Jingle Jangle, those sleigh bells are ringing. It’s time to start spreading some festive cheer with these four Christmas cocktail recipes.
To help spread a little festive cheer, we have four delicious Christmas inspired cocktail recipes to get you all merry and bright.
The Lushy Machine by The Botanist
Ingredients:
- 45ml The Botanist
- 20ml Lemon juice
- 15ml Red wine Syrup*
- 2-3 Strawberries
- 2 cups crushed ice
Garnish: Mint sprig, mixed berries.
Method:
Add all ingredients and ice to a blender, blend until smooth, pour into rocks glass, garnish, and enjoy.
*Red Wine Syrup: Simmer 2 cups of red wine with 1 cup of granulated sugar, 1 cinnamon stick, 1 whole clove and 3 cardamom pods for 15-20 minutes, until syrupy. strain before use, and keep the remainder refrigerated for up to 1 week.
Gingerbread Martini by Taste.com
Ingredients:
- 1/4 cup caramel sauce
- 1/4 tsp mixed spice
- 1/4 tsp ground ginger
- 6 ice cubes
- 1/2 cup thickened cream
- 1/4 cup vodka
- 1 tbsp Baileys Irish cream liqueur
- Whipped cream, to serve
- Extra caramel sauce, to serve
- Small gingerbread men, whole and crushed, to serve
Method:
Combine caramel sauce, mixed spice and ginger in a small jug. Place ice cubes, cream, caramel mixture, vodka and Baileys in a cocktail shaker. Secure lid. Shake well to combine. Pour into chilled serving glasses. Dollop with whipped cream. Drizzle with extra caramel sauce. Decorate with whole and crushed gingerbread men. Serve.
Raspberry, Vermouth and Rosé Spritz by Delicious.com.au
Ingredients:
- 250g raspberries, plus extra to serve
- 6 thyme sprigs, plus extra flowering thyme to garnish
- Finely grated zest of 1 lemon
- 1/4 cup (55g) caster sugar
- 1/2 cup (125ml) chilled dry white vermouth
- 2 cups (500ml) chilled rosé
- 1/4 cup (60ml) Aperol
- 2 cups (500ml) chilled soda water (optional)
- Ice cubes
Method:
Place raspberries, thyme, lemon zest and sugar in a bowl and toss together. Pour over vermouth and set aside for 30 minutes at room temperature to macerate. Place in a punch bowl and top with rosé, Aperol, soda water, if using, and ice cubes. Top with extra raspberries and garnish with flowering thyme to serve.
Pom-Lime French 75 by Goodhousekeeping.com
Ingredients:
- 1/4 c gin
- 1 1/2 tbsp.
- fresh lime juice
- 1 tbsp.
- Pomegranate-Lime Syrup*
- 1/4 c.
- sparkling wine
- Pomegranate seeds, for serving
- Lime twist, for serving
Method:
In a cocktail shaker filled with ice, shake gin, lime juice and Pomegranate-Lime Syrup. Strain into flute and top with sparkling wine. Serve with lime twist and pomegranate seeds.
*To make Pomegranate-Lime Syrup: In small saucepan, combine ¾ cup each sugar and pomegranate juice and simmer, stirring once halfway through, until sugar dissolves, about 12 minutes. Remove from heat, stir in 1 tsp grated lime zest and 2 Tbsp fresh lime juice and let cool to room temperature (about 15 minutes); strain. Makes 1 cup.
