Here's the perfect excuse to enjoy another little festive drink in-between Christmas and New Year's Eve...or just after some tiring shopping on Boxing Day!
Created by World Duty Free, these gorgeous cocktails sound delicious and look really easy to make. They would definitely earn you some host or hostess brownie points, too. These pictures are so gorgeous they make me want to invest in some serious vintage cocktail glasses asap!
RUDOLPH'S BLUSH
A fruity, indulgent treat,
featuring Ciroc Red Berry vodka, blackberry liqueur and fresh lemon juice that
is sure to get everyone in the mood for the seasonal festivities.
Ingredients
40ml Ciroc Red Berry
15ml fresh lemon juice
10ml Creme de Mure*
5ml sugar syrup
10ml egg white
*Blackberry liqueur
Garnish:
Angostura bitters
Raspberries
Icing sugar
Preparation method
Shake ingredients without ice
(dry shake). Then add plenty of ice and shake hard. Fine strain into a chilled
coupe glass. To garnish, add a drop of Angostura bitters or alternatively,
place a raspberry on top with a dusting of icing sugar.
BAILEY'S NOG
A twist on the seasonal favourite
that is quick and simple to make. The perfect sharing drink for festive
celebrations that is sure to be a crowd pleaser!
Ingredients:
300ml full fat milk
300ml Baileys Irish
Cream
4 egg yolks
150ml Maple Syrup
1 tsp cinnamon powder
1 tsp allspice powder
Garnish:
Freshly grated nutmeg
Chocolate swizzlestick
Preparation method:
In a blender combine the milk and
a few scoops of ice and blend util smooth. In a separate bowl mix the egg
yolks, cinnamon, allspice and maple syrup. Combine all ingredients in the
blender and blend again. Pour into a glass and dust with grated nutmeg. Garnish
with a
chocolate swizzlestick and serve.
MIDNIGHT TREAT
A decadent indulgent cocktail
with rich notes of raisin, chocolate and leather that embodies the spirit of 19th
century Paris in all its splendour.
Ingredients:
50ml Courvoisier Extravagance
(Travel Exclusive)
10ml Benedictine DOM
5ml Chartreuse VP
Absinthe spray
Garnish:
Rosemary sprig
Preparation method:
Stir the ingredients over ice in
a mixing glass or tin. Strain over ice into a brandy balloon and garnish with a
sprig of rosemary. For an added touch of decadence, spray a mist of absinthe
over the cocktail. If you are feeling especially brave, you may even flame the
absinthe mist as you spray.
MULLED CHAMPAGNE
A seasonal champagne cocktail,
akin to a Kir Royale with notes of spiced cranberry and pomegranate.
Ingredients:
300ml cranberry juice
200ml pomegranate juice
300ml caster sugar
50gm mixed spice
150ml Veuve Clicquot
Garnish:
Orange zest
2 tsp pomegranate seeds
For the spiced syrup:
In a pan gently heat the
cranberry and pomegranate juices. Stir in caster sugar and Chinese five spice
powder. Do not allow to boil. Continue to stir until the sugar dissolves. Fine
strain the syrup to remove the solids and allow to cool.
Preparation method:
Pour a glass of Veuve Clicquot
until it’s 2/3 full. Add 20ml of the cooled spiced syrup and stir. Garnish with
an orange zest and pomegranate seeds. The syrup is perfect to make ahead of a
party allowing for easy cocktail assembling when guests arrive.
These
recipes are courtesy of World Duty Free.
For more information on World Duty Free products including beauty, alcohol and fashion, visit www.worlddutyfree.com
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