Be the hostess with the mostess with these incredibly easy cocktail and canape pairings!
Dec 8, 2021
Looking to add some elegance to your hosting? Whether it’s a low-key Christmas party or a dazzling New Year’s Eve bash, this month’s celebrations can all be improved with a perfect cocktail and food pairing - and a little dash of Angostura Bitters! These potent bottles of bitters are the easiest way to add layered complexity to your favourite cocktails, which make them ideal for matching with tasty little bites filled with winter flavours.
Whichever iconic bottle of Angostura Aromatic, Orange or Cocoa Bitters you have on your gin shelf, you can use them to elevate this classic gin cocktail. Then just add a perfectly paired party snack to enjoy with it!
25ml gin
25ml Campari
25ml red vermouth
2 dashes Angostura Cocoa Bitters, Angostura Aromatic Bitters or Angostura Orange Bitters
Orange wedge or chocolate shavings, to garnish
Fill a mixing glass with ice. Add your gin, Campari, vermouth and Angostura bitters. Stir until the liquid is chilled and slightly diluted. Strain into a rocks glass filled with ice and garnish.
Bacon-wrapped Brie Figs
(Serves four)
12 figs
200g brie, cut into 12 pieces
4 tsp butter
12 rashers streaky bacon
Preheat your oven to 200°C/180°C fan/gas mark 6.
Cut a cross at the bottom of each fig and stuff with brie. Place a frying pan over a medium heat and melt the butter.
Meanwhile, season your figs with salt and black pepper, then fry them in the butter for about a minute.
Put the figs in a roasting tray and bake for six minutes, or until the cheese has melted.
Meanwhile, in a separate pan, fry your bacon until it’s cooked through. When the figs are done, take them out of the oven and wrap each one in a rasher of bacon.
Pear and Prosciutto Crostini
(Serves four)
12 slices of baguette, cut on the diagonal
50g butter, melted
1 large pear
6 prosciutto slices
115g ricotta
12 rocket leaves
Runny honey
Preheat your oven to 170°C /150°C fan/gas mark 4.
Place your baguette slices on a baking sheet and butter on both sides.
Bake until golden, then cool completely.
Slice your pear so you have 12 slices and cut your pieces of prosciutto in half. Wrap the pear slices in prosciutto.
Spread some ricotta onto each slice of baguette and add a rocket leaf. Top with the prosciutto-wrapped pear slices.
Drizzle with honey and serve.
Smoked Salmon Blinis
(Serves four)
½ lemon
100g smoked salmon
70ml sour cream
12 cocktail blinis
Salt and pepper, to season
12 sprigs of dill, to garnish
Remove fine slivers from the lemon, taking care to separate it from the bitter pith.
Using a sharp knife, dice your salmon into very small pieces.
Add three teaspoons of juice from your lemon to the salmon.
Spread a dollop of sour cream on each blini and top with a spoonful of salmon.
Season with salt and pepper to taste.
Garnish with your lemon zest and dill.
