In the kitchen with iefood: Meet Leslie Williams as he talks about his favourite drinks of the moment 

And learn to make a Michelada, the beer-based cocktail we'll all be drinking this month 

Join Leslie Williams as he shows us how to make the drinks of the moment.

Ever wondered what wine opener drinks experts use at home? Want to find out how to store that fancy bottle of wine you are hoping will age well? Join Leslie Williams in the kitchen with iefood as he takes us on a whistle-stop tour around his house. 

We'll learn about where he stores his wine, and the budget tips he used to build his wine racks, the glasses he will not be without, and why boxes of wine are actually quite nice, really. 

He'll be showing us the supermarket wines that offer great bang for their buck, the wines that improve with age and how to make a cocktail with a bottle of beer! 

Wines and drinks mentioned in the video above

Spanish Whites

Circe Verdejo, Rueda - €20.95 (Menlo Stores, McHughs.ie, Riney’s Sneem) 

Jean Leon Xarel-lo, Penedès - €20.95 (Bradleys, Ardkeen, Wine Centre, Mitchells).

Santiago Ruiz Albariño, O Rosal, Rias Baixas - €23.95 (Avoca, Ely Maynooth, Wineonline.ie, Red Nose Wines).

Abellio Albariño, Rias Baixas, €12 (SuperValu) 

Rosé 

Whispering Angel Rosé, Provence - €27.95 (widely available, e.g. JJ O’Driscolls, Bubble Brothers) 

The Palm by Whispering Angel - €18.99 (exclusive to Tesco) 

Leitz Non-Alcoholic Rosé, Germany - €12.95 (O’Donovans, Independents).

Rós, Navarre - €13 (for summer 20201, normally €17 - O’Briens 

Reds 

Langlois Château St-Nicholas-de-Bourgeuil, Loire - €17.95 (O’Briens) 

Château de Fleurie, Beaujolais - €16.95 (normally €19.95 O’Briens) 

Le Chat Fou Bagnum (1.5 litres), Eric Texier - Rhône - €44.00 (L’Attitude 51, Green Man, LeCaveau).

Sparkling 

Pata Negra Cava Rosado - €15.95 (Spar) 

Spirits and Vermouth 

VRMT Vermut de Robles, Spain, 1ltr - €25.00 (Urru Bandon, Mannings, Toonsbridge) 

Martini Fiero Vermouth €16 (widely available) 

Gunpowder Sardinian Citrus Gin (€49.95 - widely available)

Champagne Soup (Punch)

Champagne Soup is an old cocktail but credit for this version goes to chef Patrick Clement of Pallas Foods - I’ve recommended Aldi’s Champagne but this will also work with Cava (but not Prosecco as the fizz is too light)

Course

 Dessert

Ingredients

• 1 Ladle Cointreau (or Grand Marnier)

• 1 Ladle Simple Syrup

• ½ Ladle Lemon-Lime Juice

• 1 Bottle Champagne or Cava (Aldi’s Veuve Monsigny works well).

Method

1. To make simple syrup heat 250g of sugar with 250ml of water until dissolved.  This will keep for months in a sealed bottle.

2. To make the punch add the Cointreau and simple syrup to a large round bowl, next add the lime and lemon juice and mix well. 

3. Tilt the bowl and gently pour in the Champagne.  Make a figure of eight with the ladle to mix gently.  

 

Beryl’s Lemon Cordial 

This is an old recipe so uses Imperial measures. Gently warm 3lb sugar in 3 pints of water until dissolved. Add the juice and rind of 3 lemons and 2oz of Citric Acid (available in pharmacies) and leave to infuse for a few hours before straining and bottling. Add flavourings if desired such as Rosemary or Elderflowers if in season. Dilute to taste.