#patrice de villiers
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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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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