Cocktail Afternoon Tea Recipe
Savory & sweet selection accompanied with a seasonal cocktail
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Ingredients
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Cocktail (Seasonal Berry Spritz)
Savory Selection
Sweet Selection
Method
Cocktail (Seasonal Berry Spritz)
make berry puree
Place 1/2 cup seasonal berries and 1 tsp simple syrup in a small blender or jar. Muddle or blitz briefly until coarsely pureed but still slightly chunky. Taste and add a touch more syrup only if berries are too tart.
Fill a cocktail shaker halfway with ice. Add 3 tbs gin (or vodka), 1 tbs fresh lemon juice and the berry puree. Shake vigorously 10–12 seconds until well chilled.
Strain the shaken mixture into a chilled coupe or wine glass filled with fresh ice (or into a stemmed glass without ice if preferred).
Top with 90 ml chilled dry sparkling wine (prosecco) and 30 ml club soda. Gently stir once to combine.
Garnish with a few whole berries and a lemon twist. Serve immediately.
Savory Selection
cucumber sandwiches
If not assembled, spread 4 tbs softened cream cheese evenly across 8 slices of crustless white bread (or 4 small sandwiches). Finely chop 1 tsp fresh dill and fold into the cream cheese before spreading. Layer very thin cucumber slices, season lightly with salt and pepper, top with remaining bread, press gently and cut into 8 finger-sized sandwiches. Keep chilled until serving.
smoked salmon open bites
Arrange 100 g smoked salmon in small folds atop the prepared cucumber sandwiches or on separate mini toasts. Optionally brush mini toasts with a little melted butter. Garnish with extra dill or a small squeeze of lemon. If using egg glaze for tartlets, whisk 1 egg and brush tartlet shells lightly, then warm shells in a 180°C/350°F oven for 4–5 minutes before filling.
chive-and-cream-cheese tartlets
Whisk 100 g cream cheese with 1 tbsp finely chopped chives until smooth. Spoon into 6 mini tart shells. Chill 10 minutes to set. Garnish each tartlet with a tiny snip of fresh chive.
mini savory scones
Warm the 8 mini savory scones in a 180°C/350°F oven for 6–8 minutes until heated through and lightly golden. Serve with 30 g soft butter on the side.
Sweet Selection
scones with cream and jam
Warm 4 plain scones in a 180°C/350°F oven for 6–8 minutes. Split the warm scones and serve with clotted cream (80 g) and strawberry jam (80 g) on the side so guests can help themselves.