The Beach Blog

Mojito Royale

Dry January is officially over, and to celebrate the occasion we’re sharing a delicious cocktail for you to try at home. Combining zesty lime, fresh mint, and prosecco, this cocktail is a brilliant twist on a classic mojito, with a refreshingly exotic flavour that we can’t get enough of.

Skinny Prosecco is also lower in sugar than your average bottle of bubbly, so it’s a healthier option if you’re sticking to the clean eating plan. Have a go at making the cocktail yourself at home, or head to our bar and request one.


MOJITO ROYALE

 

Ingredients

– 1 lime sliced into quarters

– 25ml  gomme syrup

– 10 mint leaves

– 50ml white rum

– Skinny prosecco

 

Method

– Muddle the lime and mint leaves in the bottom of a sturdy glass,

– Add the gomme syrup and continue to muddle,

– Half fill the glass with ice and pour over the rum,

– Carefully transfer the mix to your desired serving glass,

– Fill to the top with Skinny Prosecco.

 

ENJOY!

Cheese scones with onion jam

Our head chef Joe Simmonds has put together a wonderfully simple recipe for cheese scones and onion jam, a great combination that would be perfect for a quick but delicious lunch, or a mid-afternoon snack. This recipe makes 8 – 10 scones, and they’re best enjoyed fresh from the oven, with a chunk of butter and a healthy dollop of the jam.


 

For the scones:

225g self raising flour

pinch of salt

55g unsalted butter

40g mature cheddar, grated

140ml milk

1 egg

 

For the onion jam:

Three large white onions

200ml balsamic vinegar

100g demerara suger

Splash of vegetable oil

 


  1. Pre-heat the oven to 200ºC (fan).
  2. Peel and slice the onions as finely as possible. Add a splash of vegetable oil to a heavy-based pan and put on a medium heat.
  3. Sweat off the onions very slowly until they are nice and golden and soft. Make sure this is done gently – this could take up to two hours, stirring occasionally.
  4. While the onions are cooking, work butter, salt and flour together in a mixing bowl with your fingers, until it reaches a breadcrumb consistency.
  5. Add 30g of the cheddar to the bowl.
  6. Slowly add the milk while working the mixture with your hands, until it comes together as a dough.
  7. Turn out onto a lightly floured surface and roll out until one inch thick.
  8. Use a circular cutter to cut out the scones. (A two inch cutter should give you 8-10 scones.) Transfer to a baking tray.
  9. Egg wash each scone using a pastry brush. Sprinkle the remaining cheddar on top.
  10. Place in the oven for 12-15 minutes until well risen and golden.
  11. Place on a wire rack to cool.
  12. While they are cooling and once the onions are cooked, add the balsamic vinegar and demerara sugar to the pan.
  13. Heat the mixture uncovered on a low heat until the liquid has reduced right down and become sticky. This will take around 30 minutes, and you’ll need to stir it every few minutes. 
  14. Place the jam into a Kilner jar and store in the fridge. Spoon out the jam whenever you are ready to enjoy with the cheese scones!