8 fantastically festive cocktail recipes to try this Christmas
PUBLISHED: 13:35 04 December 2018 | UPDATED: 13:35 04 December 2018
Suffolk's Christmas Cocktails
Archant
Enjoy a festive tipple from the comfort of your own Suffolk home with these Christmassy cocktail recipes
1) Spiced 1751 Negroni
Ingredients:
25ml Gin Lane 1751 ‘Victoria’ Pink
25ml Lillet Rouge
25ml Luxardo Bitter Bianco
10ml spiced berry cordial
Method: Stir ingredients in a cocktail shake and pour into a rock glass over large cubed ice. Garnish with a sprig of redcurrants sitting on the rim, dusted with icing sugar
EAST Cocktails2) Cranberry Mojito
Ingredients:
10 mint leaves
½ lime
4 tbsp/ 60ml Cranberry syrup (see below)
4 tbsp/ 60ml rum
Ice
Soda water
For the syrup:
500g cranberries
300g sugar
250ml water
Method:
Put the cranberries, sugar and water into a saucepan and bring to a simmer and allow to bubble for 10 minutes until the sugar has dissolved and the berries burst. Leave to cool allowing the cranberries to steep for a few hours or overnight. Strain the mixture into a jug, pushing it through the sieve with the back of a spoon.
To make a Mojito, put the mint leaves in a glass with the lime juice, mix and crush together with the handle of a wooden spoon. Add the syrup, rum and ice and stir well or shake together in a cocktail mixer. Top up with soda water and add a sprig of mint and a few cranberries to serve.
EAST Cocktails3) Baileys Chocolate Reindeer
Ingredients: 40ml Baileys Original (0.65 units)
10ml cream
Dash orange blossom
Chocolate Reindeer
Edible gold glitter
Method: Pour the Baileys Original, cream and orange blossom into a cocktail shaker over ice. Shake and pour into chocolate reindeer. Dust with chocolate powder and edible glitter.
EAST Cocktails4) ‘Tea time’ at The northgate Bury St Edmunds
Ingredients:
40ml Pimms
5ml Cream sherry
15ml Cider brandy
10ml Cointreau
15ml Sweet vermouth
15ml Rose vermouth Orange peel
Cinnamon stick
Method:
Combine ingredients in a mixing glass. Add ice all the way to the top, stir for 10 seconds. Strain into a glass, add ice. Express orange peel over the drink and place inside. Add cinnamon stick.
Tea Time at The Northgate5) Chocolate Kahlua Espresso Martini
Ingredients:
100ml chocolate milkshake
25ml kahlua coffee liqueur
25ml vodka
25ml espresso shot
Ice
Single cream
Chocolate, for dusting
Method:
In a cocktail shaker add all the liquid ingredients along with some ice. Shake well to mix. Pour into a martini glass and swirl with single cream and a dusting of chocolate.
EAST Cocktails6) Peppermint White Russian
Ingredients: 20ml Black Cow Vodka
20ml Conker Cold Brew Coffee Liqueur
10ml peppermint liqueur
100ml iced coffee
Mint leaf
Crushed candy cane
Method:Pour all contents in to a cocktail shaker with some ice cubes and shake thoroughly. Dip the glass in crushed candy cane and then fill with ice. Pour the contents of the shaker over the ice in the glass and garnish with a mint leaf. jimmysicedcoffee.com
EAST Cocktails7) Mulled Apple, Ginger and Blackberry
Ingredients:
180ml quince gin or apple liqueur
12 to 15 large blackberries
3 sprigs of fresh thyme
1 tsp ground cinnamon
1 tsp ground nutmeg
540ml Cartwright & Butler Apple & Ginger Pressé (leave open overnight to remove the fizz)
4 sprigs of fresh thyme
Method:
Add all of the ingredients to a saucepan and very lightly press the blackberries with the back of a fork to open them up (but not so much that they go mushy). Gently heat the pan, stirring occasionally.
When nicely heated through, gently spoon out the blackberries and share out amongst the four glasses. Pour the remaining liquid into each glass (use a stemmed glass to make it easy to hold). Garnish with a fresh sprig of thyme.
EAST Cocktails8) Classic Egg Nog
Ingredients:
300ml milk
150ml double cream
1 vanilla pod, split
1 cinnamon stick
3 large British Lion eggs, separated
75g caster sugar
175ml dark rum or Bourbon whisky (optional)
A little freshly grated nutmeg
Method:
In a pan combine the milk and cream, the vanilla pod and cinnamon. Bring to the boil over a medium heat, then set aside to cool and infuse for 30 mins. Place the egg yolks and 50g of the sugar in a bowl and whisk until they are pale, fluffy and leave a trail. Remove the spices from the milk, then slowly whisk it into the egg mixture, then add the alcohol.
Pour into a large jug, cover and refrigerate overnight. When ready to serve, whisk the egg whites in a large clean bowl until foamy.
Add the sugar and whisk until soft peaks form. Fold the egg whites into the milk mixture, then ladle into glass tumblers. Sprinkle with a little more grated nutmeg before serving.
EAST Cocktails
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