Gooseberry Margarita

Ingredients:

  • 1 part Aroha Gooseberry Cordial
  • 1 part Tequila
  • 1 lime
  • lime sice to garnish


Method

  1. Add the cordial, Tequila and lime juice.
  2. Shake it up.
  3. Serve in a chilled glass with salted edge.
  4. Garnish with lime round.
  5. Make your move towards the D Floor.

Ginger Todd

 

Ingredients:

  • 1 part Aroha Ginger & Honey Cordial
  • 2 parts whiskey
  • 1 lemon
  • 1/4 to garnish
  • crushed ice
  • fine sticks of ginger if required

 

Method:

For the paeromaniacs we muddle ginger in the shaker.

Add the whiskey, lemon juice and cordial.

Shake well.

Pour into a chilled glass.

Sip slowly. Taste the fire.

 

Rhubarb & Rosemarry Capprioska

Ingredients:

  • 2 part Aroha Tart Rhubarb Cordial
  • 2 parts Vodka
  • 1 part Lemon Juice
  • 2 sprigs of rosemary

 

Method:

1. Add all liquid ingredients into a shaker half filled with crushed ice.

2. Add a few of the leaves of a sprig of Rosmary.

2. Shake it like a Russian.

3. Pour into a chilled glass and garnish with the Rosemary.

Elderflower Hugo

Ingredients:

  • 1 part: Aroha Elderflower Cordial
  • 1/4 part: Freshly squeezed lemon juice
  • Half a glass of Pinot Gris or Sauvignon Bland
  • Top with soda water

Method:

  1. Pour first two ingredients into large wine glass.
  2. Half fill with wine. Top with soad water.
  3. Garnish with lemon twist.

Rosehip & Apple Mojito

 

Ingredients:

  • 2 parts White Rum
  • 2 parts Aroha Wild Rosehip
  • 4 parts Apple Juice
  • 1 Fresh Lime
  • Mint
Method:
  1. Combine all ingredients in a tall ice-filled Collins glass and stir well. 
  2. Garnish with lime wedge. 
  3. Enjoy.
  4. Check mirror for halo. 
  5. If halo fails to appear, substitute lemon wedge for lime.

 

Garden Martini

Ingredients:

  • 1 part: Gin
  • 1 part: Aroha Elderflower Cordial
  • 4 parts: Cloudy Apple Juice
  • 4 Cucumber Chunks
  • 4 Mint Leaves
Method:
  1. Lightly muddle mint and cucumber in Collins glass. 
  2. Add other ingredients. 
  3. Half fill glass with crushed ice and stir. 
  4. Fill to brim with more crushed ice and stir again. 
  5. Garnish with lime wedge. 
  6. Sip. Talk. Dance. Repeat

(Serves 4) 1 Pack of frozen Puff Pastry 2 Punnets of fresh Strawberries 1/2 Pint of Cream 4 tbsn of AROHA Cordial. For the Icing 2 tbspns of AROHA Cordial 120g of sieved Icing Sugar

Method:

  1. Roll the pastry out into 3 oblongs 12cm x 26cm. 
  2. Soak the Strawberries in the AROHA Cordial for 1/2 an hour. 
  3. Whip the cream until firm, then layer the cream on the pastry and top with strawberries. 
  4. To make the icing, sieve the icing sugar and add the AROHA Cordial, stirring all the time.

(Serves 4) 3-4 scoops of good quality vanilla ice cream, 4 Fresh Apricots, 75g Castor Sugar, 2 tbsn of AROHA Cordial, 80 mls of water.


Method:

  1. Place the apricots into a saucepan with the sugar, AROHA Cordial and water, bring slowly to a simmer then stir to dissolve the sugar. 
  2. Continue to heat until the apricots have cooked and the sauce looks thick, take off the heat and allow to cool. When cooled, purée until smooth and pour over the ice cream. 
  3. A delicious dessert!