Flirtini’s
Ingredients
45mls of gin
30mls of elderflower liqueur
Dash of orange bitters
Babydoll Sparkling Blush
Instructions
In a cocktail shaker, add the gin, elderflower liqueur, orange bitters, and enough ice cubes to fill the shaker ¾ full. Shake it until cold, about 15 seconds. Pour into champagne glasses, top with chilled Babydoll Sparkling Blush.
Delicious!
Rosé Lemonade
Ingredients
1 part lemonade
1 part Babydoll Rosé
½ part club soda
squeeze of fresh lemon
Instructions
In a glass of ice, add one part lemonade, one part Babydoll Rosé, and ½ part club soda. Give it a gentle stir. Add a squeeze of fresh lemon. Garnish with a lemon peel twist or small wedge of lemon.
Just Peachy
Ingredients
30ml peach schnapps
30ml white rum
60ml orange juice
30ml cranberry juice
15ml Babydoll Pinot Gris
Ice, for serving
For the garnish: fresh peach slice, mint sprig
Instructions
Add the peach schnapps, rum, and orange juice to an ice filled highball and stir. Gently pour the cranberry juice into the centre and top with a splash of Babydoll.
Recipe by Melie’s Kitchen
Ingredients:
2 small leeks, white part only, sliced into 1 cm thick rounds
4 fat cloves garlic, skin intact
125g marinated artichokes, drained (net weight 100g)
60g pecorino cheese, grated + extra to garnish
Zest of ½ lemon + 1 tbsp lemon juice
Pistachio Oil:
¼ cup pistachios, finely crushed
¼ cup extra virgin olive oil
2 tsp za’atar
Fresh dill fronds
Method:
Preheat your oven to 200°C fan bake.
Tapenade: Line a medium roasting dish with baking paper. Arrange leeks and garlic cloves on
the lined baking dish and drizzle with 2 Tbsp olive oil. Season well with salt. Roast on the
lower-middle oven rack for 25-30 minutes, until the leeks are very soft and just starting to brown.
Peel off and discard any burnt layers of the leek. Add leeks to a food processor (or, use a stick
blender). Squeeze the garlic out of their skin, and add the soft garlic to the food processor along
with the leeks (discard the skin). Add grated pecorino, lemon zest & juice, ¼ cup extra virgin
olive oil and ¼ tsp table salt. Blitz together, until it resembles a smooth spread. Season to taste
with salt.
Pistachios: Place pistachios into a snap-lock bag and bash with a rolling pin, until finely
crushed. Heat olive oil in a small pot on medium heat. Add pistachios and cook for about 2
minutes, stirring often, until pistachios are toasted. Remove pot from heat and stir through the
za’atar and a pinch of salt. Set aside to cool down.
Serve tapenade spread over a serving plate. Spoon over pistachio oil. Garnish with dill fronds
and some shavings of pecorino.