- Food and Drink
November 14, 2018
An unusual but delicious and truly festive twist on a Prosecco cocktail. The lime gives the drink a real kick and the ginger adds warming notes.
25ml ginger syrup
25ml ginger wine/beer
Squeeze of fresh lime
Fill the bottom of a champagne flute with the first three ingredients, then top it up with Prosecco and very gently stir. Easy!
Dulce de leche
Indulgence in a glass - and not for the faint hearted!
100ml coconut rum (Koko Kanu or Malibu)
500ml whole milk
4 tbsp dulce de leche
Add the coconut rum and Bacardi into a blender with the milk and dulce de leche (see tip). Blend for 2-3 minutes until frothy and well mixed. Either cover and chill for 4-6 hours or serve immediately, fill in the glasses with ice before pouring in the cocktail.
If you’re making it advance and the froth disappears, give it another pulse of the blender or a quick whisk before serving.
Spiced orange, raisin and cranberry vodka
This easy recipe contains all the fruity flavours of Christmas, marinated in booze – irresistible!
Zest and juice of 1 large orange
300g plump Californian raisins
200g light muscovado sugar
1 tsp mixed spice
150g dried cranberries
350ml bottle vodka
Put all the ingredients into a large glass jar, secure tightly and shake well. Leave for two weeks to allow the flavours to develop. Strain through a very fine sieve into a jug, then pour into a bottle. If you want to get creative, why not decorate the bottle with a label and a ribbon?
The North Pole
Sweet, gingery and all things cosy!
60ml Kahlúa (or more to taste)
4 tablespoons chocolate syrup
1 teaspoon vanilla extract
3 teaspoons molasses
1/8 teaspoon ginger
1/2 cup heavy cream or whole milk whipped cream candy canes and gingerbread cookies, for serving (optional)
In a cocktail shaker combine the vodka, Kahlúa, chocolate syrup, vanilla, molasses, and ginger. Shake until well combined. Add ice and shake again.
Strain into 4 glasses. Top off each glass with heavy cream. Dollop with whipped cream and garnish as desired.
Cranberry Apple Cider Christmas Punch
Hosting a Christmas party? This fruity punch can be made in big batches and guests will love it!
4 cups apple cider, chilled
2 cups cranberry juice cocktail, chilled
2 cups ginger ale, chilled
1 can (12oz.) frozen orange juice concentrate apple slices & orange slices for garnish frozen cranberries, optional for garnish or rosemary cranberry sprig for individual garnish, as shown in image
In a 4-quart container, combine cider, juice, and orange juice concentrate. Refrigerate until serving time.
Just before serving pour punch into punch bowl and add chilled ginger ale. Garnish with frozen cranberries, apple & orange slices.
Warm up this winter with a glass of sangria filled with apples, pomegranate, cranberries, clementines, and a hint of rosemary.
1 bottle of sweet red wine
1 bottle sparkling apple cider
2 clementines, sliced thin, peel on
2 granny smith apples, cored and diced
1/2 cup pomegranate arils
1 cup cranberries sliced in half
Rosemary to garnish each glass
Mix the wine, cider, and fruit in a large pitcher. Serve over ice and garnish with rosemary.
Blackberry Thyme Sparkler
1 cup blackberries plus 8 more (for garnish)
1 cup sugar
1 cup water
1 bottle of champagne
4 ounces or 1/2 c. gin
4 long sprigs of thyme
1 cup ice
Gold baking sugar
In a small saucepan, bring blackberries, water, and sugar to a boil. Reduce heat and simmer for 10 minutes, until the blackberries are soft, and the simple syrup has turned to a bright pink/reddish colour. Remove from heat, drain blackberries, and allow to cool. This step can be done well in advance as the syrup will keep for at least a week in the refrigerator. Add gold baking sugar to the rim of the glass for some decorative flair!