#christmas cocktail
Fruit Cake Martini !
Measure Ingredients:
● 50 ml Musgrave 11
● 25 ml Fresh Lemon Juice
● 25ml Honey and Nut syrup
● 3 dashes of Orange bitters
● 3 dash Angostura bitters
Method:
Add all ingredients to a shaker with lots of ice. Shake hard
Garnish: Nutmeg Grate and chopped nuts
Courtesy: Boozy Foodie
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Negroni punch !
Serves 6:
gin 100ml (use cranberry juice for a lower-alcohol serve)
bitter aperitif such as Campari 100ml
sweet vermouth 200ml
chilled espresso 50ml
chilled prosecco 350ml
Combine all ingredients in a punchbowl or large pitcher with ice. Stir lightly. Garnish with orange slices, star anise, cinnamon sticks, long orange and lemon twists, and fresh cranberries. Serve in punch cups.
Photograph: Patrice de Villiers/The Observer
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Holly Jolly Christmas Citrus Cocktail !
(Makes One drink)
Ingredients:
- 2 ounces vodka
- ½ ounce St. Germain (elderflower liquor)
- 1/3 cup fresh squeezed clementine or blood orange juice
- Ginger Beer, for topping,
- pomegranate arils, for topping
- 1 sprig fresh thyme or mint
Instructions:
- 1. Fill a cocktail glass with ice. Add the vodka, elderflower liquor (if using), and clementine juice. Top with ginger beer. Add the pomegranates and thyme or mint. Enjoy!
Courtesy: Half Baked Harvest
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Grinch Cocktail !
Ingredients:
- 1 ½ ounces midori liqueur
- 1 ounce clear rum or triple sec*
- 5 ounces lemon lime soda
- 1 maraschino cherry
Instructions:
- Fill a lowball glass with ice. Add midori liqueur and rum. Top with lemon lime soda and stir gently to combine.
- Top with a maraschino cherry and enjoy.
Notes:
- Lighter version: replace the lemon lime soda with lemon lime club soda instead.
- *Triple sec can also be used in place of the rum, if you’d like a fruitier tasting drink.
Courtesy: The Toasty Kitchen
This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.
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Instant Eggnog !
Eggnog has virtually the same ingredients as ice-cream – egg yolks, whipping cream, milk and sugar. Legendary bartender Harry Craddock worked this out in the 1920s at the American Bar at the Savoy, when he created the white cargo, blending equal parts gin and vanilla bean ice-cream. He garnished this frosty masterpiece with a grated nutmeg. For Christmas, try this classic with a dark rum or a scotch whisky.
Makes 1 glass
good vanilla ice-cream 50ml
aged rum 50ml, or whisky (or whiskey)
nutmeg
Combine the ice-cream and the spirit in an empty cocktail shaker. Shake without ice. Pour into a chilled cocktail glass and grate nutmeg over the top.
Photograph: Patrice de Villiers/The Observer
This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.
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