Βι¶ΉΤΌΕΔ

Breakfast With Bumfrey, Βι¶ΉΤΌΕΔ Radio Norfolk's breakfast show, was challenged by the management to come up with something seasonal and fruity to spice up festive parties across the county.

The team contacted catering tutor Jon Barwick from Great Yarmouth College to ask for some help. He cooked up the Bumfreezer!

"Jon invited me to the college's Ambitions Restaurant to sample the Bumfreezer he'd invented and to give me a few top tips on how to make one," said breakfast show host Stephen Bumfrey.

"There were certainly no courses on how to be a barman when I 'studied' at the college 30 years ago," he added.

The Bumfreezer

To create a Bumfreezer you'll need:

Equipment
Cocktail shaker
Strainer
Two small plates
Sharp knife
A classic cocktail glass

Ingredients
1 measure (25mls) brandy
1 measure (25mls) Cointreau
1 lime
Ginger ale
Caster sugar

Method

To create the frosted glass, squeeze half of the fresh lime onto a saucer
Sprinkle caster sugar onto another saucer
Dip the rim of the cocktail glass into the lime juice
Dip the glass into the cater sugar to create the frosting (this gives a sweet and sour effect when drinking)

To mix the cocktail

Half fill the cocktail shaker with ice cubes
Pour in one measure of brandy and one measure of Cointreau
Squeeze the juice of half a lime into the shaker
Place the lid on and shake vigorously to mix and chill the cocktail
Remove lid and strain the cocktail into the glass
Top up with ginger ale and stir gently
Garnish with a twist of lime
Sit back and enjoy the Bumfreezer

Enjoy responsibly. One Bumfreezer equals two units of alcohol

Variation for a long drink

Halve the quantities of brandy and Cointreau
Add the lime
Shake with ice in a cocktail shaker
Strain into a slim Jim glass
Top up with ginger ale
Garnish with a twist of lime