I literally cannot remember the last time I went a whole day without having tea. Whether it’s hot, cold, or in my food, I’m a sucker for anything tea-related. When I was in England recently, I carried tea bags around with me. I also based a couple of my city stops on where I wanted to buy tea from (hello Betty’s and Daman Freres!)
My favourite flower in the entire world happens to be the freesia, which only rears its gorgeous little head for the shortest period of time. Spring is that time. If you’ve not seen a freesia before, I’ll give you a little crash course.
They’re small, predominantly white flowers that grow best in the wild. They like company; four or more flowers will grow, side-by-side, on the same stem. They’re trumpet shaped and tend to have shades of purple and yellow dabbed around the outer edges.
I’ve already posted an Anzac biscuit recipe. It’s my dad’s recipe and they are delicious. He’s in the kitchen making them as I type. The smell of melted butter combined with the oats and brown sugar is such a simple delight. The mixture is to die for, raw or baked.
Instead of posting another Anzac-based recipe, however, I’m sharing a cocktail today. Sharing a drink with friends is so deeply ingrained in the Australian culture, that I’m pretty sure my entire long weekend consists of pub catch ups.
This cocktail is a far cry from the usual macho feel of Anzac day, where beer and two up are king, but it’s a gorgeous way to brighten up your rainy Anzac day. I also got most of my ingredients from my farm visit last weekend, so this cocktail is a little celebration of Australia in a glass.
With fresh, zesty flavours, it’s also pretty delicious. Enjoy your Anzac day!
Passionfruit mint fizz:
- 8 passionfruit
- 5cm chunk of ginger
- 2 small lemons, juice and zest
- 1 cup sugar
- 1 ½ cups water
- White rum
- 2 cups soda water or lemonade
Slice the skin off your ginger, then score it lightly to ensure it releases lots of flavour. Pop the ginger in a heavy based, medium-sized saucepan with the passionfruit pulp and seeds, juice and zest of the lemons, sugar, and water.
Put the mixture of a medium heat and stir until the sugar dissolves. Set to one side to cool. You should end up with about 2 cups of syrup, which will make four cocktails.
When the syrup is cooled, pour about ¼ cup into a tumbler, add 30ml (or more) or rum and top up with soda water or lemonade. You can always omit the alcohol and serve it as a home made cordial if you please.
I love Pimm’s. I first discovered it when I was staying in the north of England a few years ago. I asked the bartender what cocktail I should try and he recommended Pimm’s. It was the middle of Winter and I was home-sick and slightly frozen, but the Pimm’s made me feel like I was at home. The cool, refreshing drink did not match the cold English weather at all, but it didn’t matter!