FYI I do Nigella's Prodigious Pavlova every single year. Clue’s in the name - it's so damn good!
Last year I discovered the lovely Ed Bains' (of Randall & Aubin fame) Rhubarb Bread & Butter pudding - it’s incredible and definitely on the menu again this year. Edie is going to make Banoffee Pie, and I’ll probably do a trifle too.
And no, we don’t have twenty-five people coming for Christmas, but it’s the law to have at least four puddings available over the Christmas feasting days. Well, it is in our house anyway.
Anyway, I’ve decided to go with a Lychee Martini as my cocktail of the month as it's what I'll be serving at home this Christmas (although I do have Advocaat in the house for a classic Snowball too!) and I'd forgotten how good they are so I might actually start consuming them as of this evening.
30mls lychee syrup (I make mine from tinned lychees with a bit of the syrup. Add sugar syrup to taste if necessary)
One whole lychee for a garnish
Add cucumber to cocktail shaker and muddle (skip this step if you've pre-prepared cucumber juice and just add everything together)
Add ice and all other ingredients into cocktail shaker and shake vigorously.
Strain into a martini glass and garnish with a whole lychee and a strip of cucumber peel if you fancy.
Featuring 'Amber' cocktail glasses, 'Todd' and 'Tilly' oak chopping boards, 'Gracie' linen napkin, 'Atla' candle plate and 'Rhomb' candle all from Broste Copenhagen. I really REALLY love these Amber glasses that look like they have toffee dripping down the stems - they're so beautiful, and these chopping boards are gorgeous (and practical too, obvs!) and will definitely be put into use for a cheeseboard on Christmas day.