Bounce Magazine April Edition 2017
Featuring The Jacksons, Hayseed Dixie, Property, Interiors and Garden Special, The Milsom Wedding Show, Spring Trends and much more.
Featuring The Jacksons, Hayseed Dixie, Property, Interiors and Garden Special, The Milsom Wedding Show, Spring Trends and much more.
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FOOD & DRINK<br />
FEBRUARY APRIL 2014 <strong>2017</strong> | APRIL | ISSUE <strong>2017</strong> #28 #54 | | ISSUE | FOOD #54 AND & DRINK<br />
Speckled Egg<br />
Mimosas...<br />
Celebrate Easter...<br />
Speckled egg chocolates sit on the bottom<br />
of this blackberry-flavored drink, making<br />
it a unique and festive cocktail for<br />
Easter.<br />
Method<br />
1. To assemble the mimosas, place three<br />
speckled eggs in the bottom of each glass.<br />
2. Top each glass with about 2 ounces (or<br />
one shot) of blackberry simple syrup.<br />
3. Fill the remaining portion of the glass<br />
with champagne and then top with edible<br />
flowers!<br />
Ingredients<br />
• 1/2 cup sugar<br />
• 2 cup water<br />
• 8 blackberries<br />
• 1 bottle of champagne<br />
• 1 bag of speckled egg chocolates<br />
• 1 handful of edible flowers<br />
for garnish<br />
TIP: You can create your blackberry simple syrup<br />
up to 5 days prior to using, so no need to wait<br />
until the big day when you have a dozen other<br />
things on your to-do list.<br />
Bring the water to a boil and add sugar. As soon<br />
as the sugar has begun to dissolve, add the black<br />
berries and muddle to break them up and release<br />
the colour.<br />
BY THE ANGRY WAITER<br />
70
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