As the Christmas Carols and Santa’s sleigh pave their way to mark this joyous time of the year, Expresso Magazine brings to you an exclusive Cocktail recipe for Christmas lovers, brimming with flavors of the celebratory season.
WHITE JUNIPER
Ingredients
- 30 ml Beefeater London Dry Gin
- 25 ml Kahlua Coffee Liqueur
- 5ml Sherry Wine
- 15 ml Cream
Beefeater – White Juniper
Method
- Combine all ingredients into a mixing tin/glass
- Stir with ice and strain into a small tumbler with a single large cube of ice
- Garnish with coffee beans and grated nutmeg
MIMOSA
Ingredients
- 20 ml Beefeater London Dry Gin
- 30 ml Orange Juice (Spiced optional)
- 15 ml Triple Sec
- 60 ml G. H. Mumm Champagne
Beefeater – Mimosa
Method
- Combine all ingredients (except champagne) to a mixing tin/glass and stir with ice
- Strain into a pre-chilled champagne tulip or flute and top with champagne
- Garnish with a clove-studded orange peel
FESTIVE MARTINI
Ingredients
- 45 ml Beefeater London Dry Gin
- 15 ml Lillet Blanc or (Dry Vermouth)
Method
- Combine all ingredients into a mixing tin/glass
- Add ice and stir to the desired level of dilution and temperature
- Garnish with a single sprig of spruce or a green olive if you’ve used the vermouth
MARGARI-TINI
Ingredients
- 45 ml Beefeater London Dry Gin
- 10 ml Triple Sec
- 10 ml Agave Syrup
- 25 ml Lime Juice
Beefeater – Margarit-ini
Method
- Combine all ingredients into a mixing tin/glass
- Add ice and stir to desired level of dilution and temperature
- Garnish with a single sprig of spruce or a green olive if you’ve used the vermouth
Curated By Beefeater
Negroni Sbagliato
Ingredients:
- Campari 25ml
- sweet vermouth 25ml
- prosecco 25ml
- orange 1 slice, to serve
Picture-Negroni Sbagliato (1)
Method:
Put the Campari and vermouth into a glass and fill it with ice. Top with prosecco, gently stir to mix, and serve with an orange slice.
Rhubarb and Ginger Negroni
Ingredients:
- Botanist gin 40ml
- Martini Rosso 20ml
- Campari 20ml
- Rhubarb and ginger jam 1 tsp
- orange zest or candied ginger to serve
Method:
Stir all ingredients over ice in a rocks glass. Garnish with orange peel and ginger candy on a cocktail stick.
Christmas Cocktail Recipes from Sanket Thakur, F&B Manager, The Resort Mumbai
Cocktail Ruthless
The ruthless cocktail is made from three main ingredients namely – Whisky, cranberry juice and lychee crush.
Ruthless
Ingredients:
- 45ml of whisky (any choice)
- Cranberry juice for taste
- 60ml of Lychee crush
- Few mint leaves and lemon slices.
Method
- In a glass have few mint leaves and lime slices, crush them well, add 45 ml of whisky and 60 ml of lychee crush and lots of ice.
- Put it in a shaker and mix well until everything is well incorporated.
- Take a fresh glass, pour crushed ice and empty the mixture in to it and at last pour cranberry juice for the taste, garnish with a few lime slices
Recipe from Chef Thayanithy, Executive Chef Signature Club Resort
Brandied Chai Cider
Serves 8 to 10
We like to keep the cider in a saucepan on the stove on the lowest heat possible (or keep it in the carafe of a drip coffee maker set to the warm setting). The result is a warm spiced-apple perfume that smells one hundred times better than any potpourri or a scented candle. Cider is the absolute essence of the countryside in the fall and winter.
Ingredients
1 gallon/3.85 liters apple cider or apple juice, 1/2 cup/200 grams packed brown sugar, 1/4 teaspoon ground ginger, 3 apples (preferably Pippins or Granny Smiths), thinly sliced and cut crosswise into bite-sized pieces, 4 Keenu oranges (seeded and cut into eight pieces each), 3 cinnamon sticks, 2 teaspoons whole cloves, 1 teaspoon freshly ground black peppercorns, 3 Darjeeling tea bags, Cognac
Preparation:
Combine the cider, brown sugar, ginger, apples, and kumquats in a crock pot. Wrap the oranges, cinnamon sticks, cloves, and peppercorns in a large piece of cheesecloth and tie to prevent from opening. Cook on the lowest possible heat until the apples are completely tender and soft, 2 1/2 to 3 hours. Once you are ready to serve, steep the tea bags in the hot cider for 10 minutes. Remove and discard along with the spice packet. Ladle the cider into mugs with a shot of cognac. Top each cup with some of the apples and oranges and serve.
