Launched this week, Waterloo Food Month runs through July. A month long programme of food and drink-based events around Waterloo, featured events will include immersive workshops, master classes, talks from experts and various tastings.
Culminating with the event, Bridget Virden from the community-focussed Meanwhile Club in Waterloo held a ‘Make, Do & Mend’ workshop, focusing on herbs as a key ingredient in summer cocktails. Sharing a wealth of knowledge with participants on creating a simple kitchen herb garden, the drinks crafted included fresh herbs such as rosemary, mint and lemon balm to create a selection of summery cocktails.
The ‘Kitchen Garden Gin’, for instance, teams garden mint with gin and fresh blackberries, accompanied by a splash of lime juice and crème de cassis. A simple yet delicious concoction, ideal to try at home this weekend.
2 cups (a bunch) mint
Half cup (approx. 70g) blackberries
8oz (225ml) gin
7oz (200ml) fresh lime juice
2oz (50ml) crème de cassis
Muddle the mint and blackberries in a cocktail shaker; add gin, lime juice, crème de cassis, and ice and shake vigorously. Strain into a highball glass filled with ice and garnish with blackberries and mint.
Further information on Waterloo Food Month, plus the full line-up of events can be found at wearewaterloo.co.uk. Further information on the Meanwhile Club can be found at meanwhileclub.org.
- 2 cups (a bunch) Mint
- 70 g Blackberries
- 225 ml Gin
- 200 ml Fresh lime juice
- 50 ml Crème de cassis
- Muddle the mint and blackberries in a cocktail shaker; add gin, lime juice, crème de cassis, and ice and shake vigorously. Strain into a highball glass filled with ice and garnish with blackberries and mint.