ave some fun this Christmas with these seasonal cocktail recipes. Remember to drink responsibly and don't encourage your friends to over-indulge if they are driving!
The Bellini was created sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy. Here's my tip for a quick and easy classic Bellini:
Liquidize tinned peaches and store in the fridge in a covered container.
To make the cocktail, pour one part peach puree to two parts chilled Prosecco into a chilled Champagne flute and stir. Simples!
(By the way - this is a great cure for a hangover!)
Pour one part raspberry liqueur into a chilled Champagne flute then add one sprig of fresh basil. Top with four parts Prosecco and serve.
Combine the juice of one clementine with one part Cointreau and three parts Prosecco in a chilled Champagne glass or tumbler. Garnish with a sprig of rosemary and a slice of clementine studded with cloves.
Another fun way of using your Christmas Prosecco for a party drink.
25mls Coconut Rum (Malibu or similar) in a Champagne flute. Add a teaspoon of lime juice and top up with chilled prosecco. Fantastico!
- 200g caster sugar
- Six cloves
- Three star anise
- One cinnamon stick
- Two bay leaves
- Two oranges
- One lemon
- Two 750ml bottles of red wine
- One nutmeg for grating (you won't need to use the whole nutmeg)
Place the sugar and all of the spices (except the nutmeg) into a large, heavy-bottomed pan.
Add the bay leaves and use a speed peeler to pare the zest of the lemon and oranges. Add to the pan, slice the oranges in half and squeeze in the juice.
Pour in just enough of the wine to cover all the ingredients. Place the pan over a medium heat, bring to the boil, then lower the heat and simmer for 5 minutes, or until all of the sugar is dissolved and you have a lovely fragrant syrup.
Add the rest of the wine then gently heat for 10 minutes, until warm and fragrant. Be careful not to let the mixture boil. Serve hot, with fresh nutmeg grated on top, and mince pies.
- One bottle of very cold gin
- Iced shot glasses (wet the glasses and pop them in the freezer for half an hour before serving)
Simply scoop the seeds from a pomegranate and pop them into your shot glass. Top the glass up with chilled gin. Be sure to crunch the pomegranate seeds before swallowing to get a burst of fruit flavour in your mouth. A perfect end to a Christmas meal!
This recipe makes 4 Margaritas.
- One teaspoon clear honey
- Finely grated zest and juice 1 orange
- One tablespoon salt
- One tablespoon sugar
- 200ml tequila
- Juice One lime
- 200ml cranberry juice
- 50ml triple sec
- Crushed ice
Smear a thin layer of honey around the rim of four Margarita or Martini glasses, using a clean fine paintbrush or a piece of kitchen paper.
In a saucer, combine the orange zest, salt and sugar, then turn the honeyed glasses upside down and dip them into the mixture. Put the glasses in the fridge to chill.
If you have a cocktail shaker, combine the orange juice, tequila, lime juice, cranberry juice, triple sec and ice, and shake to combine. When the outside of the shaker feels cold, strain the mixture into your prepared glasses and serve. If you don't have a cocktail shaker, you could use a jug and whisk the ingredients.
- One tin Evaporated milk (approx. 400mls)
- One tablespoon soft brown sugar
- One heaped teaspoon instant coffee powder
- 50ml brandy (you can use other spirits)
- 10 ice cubes.
Put all the ingredients into a sealable container. Keep your thumbs on the lid of the container while you shake vigorously until all the ice cubes have melted into the mixture.
Pour the frothy liquid into chilled glasses. Scrummy!