Shake up your Christmas with Festive Cocktails
19 Nov 2014|
We all love to share a drink with family and friends on
Christmas, so why not add a twist with some Christmas cocktails. We
have some great recipes to inspire you!
Raspberry Martini Fizz
BBC Good Food
350ml Martini Rosso
4 tsp icing sugar
24 frozen raspberries
2 bottles chilled Prosecco or other sparkling wine
Mix the Martini and gin together and chill or store in a bottle if making ahead. If you have room in your fridge or freezer, chill your Champagne glasses, too. When your guests are due to arrive, spoon ½ tsp icing sugar into 8 Champagne glasses. Pour over the Martini mixture, mix with a spoon and add the frozen raspberries. Top up with the sparkling wine just before serving
Vodka & Cranberry Blush
BBC Good Food
200ml/7fl oz each vodka and Cointreau
600ml cranberry juice
400ml orange juice
strips of peel from 2-3 limes
crushed ice, to serve
Pour the vodka and Cointreau into a blender, then add the
cranberry juice and orange juice. Pare strips of peel from
2-3 limes. Fill 12 glasses with the crushed ice, then pour over the
cocktail. Finish each glass with a strip of lime peel.
2 ounces Midori melon liqueur
1/2 ounce lemon juice
1 teaspoon simple syrup
Maraschino cherry for garnish
Pour the ingredients into a cocktail shaker with
ice. Shake well. Strain into a chilled
cocktail glass. Garnish with a maraschino cherry.
Hot Buttered Rum
120ml boiling hot water
butter a knob
brown sugar to taste
Havana Club Añejo 3-Year 750ml
1 vanilla bean
3 whole cloves
2 cinnamon sticks
5 black peppercoms
Garnish with a sprinkling of nutmeg and a cinnamon stick
To make your spiced rum: in a 1 litre glass bottle place, Havana Club Añejo 3-Year 750ml, vanilla bean 1 split lengthwise
whole cloves 3, cinnamon sticks 2, ginger 1 fingertip-sized piece, black peppercorns 5, whole nutmeg ? piece.
Steep for 3 to 4 weeks, gently shaking the bottle once every few days. Strain through a coffee filter, sweeten with sugar to taste and bottle. It can be stored indefinitely, and the flavour improves with age.
2 cups fresh or thawed frozen cranberries
1 cup pure maple syrup
2 cups dry red wine, such as Pinot Noir
1/2 cup packed light-brown sugar
1 vanilla bean, split, seeds scraped
Thin strips of zest from 1/2 lemon
2 teaspoons pink peppercorns, crushed
Pinch of coarse salt
2/3 cup granulated sugar
2 cups seltzer
Preheat oven to 350 degrees. Put cranberries into a large, high-sided skillet; set aside. Bring syrup, wine, brown sugar, vanilla bean and seeds, lemon zest, peppercorns, and salt to a boil in a medium saucepan, whisking occasionally. Pour over cranberries. Cover tightly with foil, and bake until cranberries are soft but have not burst, about 10 minutes. Using a slotted spoon, transfer cranberries to a bowl; cover with 1 cup cooking liquid. Let cool completely. Bring 1/2 cup cooking liquid and the granulated sugar to a boil in a small saucepan, whisking until sugar has dissolved. Reduce heat to low; simmer until liquid has reduced and barely coats the back of a spoon, about 6 minutes. Pour through a fine sieve into a medium bowl; let cool completely. Syrup can be refrigerated in an airtight container until ready to use, up to 3 days. Reserve 40 cranberries. Puree remaining cranberries and liquid in a blender. To serve, place 10 reserved cranberries on each of 4 decorative skewers. Pour 1/4 cup puree and 1/4 cup syrup into each of four 12-ounce glasses; stir to combine. Add skewers, and fill glasses with ice. Top with seltzer, and serve.
Chocolate Peppermint Stick
1 1/2 ounce white creme de cacao
1 ounce cream
1 ounce peppermint schnapps
Skake well with ice. Strain ingredients into chilled martini glasses. Garnish with a small peppermint candy cane (or, optionally, crush the candy cane and sprinkle it on top) and serve.
Summer in Winter
1 x 75cl bottle of fizzy dry white wine, chilled
125ml Elderflower liqueur
500ml bitter lemon
Fresh mint to garnish
Mix all ingredients together in a jug and pour into wine glasses or champagne flutes/saucers.
75cl bottle red wine
300ml (1/2pt) water
300 ml (1/2 pint) orange juice
3 tbs caster sugar
Mulled wine spice sachet
150 ml (1/4pt) brandy
1 orange, sliced
Place the wine, water, orange juice, sugar and Mulled Wine Spice Sachet in a large saucepan. Heat to just below boiling point and hold this temperature for 10 minutes, stirring occasionally. Remove the sachet. Stir in the brandy and fruit.
150g milk chocolate bar
210ml (just over 7fl oz) milk
75ml (2 1/4fl oz) vanilla syrup
3 squares of milk chocolate
Place the milk in a non-stick saucepan and heat on a gentle simmer. Break half of the chocolate bar into squares and add into the milk. Stir the milk and chocolate gently and continuously to create a liquid chocolate mixture. Allow to cool for one hr at room temperature and then store in fridge. Pour the cool milk mixture into a cocktail shaker and add the vanilla syrup. Shake over ice for 1 min and double-strain into martini glass. Make an insertion in the back of the chocolate squares and place one at an angle on the edge of each martini glass.
1/4 teaspoon salt
1 1/2 cups sugar
3/4 cup to 1 1/2 cups bourbon
Heat milk in a large saucepan over medium heat. (Do not
boil.) Beat eggs and salt at medium speed with an electric
mixer until thick and pale; gradually add sugar, beating well.
Gradually stir about one-fourth of hot milk into egg mixture; add
to remaining hot milk, stirring constantly. Cook over
medium-low heat, stirring constantly, 25 to 30 minutes or until
milk mixture thickens and reaches 160°. Stir in bourbon,
vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover
and chill up to 2 days. Beat whipping cream at medium speed
with an electric mixer until soft peaks form. Fold whipped cream
into milk mixture. Sprinkle with remaining 1/4 teaspoon nutmeg
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