Bottoms Up - Five Festive Cocktails to Try This Christmas 5 years ago

Bottoms Up - Five Festive Cocktails to Try This Christmas

It's the most wonderful time of the year! So naturally, you deserve a celebratory cocktail. Here, we've chosen some of our festive favourites for the season that's in it, five wonderful concoctions that Santa himself would approve of. 

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Christmas Cosmopolitan

  • 500ml vodka
  • 500ml ginger wine
  • 1l cranberry juice
  • juice 5 limes, keep zest for garnish
  • sliced stem ginger

Mix the vodka and ginger wine in a jug.

Stir in the cranberry juice, lime juice and some sliced stem ginger.

Garnish with lime zest.

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Recipe & image via BBCGoodFood

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Kir Royales
  • 6 tablespoons creme de cassis
  • 1 bottle Champagne or other sparkling white wine
  • 6 strips tangerine or orange zest, for garnish
Just before serving, pour 1 tablespoon creme de cassis into each glass. Fill with Champagne, and garnish with zest.
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Recipe & image via MarthaStewart.com

 

The Christmas Cookie

  • 1 shot peppermint schnapps
  • 1 sho Kahlua
  • 1 shot Bailey’s
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Combine the ingredients in a shaker with ice. Shake thoroughly, then strain the ingredients into a chilled martini glass.

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Recipe & image via MixThatDrink.com

Sticky Toffee Pudding Eggnog

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  • 950ml heavy cream
  • 280g sticky toffee pudding
  • 6 eggs, separated
  • 4 oz sugar
  • 200ml Cognac
  • 200ml dark rum
  • 1/2 teaspoon salt

In a container with a tight-fitting lid, pour the cream over the sticky toffee pudding. Cover and refrigerate for 2 days.

In a large bowl, beat the egg yolks with the sugar. Stir in the Cognac and rum.

Strain the infused cream through a fine sieve, pressing on the solids. In a medium bowl, whip 3 cups of the infused cream until stiff. Fold in the egg-yolk mixture. In a large bowl, using clean beaters, beat the egg whites with the salt on high speed to stiff peaks. Fold the beaten egg whites into the whipped cream. Refrigerate the eggnog until chilled, about 2 hours.

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Recipe & image via FoodandWine.com
Christmas Punch
  • 75 ml clementine juice
  • 150 ml Benedictine liqueur
  • 225 ml Dewar’s white label scotch whiskey, or cognac
  • 300 ml cranberry juice
  • 1 vanilla pod, seeds of
  • 1 clementine, thinly sliced
  • 3 sour cherries, (optional)

Mix all the ingredients together in a jug and store in the fridge for 2–3 hours before using – no longer as the sour elements will start to affect the overall flavour of the punch. Serve in a large jug or bowl half-filled with. Mix well and allow to dilute for 5 minutes before serving.

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Recipe & image via JamieOliver.com