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IT’S CHRISTMAS PARTY TIME
SO BOOK WITH US A PARTY OF 20 - AND GET THE FAMOUS FINGER BUFFET TREATMENT AT CAFE BIARRITZ
6| FREDERICK ST EDINBURGH TEL: 03l-225 $244
LICENCED RESTAURANT 38 HANOVER STREET EDINBURGH
MON- SAT: 12 noon- lam SUNDAY: lpm- 10.30pm
Phone: 031-225 1796
56The List 11 Dec 1987-7 Jan 1988
Robert Shepherd, bar manager at the Edinburgh Sheraton Hotel suggests a few of the more potent ways of getting into the festive spirit, but also includes his own recipe for the most innocuous — and delicious — of cocktails, for those with an eye on the breathaliser. And for those, temporarily heedless, watch out!
This old-fashioned fare is heady stuff.
I Note that mulled wine should never be boiled -the alcohol will evaporate - and it’s best to warm glasses belore serving, to prevent them cracking. With the egg-nog recipe (which can be made in bulk), ior a richer consistency, use more egg yolk and cream instead oi milk. Happy wassailing!
BOYLING AWAY
Acclaimed during its debut as the best Edinburgh Festival caie, Gateway is an airy and attractive setting ior David's creations- to be served, so Boyle intends, with an accompaniment oi live music and pertormers.
Hot irom New York, a bright new talent has arrived in the East End oi Edinburgh. Using his balloon whisk to inspired and remarkably inexpensive eiiect in Gateway Exchange, Jimmy Boyle’s arts-cum-rehabilltation centre, David Kerr has a piguant line in iiavourings and presentation.
Edinburgh-bred, but trained in Paris and the States, this man not only casts nasturtiums, but expects you to eat them. It, like his mother, the idea’s not to your taste, his salmon-en-crotite (spinach-lined) or raspberry and meringue cream are more than likely to be, especially when served with the House Champagne - a rellned and
up
"
Egg.Nog ten minutes. Add wine and heat slowly but do not allow .
Shake together all out me to boil, 39m my boy. Re I ndeer milk. Strain into a goblet. Stir in the milk. Grate iresh gmezmr'djgcial - ammo 0" “’9' F' as“ P“ “Ch Shake and pour contents
- (10 glasses) directly into highball glass. MISI'etoe MU" Dissolve the sugarinthe Garnish witbasinole (8 glasses) iruit juices. Add the wine. summed 000m" Che"! Boil water with sugar, Heirigerate. Put ice in bowl, and 8 While 81ml cinnamon and cloves tors add the wine mixture and mins. Add lemon thinly soda water. Float sliced sliced and allow to stand ior I'll" 0" I09.
again, very cheap discovery oi Boyle's (£7 .60 per bottle).
Savouring the memory oi that day’s salmon lunch, Boyle sighs: ‘Honest to God, ior £2.75, this is a joke.’
And you don’t need a sense oi humour
3,775 ,
M vex.
to appreciate it either. (Rosemary Goring)
Red-Nosed
Gateway Cate, Gateway Exchange, Abbeymount, Edinburgh. Open Mon—Sat 10am—6pm.