As the long summer evenings start to draw just a little shorter and the later summer bank holiday looms, now is the perfect time to gather friends and family to enjoy a barbecue full of summer flavours and soak up the last of the season, with a spritz or two in hand. We have a few ideas for adding zing to your dishes and some fuss-free drinks to allow you to make the most of the party atmosphere.
Lee Kum Kee chilli-infused sauce range
£1.90
Bringing three bold new flavours to its line-up, Lee Kum Kee has launched a range of WOW Chilli-based sauces. With a little kick of chilli blended with Makrut Lime Leaf, sesame or Yuzu, these vegan-friendly sauces can be used to marinade, drizzle or dip.
All three flavours add something different to your dish, from the hit of warming chilli to the citrus kick of lime, nutiness of sesame or the sweet tang of Yuzu.
For those with a fondness for chilli, the Sesame Chilli Sauce offers the most fiery chilli kick of the three, while still not being too overpowering.
If you’re more about a chilli hint with your flavour profiles, then the sweet zestiness of the Makrut Lime Leaf flavoured chilli sauce – my personal favourite – will be your go-to sauce for everything from burgers to veggie kebabs.
For something that’s still milder in terms of the chilli flavour, but has a sweet and tangy edge, the Yuzu Chilli Sauce will hit the spot.
Once opened, they need to be stored in the fridge, which does make them a little more challenging to drizzle, but still add a spot of olive oil and mix, and you’re back in business. We tended to use them as a marinade or a dipping sauce, but found them a great addition to our barbecue table, adding to the collection of summer flavours.
Banhoek chilli oils
From £8.50
Made in the Banhoek Valley near Stellenbosch, South Africa, this artisanal chilli oil is infused with sun-dried, hand-crushed bird’s eye chillies to create a rich depth of flavour. Alongside the chilli oil, Bankoek also offers a chilli oil with garlic, adding another layer of flavour to your dishes.
Whether you’re adding the flavoured oils to a marinade or liberally splashing them directly onto your barbecuing meats and veggies, the hit of flavour will enhance your plateful and have your guests coming back for a second helping.
Banhoek oils are also a nice addition to pasta and salad dishes, bringing a kick of chilli flavour to lift your dish and liven your taste buds.
With the food sorted and flavours infused, it’s time to think about the drinks list. Summer is a great time to whip up a spritz or two. They are light, refreshing and full of flavour, making them the perfect accompaniment to an afternoon in the sunshine with friends and family.
We’re all familiar with the Aperol Spritz, first popularised in the 1950s, which has become a summer staple. But with a few twists, you can enjoy something just a little different, yet just as refreshing.
The Limoncello Spritz
This zesty little number brings together the freshness of bright, sparkling prosecco with the sweetness of sun-soaked Italian lemons, creating a cocktail you can happily sip all afternoon.
Villa Cardea launched its Limoncello liqueur
in the UK this summer, and we can tell you that it does make a great Limoncello Spritz. Produced in Northern Italy, Villa Cardea uses a natural recipe to infuse Sicilian lemon peel to create its fresh-flavoured liqueur.
The ingredients:
75 ml Prosecco
50 ml Villa Cardea Limoncello
25 ml soda water
Ice and lemon slices to garnish
Making a Limoncello Spritz couldn’t be easier. Add ice to a highball glass or large wine glass, then add the Prosecco, soda water, and finally the Limoncello. Stir gently to combine, garnish with fresh lemon as desired and enjoy.
The Vermouth Spritz
For something with a more bitter edge, the Vermouth Spritz is a simple cocktail that’s quick and dirty to make. With a basic ratio of one part Vermouth to two parts soda water, it’s one that any cocktail lover can whip up with ease.
The ingredients:
50 ml Vermouth
100 ml soda water
Ice and cherries to garnish
Add ice to a highball glass and add 50 ml of Vermouth, followed by 100 ml of soda water. Gently stir to combine and garnish with a couple of cherries.
Bardinet French Mule
For something with a bit of a brandy kick, the Bardinet French Mule is one to add to your repertoire. Part of Bardinet’s new summer cocktail menu, it’s as easy to make as it is to drink!
The ingredients:
20 ml elderflower liqueur
40 ml Bardinet VSOP brandy
15 ml fresh lime juice
Ginger beer to top
5 slices of cucumber
Pink peppercorns and a cucumber slice to garnish
Muddle the cucumber slices in a cocktail shaker and add the lime juice, elderflower liqueur and brandy. Shake with ice and strain over ice into your glass. Top it up with ginger beer and garnish with pink peppercorns and cucumber (if desired).
