The festive season offers the perfect opportunity for creative Christmas Cocktails and the selection below does not disappoint!

Gin & Mulled Wine Sour

Ingredients 

  • 5 ml Caorunn gin
  • 25ml mulled wine
  • 25ml lemon
  • 5 gomme
  • 3 dashes of dr. Adam Elmegirabs Christmas Bitters egg white

Method

Dry shake, then wet shake all ingredients then serve in a tall glass with lots of cubed ice. Serve in a tall glass and garnish with cinnamon bark, cloved orange zest.

Winter Spices G&T

Ingredients 

  • 1 part Caorunn gin
  • 2 parts premium tonic water
  • 1 Royal Gala apple
  • A few drops of Angostura bitters
  • Star Anise
  • Cloves
  • Nutmeg

Method

Build ingredients over cubed ice, serve in a highball glass and garnish with an apple slice, studded with star anise and closed and grated nutmeg.

Foxhole Gin Hot Chocolate recipe

This easy white hot chocolate with a foxy twist recipe is perfect for those cool winter nights. Use Willie’s El Blanco white chocolate for a drink with the most complex and delicate characteristics, perfectly pairing with Foxhole Gin. Other white chocolate can be used, but will result in a far sweeter hot chocolate.

Ingredients

  • 100g Willie’s Cacao El Blanco White Chocolate
  • 100ml Warm water
  • 25ml Foxhole Gin
  • Whipped cream
  • The zest of one lime

Method

  1. Melt the white chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.
  2. Add 100ml of warm water.
  3. Add 25ml of Foxhole Gin.
  4. Mix with a spoon until well combined.
  5. Pour into cup or mug.
  6. Add whipped cream to the top of the hot chocolate.
  7. Sprinkle lime zest on the top for a beautiful citrus finish.

Foxhole Gin is available through www.foxholespirits.com and a selection of independent retailers and bars from £40.

Buddha Bar Passionfruit Martini

Ingredients

  • 2 passion fruits
  • 50 ml (1 2/3 fl oz) passion fruit flavored vodka
  • 10 ml (1/3 fl oz) passion fruit juice
  • 5 ml (1/8 fl oz) lemon juice
  • 1 teaspoon passion fruit syrup
  • Cubed ice

Method

  1. Chill your martini glass. You can either put a few ice cubes with water or place it in the freezer while you make your drink.
  2. Cut one of the passion fruits in half. Scrape the insides into the mixing glass.

3. Measure and pour the vodka, liqueur, lemon juice, passion fruit juice, and syrup into the mixing glass.

4. Fill the mixing glass with ice.

5. Slap the cocktail shaker on the top of the mixing glass and shake well.

6. Gently release the two halves from each other. Place a strainer on the cocktail glass and strain the contents in the martini glass.

7. Cut the other passion fruit in half. Place one half on top of the drink and serve.

Buddha Bar ‘Bubble Wap’

Ingredients

  • 2cl strawberry juice
  • 1cl raspberry & rose Belvoir fruit cordial
  • 1cl vodka
  • 8cl champagne

Method

  1. In a glass filled with ice, pour the strawberry juice, raspberry & rose Belvoir fruit cordial, vodka and finally the champagne.
  2. Mix and pour in a champagne glass decorated with a strawberry.

About Buddha Bar & Restaurant

When Rob and Jim, two long-time hospitality professionals, were handed their Sicilian family’s secret recipe for Amaro, they immediately knew they wanted to recreate the historic drink so that a whole new generation could enjoy this complex, spiced and aromatic liqueur. After studying recipes from the 17th century’s ‘London Dispensatory’, a catalogue of the capital’s rich history of tonics and liqueurs, the brothers came up with Dispense, specifically created to suit contemporary taste-buds: a Modern British Amaro. Sicily meets London.

Serving suggestions

Delicious served with tonic, or as an addition to a classic G&T, Dispense Amaro is an ideal cocktail ingredient. Try these unique blends to wow your friends and family:

Twilight / Aperitif:  London Primer

Ingredients

  • 35ml Dispense Amaro
  • 35ml Sipsmith London Dry Gin
  • 75ml BTW Tonic Water

Method:

Fill a tall glass full of ice and pour over the ingredients. Serve with a sprig of rosemary.

After Hours / Digestif: Dispense With The Niceties

Ingredients

  • 35ml Dispense Amaro
  • 35ml Sweet Vermouth
  • 35ml Dark Rum

 

Method

Add ingredients to a tumbler with ice, stir for 60 seconds and serve with a strip of grapefruit zest.

Dispense Amaro is available in 500ml bottles at 26% ABV. RRP £29.95. Find out more at www.asterleybros.com 

The Trading House, the cocktail connoisseurs’ secret, has concocted a selection of delightful hot serves, to warm you through the cold winter months!

Hot Sipsmith – Sloe (£5.50)

Ingredients

  • Sipsmith Sloe Gin
  • Britvic Tonic Syrup
  • Cranberry Juice Eager
  • Demerara Sugar
  • Lemon Juice
  • Marie Brizard Cinnamon
  • Boiling Water
  • Garnished with cinnamon stick and orange wedge

Hot Toddy (£5.50)

Ingredients

  • Monkey Shoulder
  • Canton Breakfast Tea
  • Honey
  • Boiling Water
  • Garnished with a lemon wheel and cinnamon stick

Sample them at The Trading House, www.thetradinghouse.uk.com

 

Karen Sargeant

Karen Sargeant

Karen can usually be found glued to her computer or at the stables. Having edited several national magazines she co-founded Eclipse Magazine in 2008 after realising that many of her friends were nervous about going racing due to lack of information – what to wear, how to bet etc.

She absolutely loves her job (how many people can say that?!) and is truly grateful to all supporters of and contributors to Eclipse Magazine.

If you are reading this she would like to say THANK YOU! (And please spread the word about Eclipse...!!)
Karen Sargeant

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