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Aperitif The Cocktail Cabinet Deck
Aperitif The Cocktail Cabinet Deck
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Whether you crave a classic negroni or an aviation, aperitifs provide the foundation for countless timeless cocktails. Without them, drinks like the Aperol spritz or French 75 wouldnt exist. The Cocktail Deck: Aperitif features 50 essential recipes perfect for any occasion, from the herbal complexity of a Boulevardier to the fruity elegance of a Kir royal. With mid-century-inspired illustrations and straightforward instructions, this deck is the perfect companion for both aspiring mixologists and bartending experts eager to expand their repertoire.
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Product Specifications
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Care Instructions
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Shipping & Returns
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SKU:123855
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COQ AU VIN
Serves 4-6 INGREDIENTS 8 chicken thighs, bone‑in (or 1 whole chicken, cut into pieces) 1 bottle red wine 60mL brandy 100g plain flour Salt & freshly ground black pepper, to taste 100g smoked speck, cut into strips (lardons) 1 onion, finely chopped 20 pearl onions, peeled (or 6 small onions, halved) 250g swiss mushrooms 8 garlic cloves, lightly crushed 2 bay leaves 5 fresh thyme sprigs 2 tbsp tomato paste Fresh parsley, chopped for garnish METHOD 1. Prepare the chicken Place the chicken pieces in a large dish pour over the red wine. Cover refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine pat dry. Reserve the wine. Preheat the oven to 180°C. 2. Coat braise the chicken Heat a large cast‑iron pot over medium‑low heat. Add the speck cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to medium‑high. In a bowl, mix the flour with salt pepper. Working in batches, coat the chicken pieces in the seasoned flour cook in the pot, turning once, until golden on both sides (about 4–5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot cook until softened. Add the garlic cook for 1–2 minutes until fragrant. Add the pearl onions (or halved onions) mushrooms cook for a further 3–4 minutes. Stir in the tomato paste cook for about 2 minutes, allowing it to darken slightly. Add the brandy deglaze the pot, scraping up any browning from the base. 4. Combine cook Return the chicken speck to the pot. Pour in the reserved wine add the bay leaves thyme. Bring to a gentle simmer. Cover the pot transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through the vegetables are soft. Remove from the oven. Discard the herbs bay leaves, then remove the chicken set aside. Place the pot back on the stovetop simmer the sauce to reduce thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce warm through. TO SERVE Serve garnished with chopped parsley a creamy bed of mashed potatoes.
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Roasted Cauliflower With Hummus
Serves 4-6 INGREDIENTS 1 cauliflower head, outer leaves removed 60mL olive oil, plus extra for drizzling Salt & freshly ground black pepper, to taste 450g hummus (we recommend pine nut hummus, for extra flavour) 1 tsp toasted cumin seeds 1 tbsp fried shallots METHOD Preheat Preheat the oven to 220°C. Par cook & season Place the cauliflower in the microwave & cook on high for 8 minutes, or until just tender. Transfer the cauliflower to a baking tray lined with baking paper. Rub all over with 60mL of olive oil & season generously with salt & pepper. Roast Roast in the preheated oven for 30 minutes, or until deeply golden & crisp on the outside. TO SERVE Spread the hummus onto a large serving plate, running the hummus around the edge. Sprinkle with toasted cumin seeds & fried shallots. Place the roasted cauliflower in the centre of the plate & finish with a drizzle of olive oil. Serve warm as a sharing platter or side dish. TOOLS Non Stick Oven Tray Glass Oil Bottle Acacia Wood Salt & Pepper Mill
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Winter Spiced Mulled Wine
Serves 4-6 INGREDIENTS Peel of 2 oranges (large strips) Peel of 1 lemon (large strips) Peel of 1 lime (large strips) Juice of 1 orange 200g caster sugar 6 whole cloves 1 cinnamon stick 3 fresh bay leaves 1 whole nutmeg, for grating 1 vanilla pod, halved lengthways 2 star anise 2L soft, dry red wine (try Cabernet Sauvignon, Merlot or Shiraz) METHOD 1. Prepare the citrus Using a vegetable peeler, peel large sections of zest from the oranges, lemon, lime, avoiding the bitter white pith. 2. Infuse the base Place the caster sugar into a large saucepan over medium heat. Add the citrus peels squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves, about 10 fine gratings of nutmeg. Split the vanilla pod lengthways add it to the pan. 3. Dissolve the sugar with red wine Pour in just enough red wine to cover the sugar. Stir gently allow the mixture to simmer until the sugar has completely dissolved. 4. Reduce, then layer in warm spices Increase the heat bring to a rolling boil. Cook until the liquid reduces to a thick, fragrant syrup. Reduce the heat to low add the star anise remaining red wine. Gently heat for about 5 minutes until warm aromatic, making sure not to boil. TO SERVE Ladle into heatproof glasses serve warm. TOOLS Matte Cream Round Cast Iron Pot Vegetable Peeler Wooden Spoon Kitchen Measuring Cup Ladle
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