I know some people love to go out on a Sunday, but not me. My perfect Sunday is slow and gentle. It ideally involves never getting in the car at all. In fact, ideally I leave the house for nothing other than an extra long dog walk through the nearby fields and woods.
My perfect Sunday starts at the kitchen table with piles of books and all the coffee. Then that long walk in the countryside and back home to begin the sort of cooking that Sundays lend themselves too. Slow pottering, roasting, peeling, simmering. Nothing hurried. Food that is as pleasureable to prepare as it is eat.
And we never eat Sunday lunch at lunchtime it’s more of a Linner. A happy combination of lunch and dinner. To be eaten at 4ish or so.
This sort of kitchen tinkering requires a cocktail to replace the normal afternoon cup of tea and happily my Technical Advisor Mr L is pretty handy in the cocktail department.
This hot toddy was a definite win, in fact it almost makes me wish winter could last a little longer.
Tinkberry Warmer – A Gin Toddy
Serves 1, easily doubled
40ml gin -Tinkture Rose Gin, goes perfectly
20ml sweet vermouth – Giulio Cocchi
10ml blueberry simple syrup (see below for instructions)
Slice of orange to garnish
100ml hot water
Blueberry Syrup made from 100g blueberries, 100g granulated sugar, 100ml water
First make the blueberry syrup – muddle blueberries into the sugar in a small pan, add water. Slowly simmer for about 10 minutes until the sugar is disolved. Strain into a bottle and store in the fridge until needed.
Now make your cocktail:
Add all the ingredients into a pan and simmer gently for a few minutes until warmed through. Strain into a beautiful, warmed glass, garnish with a slice of orange and enjoy.