White Peach Bellini
A super refreshing, alcohol free, twist on a Bellini. Perfect for when you don’t want to have alcohol, but you still want something with a festive kick.
INGREDIENTS
4 - 5 shots alcohol free sparkling wine or to taste
1 sprig of mint or rosemary
METHOD
Fill a spritz glass with ice. Add Shrub Syrup and sparkling wine. Garnish with a sprig of mint or rosemary.
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NOTE: For a “hard” version - simply use alcoholic sparkling wine
THE VALUE OF DAILY RITUALS
Our Founder, Pia Cook recently wrote an article for Ceres Life , sharing her thoughts on the value of daily rituals.
Our Founder, Pia Cook recently wrote an article for Ceres Life , sharing her thoughts on the value of daily rituals. Below is a copy of the article. Be sure to try the delicious ritual recipe at the end of the blog!
I don’t know about you, but in a world that has changed so much over the last few months, I’ve often found it hard to stay grounded and stop my mind from racing. One minute my thoughts are focused on all the what-ifs, and the next I feel frustrated that so much of my personal life and work, the things that gave me a sense of purpose and identity have been forced to change. I think a big part of this has been the loss of structure to my day. My routine has changed – or disappeared - and with this has gone a sense of daily achievement, of tasks being ticked off, and flowing creativity.
As this new reality settles in, I’ve learned it’s more important than ever to be kind to myself. To take stock of what I have in my life that makes me feel safe and loved. To learn new routines and rituals that provide a sense of structure and security in my daily life, when everything else seems out of my control.
It’s the simple things. Savouring my coffee in the morning; playing with my son, completely in the moment; re-visiting my nanna’s preserving and baking recipes; cooking as a family. These were all things that I did prior to being home-bound, but they’ve somehow gained clarity in this new landscape.
Previously, making my afternoon cuppa was a mundane process, mindlessly completed to get me through the day. Now, it’s become a ritual I look forward to. I go all out and use a traditional tea pot, my favourite cup, and I savour the moment. The enjoyment is as much in the process of making it as the act of drinking it. These little moments allow me to stop. Breathe. Take stock. Check in. Sometimes they wake up a sense of creativity, other times they just provide a chance to clear my mind. It’s amazing what energy these seemingly small rituals can provide.
One afternoon may be a herbal tea, another may be a hot chocolate, but my favourite so far is a shrub syrup with iced tea. I love the sweet, tart and heady mix of flavours. Shrub syrups and iced teas were both popular in colonial times, and there is an affectionate nod to the past when I combine them in this new concoction. A reflection on a time when life was much harder than it is now - even in our current climate.
For me – these moments of ritual maintain my sense of creativity and curiosity. They’ve encouraged me to slow down and focus my mind on learning, experimentation and creation. Who knows what this new mindfulness may bring? Watch this space…
RECIPE
RHUBARB AND GINGER SHRUB ICED TEA
Loose leaf tea / 2x tea bags (We recommend Green Tea with Rose, but encourage you to experiment with any of your favourite herbal or black teas).
3 slices ginger
2 slices lemon
30-60ml The Curious Cabinet Rhubarb Shrub Syrup
Ice
Prepare a strong pot of tea of your choice. Half fill with boiling water and steep for 15 minutes. Top your tea pot with ice to cool and dilute.
Place more ice into serving glass. Strain chilled tea over the ice and add ginger, lemon and Rhubarb Shrub Syrup. Stir and serve.
NOTE: You can use any flavour of Shrub Syrups. Combine them with herbs/fruits to your taste.
White Peach Gimlet
RECIPE
1 shot The Curious Cabinet White Peach Shrub Syrup
2 shots gin
1/4 shot lime juice
3 sage leaves
METHOD
Place all ingredients in a shaker with ice. Shake well. Double strain into a chilled coupe glass. Garnish with sage.
Mandarin Martini
A citrus twist on a martini, that will warm you up for Autumn & Winter.
2 1/2 shots of your favourite Gin or vodka
1/2 shot The Curious Cabinet Mandarin Shrub Syrup (or to taste)
Add gin & Shrub syrup to a cocktail shaker with lots of ice. Shake well. Strain into a coupe glass. garnish with olives or a mandarin peel twist.
