Tuesday 1 April 2014

First Week of April

SnowQueenVodka
THE BLOG

Its the first week of April and summer is right around the corner, now is the time to start packing away the winter coats and searching for the swim suits and sunglasses,

Last week saw the launch party of a brand new TV channel "London Live" and Snow Queen Vodka was very happy to be a one of the sponsors ,  the evening was a great success with great cocktails and the prospect of some great new programming on its way to us soon ,

last week also saw Snow Queen Vodka as one of the sponsors at the premiere of new film "Almost Married"
A new film with Inbetweeners star "Emily Atack"
it is a romantic comedy with a very different and modern plot line, a nice refreshingly funny easy watch for the summer .
This week is just as busy as on Thursday evening Snow Queen Vodka will be Drinks Sponsor at the GQ House of Fraser reader event in Oxford st,
Shopping for new summer attire whilst sipping a crisp cold Snow Queen on the rocks sounds like it will be the perfect way to spend a Thursday evening,

 
So in short we have a new TV station to watch ,
A new film to look out for and hopefully a few new items from House of Fraser to add to our summer clothing collections,
All that seems to be missing now is our food and drink selection  
 
We have sourced a delicious recipe that combines amazing seafood with the great taste of Snow Queen Vodka to create a sizzling summer flavour sensation named
 
The Tipsy BBQ Prawn 
  • 250ml Snow Queen vodka
  • 250ml citrus juice made from freshly squeezed oranges, limes and lemons
  • 25g peeled ginger finely chopped
  • 1/2 clove garlic finely Chopped
  • Sugar, to taste
  • 250g miso paste
  • 125ml light cooking oil, preferably sesame, rapeseed or vegetable
  • 450g small prawns, rinsed, shells intact
  • 225g scallops
  •  
     
     In a mixing bowl, combine the vodka, citrus, ginger, garlic, sugar and miso paste and            Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients.
     Pour the marinade over the unpeeled prawns and scallops. Cover and leave to marinate in the refrigerator for 45-60 minutes. Skewer the prawns and scallops  and place on a barbecue over direct heat. Allow the tails and legs of the prawns to slightly blacken before turning. The scallops should brown slightly before turning.

    Serve with a simple clean Snow Queen on the rocks with a twist of lemon for the perfect flavour combo .

    The Sun is out so enjoy the good food, the summer clothes and the great company but whatever you happen to be doing don't forget there is always room for a bit of ice in summer just as long as it is in your drinks

    xxx
     
     

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