1、Aperol & limoncello cocktail

Mix vodka, limoncello, Aperol and orange juice for this punchy citrus party drink - make with Campari if you prefer

Aperol & limoncello cocktail recipe

Ingredients

Method

Chill until ready to serve. Pour into 4 highball glasses with ice. Decorate with citrus skewers.
https://www.truecookbook.com/recipe/aperol-limoncello-cocktail-6974/

2、Limoncello & raspberry semi-freddo

Limoncello lends a lively kick to both the semi-freddo and the sauce - a perfect chance to use up that bottle you brought back from holiday
Limoncello & raspberry semi-freddo recipe

Ingredients

  • 100g fresh or frozen (thawed) raspberry
  • 85g golden caster sugar
  • 284ml carton double cream
  • 4 tbsp limoncello
  • 2 x 200ml cartons crème fraîche
  • 225g fresh or frozen (thawed) raspberry
  • 2 tbsp golden caster sugar
  • 2 tbsp limoncello
  • extra raspberries

Method

  1. Line the base of a 1kg loaf tin (19cm x 12cm x 9cm deep) with baking parchment. For the semi-freddo, mash the raspberries and half the sugar in a bowl with a fork. Whisk the cream, the rest of the sugar and the limoncello to soft peaks. Beat the crème fraîche briefly so it is in soft peaks like the cream. Gently fold the cream mixture and crème fraîche together.
  2. Pour the mashed raspberries into the cream and give a few stirs only - just enough to swirl it through the creamy mix. Pour the mixture into the loaf tin and smooth the top.
  3. For the coulis, mash the raspberries, sugar and limoncello with a fork, then push through a sieve.
  4. Open-freeze (see 'Try' below) the semi-freddo then cover with cling film and foil and freeze for up to 1 month. Pour the sieved coulis into a rigid container and freeze for up to 1 month.
  5. To serve, thaw the coulis in the fridge overnight. Thaw the semi-freddo in the fridge for 1 hr. Remove it from the tin and peel off the lining paper. Drizzle with a little of the coulis and scatter some raspberries over the top. Serve in slices with the rest of the coulis.

3、Prawn & fennel cocktail

Try this elaborate looking cocktail which will add a touch of class to your dinner party
Prawn & fennel cocktail recipe

Ingredients

Method

  1. To make the rouille, use a pestle and mortar to mash chilli and garlic to a smooth paste. Bring the saffron to a simmer with 4 tbsp of water. Stir saffron water, garlic and chilli into the mayonnaise and put in the fridge, until ready to use.
  2. Cut the fennel into quarters, remove the cores and use a Japanese mandolin or sharp knife to slice as thinly as possible. Bring a pan of water to the boil and blanch the fennel for 1 min until just wilted. Drain and tip into iced water. Drain again and use a cloth to wring out all the excess water, then leave in the fridge.
  3. To assemble the dish, season the fennel with the sugar, salt, a decent grinding of pepper and the lemon juice. Cut most of the prawn tails in half, saving a whole one for each serving. Mix the chopped prawns into the fennel, then add the chopped chervil and tarragon and enough rouille to bind everything together (about 6-7 tbsp). Half-fill 6-8 martini glasses loosely with the fennel mix. Place the mixed leaves on top, then a whole prawn tail, then drizzle with the fennel juices that will have collected at the bottom of the bowl. Serve straight away with a wedge of lemon.

4、Coffee & cream cocktail

This coffee and cream layered cocktail makes a decadent after-dinner drink served with chocolates
Coffee & cream cocktail recipe

Ingredients

  • 400ml Tia Maria, chilled
  • 16 tbsp (approx 250ml) double cream
  • cocoa, for dusting

Method

  1. Pour the Tia Maria into small cocktail or liqueur glasses. Carefully pour the cream into the glasses over the back of a teaspoon so it floats on the surface of the Tia Maria and makes a separate layer. Dust the cream with cocoa by shaking it through a tea strainer, and serve.

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