Spice up your Christmas party with some special cocktails!

MINT JULEP RED CURRANT

VESSEL: Julep Tin
ICE: Crushed
GARNISH: Mint sprig and red currants

INGREDIENTS

  • 50ml Maker’s Mark
  • 2 bar spoons of red currant jam
  • 10ml sugar syrup

METHOD

  1. Pour the ingredients in the order listed and stir.
  2. Churn with crushed ice and top with a crushed ice crown
  3. Garnish with the mint leaves and red currant

SMOKY FRENCH MARTINI

VESSEL: Coupette
ICE: Cubed
GARNISH: Bramble / Blackberry

INGREDIENTS

  • 25ml Laphroaig 10 YO
  • 25ml Chambord
  • 50ml Pineapple juice 10ml Lemon juice

METHOD

  1. Pour all ingredients into a shaker tin
  2. Fill with ice and shake hard for 8 seconds
  3. Strain into a chilled coupette
  4. Garnish with a fresh bramble

ROKU WINTER PUNCH

VESSEL: Tea cup
GARNISH: Lemon wheel or berry

INGREDIENTS

  • 15ml Roku
  • 2x10cm long grapefruit zest
  • 5mm thick ginger slice, 2cm long, cut into julienne
  • 25ml lemon juice
  • 25ml honey (adjust to taste)
  • 4 large pinches Sencha green tea
  • 180ml hot water

METHOD

  1. Brew all ingredients for 5 minutes in a pre-heated teapot
  2. Pour into a selected fine tea cup

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