Category: Drinks & Cocktails

Halloween Ideas

Hurray, Halloween is fast approaching and it’s one of my favourite times of the year. I love a good a food theme and what better theme is there than something a bit spooky and scary. I’ve made a few different things over the years so here’s a bit of an amalgamation of my stuff, it’s no pinterest board but there’re a couple of gems in there regardless. Sadly I have not had a hot minute this year  to make anything new as I’ve been too busy making my foodie themed costumes instead. Though since I took 1st and 2nd prizes for them, I consider it time well spent!

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Bar Rouge


Last week things got classy when we ventured to Rouge at the JW Marriott Hotel in Gangnam. We went there in celebration of my wonderful friend’s birthday. 5 nights a week Bar Rouge operates a wine buffet (really a buffet of wine). For a paltry sum of  45,000 you can eat and drink as much as your heart desires between the hours of 6pm – 9pm. That’s 3 hours of unadulterated drinking and gorging. Of course I lived up to my name and made sure I got my money’s worth. (more…)

Bulldogs – This Tastes GREAT


This week my favourite British bar Bulldogs, is running a promotion in conjunction with the British Embassy called This Tastes GREAT. A fabulous food festival focusing on classic Great British cuisine. There is a special menu on at Bulldogs from September 29th – October 5th. There are a variety of bars and restaurants taking part in the festival offering different dishes, next week Behind Yellow in Nonhyeodong will be serving up its tribute to Queen and country.


There are 3 items on the special menu, first up was the Breakfast Martini (8,500). What a fabulous way to start, a sweet and fruity martini is right up my street. Made with Hendrick’s gin, berry brandy, raspberry and cranberry jam, and topped with an adorable piece of toast and jam. It went down a treat and at only 8,500 I really hope it stays on the menu. It is the perfect chaser to one of their Pimm’s fruit cups.


As a Brit myself, I take my pies very seriously. There’s nothing like one to warm you up on a cold rainy day, and yesterday was no exception. With the drizzly rain we were suffering it was just like being at home again. The special Bangers & Barrels (14,500) was the perfect meal for grizzly Monday. The rich ale gravy was filled with pieces of beef, sausages, peas, and carrots and topped with a cheese skirt and their creamy mashed potatoes. It was heavenly, even better than my mum’s, but don’t tell her that.


As part of the offer they are giving away a California style pale ale, by Scottish brewery BrewDog, to each customer that purchases a Bangers & Barrel Pie. Who doesn’t like free beer? The Fat Boyfriend certainly did.


For dessert we were served up the Tea-licious Mousse (7,000). Served in these charming little tea cups was the decadent white chocolate and earl grey tea mousse. One mouthful and I was hooked, it was just so creamy, and the white chocolate and earl grey was a match made in heaven. Served on the side were homemade shortbread biscuits, because you can’t have tea without biscuits! A real sweet treat to end the meal, I practically licked the whole cup clean.


During the festival you can buy each dish individually or buy the set of all three for 27,500. If you buy the set you also get a little bag of British goodies consisting of a sparkling water, a bar of Green and Black’s chocolate, and a Berry White organic juice.  There’s nothing like a goodie bag of free stuff to round off a fantastic meal.


The This Tastes GREAT menu is available at the Itaewon location and their new Gangnam location. The new Gangnam location is even bigger than the original, and sports some fantastic artwork, by renowned British artist Mat Hughes. They also have BrewDog on tap, and even more pictures of Britains greatest celebrities, as well as all their usual fantastic cocktails and hotdogs.



Bulldogs Gangnam is located at 2F 9  Gangnam-daero, 94-gil, Gangnam-gu, Seoul. To get there take a train to Gangnam station (line 2) and come out of exit 11. Walk straight, then take the first right down the side of the CNN building. Walk down the alley way and turn left. You should see bulldogs just ahead on the right as you exit the alley way. For more information call 02-538-2998 or checkout their facebook page.

Summer Sangria


It’s Saturday and it’s time to get the party started. Although summer is pretty much at an end season wise, it’s actually the ideal time time to get outside. Plus with the sun beating down in the late 20s it sure as hell feels like summer, thus the summer sangria was born. I am usually a red sangria drinker myself, but was in the mood for something blanco this time. I’ve been drinking it for 5 days straight over Chuseok so it must be pretty damn good, that or I’m just not that fussy when drunk. The lovely people at Berentzen  sent me over a bottle of their apple liquor as thanks for creating a few cocktails with the blackcurrant one. There’s only one thing I love more than booze and that’s free booze, so I used it to jazz up this classic drink. It really hits the spot and goes down a storm. Add any fruit you like, I just used what I had. Happy drinking!



