Blood Orange Liqueur
  • Juice of 1 lemon
  • Juice of 1 lime

Method

Pour all the ingredients into a margarita glass filled with crushed ice.

Henley Fizz

Henley Fizz

Inspired by annual rowing afternoons on the Thames.

INGREDIENTS

  • 1/2 part Sloe Gin
  • 1 ½ parts Gin
  • 1 part lemon juice
  • Top up with soda water

Method

Shake first three ingredients and strain over cubed ice in a highball glass. Top with soda water. Garnish with a large lemon twist.

Jaffa Hot Chocolate

Jaffa Hot Chocolate

Delicious on the piste or as a welcome warmer on a winter’s day.

INGREDIENTS

  • 1 part Blood Orange Liqueur
  • 5 parts Hot Chocolate
  • Whipped cream to serve

Method

Add the Blood Orange Liqueur to a mug of freshly made hot chocolate and top with whipped cream.

Maidens Prayer

Maidens Prayer

A beautifully coloured and refreshingly cooling cocktail.

INGREDIENTS

  • 2 part Sloe Gin
  • 2 parts Blood Orange
  • 1 part orange juice

Method

Shake all ingredients together and strain into a chilled martini glass.

Red Rudolf

Red Rudolf

Keep red noses at bay with a cup of this reviving hot cocktail.

INGREDIENTS

  • 1 part Sloe Gin
  • 4 parts Apple Juice
  • Cube of butter (unsalted is best)
  • Teaspoon of brown sugar (or to taste)
  • Handful of red current

Method

Warm the Sloe Gin and apple juice but do not allow to boil. When simmering, add in the butter, red currents and sugar, stirring to dissolve the sugar.

Red Rum

Red Rum

Recreate the fun of the races with this fruity cocktail.

INGREDIENTS

  • 1 part Sloe Gin
  • 4 parts white rum
  • Juice of 1 lemon
  • Splash of vanilla syrup
  • Handful of redcurrants

Method

Mash the Sloe Gin and redcurrants together in the bottom of a cocktail shaker. Add the rum, lemon juice, vanilla syrup and some ice cubes. Shake all together and strain into 2 chilled martini glasses.

Sloepagne

Sloepagne

A gloriously English way to welcome the summer.

INGREDIENTS

  • 1 part Sloe Gin
  • 2 ½ parts champagne
  • Strawberry or raspberry slices to garnish

Method

Pour the Sloe Gin into the bottom of a champagne flute, top up with chilled champagne and top with a berry slice.

Slojito

Slojito

Memories of summer beach holidays are instantly remembered with the truly English twist on a classic cocktail.

INGREDIENTS

  • 1 part Sloe Gin
  • 2 ½ parts soda water
  • 1 teaspoon brown sugar
  • 10 large basil leaves
  • 4 lime wedges

Method

Mash 9 of the basil leaves with the lime wedges and brown sugar and add to a tall glass filled with ice cubes. Pour over the Sloe Gin topped up with soda water and garnish with a basil leaf and wedge of lime.

Strawberry Crush

Strawberry Crush

A lusciously long and cooling cocktail.

INGREDIENTS

  • 1 part Wild Strawberry Liqueur
  • 2 lime wedges
  • Chilled champagne to top up
  • 2 strawberries plus extra to decorate

Method

Muddle the strawberries and lime wedges at the bottom of a cocktail shaker. Add the Wild Strawberry Liqueur and some ice cubes. Shake and strain into a chilled champagne flute, top up with champagne and decorate the glass with a slice of strawberry.

Wiltshire Liqueur Company,
Henley Lodge, Henley,
Marlborough,
Wiltshire SN8 3RJ