Tom Proud has had an illustrious career in hospitality, working in the best bars and restaurants across the North East for the past 25 years. In late 2020, faced with redundancy, he launched Proud To Drink, an at-home delivery cocktail service. Here, Savour’s in house drinks expert talks about TRYanuay.
Tryanuary. A word, that if you Google it, is synonymous with trying new beers. But for me, Tryanuary is an opportunity to explore flavours and try out new food and drink products in January; a month that’s usually a bit doom and gloom.
Of course, we’ve all heard of Dry January and Ginuary, but what if gin is not your thing – and what if you don’t fancy going dry for a month (I know I wouldn’t.) Cheers to those with a birthday in January (you know who you are)!
We all have different palates, so Tryanuary is the perfect time to have a play around, and see what works with yours, as well as being a great excuse to continue enjoying a little of what’s bad for you.
To celebrate Tryanuary, I’m offering everyone 10% off my whole product range. For people who haven’t tried them, the Carrot and Orange Negroni; Salted Maple Old Fashioned and the Salted Caramel Espresso Martini are my three best sellers.
Enjoy the Carrot and Orange as an aperitif, before your pasta, over ice with slice of orange.
Try the Salted Maple Old Fashioned as a great after-dinner drink and the Salted Caramel Espresso Martini, well, that’s a different drink all together. Try after dinner instead of a coffee or with a cheesecake!
Check out my full range at proudtodrink.co.uk
TRYANUARY COCKTAILS TO TRY AT HOME
Blood Orange Cosmo
A cheeky take on a Cosmopolitan, using:
35ml Blood Orange Vodka, 15ml Triple Sec such as Cointreau, 10ml Cranberry Liqueur, 10ml Spiced Syrup and 15ml of lime juice.
Shake it all up with ice and strain into your chosen glass.
Any fan of a Cosmo will know that it is traditionally made with a lemon vodka and cranberry juice, now I’ve switched those out in favour of Blood Orange for a twist and cranberry liqueur instead. Yes, it’s stronger, but it is surprisingly quaffable.
*I make the syrup was made with cloves, star anise and lemon peel added to water and sugar and cooked over a low heat.
Cranberry & Cacao Negroni
25ml London Dry Gin infused with dried cranberries, 25ml cacao nib infused Campari with 25ml Rosso Vermouth and 10ml of Cranberry Liqueur.
They say you have to try Campari 5 times before you like it, but the addition of soft cacao and sweetened cranberries evens out some of the bitterness.
This drink takes a little pre-preparation, as the cacao nibs need to infuse with Campari for a week at least to impart their flavour and texture. The cranberry gin is a little like making sloe gin – add a little sugar to the gin along with dried cranberries and agitate the jar every day to ensure the sugar is dissolving and the gin is turning deep red. The longer you leave it the better it will be.