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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

Suffolk's Christmas Cocktails

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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

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2) 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.

berryworld.com

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3) 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.

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4) ‘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.

thenorthgate.com

Tea Time at The NorthgateTea Time at The Northgate

5) 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.

shakenudder.com

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6) 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

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7) 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.

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8) 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.

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