The Vintage Sweets Book

I know Angel Adoree has other vintage inspired books and this one focuses on a lovely combination of vintage sweets and cocktail party treats. Her books are wonderfully styled and full of nostalgic inspirations. There are plenty of recipes to reminiscence and wonder over. However there are more than recipes; there are craft ideas and party ideas to get your know how and creativity flowing. Her chapter titled "Sweetie Know-How" is there to help and guide you on your sweet treat making journey. 

Although candy making may be created at anytime of the year the sweet treats in this cookbook have a summertime, boardwalk, fair... strolling along the pier feel to them and a blissful backyard or garden party - cocktail party to them as well.

I admire Angel Adoree's commitment to a "spoonful of sugar" "and a little imagination" connotation because it gives her that, dare I say, Mary Poppins appeal in a vintage way. She makes it seem so wonderfully easy. What more can one say about a book that covets candy and cocktails! Rum Raisin Fudge, Candy Floss, Nougat, Nut Brittle, Toffee Slab, Mint Royal Hot Mocha, the Parma Violet Cocktail and more are all waiting to be created by you!  

If you are looking to add to your Angel Adoree vintage inspired cookbook's, curious about creating sweet treats, inspired to have a vintage style party then her books are for you. To find out more about Angel Adoree click *here*   however in the meantime enjoy this recipe from the book... 

Parma Violet Cocktail

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Prep time: 10 minutes ~ Total time: 15 minutes 

Makes 4 drinks

For the Violet Syrup:

100ml (3 1/2 fl oz) water

100g (3 1/2 fl oz) granulated sugar

1/4 teaspoon violet flavouring

5 drops of violet colouring

For The Cocktail:

50ml (2 fl oz) peach schnapps

50ml (2fl oz) violet syrup - recipe above

1 tablespoon lime juice

200ml (1/2 pint) sparkling water

50ml (2 fl oz) vodka

crushed ice

violet flowers, to decorate - optional

1. To make the violet syrup, combine the water and sugar in a saucepan and place the pan over a high heat. Bring to the boil, then reduce the heat and simmer for 5 minutes.

2. Take the pan off the heat and add the flavouring and colouring. Leave in the refrigerator to cool for 30 minutes.

3. When you are ready to make the cocktail, combine all the ingredients in a cocktail shaker. Strain into chilled glasses, decorate with the violet flowers, if using, and serve immediately.   

Hope everyone is having a good week so far. - JD