Merry Christmas!

by Mark Broadbent

Mark Broadbent has enjoyed a food-obsessed career spanning three decades. He’s cooked in Five star Hotels, Two star Michelin restaurants, Gastro Pubs and Member’s Clubs, delivering unforgettable cuisine or acting as a consultant. London’s Bluebird was just one of his success stories. Under his creative direction, the restaurant achieved huge critical acclaim and was especially loved by AA Gill.

December 23rd 2015

The big day is nearly upon us, which just leaves it for me to wish you all a very Merry Christmas from myself and the team here at Bread & Honey.

It’s been another awesome year and we’ve met some great people along the way. We’ve helped plan some incredible events, provided food for countless special occasions and continued to feed the staff at some of world’s liveliest and most creative organisations, like Facebook.

After such a whirlwind of a year, I feel I owe you all a little something. So here it is, from me to you: The gift of retro chic, in the form of this recipe for the perfect Snowball.

Scoff all you like into your Moscow Mule, but if Liberty deem the 1970s classic worthy of a place on its café menu, then I’m going to run with it.

For many of us of a certain age, a clandestine sip of this festive favourite was our first experience of alcohol. And with its frothy, custard sweet texture, it left a lingering impression in the days when a Buck’s Fizz was considered the height of sophistication.

Barely a Christmas goes by when the mere mention of a Snowball doesn’t bring a smile to my face. And if there’s one time of year when you are given free licence revel in nostalgia, this is it.

So shakers at the ready – it’s time to party. Here’s to a wonderful Christmas and a delicious, healthy and happy new year. Cheers!


Snowball

[ingredients]

[method]

Combine the Advocaat and lime juice in a shaker and shake well. Pour into a tall glass and top up with lemonade.

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