Cocktails & Canapés with basil and mint
When you are entertaining it's fun to start by serving a gorgeous cocktail. Like everything the presentation, attention to detail and styling make such a difference. Your guests will remember the first and last things that you serve. At Canapé Company we love everything mini and use art deco small glasses serve them on. Think about serving these on a fancy tray as it will complete the look and make it easier to serve. A napkin, banana leaf or any flat material under the glasses is a great idea to stop the glasses sliding. We have dyed some old crochet doilies for this purpose.
This delicious cocktail is easy to garnish with slices of orange and mini gardens of basil and mint. Another great thing with this cocktail is that oranges are available summer and winter and the cocktail is perfect for either season.
To serve with this cocktail in summer we have these crunchy wonton baskets with fish & orange chilli salsa. The flavours marry with those in the cocktail and make a perfect summery match.
In winter we have a number of great canapés to serve with the orange basil Pimms. This cauliflower fritter with bean puree and topped with capers, currants and carrot. This is currently on the Canapé Company’s menus as a vegetarian, gluten free and also dairy free option. The warm savoury flavours and the orange tones work perfectly with the cocktail. The smokey chilli threads are a wondrous subtle addition.
Another great winter canapé idea is the duck tarte tatin. The red cabbage is braised in sherry vinegar and orange zest and juice and along with the sweet quince it works really well with the orange and basil in the cocktail. The duck is marinated with garlic, juniper berries and thyme then confited for hours. The result is a rich wintery canapé with the orange , mustard and vinegar balancing it out.
Recipe
Orange & Basil Pimms
Makes 4 large or 8 mini cocktails
300ml each gin and sweet vermouth
175ml Cointreau or other orange liqueur
1 orange, halved, sliced, plus extra slices to serve
Combine the gin, vermouth and Cointreau in a jug. Strain into glasses filled with ice and pour over mixer. Serve garnished with basil, mint and orange slices.
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