3rd November, 2017

Festive Cocktails and Mocktails

Whether you want to wow guests with some fancy cocktails or need something festive and fast, our favourite winter warmers and Christmassy  cocktails and mocktails will certainly impress.

 

Ginger Bread Egg Nog White Russian

Serves 2

I N G R E D I E N T S

1/2 tsp. cinnamon for rimming glasses

2 tsp. sugar for rimming glasses

4 oz. eggnog

4 oz. vodka

4 oz. Kahlua

3 tsp. 3 teaspoons molasses

1/8 tsp. ginger

Whipped cream for topping

Molasses drizzle for topping

D I R E C T I O N S

Mix cinnamon and sugar, then pour onto a plate. Wet rims of each glass and dip them in the cinnamon-sugar mixture.

In a cocktail shaker filled with ice, pour eggnog, vodka, Kahlua, molasses, and ginger. Shake to combine.

Pour into glasses and top with whipped cream, then add a light drizzle of molasses.

 

 

Mulled Wine Sangria

Give sangria a festive twist by making a mulled wine studded with red and green fruit. Delicious hot or cold.

Serves  6 – 8

I N G R E D I E N T S

1 bottle red wine

16 oz. cranberry juice

8 oz. fresh or frozen cranberries

4  oz. orange-flavoured liqueur

4 oz. packed light-brown sugar

2 cinnamon sticks

1 strip orange peel

2 green apples

D I R E C T I O N S

Put the wine, cranberry juice, cranberries, orange liqueur, brown sugar, cinnamon sticks, and orange peel in a large saucepan.

Bring to a simmer over medium heat and cook, stirring, 5 minutes or until the sugar dissolves.

Remove from the heat; set aside 15 minutes.

Stir the apples into the mulled wine.

 

 

 

 

Pomegranate Champagne punch

We recommend using a good Champagne in this punch, but other sparkling white wines, such as Prosecco, are equally festive (just maybe not as good!)

Serves  6 

I N G R E D I E N T S

12 oz.  pomegranate juice 8 oz.

Pear nectar

2 oz. orange-flavoured liqueur

750ml Champagne

D I R E C T I O N S

In a large pitcher, combine pomegranate juice, pear nectar, and orange-flavoured liqueur. Slowly add Champagne. Serve over ice.

 

 

 

 

 

 

Spiced Irish coffee

Pumpkin is such a versatile spice blend that goes with almost everything. Here we whipped a bit of it into the cream that tops this Irish coffee. Wonderfully comforting.

Serves 2

I N G R E D I E N T S

 

For the pumpkin spice whipped cream:

4 oz. cup heavy cream

1½ teaspoons sugar

1 teaspoon pumpkin spice*

For the Irish coffee:

1½ cups freshly brewed hot coffee

1 tablespoon sugar

4 tablespoons whiskey

D I R E C T I O N S

For the pumpkin spice whipped cream:

Whip all ingredients to stiff peaks.

For the Irish coffee:

Divide all ingredients between two glasses.

Pipe the whipped cream onto each drink.

Sprinkle with pumpkin spice.

 

 

Mocktails

 

Mulled Apple Juice

Obviously nothing beats our Mulled Apple and Cinnamon juice which you can find out more about here…but just in case you cant track any down or have left it too late to mail order. Here’s a similar recipe (aren’t we nice!)

Serves 8

I N G R E D I E N T S

1l apple juice (we recommend Bensons!)

strips of orange peel

1 cinnamon stick, plus extra to garnish

3 cloves

sugar or honey to taste

D I R E C T I O N S

Simmer the apple juice with the strips of orange peel, cinnamon stick and cloves for about 5-10 mins until all the flavours have infused. Sweeten to taste.

Serve each drink with a little orange peel and a piece of cinnamon stick, if you like.

 

 

 

Rosemary Citrus Spritzer

Use fruits and herbs for a sweet yet grown up flavour. Think blackberry and mint, strawberry and basil and our autumn favourite, rosemary and citrus (p.s add vodka if you want an additional kick)

Serves 10

I N G R E D I E N T S

2 lemons
2 oranges
4 (4-inch) sprigs fresh rosemary
6 oz  sugar
2 oz cup honey
Ice
Soda water
Rosemary and lemon for garnish (optional)

D I R E C T I O N S

Peel off thick strips of zest from 1 lemon.

Juice the lemons and oranges into a liquid measuring cup – you should have about 1 cup of juice. Top off with water if necessary to make 1 cup.

Combine zest, juice, rosemary, sugar, and honey in a saucepan over medium heat. Boil for 1 minute, stirring constantly to dissolve the sugars.

Remove from heat and let sit 10 minutes. Strain, discard solids, and let syrup cool completely.

To serve, fill an 8-ounce glass halfway with ice cubes, add 2-3 tablespoons syrup, fill with soda water, and stir. Garnish with rosemary sprigs and/or lemon slices, if desired.