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Friday 11 November 2011

The Boy and his Poison: The Cyder Car

If you're a carnivorous booze loving hedonist within commutable reach of London, this week has been quite a special one. With Meat Liquor, Scott Collins and Yianni Papoutsis - so infamous for his wagon of meat that even Jamie Oliver couldn't avoid interviewing him - have finally set up shop in the West End. Not only is this amazing news for anyone with a stomach, but it also means that Soul Shakers (your 'go-to' cocktail consultancy) have a permanent outpost in the capital.

Imagine cocktails as honest, considered and tasty as the burgers they're accompanying and you have Soul Shakers. They run an amazing bar and it was there I stumbled on the Cyder Car. Like some sort of Frankenstein of long and short drinks it takes a sidecar base and beefs it up with a hefty topping of scrumpy that makes for an incredible punch if you scale it up.

You'll need:
  • 2 shots brandy
  • 1 shot Cointreau
  • 1 shot lemon juice
  • A bottle of nice cider (west-country scrumpy has fun written all over it)
Shake it:
  • Pour the brandy, cointreau and lemon juice into a shaker with some ice. If you want to be a true devotee to the Soul Shaker way pour it in a jam jar, seal and shake.
  • Top up with the cider, serve with a wedge of apple and slurp.
P.S. If you're heading over there, it would be criminal not to recommend the deep fried pickles. I now know that nothing makes a better beer snack than deep fried pickles.


  1. Deep fried pickles. Just roll those words around in your head. Deep. Fried. Pickles.

  2. Did you just comment on your own blog post? Dude...


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