1 bottle of Prosecco (or and sweet sparkling white wine)

100mls of Berentzen apple

300mls of Sprite

1 orange

A handful of blueberries

A handful of strawberries

Ice to serve



1. Slice your orange and add the fruit to your jug.

2. Add the Berentzen and Prosecco.

3. Top up with ice and Sprite and give it a good old stir. Drink and enjoy. Repeat steps 2-3 until you run out of wine or you fall over. For me it’s generally falling over, I’d never be foolish enough to let myself run out of wine!


Berentzen Blackcurrant Cocktails


I generally like to save my cocktail shares for the weekend, but today has just been one of those days and I plan to hit the the bottle the moment I get home from work. I’d be more than happy to get on it before work if only human decency would allow me to indulge in teaching while drunk. So for the moment I choose coffee, but later I shall choose Berentzen.

Berentzen recently celebrated their 1st Birthday in Korea, and to celebrate ran a competition to give away a bottle of each of their fab flavours of liqueur. And would you believe it, I only went and won the blackcurrant one. I have never won a thing in my life (except the pub quiz), so to win some free blackcurrant flavoured booze was tremendous. I’ve been a lover of all things blackcurrant since I had my first sip of Ribena as a child. So using my lovely free booze I made these two cocktails, because lets face it one is never enough.





My first libation is called the Naughty Ribena, an alcoholic and adult friendly version of British kids favourite blackcurrant squash. I was inspired to make this after having a chat with Charlie, the owner and resident mixologist of Battered Sole, who told me he plans to put a Dirty Ribena on the menu of their new British Gastropub restaurant. It hasn’t quite made its way onto the menu yet, so I figured I would have a go at making my own and it turned out perfectly.


4 shots of Berentzen blackcurrant

2 shots of vodka

4- 6 shots of sparkling water

A wedge of lemon



Pour the vodka and Berentzen blackcurrant into your glass and top with the sparkling water. Squeeze in the juice of a wedge of lemon then stir and serve over ice.




The second cocktail I made was a good old rum punch. Now the sun is shining I just can’t get enough of this fruity rum delight. This one makes a whole jug-full, so you can share with your friends, or if you’re a lush like me just drink it alone. This one is kind of boozy so feel free to add more juice if you need to. Ah punch, the answer to all of life’s problems.



4 shots of Berentzen blackcurrant

4 shots of dark rum (I used Captain Morgan)

2 shots of Malibu

12 shots Pineapple juice

Fruit & ice to garnish (strawberries, orange, and lemon)



Pour all the alcohol and juice  into a large jar or  glass. Give it a good mix then top with ice and sliced fruit. Voila two amazing cocktails to see you through the summer season. Happy Birthday Berentzen!

Homemade Lemonade


When life gives you lemons, make lemonade. There is nothing better on a hot day than a cool tangy glass of lemonade. But I refuse to buy the ever so popular blue lemonade that is sold on the streets of Korea. I don’t know why but it really annoys me for some reason, what’s wrong with yellow I ask you? However a life without lemonade is not worth living, so I figured it was about time I made my own, sans food coloring.



2 cups of sugar

2 cups of water

7 lemons juiced and zested

1 lemon cut up for decoration

A few sprigs of mint



1. Zest and juice 7 of the lemons into separate bowls.  In a saucepan put the sugar, water, and zest and bring to the boil on a low heat, stirring occasionally until the sugar has dissolved. As soon as it starts to boil you can turn off the heat.

2. Mix the lemon juice with the syrup and allow to cool. You can now strain the syrup if you want to remove the zest and store in a bottle in a fridge. It should keep for at least a week.

3. To make the lemonade, mix the syrup with water in equal ratios, although feel free to add more water if it’s too strong for you. Serve over ice and garnish with slices of lemon and sprigs of mint.

4. For a twist you can make this fruity strawberry and watermelon version, which you can add rum or vodka to after a hard day at work. Blend a handful of strawberries and a wedge of watermelon with a shot of lemonade syrup and a shot of sparkling water (or vodka). Then serve over ice and enjoy. Voilà, Fat Girl’s traditional lemonade.


On the Border – Margarita Party!



It’s party time again down at On the Border. Once again they are hosting their monthly margarita party night. I went last month and had an absolute blast. This month they are having the party at two locations, at Sinchon tonight and at Itaewon next Thursday. The Margarita party costs 35,000 per person for all the food and drink you can manage. This deal is amazing, considering we all know that On the Border isn’t the cheapest Mexican in town.


In the drinks package you get four different kinds of margarita. You get one beergarita with an 8 ball or tangerine IPA. Then you get one regular margarita rocks or frozen. Then you get one blue and one red. I love On the Border margaritas, they really are so tasty and kick ass. If you manage to chug your way through all those margs and you’re still thirsty, draft beer is unlimited. So get your party on bitch.

