Author Archives: heidi

Blueberry and lavender shrub cocktail

With Aspall Cyder joining us for polo, we’ve worked with them to create shrubs using their cyder apple vinegar. Available as cocktails or alcohol free, shrub drinks make the ultimate thirst quenchers.

The Blueberry and lavender shrub cocktail, one of our favourite creations, will be served at Polo On The Beach and in The Living Space. Keep reading for the full recipe.

Blueberry and lavender shrub cocktail

What’s a shrub?

A shrub is a fruit syrup, preserved with vinegar and mixed with water or alcohol to make a tangy, refreshing drink.

Serves one

Ingredients

Lavender syrup
1 tbsp dried lavender
100g caster sugar
100ml water

Blueberry shrub
300g blueberries
100g caster sugar
200ml cyder vinegar

Cocktail
25ml lavender syrup
35ml blueberry shrub
35ml Brochmans gin
50ml Fever Tree Mediterranean tonic

Method

To make the lavender syrup add the dried lavender, sugar and water to a saucepan bring to the boil and boil slowly for a couple of minutes. Thoroughly cool.

To make the blueberry shrub crush the blueberries with the caster sugar and leave for four days. Add the cyder vinegar after wards.

To create the cocktail add the lavender syrup, blueberry shrub and gin to a cocktail shake and shake with ice. Strain into a glass and top with tonic.

Taste it for yourself at Polo on the Beach 19-21 May, or in the Living Space (coming soon).

Legend of the Bay 2017

Back for a third year on 1&2 April 2017, ‘Legend’ brings together the UK’s best stand-up paddle boarders (SUP) and kitesurfers for one big weekend of high-adrenaline watersports.

Legend is a unique collaboration between the British Stand Up Paddleboard Association (BSUPA) and the British Kitesports Association (BKSA).

Legend of the Bay 2017 Kite Surfing
Competitors can enter either individual competitions in their favoured sport – a wave jam kitesurf event, or a SUP surf competition – or they can challenge for the coveted title of ‘Legend of the Bay’, which will be awarded to the competitor with the highest combined score from both disciplines.

Legend of the Bay
Photograph © Bob Berry.

Legend of the Bay
Photograph © Bob Berry.

After a weekend of perfect conditions, the results are in:

LEGEND OF THE BAY
Paul Stibbings

Legend of the Bay
Photograph © Bob Berry.

Kitesurfing
1st Lee ‘Pasty’ Harvey
2nd Paul Stibbings
3rd Sean Facey/ Ben Clarke

Kite Surfing at Legend of the Bay
Photograph © Bob Berry.

SUP Surf Men
1st Marico Dias
2nd Sean Facey
3rd Dave Ewer/Blue Ewer

SUP at Legend of the Bay
Photograph © Bob Berry.

SUP Surf Women
1st Tina Beresford
2nd Holly Bassett

Women's SUP at Legend of the Bay
Photograph © Bob Berry.

Some highlights of the event:

Legend of the Bay 2017 Kite Surfing

Legend of the Bay
Photograph © Bob Berry.

Legend of the Bay 2017 SUP

Legend of the Bay
Photograph © Bob Berry.

Legend of the Bay 2017 Kite Surfing

Legend of the Bay 2017 SUP

Legend of the Bay 2017 Kite Surfing

Legend of the Bay 2017 SUP

Legend of the Bay 2017 SUP

Legend of the Bay 2017 SUP

Legend of the Bay 2017 Kite Surfing

Legend of the Bay 2017 Kite Surfing

Legend of the Bay 2017 Kite Surfing

Legend of the Bay 2017 Kite Surfing

For more information take a look at the BSUPA website or contact BSUPA Events Director Richard Marsh on [email protected] or www.webcollect.org.uk/wcws to enter the event.

Find out what happened last year.

Legend opens this year’s packed calendar of events at Watergate Bay.

The OriGin cocktail

Whats not to love about this cocktail? Origin coffee and Tarquins gin, both Cornish favourites mixed together in this winter drink from The Living Space. The cold brew coffee gives it a refreshing taste with with a subtle hit from the gin and and elder flower. Best enjoyed with friends.

oriGIN1

Serves one

Ingredients

50ml Tarquins Gin
50ml Sandos cold brew
17.5ml elderflower cordial
1/2 fresh lime juice
Handful of fresh mint
Orange peel

oriGIN-6

Method

Shake all ingredients over ice into a large goblet glass
Garnish with mint and orange peel
Sip and enjoy

Top tip!

Cold brew doesn’t have the sometimes harsh bitter flavour of coffee. Make your own cold brew by soaking ground Origin coffee beans overnight in cold water.

The OriGin cold brew coffee cocktail is now being served in The Living Space at Watergate Bay Hotel.

Living Space pomegranate and cranberry mojito

The sweet and tangy flavours of pomegranate and cranberry aren’t for everyone. But we doubt anyone can resist the contents of this bejewelled Living Space cocktail.

Pomegranate and cranberry mojiito, from Living Space

Serves one

Ingredients

50ml Appleton White Rum
½ teaspoon pomegranate seeds
3 wedges of lime
10 mint leaves
1 teaspoon of cranberry sauce
35ml cranberry juice
Splash of grenadine
Splash of soda
Garnish with fresh cranberries and pomegranate seeds

Pomegranate and cranberry mojiito, from Living Space
Pomegranate and cranberry mojiito, from Living Space

Method

Muddle the mint, lime & pomegranate seeds, add rum, cranberry sauce and grenadine, stir. Add crushed ice, drizzle cranberry juice and stir. Garnish with cranberries and pomegrate seeds and a sprig of mint.

