I had a couple of friends over for dinner and drinks on the patio last night. I love Sunday's spent in the kitchen, music on, windows open.
I rustled up a messy shrimp dish (there's nothing better than getting stuck into a big bowl of prawns covered in a garlic-y tomato sauce then licking your fingers clean), a big green goddess salad and panna cotta for desert. I decided to go with a more mellifluous appetizer, in the form of a light and floral cocktail (the best way to start a meal in my opinion).
My twist on a gin fizz: 1 1/2 oz. gin, 1 1/2 oz. St. Germain, 3/4 oz. lemon juice, 3/4 oz. egg white, 1/2 oz. club soda. Shake over ice and serve with a sprinkle of cinnamon and lemon zest.
Prawns in yellow tomato confit, garlic and chile recipe here.
Creme fraiche panna cotta with rhubarb compote here and here.