What’s Christmas Day without a decent drop of Port with your stilton? For me, it’s the highlight of the festive season, so much more delicious than bland old turkey. But like turkey, for most of us, fortified wines are a once a year thing. Which is a shame as they are some of the best value and most versatile wines known to mankind. Fortified wines are great with food including difficult flavours like blue cheese and chocolate, they make useful cocktail ingredients, and the richer ones are a great lighter alternative to brandy or whisky for post-meal sippage. So here’s a guide to keep you fortified throughout the year with three recommendations at the end.
Well hello there Flip fans – it’s time for another #MasterofCocktails. This week, we have a Coffee Cocktail recipe for you.
Confusingly enough, there’s absolutely no coffee (liqueur format or otherwise) anywhere near this drink. Nevertheless, I’d take it after a meal over a cup of joe anyday. So, straight to it.
Starting with an ingredients picture that doesn’t have all the ingredients… Since last week I’ve discovered that including sugar syrup and Angostura bitters makes for a yummier recipe. So grab those too.