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As well as all those lovely drinks there is also a whole host of food going on. Knowing the price of the margaritas I really didn’t expect that much last time, other than chips, salsa, and some canapes. But when we got there, there was a giant table filled with food. They pretty much had the whole menu there. 3 kinds of tacos, beef, chicken, soft, and hard. 2 kinds of enchiladas, quesadillas, grand nachos, rice, beans, salad and all the dips and guacamole you could want. I of course indulged in about three plates as is my want. It was very impressive. Again the food was worth it alone. It’s a very good deal if you like to eat and drink as much as I do.

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Tonight the party is happening in Sinchon, and it’s not too late for you to reserve your spot, call 02-792-0682 . Next week’s party is in Itaewon on the 29th. You don’t need to pay until you get there so have no worries about collecting the cash from your friends, just call and reserve a table. And if that wasn’t enough, tell them you’re with Media Paran to get an extra 10% off. See you there Fat fans!

Cold Brewed Coffee


I’ve said it before, and I’ll say it again. I love coffee. Despite not joining the coffee world until I was 25, I have now become an ardent fan and have been making up for lost time ever since. I really don’t think I could make it through the day without a cup or two. If it wouldn’t leave me financially bankrupt  I would probably drink about 3 ice vanilla lattes a day, but the 5,000 price tag generally puts me off. The other problem is that there are no coffee shops in the barren wasteland of countryside that I work in, which really seems to limit my coffee intake. That’s why I am thrilled to have come upon this method. It’s cheap and I can whip up a coffee before I leave for work and take it with me.

Now I am no slouch in the kitchen and I’ve always figured it must be pretty damn easy to make my own bloody coffee, but alas I’ve never quite managed it until now. Vanilla syrup is insatiable easy to make or buy. Milk and ice are everywhere, it’s just the coffee that posed a problem. I bought a little coffee maker on Craigslist but the espresso just wasn’t quite good enough. I was waxing lyrically with my friend about the lack of a good espresso in my life when I was round his house one morning using his incredibly expensive hand pulled contraption, when he suggested cold brewing. A quick search on the tinternet and all my problems were solved. It’s so easy a monkey could make it. This cold brewed method provides the best coffee base for my latte ever. You could also drink it as an americano.


1 cup of ground coffee

4 cups of cold water

1 jar

1 coffee filter



1. Measure out your coffee beans and grind as finely as possible. If you don’t have a coffee grinder or blender attachment then buy them from your favourite coffee shop and have them grind them for you.

2. Measure out one cup of coffee grounds. Then put them in your jar and top with the four cups of cold water. If you want your coffee even stronger you can just use 3 cups but I find this works perfectly. If you are planning on drinking it straight you may want to add more water depending on your preference. Give the jar a shake then put it in the fridge for at least 8 hours or overnight.

3. Strain your coffee through a filter or use a mandu cloth bag that you can get in all supermarkets and places like Daiso. You can then keep the strained coffee in the fridge for at least 5 days. Also if you don’t throw away the coffee ground you can use them to make a revitalizing and cellulite busting scrub.

4. Use your lovely cold brewed coffee to make your favourite coffee drink and go about your day with a superior air of thrift and smugness as you pass all those people lining up for 5,000 drinks.





Bluenananut Smoothie


So you may have noticed I’ve got a bit smoothie crazy lately. Which I have. Because smoothies are delicious and healthy. I have one for breakfast almost every day. The bluenananut smoothie is insanely delicious, which is why I keep it as a bit of a treat, while still having lots of goodness in it too. Blueberries seem to be in season at the moment and I’ve been finding them everywhere. I even got one of the little boxes for a mere 2,000 the other day. The peanut butter I used was the amazing white chocolate kind from i-Herb but use the regular stuff if you have it. Or you could do a scoop of the peanut butter powder instead. I also used some of my Pure coconut water to give it a tropical taste and get some much needed electrolytes.



2 bananas

a handful of blueberries

1 tablespoon of peanut butter

200mls of coconut water

100mls of milk (optional)


1. Put all the ingredients into your blender and blend.

2. Pour smoothie over ice and drink!

Pina Colada Smoothie


If you like pina coladas, getting caught in the rain. I do indeed. Which is why when I received a box of coconut water from the fab people at Pure, one of my first thoughts was a Pina colada smoothie. I whipped this one up this morning in about 5 minutes and was instantly transported to a desert island delightfulness. Plus I had the pina colada song stuck in my head all day and that always makes me smile. If this is a weekend morning drink then feel free to throw in some rum too.



330ml of coconut water

2 bananas

2 rings of pineapple

1 tablespoon of chia seeds (i-Herb)


1. Soak the chia seeds in about 50ml of the coconut water. After about five minutes they should become gel like and a little like frog spawn. But don’t be scared, that’s their magic power. You could also just throw them into the smoothie but it wont be quite as thick.

2. Put the bananas, pineapple, chia seeds and coconut water into the blender and blend. Serve over ice. You should get 2 large smoothies out of this.