White Peach Martini
RECIPE
1 shot The Curious Cabinet White Peach Shrub Syrup (or to taste)
2 1/2 shots gin
METHOD
Place all ingredients in a shaker with ice. Shake well. Double strain into a chilled coupe glass. Garnish with rosemary, mint or thyme.
Dark Cherry Punch
A non-alcoholic punch worthy of a party.
This recipe is designed to make for one or many. It’s delicious, we promise!
INGREDIENTS
1 part The Curious Cabinet Cherry Shrub Syrup
1 part non-alcoholic rum, such as Lyres Spiced Cane Syrup
4 parts soda water
Rosemary to garnish
Pour all ingredients into a glass or serving jug - depending on your quantities. Serve with ice.
WE'RE HIRING!
We are looking for an enthusiastic Kitchen Hand to join our team on a casual basis in our HQ in Geelong.
If you are a hard worker with great attention to detail and want to play a part in creating high quality products, then send your CV to pia@thecuriouscabinet.com.au.
You will need to be available to work between 10-20 hours per week.
Applications close Friday 20th November.
For enquiries:
Pia Cook, Founder & Director, Ph 0419 135 413 or email pia@thecuriouscabinet.com.au
Kyoto Cherry Blossom Cocktail
A beautiful tea-infused cocktail inspired by our collaboration with The Tea Nomad and their delicious Kyoto Tea.
Watch the live cocktail making session here. Thank you to Grace for hosting such a fun session, and for providing such beautiful tea to be creative with!
INGREDIENTS
1 heaped teaspoon The Tea Nomad Kyoto Tea
1/2 shot The Curious Cabinet Cherry Shrub Syrup
2 shots Dry London Gin (We used Tanquaray)
1/2 shot sweet white vermouth (We used Del Professor).
Combine Kyoto Tea and gin in a glass and steep for 2 hours.
Strain the infused gin into a cocktail mixing jug with lots of ice. Add Cherry Shrub Syrup and Vermouth. Stir to chill and dilute. Strain into a coupe glass. Garnish with orange peel. Spritz with rose water and dried roses (optional).
Dark Cherry & Rum
A curiously dark and delicious combination of dark rum with dark cherries.
INGREDIENTS
3/4 shot The Curious Cabinet Cherry Shrub Syrup
2 shots Dark Rum
2 dashes Bob’s Abbotts Bitters
Pour all ingredients into a shaker with ice. Shake until icy cold. Double strain into a coupe glass. Garnish with a maraschino cherry.
New York Cheesecake with Chocolate & Bourbon Cherries
Thank you to the lovely @AdelaideMorse for sharing this amazing recipe combining a baked New York Cheesecake with our curiously delicious, bourbon infused, Chocolate Cherries. YUM!!
Adelaide credits this New York Cheesecake recipe to recipe to Bake Play Smile.
INGREDIENTS
• 375 g plain sweet biscuits crushed, like Arnott's Nice biscuits or graham crackers
• 250 g unsalted butter melted
• 750 g full fat cream cheese room temp
• 215 g (1 cup) caster sugar
• 1/2 teaspoon vanilla extract
• 2 teaspoons finely grated lemon rind
• 1 tsp lemon juice
• 2 tablespoons plain flour
• 4 eggs room temp
• 300 ml full fat sour cream room temp
• 125 g fresh blueberries
• 2 tb sifted icing sugar
METHOD
The Base
Preheat oven to 160 degrees celsius (140 degrees celsius if using fan-forced).
Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see tips for details).
Finely crush the biscuits in a food processor and then place into a large bowl.
Add the melted butter and mix thoroughly until well combined.
Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).
Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
Chill in the fridge for 30 minutes.
The Filling
Beat the cream cheese, sugar, vanilla, lemon juice and lemon rind with electric beaters until just combined (don't over-beat).
Gently beat in the flour followed by the eggs (1 at a time). Beat until just combined.
Stir through the sour cream.
Putting it Together
Gently pour the cream cheese mixture into the base of the tin.
Place the the tin onto a baking tray and bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).
Turn the oven off and leave the cheesecake in the oven with the door closed for 2 hours.
Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and remove the baking paper.
Allow to come to room temperature for 1 hour before serving and then top with The Curious Cabinet Chocolate Cherries.
Enjoy!