THE COCKTAIL HOUR….

COCKTAILS TO IMPRESS YOUR GUESTS

THE COCKTAIL HOUR….

CHEERS MY DEARS….

 

The first written mention of a cocktail was made in the early 1800’s but different types of cocktails were being made long before then.

Cocktail culture has had a roller coaster ride through the 20 and early part of this century – but now its firmly part of our everyday life.

So its only natural that when entertaining its great to delight  your guests and amaze them too with some different style cocktails applicable to the party season.

 

The Gingerbread Man – A twist on the world’s famous cocktail.

Usually made with whiskey, this old fashioned cocktail contains Teresa 1796 rum – a smooth rum with exceptional richness and an unexpectedly dry finish – with Pimento Dram, a spicy addition with notes of cinnamon and a festive twist.

Ingredients: 50ml Santa Teresa 1796; 5ml maple syrup; 10ml pimento dram; 3 dashes of angostura bitters.

Method: put all ingredients in a mixing glass and stir for 30-40 seconds.

And if you cannot wait to try it then The Gingerbread Man made with Santa Teresa rum, which is available at Harvey Nichols, Leeds over the holiday period.

 

Golden Hot Toddy – Elevate the Christmas Warmth

Quick and easy to make at home, the honeyed sweet spice and nutmeg nots of Aberfeldy 12 year old elevates this class, using local honey spice and cinnamon to finish.

 

Ingredients: 50ml Aberfeldy 12 year old; 15ml local honey syrup, 20ml lemon juice, spice mix, hot water to top. Garnish: Cinnamon stick and lemon wheel

Method: Combine Aberfeldy 12 year old, honey syrup, hot water, lemon  juice in a heat proof toddy glass or mug and stir gentle to combine

 

The Angel’s Envy – A real old fashioned must have cocktail

A rich and robust cocktail packed with festive flavour. The Henderson replaces a simple sugar syrup with a ruby port iteration for its take on the world’s best selling cocktail. The old fashioned Secondary finished by hand-selected port wine barrels. Angel’s Envy Kentucky Straight Bourbon has a distinct level of flavour and complexity to teach drop. Combined with a ruby port syrup that uses festive cloves and oranges, its notes of vanilla, ripe fruit, maple syrup toast and bitter chocolate are brought to the fore.

 

 

 

 

 

 

Ingredients: 50ml Angel’s Envy Bourbon finish in Port White Barrels; 5ml ruby port syrup, 2 dashes Angostura Bitters; 1 dash orange bitters.

To create ruby port syrup: 50ml bottle of good quality ruby port wine; ½ Madagascar vanilla bean, 3 oranges with bumpy oily skin, 10 whole cloves; 500-800g Demerara sugar; a fine strainer.

Instructions for Port Syrup

In a sauce pan combine the cloves, vanilla bean (cut lengthwise, retaining seeds) and the port

Peel the orange and express the oil from the peel onto the surface of the peeled oranges into 8 pieces and add the port. Bring to boil then simmer uncovered. Remove from heat and strain.

 

AND FINALLY A CLASSIC COCKTAIL

Vermouth – 50-50 Martini Cocktail

Noilly Prat Original Dry is rumoured to have the original components of the first classic cocktail, created by Martini de Arma de Tag at the Knockerbocker Hotel, New York in 1911. This is the ideal cocktail to start an evening of traditional Christmas food and drink with aged white wines and around 20 herbs and spices

Noilly Prat original dry has subtle floral notes of chamomile that bring out the best in a 50/50 cocktail.

 

 

 

 

 

 

 

 

Ingredients: 50ml Noilly Prat Original Dry; 50ml Bombay Sapphire Gin, Oxley Gin or Grey Good Vodka; Lemon Twice

Method: Pour ingredients over chilled cubed ice and stir well. Strain into frozen martini glass.

 

 

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