Sea Daisy: A Dorset cocktail for your wedding day
08 Jul 2016
Dorset is blessed with beautiful scenery and fantastic locations to have the most magical day with your partner. Lloyd Brown, manager of The Venner Bar at The Bull Hotel, shares one of his celebratory cocktail recipes that keeps the produce local
This cocktail takes its name from the margarita and also the style and flavour - although, interestingly, not using any of the same ingredients. All of the impact and none of the tequila hangover for the day after the big one.
Having had a lot of media attention on the likes of Masterchef, the bright orange berries, that offer this drink its colour, are hard to miss and can be found all across the Dorset coast. The berries, more commonly known as sea buckthorn, are available as a pre-bottled juice; this is a recommended way of consuming the berries as harvesting is a painful task due to the bush's thorny nature and also, cooking the berries is a very smelly business. The result, however, is an almost luminous colour and a very sharp flavour that works exceedingly well with the next ingredient... marmalade.
If you can get your hands on a locally produced marmalade, then all the better. Don’t worry if it's too sweet as it's easy to balance against the sourness of the sea buckthorn juice.
Choosing a spirit for a cocktail that you’ll be serving up to a large group is always a tricky business. Generally, everyone isn’t put off by the idea of vodka as it’s the base of so many other spirits, including gin and whisky. For this recipe, I’ve selected Porter's Perfection made by the ladies and gents at Liberty Fields. It's wheat base adds strength and stands up against the big flavours that this cocktail delivers, as well as adding freshness thanks to the added botanicals and Porter's Perfection apples.
To make the cocktail:
1. First salt half the rim of the glass, by rubbing lime juice on the rim and then dipping in salt; this will give your guests the option to drink through the salt or not.
2. Add to the shaker two heaped teaspoons of marmalade, then 50ml of Porter’s Perfection vodka and 25ml of sea buckthorn juice. Stir this for at least a minute to really break down the marmalade.
3. Add ice to the shaker and shake hard for a further minute, double strain through a tea strain into your salted glass and finally, garnish with edible flowers.
4. If you would like to make this in a batch, simply times all your ingredients by the number of guests, add all to a kilner jar and leave to mingle and chill in the fridge for two hours before serving.
Lloyd is also available as a bartender for your wedding; contact email@example.com