Sunday, 6 December 2015

Christmas cocktails



Cocktails from our pre-Christmas drinks.

Winter Cosmopolitan
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Mix together 500ml of vodka with 500ml of ginger wine and 1litre of cranberry juice. Add slices of stem ginger (keep the juice to bake with) and the juice and zest of 5 limes. Store sterilised jars for a couple of days to allow the flavours to mingle. Then serve over lots of ice.



Cranberry vodka
Mix together 175g of sugar with 1 litre of vodka and 250g fresh cranberries (pierce each one before you put it in the jar). If you use frozen cranberries they don't need to be pierced. Store in a sterilised jar for about two weeks and shake several times a day.
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Serve in shot glasses or over ice.




Irish cream liquer

Much better than anything commercial. Mix together a tin of condensed milk with 250ml of single cream, 350ml of Irish whiskey and 1 tsp vanilla. For the coffee/chocolate hit you can either mix 2tsp of high quality coffee powder (NOTgranules) with 2tsp of high quality cocoa powder and 2 tbsp of cream and add this to the mix. Or you can use 1tsp of coffee essence. Add to this 3 tsp chocolate sauce or you can melt together 75g of good quality dark chocolate together with 2 tbsp of cream and blend and then add this to the mix. Blend everything together for a few minutes and then store in sterilised containers in the fridge for up to a month. Serve over ice.
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Blackberry Martini Fizz

A real crowd pleaser! Mix together 350ml of martini rosso and 150ml of gin and store in a sterilised container until needed. When your guests arrive put 0.5 tsp of icing sugar in a champagne class and a 3-4 frozen blackberries. Pour over a measure of the martini/gin mix and top with prosecco or champagne.


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Cranberry orange cocktails

Acquired from an American friend after Thanksgiving:


1 1/2 cups fresh or frozen cranberries
1 cup cranberry juice
2/3 cup granulated sugar or sugar substitute
Juice and zest of 1 orange
1 (750 ml) bottle Prosecco, champagne, or sparking white wine

DIRECTIONS:
Combine cranberries and cranberry juice in a food processor or blender. Blend until berries are roughly chopped.
In a small saucepan, combine the berry mixture, sugar, and orange juice and zest. Bring to a boil then reduce heat to low. Simmer for 10 minutes, or until syrupy. Using a fine mesh strainer, strain syrup into a small bowl; let cool to room temperature. Do not refrigerate.
Just before serving, add 1 Tablespoon of cranberry syrup to each glass. Top with sparkling wine and serve.



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