So, remember how I was telling you about my of getting some basic garden furniture and sitting out in the sunshine with mah gurrl and a fruity cocktail or two?
Well, there hasn’t been much chance of that.
It could be worse. It actually was worse, over the weekend, while my sister and I were up covering T in the Park for The Herald. My abiding memory of this year will be of standing under a straining tarpaulin while the rain lashed down around me, Ricky Wilson of the Kaiser Chiefs singing “I’ve never been this far away from home” on the main stage and looking down to discover that my cheese and bacon toastie had actually been made with baked beans.
But I digress.
When we get that three-day window, some time in late July, to once again enjoy cocktails out the front, this one will definitely feature. A blend of Soho*, Bacardi and fresh mint, with apple-flavoured boba, it’s super refreshing.
I’ve been obsessed with the idea of boba, like you get in bubble tea, in alcoholic drinks since I was invited to be a judge at the first-ever Yelp Glasgow Cocktail Battle back in May. Hard Rock Cafe included peach boba in their blue, fruity concoction – which didn’t actually place, but was one of my favourites n the night. And then, a few weeks later, the Blonde let me know that she had found fruity bubbles you could put in prosecco in a speciality food shop on her travels. Popaball, the company was called. Come payday, I was straight in with an order.
Soho is an intriguing drink. Clearly designed to take advantage of the health-conscious clamour for “green” juices, it’s a refreshing blend of cucumber, mint and citrus – that cries out to be blended with alcoholic beverages. Indeed, the creators even sent me a booklet packed full of delicious-looking cocktail ideas – which made me a little sad, since I only had a bottle of the stuff. Even yoga bunnies like to party sometimes, after all.
To make the cocktail, I used a bottle of Soho and four shots of Bacardi, filled the shaker with ice and set aboot it. Once suitably chilled, I poured half the mixture into a glass, added a tablespoonful of apple Popaball and fresh mint to serve. This would work well in any glass, but I used my new Linea margarita glasses* from House of Fraser’s glassware range. There aren’t enough excuses to use margarita glasses, which is a crying shame – I mean, look how pretty they are! Linea suggest they can be used equally for desserts as for cocktails, and even include some handy recipes on the box to show you how it’s done. Eton Mess in a margarita glass? Beats Westminster, amirite?
What to you think of my creation – and how would you serve your Soho?
This post contains PR samples, but all views are my own and unbiased.
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