Poppies is serving up vinegar cocktails to celebrate National Fish and Chip Day
Alongside being National Doughnut Day (which entitles you to a free Krispy Kreme doughnut, FYI), today, Friday 7 June, is National Fish and Chip Day.
Naturally, wed recommend celebrating this occasion with a big plate of fish and chips for dinner.
But if youre keen for a less conventional idea, heres another option.
Sarsons has teamed up with Poppies to create the Vin & Tonic cocktail.
As you may have guessed from the name, thats a cocktail containing Sarsons vinegar. Cool.
The creators reckon its the perfect pairing for a serving of fish and chips. So much so that if you get to Poppies in Soho or Spitalfields in time, theyll give you a cocktail for free (there are 100 freebies available).
If you cant be bothered to trek to Poppies but find yourself curious about the concept of a vinegar cocktail, dont stress, as Sarsons has shared the recipe with us.
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Youll need to make a shrub (thats a vinegar based mix) first, designed to replicate the classic chippy flavours of mushy peas and tartar sauce, then pile in your booze.
How to make a vinegar cocktail for National Fish and Chip Day
How to make your shrub
- 250ml of Sarsons Malt Vinegar
- 375ml of water
- 500g sugar
- 1 bunch of dill
- zest of four lemons
- 60g of drained capers OR 200g of cooked peas
Bring the vinegar, water and sugar to the boil. Turn off the hob and put everything else into the vinegar mixture. Let it sit for at least four hours, up to a day. Strain everything out, and your shrub will stay fresh for two to months.
Once youve made your shrub, you can make a Vin & Tonic.
How to make a Vin & Tonic
- 25ml Gin (London dry. Bombay, Tanqueray, Beefeater, etc)
- 15ml Dry Vermouth (e.g. Martini dry)
- 15-20ml Lemon Juice, or juice of half a lemon
- 25ml Sarsons Shrub
Pour all ingredients over ice andRead More – Source
