Micro Arrival Moments

There are a host of aperitifs that you could serve, but right now and much to our delight, tea aperitifs are particularly popular. We have a longstanding love affair with tea which makes it our pleasure to share two tea based cocktails alongside another more unusual aperitif idea to sip on arrival, courtesy of Claire Dinhut, aka Condiment Claire…

 

As welcome drinks go, this sip is distinctly refreshing, with abundant citrus notes - a cocktail creation that is romantic, zesty and just a little bit naughty (that'll be the Tequila). 

• 50ml Tequila
• 15ml Earl Grey Tea Syrup
• 25ml Fresh Lime Juice

To make the syrup, add 5 Earl Grey tea bags to 500g of caster sugar and 250ml of hot water, stir until the sugar dissolves and the mixture turns a light tea colour.

Shake all of the ingredients over ice and double strain into a chilled margarita coupette.

 

Condiment Claire has a particular love for Fortnum’s Condimento Rosé, which she shares with us in her Pantry to Plate, Summer edition of her journal series with us…

'Hear me out, you should be adding vinegar to your drinks. Not much, but definitely a splash. Vinegar has the ability to brighten a drink and create an added layer of flavour to it regardless of it being alcoholic or not.'

 

Serves 1 

• 1 tbsp Yuzu & Pear Marmalade 
• Ice
• Fortnum's X Loxwood Meadworks Honey Wine
• Tonic water
• A small splash of Condimento Rosé 

Method

1. Spoon the yuzu & pear marmalade into the bottom of a highball glass, just enough to lightly coat the base.

2. Fill the glass generously with ice.

3. Pour over the honey wine until the glass is around two thirds full.

4. Top up with tonic water to lighten and refresh the drink.

5. Add a small splash of condimento rosé for brightness and balance. 6. Stir gently to incorporate, allowing the marmalade to dissolve through the drink.

Explore Claire's Hamper to Plate YouTube Series

 

This is smoky, sensuous, spice-scented and slightly sharp, an exotic and warming cocktail is the perfect welcome aperitif that will start your night with a sultry kick. The key is infusing the whisky with a high-quality tea. We make our own Ginger and Sicilian Lemon Infusion, or you can look for tea bags with large pieces of ginger and distinct lemon peel. You'll be left with a little more Lapsang honey than you need, but any extra will also add more depth and gunpowder to a classic hot toddy.  

Let’s welcome to the stage, or your beautifully decorated table, these delicious and delectable welcome canapés. Sure to delight the tastebuds of every recipient, and once the ‘mmmm’s’ have gone subsided, the request will come – ‘you must share that recipe with me!’. It’s up to you whether you chose to share on not.

For more ‘ready-made’ provisions, here’s a selection of Fortnum’s favourites for grazing and sharing alike, along with three secret ingredients you need in your pantry. 

It’s customary to give the host a gift to say a great big thanks for all their efforts, but about turn - gifting your guests is part of the arrival moments trend. So, here’s a few suggestions for thoughtful ways to gift your guests.