Friday, 14 February 2014

Cocktail Time // Lemongrass-Rambutan Champagne

I recently hosted a dinner part-tay and as it had a Chinese theme I needed a fitting cocktail!  I interpreted a recipe from Ching-He Huang which you can find over on Food Network, shes uses Lychees whereas I used Rambutans because I felt like it and I know they're very similar.

So let's start.  You need:

 Tinned Rambutans in Syrup

 Lemongrass Stalks 

And a bottle of champs or sparkling wine!

I drained the Rambutans and placed the syrup from the tin into a pan.

To the syrup I added 3 stalks of lemongrass which I had bashed with a rolling pin and cut them across their diameter in two ish inch chunks...

I put the pan on until it got to a simmer.  Once simmering I left it for about 3-5 mins.  The syrup starts to get thicker and a tadge cloudy.  That's when it's done.

When the pan was simmering away I put the Rambutans in a blender and whizzed them up.

I drained the syrup from the pan using a sieve and a jug.  I allowed the syrup to cool.

Once cooled I got a huge jug and poured in the champs, the syrup and the blended Rambutans.  I give it all a stir with a big spoon (I used a big wooden one so I could get to the bottom).  Then poured it into some glasses, garnished with some strawberries.

It's one of the nicest champagne cocktails I've ever had.  If you want to make a cocktail and not sure what to do you can't go wrong with this.  Three ingredients et voila.  Done.  Drink.

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1 comment:

  1. I love this recipe!!! I love ranbutan and plan on trying it soon! :)


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