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Let the drinks flow: the best festive cocktail recipes for 2016

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Give festive cocktails a warming twist with gingerbread syrup, caramelised orange or a kick of cayenne. Skål!


Gingerbread coupe

Gingerbread Coupe

Ingredients (Serves 1)

Ice
25ml Smirnoff Vodka
25ml Kahlúa
25ml Baileys Irish Cream
2 tbsps homemade gingerbread syrup (see below)
50ml whipping cream
1 gingerbread biscuit (crushed)

Method

Step 1: To make gingerbread syrup, simmer 120ml water, 100g brown sugar, 4 tbsps black treacle and 1⁄2 tsp ground ginger and ground cinnamon for 15 minutes. Cool and store in an airtight bottle.

Step 2: Fill a cocktail shaker with ice. Add the vodka, Kahlúa, Baileys Irish Cream and 2 tbsps homemade gingerbread syrup.

Step 3: Shake well and strain into a martini glass. Softly whip 50ml whipping cream and spoon on top. Garnish with the crushed gingerbread biscuit.

From waitrosecellar.com



Blood orange negroni

Blood orange & carrot Negroni

Ingredients (Serves 2)

2 thick slices of blood orange
1 tsp coconut palm sugar
Ice
50ml Aperol
50ml red vermouth
50ml gin
50ml carrot juice
50ml blood orange juice
2 oversized square ice cubes
1 baby heritage carrot

Method

Step 1: Sprinkle the orange slices with the sugar then run a blow torch over them or place under the grill until the sugar caramelises.

Step 2: Fill a cocktail shaker with ice. Add Aperol, vermouth, gin, carrot juice and blood orange juice. Shake.

Step 3: Place a giant ice cube in two tumblers. Strain the shaker contents into the glasses.

Step 4: Slice the carrot and push through the orange to garnish.

From The Healthy Hedonist by Nicole Herft (£9.99, Kyle Books), out now


Hot Christmas

Hot Christmas

Ingredients (Serves 2)

50g butter
2 tbsps maple syrup
Pinch each of cayenne pepper, cinnamon, nutmeg and vanilla sea salt
120ml golden rum
Boiling water
2 cinnamon sticks (optional)
Heatproof glasses or cups

Method

Step 1: Divide the butter and maple syrup between the glasses or cups. Add the spices and seasoning, before pouring in the rum.

Step 2: Top up with boiling water and whisk gently so that the butter emulsifies with the rum. Check to see if there’s enough heat and spice, and adjust according to taste. Add the cinnamon sticks, if using, and serve immediately.

From How To Hygge by Signe Johansen (£14.99, Bluebird), out now



Chambord hot chocolate

Chambord hot chocolate

Ingredients (Serves 1)

200ml milk
40g dark chocolate, chopped
15g powdered milk
25ml Chambord
Whipped cream (optional)
Fresh raspberries, to garnish
Fresh mint, to garnish

Method

Step 1: Bring the milk to the boil in a pan. Gently whisk then turn down the heat.

Step 2: Pour in the chocolate, whisking until it has melted.

Step 3: Sprinkle in the powdered milk to thicken and whisk until smooth.

Step 4: Pour the Chambord into a mug or heatproof glass, then pour over the hot chocolate to fill. Finish with a spoonful of fresh whipped cream (optional) and top with raspberries and a sprig of mint.

chambordchannel.com


Compiled by: Jenny Tregoning
Photography: Nassima Rothacker, Keiko Oikawa

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