The cranberry and pomegranate mojito is now being served the Living Space at Watergate Bay.

Malted lemon pancakes

There’s nothing wrong with the old classic. But if you want to build on from sugar and lemon, why not give our malted lemon pancakes with lemon curd and blueberries a go?

Malted Lemon Blueberry Pancakes Recipe Watergate Bay Hotel

Malted Lemon Blueberry Pancakes Recipe Watergate Bay Hotel

Indulgent pancakes that you can easily make at home for Shrove Tuesday.

Ingredients

2 eggs
100g caster sugar
200g self raising flour
1 tbsp Ovaltine malted drink
Zest of 1 lemon
Milk for consistency
Knob of butter for greasing
Good quality lemon curd
Blueberries

Method

In a large bowl crack the 2 eggs and beat together, then whisk in the caster sugar for at least a minute.

Add the sifted flour, Ovaltine and lemon zest and whisk until smooth.

The mix will be quite thick and sticking to the whisk, start to add milk a little at a time keeping the mix smooth until it’s the consistency of thick cream.

Heat a non stick frying pan and grease with a little butter.

Take a ladle of the mix and pour into the pan, keep the heat moderate and wait for bubbles and pits to appear on the surface before turning, leave for 30 seconds before taking out of the pan and serving.

Stack high and serve with lemon curd and blueberries.

Malted Lemon Blueberry Pancakes Recipe Watergate Bay Hotel

Serving suggestions

Some other options to try;

– Berries and clotted cream
– Dry cured streaky bacon, maple syrup and bananas
– Salted caramel sauce and vanilla crème fraiche

Winter mule cocktail

The only thing familiar about Zacry’s winter mule cocktail is the ginger beer. Instead we add our favourite seasonal ingredients, sloe gin and sherry, for added spice.

The Winter Mule, from Zacry's

Serves one

Ingredients

Sipsmiths sloe gin 35ml – cinnamon infused if possible
Pedro Ximénez 35ml
One lime juiced
Ginger beer to top up

Method

Add all of the ingredients to a glass and mix gently together.

The winter mule is currently being served in Zacry’s at Watergate Bay.

Clementine margarita cocktail

Our barmen and barladies at The Living Space have taken the fresh, crisp flavours of the margarita and added some seasonal zing. Make it at home with this clementine margarita recipe.

Clementine margarita

Clementines are the one thing we don’t get sick of come the post-festive season. This smallest and sweetest variety of tangerine is sweet and tangy – a perfect addition to the margarita.

Serves one

Ingredients

35ml Cazcabel Tequila Blanco
35ml St Germain Elderflower Liqueur
The juice of 4 clementines
The juice of ½ a lime
Salt rim a rocks or martini glass – we use Cornish Sea Salt

Clementine margarita

Method

Juice 4 clementines and add tequila, St Germain and lime juice to a shaker with ice.

Shake and strain over ice into the glass and garnish with a sprig of rosemary.

Find out more about The Living Space at Watergate Bay Hotel.

Christmas pudding cocktail

Like mulled wine, but even better – the Zacry’s team take the traditional flavours of Christmas pudding as inspiration for this warming drink.

Spiced Christmas pudding cocktail

Serves one

Ingredients

Red wine 100ml
Drambuie 15ml
Cointreau 15ml
PX 50ml
Sugar syrup or honey (to sweeten if needed)
1 clove
Cinnamon stick
Orange slice

Method

Mix all of the ingredients together in a small pat and heat on the hob. (In Zacry’s the team use a silver milk jug and steam to heat.)

Serve in heated toddy glass old-school late class – making sure the clove is not served!

Garnish with an orange twist

Top tip!

Heat your mulled wine or Christmas Pudding cocktail in an oven proof dish on top of your wood burner if you have one. Let the festive aromas fill your house and point Father Christmas in the right direction.

Zacry’s is the hotel’s main restaurant, open for dinner seven nights a week (please check for Christmas and New Year opening hours).

Chocolarita cocktail

It’s no secret that bar team in Zacry’s like a margarita. At this time of year, you’ll find them sipping a Chocolarita – a margarita enriched with coffee and chocolate.

Chocolarita cocktail from Zacry's

Serves one

Ingredients

60ml Jose Tequila
20ml Crème de cocoa
25ml lime juice
10ml Kahlua
10ml Gomme (sugar syrup)
1 Egg white

Method

Take one room-temperature martini glass
Chocolate and rim around martini glass
Mix all the ingredients together (egg last) and shake over ice
Strain into martini glass
Sprinkle top with grated chocolate

The Chocolarita is now being served in Zacry’s.

The nutcracker cocktail

While we can’t guarantee that drinking Whisky will put hairs on your chest, this delicious winter cocktail garnished with cinnamon will certainly warm you up. Now being served in Zacry’s.

Nutcracker cocktail from The Living Space

Serves one

Ingredients

50ml Scotch
50ml Pedro Ximénez Sherry
10ml Benedictine
Small dash bitters

Nutcracker cocktail from The Living Space

Method

Shake all ingredients over ice into a large goblet glass
Garnish with cinnamon stick
Sip and enjoy

Top tip!

Burn the cinnamon stick for a few seconds to release the sweet spicy aroma.

The nutcracker cocktail is now being served at Zacry’s at Watergate Bay Hotel.