Cocktail of the Month from Tina Knowles

Raspberry Quarantina

 So what began as a gin martini, became a 'new' cocktail. I present a raspberry quarantina:

150ml Dry Gin
25ml vermouth
Fevertree Tonic water
Yarty Elderflower and Raspberry cordial (splash)
A twist lime and a raspberry to finish

Make your martini over ice. Strain and pour into ice cold glasses. Add tonic, lime and raspberry. Finish with the cordial et voila!

Thank you to Tina Knowles for her delicious recipe and beautiful photograph. (@thetinaknowles on instagram) 


Stir-fried beef with oyster sauce and B vinegar




  • 450g lean beef steak (or a meat/tofu of your choice)
  • 1 tbsp "B" Black Garlic vinegar
  • 4 tsp sesame oil
  • 1 tbsp Shaoxing rice wine or dry Sherry
  • 2 tsp cornflour
  • 3 tbsp groundnut oil
  • 2 peppers, cut into chunky dice
  • 3 tbsp oyster sauce
  • 2 spring onions
  • 50 grams of cashew nuts



  1. Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
  2. Toast the cashew nuts in a dry pan
  3. Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
  4. Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices and cashew nuts to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.


  • Soak the sliced onions in cold water to make them curl for an added flair to your dish.
  • If the peppers looks wrinkles then soak them in cold water for 10 minutes and they will crisp up.
  • This dish works well with chicken, prawns or tofu.






Elderflower Fizz

Elderflower Fizz, Lemonade, Apple juice, Lots of ice

Longboat Fizz
Ginger beer, Lime and lime mint cordials, Lots of ice

Chili and Lime Mojito
Chili and lime cordial, Few mint leaves, Soda or lemonade, Lots of ice

Apple and Elderflower Mint Sparkle
Apple juice, Elderflower cordials, Fresh mint, Blended with soda, Use a sprig of rosemary for a change, Lots of ice

Mango Fizz
Three quarter full glass of ice, Pour over mango and lime cordial, Top up with ginger ale, For a twist add mint leaves

Orchard Mist
Pear and elderflower cordial, Soda water, Dash of lemon cordial

Autumn Magic
Blackberry and vanilla cordial, Elderflower cordial, Soda water, Layer blackberries through ice in high glass, Garnish with mint leaves

Spicy Raspberry Lemon Cordial
Fill glass three quarter full with ice, Raspberry and elderflower cordial, Spicy ginger beer


Champagne Tropical
Dash of mango and lime cordial, Dash of vodka, Top up with champagne

Goosegog Prosecco
Splash of Goosegog and elderflower cordial, Top up with Prosecco

The Torode
Rhubarb and ginger cordial, Gin, Sparkling wine


Lime and lime mint cordial, White rum, Soda, Sprig of lime

Lime and Chilli Buddy
Splash of lime and chili cordial, Budweiser beer

Tequila Chilly
Crushed ice, Gold tequila, Lime and chili cordial

Raspberry and Martini Fizz
Vermouth, Gin, Prosecco, Dash of raspberry and elderflower cordial

Dead Lizard
Vodka, Raspberry and elderflower cordial, Pepsi


Elderflower cordial, Gin, Champagne, Lime wedges, Mint sprig 

Mocktail of the Month: The Mabel Mojito

The Mabel Mojito


Embrace dry January, or any other time of year, with The Mabel Mojito. Capture the essence of summer with our Raspberry and Elderflower cordial in this delicious mocktail.



· 3-4 fresh raspberries with extra for a garnish

· 5-6 mint leaves

· 2 tbsp simple syrup (see directions below for how to make a simple syrup)

· ice

· 70ml of Yarty Raspberry and Elderflower cordial

· 2 tbsp fresh lime juice approx. 1/2 medium-large lime

· 142 ml sparkling mineral water


1. To make a simple syrup, combine 1 cup granulated sugar with 1 cup water (or just equal parts, if making more or less) in a medium saucepan.

2. Heat over medium heat, stirring frequently, until sugar is completely dissolved. Allow to cool.

3. In a tall glass, add raspberries, mint leaves and the simple syrup.

4. Muddle (squish with the back of a wooden spoon) well until the mint, simple syrup and raspberries are well-combined. If possible, try not to break apart the mint leaves, as this (in my opinion) will make for a less pleasant drinking experience.

5. Fill glass with ice.

6. Add Elderflower and Raspberry cordial, then the lime juice, and then fill with soda.

7. Garnish with lime wedge or additional raspberries, if desired.