Vintage swing top bottles
If, like much of the population, you are in love with all things vintage, you are probably always on the lookout for the perfect homewares item, decorative piece or gadget to add a little vintage chic to your home. From traditional blankets in the bedroom to kitchen gadgets from yesteryear, giving your home a vintage-inspired makeover has never been easier. In today’s post, we take a look at one of our personal favourites – the swing top bottle – and rustle up some ideas for making an old-fashioned cordial to serve in these delightful bottles.
Swing top bottles
These bottles, with their iconic metal and ceramic clip top fastenings, conjure up memories of childhood for many of us. Days spent ‘playing out’ without a care in the world, until Mum called us in for a refreshing glass of homemade lemonade or some cordial she had made herself. Picnics at the beach, with sand in our sandwiches and cool drinks in the summer sun. With such memories attached to the bottles, it is no wonder we all want to recreate a little of times long gone by using these bottles today and making our own drinks.
Our range of swing top bottles
When thinking about these bottles, many people think of Kilner bottles, as they are well-associated with the swing top style; however, Kilner bottles are not the only brand to use this type of fastening. We stock a wide range of other bottles featuring the classic swing top; for example, our faceted Costolata bottles are hugely popular and come in a range of great sizes, from 500ml up to one litre. The one-litre Sorrento bottle is another great swing top choice, while the economy swing top range is perfect for anyone on a budget.
Filling those swing top bottles
If you have decided that you would like to add a little vintage chic to your kitchen with these gorgeous bottles, you may be thinking about what you will serve in them. Why not try a delicious homemade blackcurrant cordial, which is guaranteed to taste a million times more amazing than a shop-bought cordial? Put 1kg of blackcurrants in a pan with 350ml of water, and cook for 10 minutes or so, squashing the blackcurrants at the same time. Strain the juice through a sieve, pressing the blackcurrants to allow the juice to pass through. Put the juice back in the pan with 300g of sugar for every 500ml of juice. Heat until the sugar has dissolved, then remove from the heat and add one teaspoon of citric acid. Pour into sterilised bottles and serve diluted.