Royal Dock Cooler Recipes

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PORTO COOLER

The key to this citrus-forward nod to Portugal's venerable porto tónicos lies in the citrus wheels that stack along the inside of the glass top to bottom. As aesthetically pleasing as they are functional, use any one citrus or mix of citrus, seeking out those with thin piths for glass-lining ease. Lime, lemon, orange, blood orange, mandarin, Meyer lemon, even kumquat are all excellent choices, depending on your personal preference and season. To keep the citrus rounds in place, use a wider-mouthed highball glass and alternate adding citrus and ice. Once the white port, vermouth, bitters, and tonic are added, the citrus will gradually impart its flavor into the cocktail as it sits, shifting the cooler's flavor as you drink.

Provided by Rebekah Peppler

Categories     cocktails

Yield 1 cocktail

Number Of Ingredients 6



Porto Cooler image

Steps:

  • In a wider-mouthed highball glass, tuck the citrus wheels around the sides of the glass, adding ice as you move up the glass. (The ice will help keep them in place.) Add the port, vermouth and bitters. Tuck a straw into the glass and top with tonic.

6 to 8 very thinly sliced citrus wheels, such as lime, lemon and orange, preferably using citrus with thin piths
Ice
2 ounces white port
1 ounce blanc vermouth
4 dashes orange bitters, or use Angostura
3 to 4 ounces dry tonic

SLOW COOKER RED CABBAGE

Dig out your slow cooker for this delicious red cabbage. Braised cabbage makes the perfect side dish for a festive lunch or roast dinner

Provided by Cassie Best

Categories     Side dish, Vegetable

Time 4h30m

Number Of Ingredients 9



Slow cooker red cabbage image

Steps:

  • Heat your slow cooker to Low. Peel the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of your slow cooker, then top with some of the onions, apples, zest, mixed spice, sugar and some seasoning. Continue to create layers until you have used up these ingredients. Season.
  • Pour over the vinegar and cider and dot the butter on top. Cover with a lid and cook for 4-5 hrs until tender. Will keep in the fridge, covered, for up to three days or in the freezer for up to two months. Reheat in a pan or in the microwave.

Nutrition Facts : Calories 137 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium

1kg red cabbage
2 white onions , chopped
4 Granny Smiths apples , peeled, cored and chopped
zest 1 orange or 2 clementines
2 tsp ground mixed spice
100g light brown soft sugar
3 tbsp cider vinegar
200ml dry cider
25g butter

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