REAL PASSION FRUIT PUREE RECIPES

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PORNSTAR MARTINI RECIPE | BARTENDER HUB - UK



Pornstar Martini Recipe | Bartender Hub - UK image

Douglas Ankrah, of The Townhouse in Knightsbridge, first called this drink the Maverick Martini, named after a dodgy club in Cape Town. The drink itself was first made using our very own Funkin Pro Passion Fruit Puree. The name by which we know it today is apparently down to the usage of passion fruit in the cocktail (or as we prefer because of the amount of passion Douglas Ankrah put into this cocktail), which you are meant to eat first, before drinking the Prosecco and lastly enjoying the fruity martini. Ankrah went on to found the great LAB bar, which is now often associated with this deliciously lavish cocktail. 

Provided by Funkin Cocktails

Number Of Ingredients 4

50ml Vodka / 50ml STRYYK Not Vodka for an alcohol-free option
50ml Passion Fruit Purée
15ml Vanilla Syrup
Shot of Prosecco

Steps:

  • Preparation:Pour your preferred Vanilla Vodka, Passion Fruit Purée and Syrup into your Boston Shaker with plenty of ice and shake until the shaker feels ice cold.  Serve:Strain into a Martini Glass and garnish with half a passion fruit and a shot glass of Prosecco on the side.Did you know:  To celebrate the 15th birthday party of Dougla Ankrah’s LAB bar we created a world record sized Pornstar Martini with 70 litres of vanilla, passion fruit and vodka. That’s a lot of passion

BLINI PANCAKES | PANCAKES | RECIPES | DOVES FARM



Blini Pancakes | Pancakes | Recipes | Doves Farm image

These small traditional drop scones made with Buckwheat Flour are often served as canapés with sour cream and other toppings. Larger blinis are also delicious served with fruit purée or chocolate sauce. These small blinis can be frozen if not required immediately.

Number Of Ingredients 6

75 g Doves Farm Organic Buckwheat Flour
1 tsp baking powder
pinch of salt, optional
1 egg
150 ml milk
oil, for frying

Steps:

  • Put the flour, baking powder and salt if used into a bowl, stir to combine and sieve into a mixing bowl or jug. Add the egg and half the milk and beat into a smooth paste. Beat in the remaining milk. Put a little oil into a large frying pan, roll it around to cover the surface and heat until the pan is nice and hot. Drop teaspoons of batter onto the pan to make small blinis. When bubbles appear on the surface of the blinis and the base is golden, turn them over and cook the other side. Transfer cooked blinis to a cooling rack. Repeat with the remaining batter. Wrap and store cold blinis in the fridge or freeze for another day.

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