Wednesday, 14 January 2015

Beat Blue Monday with a Warm Hug in Inverness

Beat Blue Monday with a Warm Hug in Inverness

Happymount opens in Inverness

It’s official! Next Monday (19 January) will be the most depressing day of the year. 

Dubbed ‘Blue Monday’ by a Cardiff University psychologist Cliff Arnall because of the weather, time since Christmas, lack of motivation and rising personal debt before payday – it is the worst day out of 365 for most!

But staff at Inverness’ Heathmount Hotel - dubbed Happymount for the week - are trying to beat those January blues with a Warm Hug in the form of a cocktail, funny films chosen by customers, free games of pool and a special menu designed to boost endorphins.

Owner Fiona Newton said: “We all need cheering up at this time of year, so we’re doing our best to have some fun and make our customers happy.

“People can vote for their favourite film on Facebook and then come in and enjoy it over a special menu and cocktail. And if they give us an extra special smile we’ll even give them a real hug!”

The Happymount two course menu for £7.50 runs from Monday 19 to Sunday 26 January 2015.

The Warm Hug includes Hendricks Gin, Chambord, Merlot, cinnamon syrup and fresh raspberries served in a vanilla and pepper sugared rimmed coupe glass.

Wednesday, 17 December 2014

Don't be a Grinch, have a Grinch Fizz


Grinch Fizz

You may not be a Christmas hating spoilsport like the Grinch but you're probably not a ryhme loving Who either, are you? 

Kick back and have a Grinch Fizz to enjoy this unique Christmas Cocktail.

Ingredients

12.5ml Fresh Lemon
25ml Pressed Apple
12.5ml Blue Curacao
12.5ml Amaretto
Dash of Champagne

Glassware:

Chilled Flute

Method:

Shake and double strain into a flute and top with champagne

Garnish:

Lemon Zest Peel

Tuesday, 16 December 2014

Christmas Cocktail Special: Candy Cane Cracker


Christmas Cocktail Special: Candy Cane Cracker

Christmas brings with it, the chance to enjoy cocktails you'll not see again for another year - so enjoy them whilst you can.

If you can't make it along to The Heathmount Hotel, the premier hotel and bar in Inverness, then check out how to make your very own Candy Cane Cracker cocktail below.

Ingredients:

12.5ml Fresh Lime Juice
25ml Gomme
37.5ml Absolut Peach
12.5ml Lemoncello
Top up with Lemonade

Glassware:

Hi-ball

Method:

Build ingredients in an ice filled rocks glass, top up with lemonade

Garnish:


More ice if needed, drizzle with grenadine, hang candy cane on side of glass

Wednesday, 10 December 2014

Nutberry Cocktail: Winter Special












As the cold winter nights set in, what better way to relax than with our Winter special Nutberry Cocktail.

Ingredients:
25ml Chambord
25ml Disaronno
20ml Lime
3-5 Raspberries

Glassware:
Water Glass

Method:
Shake ingredients with muddled raspberries. Strain twice. Top with cranberry juice.

Garnish:
Lime and Raspberries

Friday, 5 December 2014

Espresso Martini

Cocktails need not be overly complicated. You also don't have to come all the way to The Heathmount Hotel to enjoy one.

Here we share our recipe for making an Espresso Martini for when you need to shake it up a little - the Heathmount way.




















Espresso Martini

Ingredients Required:

50ml Absolut Vodka
15ml Kahlua
15ml Mozart Dark Chocolate
1 x SINGLE Espresso
1 x Teaspoon of gomme

Suggested Glassware:

Chilled Coupe

Method:

Shake with a little ice. Strain the ice and shake hard once again with no ice.

It's really that simple.


Wednesday, 3 December 2014

How to Make a Mojito

Cocktails need not be overly complicated. You also don't have to come all the way to The Heathmount Hotel to enjoy one.

Here we share our recipe for making a Mojito - the Heathmount way,















Mojito

Ingredients Required:

50ml Havana Club Especial
4 Lime Wedges
Teaspoon Brown Sugar
6 Mint Leaves
Soda

Suggested Glassware:

Tall Water Glass

Method:


  1. Squeeze 4 lime wedges into glass
  2. Add 1 teaspoon of brown sugar
  3. Add 6 mint leaves
  4. Stir until sugar disolves
  5. Fill half way with crushed ice, top up with soda and muddle together, 
  6. Top up with crushed ice.


Garnish:   
Mint sprig and 2 straws

Hogmanay Disco

On the 31st of December we're celebrating Hogmanay in style at The Heathmount Hotel. For the low price of £40 you can enjoy the delights of bringing in the new year at The Heathmount Hotel.

To book please call 01463 235 877 and mention that you seen the event advertised on the blog.



Hogmanay Menu
  
smoked salmon, north atlantic prawns bound with a traditional cocktail sauce & a mini fishcake in panko breadcrumbs

chicken liver parfait, apple & pear chutney, warm mini brioche loaf & dressed mixed leaves
seared scottish beef fillet salad with a balsamic dressing over rocket, vine tomatoes & red onion
twice baked goat's cheese soufflé, beetroot chutney, mixed leaves & a citrus dressing
creamed parsnip soup finished with truffle & parsley oil
---
pancetta wrapped chicken supreme stuffed with cockburns haggis, creamy mash
potato, steamed vegetables & whisky sauce
chargrilled sirloin steak, crisp onion rings, grilled tomato with a maldon salt & herb crust,
hand cut chips & pink peppercorn sauce
pan seared highland venison fillet, stornoway black pudding, creamy mash, braised red
cabbage & a port, juniper & orange sauce
grilled salmon fillet, dry sherry sauce, braised leeks, garden peas & herb roasted baby potatoes
pumpkin & ricotta tortellini with spinach in a white wine & saffron sauce
 ----
steamed ginger pudding, sweet sticky sauce & traditional vanilla ice cream
light chocolate pots with a toffee base & tuile biscuit
stu & drews luxury ferrero roche ice
trio of scottish cheeses & cromarty oatcakes
clava brie, orkney mature cheddar & dunsyre blue