Friday, 1 August 2014

The boy and his poison: The Domestic Spritz


Domestic Sluttery might be drawing to a close this afternoon but the show isn’t over ‘til the sardonic cocktail correspondent sings. Firstly let's celebrate Team DS's occasionally questionable drink tastes. Laura B went for the whisky sour, Caleigh is into a cheeky Godfather and I swooned at Laura H and Frances's gin focused French 75/Bramble conundrum. Gemma made a heartfelt plea for the promise of a decently made Cosmo and Sara championed the Pornstar Martini (it makes one HELL of a shooter).

What about your editor in chief, the original Domestic Slut? It turns out that Sian has a thing for the retro erm... 'classic' – the Piña Colada. She'll help save your Dad’s Christmas present, pick that perfect first date restaurant, find the perfect interior design goodies and make you an incredible sandwich but she still can't choose a classy cocktail. No matter, I’m issuing a ‘pass go and collect £200 worth of pina coladas’ card especially for her; Let's rustle up the coconut cream and get that rum going.

I can’t say goodbye to this amazing blog without a bespoke drink to unite this stylish but disparate crowd. Tonight we shall be drinking more than one Domestic Spritz.

There had to be bubbles. This is something of a bittersweet goodbye so there’s some Aperol and sugar syrup in there too. And what would a summer drink be without some strawberries? I hope I did everyone justice in this final drink and if anyone needs a suave dipsomaniac, I'm @nicksmith on Twitter. Raise a glass and keep it tipsy, everyone.

The Domestic Spritz (makes one, but surely you know how this goes)
You’ll need:
  • 5 medium strawberries
  • 25ml Aperol
  • 25ml Sugar syrup
  • Prosecco to top up
  • Strawberry to garnish
Make it:
  1. Add the strawberries and aperol to a cocktail shaker or something you can bash them to death in
  2. Pulp the strawberries. You can do this either in a blender or by pummelling them with a rolling pin in a cocktail shaker
  3. Strain the pulp in a sieve
  4. Add 25ml of the strained pulp to a champagne glass
  5. Add 25ml of sugar syrup to the glass
  6. Top up with champagne
  7. Garnish with a strawberry
  8. Shed a tear in memory of an awesome blog and smile.

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