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Northern Life

Midnight Treat

Midnight Treat

A decadent indulgent cocktail with rich notes of raisin, chocolate and leather that embodies the spirit of 19th century Paris in all its splendour. Ingredients: 50ml...
Club Class

Club Class

A sophisticated, elegant cocktail, embellished with gentle vanilla and spice notes. Ingredients: 50ml Haig Club 20ml Cocchi Americano Apperitivo 10 ml Manzanilla Sherry Garnish: Lemon zest Tellicherry black pepper   Garnish: Lemon zest Tellicherry black pepper   Preparation...
Baileys Nog

Baileys’ Nog

A twist on the seasonal favourite that is quick and simple to make. The perfect sharing drink for festive celebrations that is sure to...
Mulled Champagne

Mulled Champagne

A seasonal champagne cocktail, akin to a Kir Royale with notes of spiced cranberry and pomegranate. Ingredients: 300ml cranberry juice 200ml pomegranate juice 300ml caster sugar 50gm Chinese five...
Rudolphs Blush

Rudolph’s Blush

  Ingredients 40ml Ciroc Red Berry 15ml fresh lemon juice 10ml Creme de Mure* 5ml sugar syrup 10ml egg white Garnish: Angostura bitters Raspberries Icing sugar Preparation method Shake ingredients without ice (dry shake). Then...
Lancashire Night

Lancashire Day Celebration

It was cloth-caps all round at Mount Zion Church, Cliviger, on Saturday evening, as members and friends celebrated Lancashire night a few days early. The...
Bike

Store of Memories | Terry Waite

As readers of this column will know, I was born in the north of England where my father was a village policeman. In those...
Jon Gomm

Watch Jon Gomm’s New Video | Dance of the Last Rhino

This one's all about the fat groove, it's called Dance Of The Last Rhino. Get the Guitar Tab at http://jongomm.com/guitar-tabs The song is available for a...

Learning and Loving | Barrowford Primary School

As we go to press a storm has descended on Barrowford, Lancs and shows no sign of letting up. Yes, I’m talking about the...
Jay Rayner

Jay Rayner on foodie assumptions

According to Jay Rayner, the doctrine of local food is dead. And as The Observer’s restaurant critic, he should know. With stints writing for...