Top 5 Christmas tipples
Enjoy a little festive cheer with our top 5 Christmas tipples.
1. Classic champagne cocktail
This sparkling cocktail of champagne laced with cognac is perfect for special occasions.
1 white sugar cube
2 dashes bitters
20 ml cognac
enough champagne to fill the glass
Place the sugar cube onto a spoon and add the bitters.
Drop the soaked sugar cube into a champagne flute and add the cognac.
Top up the glass with champagne and serve.
2. Mulled wine
1 large orange
2 satsumas or clementines
2 x 750ml bottles red wine
2 cinnamon sticks
150g caster sugar (optional)
brandy, to taste (optional)
Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve.
Stick the cloves into the satsumas.
Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, heavy-based saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 1 hour. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your liking (you may not need all of the sugar).
Strain the mulled wine and serve hot in cups.
3. Old fashioned Whisky cocktail
1 thick slice orange peel
1 maraschino cherry, with stem
1 tsp sugar syrup (also sold as gomme syrup)
2-3 drops whisky bitters
ice cubes, as necessary
50ml Scotch or bourbon
twist of lemon peel, to garnish
Take the orange peel and squeeze it with your fingers. Rub the peel around the insides of a whisky tumbler, then place into the glass. Add the cherry, sugar syrup and bitters, along with three ice cubes.
Add half of the scotch or bourbon and stir for about ten seconds. Add more ice and the remaining scotch or bourbon and stir again for 10-15 seconds.
To serve, garnish with lemon peel.
4. White christmas mojito
juice of 1 lime
8 leaves mint
1 tablespoon sugar
2 tablespoons white rum
1 tablespoon coconut rum
1/4 cup canned coconut milk
sparkling water for topping
pomegranate arils for serving
In a glass, muddle the lime juice, sugar and mint leaves until the leaves have broken down. Fill the glass half way with ice.
In a blender, combine the white rum, coconut rum, and coconut milk and pulse until smooth. Pour over the ice and stir to combine. Top with sparkling water, mint and pomegranate. Drink!
6 medium free-range eggs (preferably organic and as fresh as possible), separated
150g golden caster sugar
500ml whole milk
400ml double cream
350ml rum, bourbon or a mixture of the two, depending on your preference
freshly grated nutmeg, to taste
Whisk the egg yolks in a bowl with 100g of the caster sugar until the mixture is pale yellow and thick (this is best done with an electric handheld mixer).
Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way.
Pour the mixture into two 750ml pint bottles with stoppers and store in the fridge for up to two weeks. (The alcohol will prevent any spoilage of the eggs or cream.)
Place the egg whites in a box and freeze until ready to serve the egg nog.
When ready to serve, defrost the egg whites into a clean metal or glass bowl. Using a handheld electric mixer, whisk the egg whites until foamy and opaque. Add the remaining 50g of sugar and whisk the egg whites until soft peaks form when the whisk is removed.
Pour the egg nog from the bottles into a large bowl and fold in the egg whites until well combined. Ladle the egg nog into glass tumblers and serve with a little freshly grated nutmeg over the top of each glass.