The party season is in full(ish) swing, and even though we might not be able to party as we would normally, we can still enjoy a nice tipple from home.
Sure, we might be mostly relegated to Zoom parties, but that doesn’t mean we have to settle for bog standard drinks.
That’s why we’ve put together a list of tasty cocktails you can sip from the comfort of your tracksuit bottoms…
Boë Candy Cane Christmas
- 60ml @Boe_gin Violet gin
- 40ml Cranberry juice
- 20ml lime juice
- 20ml home-made syrup*
- 300g Ice cubes
- 100g icing sugar (for decorating)
- 6x peppermint candy canes
- 1x 10cm fir tree cutting
- 250g caster sugar
- 250ml boiling water
- To make the syrup, add all ingredients (apart from the fir cutting) to a pot and heat on hob until candy-canes are dissolved
- Once dissolved, add fir cutting and allow to cool for approx. an hour.
- Using tape, tape your desired pattern onto the glass, leaving gaps where you want your icing sugar ‘snow’ pattern to go. Place glass in freezer and leave for 10 minutes.
- Using a sieve, shake the icing sugar over the chilled glass. Carefully remove the tape to reveal the snow pattern.
- Add measured ingredients to a shaker and shake for 30 seconds before pouring and enjoy!
Credit: Boë Gin and @ScottishMixology
Spiced Rum Mulled Matter
- 1 bottle red wine (lighter-style e.g. pinot noir/pinotage)
- 250ml Dark Matter Spiced Rum
- 50ml agave syrup
- oranges – peel and slices
- fresh ginger slices
- star anise
- cinnamon sticks
- Place all ingredients in a pot and bring up to heat then keep warm on low temp.
- Allow the mulled rum to sit for at least one hour before serving in heat-proof cups/glassware.
Credit: Dark Matter
Bardinet Christmas Stocking
- 35ml Bardinet Brandy
- 10ml orange liqueur such as Cointreau
- 5ml caramel syrup (such as Monin)
- Very cold Champagne
- Stir ingredients (except champagne) for 10 seconds with some ice and strain in to a glass.
- Top with the champagne.
Credit: Bardinet Brandy/Arnaud Volte from The London EDITION Hotel
- 50ml Southern Comfort
- 60ml vanilla ice cream
- 40ml milk
- A dash of cinnamon
- Blitz the all the ingredients except the cinnamon
- Pour the freshly mixed drink into a glass (ideally a wine glass) and sprinkle the cinnamon on top
Credit: Southern Comfort
Call Me Bubbles
- Ice Cubes
- Jameson Black Barrel (25 ml)
- Lemon Juice (10 ml)
- Rhubarb liqueur (30 ml)
- Add all ingredients except champagne to a cocktail shaker with ice and shake. Strain into a coupe glass and top with champagne.
- Garnish with a lemon rind.
- 50ml The Duppy Share Aged Rum
- Fever-Tree Smoky Ginger Ale
- 10ml of the Duppy Share Xmas syrup (flavoured with apple, blackcurrant, cherry, cinnamon and clove)
- Top up the rum with ginger ale
- Add the Xmas syrup and voila!
Credit: The Duppy Share
Santa’s Little Helper
- 8 tbsp cream
- 5 tbsp Coole Swan
- 5 tbsp vodka
- 2 tbsp amaretto
- About 50g (2oz) crushed ice
- Ground cinnamon, to dust
- Freshly grated nutmeg, to dust
- Put the cream, Coole Swan, vodka, and amaretto in a cocktail shaker.
- Add a good handful of crushed ice and shake until thoroughly combined.
- Strain into Martini glasses and give each one a light dusting of cinnamon and nutmeg to serve.
Credit: Coole Swan Irish Cream Liqueur/Neven Maguire
- Apple Juice, Fresh Pressed (3L)
- Cardamom pods (6)
- Cinnamon (3 Sticks)
- Date Syrup (200 ml)
- Ginger (50g)
- Ice Cubes
- Jameson Original (1 bottle)
- Lemons (3)
- Star Anise (3)
- Pour three litres of pressed apple juice into a large cooking pot. Wrap three sticks of cinnamon, three star anise, six green cardamom pods, zest from three lemons and 50g of sliced ginger in a cheese cloth. Place spices in the cooking pot with the apple juice on medium heat until the liquid boils, and then add 200ml of date syrup and squeeze three lemons in.
- Finally add 30ml Jameson into a tempered glass, and use a ladle to serve your mouth-watering hot punch.
- If you don’t have date syrup agave, honey or maple syrup will work as a substitute.
Santa’s Love Handle
- 50ml Dead Man’s Fingers Hazelnut Rum
- 1 heaped tablespoon of Nutella
- Freshly brewed coffee
- Double cream
- Chocolate powder
- Ferrero Rocher
- Combine the ingredients
- Add the double cream on top slowly and top with chocolate powder and the Ferrero Rocher ball
Credit: Dead Man’s Fingers Rum
- 50ml Salcombe Gin ‘Start Point’
- 15ml Knightor Rosso Vermouth
- 10ml William Fox Pine Syrup
- 2 dashes Angostura bitters
- Jack Rudy Cocktail Co. Bourbon Cocktail Cherry to garnish (if you don’t have that to hand, a generic cocktail cherry will do)
- Chill a Nick and Nora glass with ice and place to one side
- Place the ‘Start Point’, Vermouth, pine syrup and Angostura bitters into a cocktail shaker, fill with ice and shake vigorously for 15 seconds
- Remove the ice from the Nick and Nora glass, and use a hawthorn strainer to strain the mixture into the glass
- Garnish with a cocktail cherry, leaving the stem on
Credit: Salcombe Distilling Co.
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