RECIPE: Make these 5 festive cocktails for your Christmas party
From a mulled wine-inspired tipple to a fruit tea mix topped with champagne, these delicious and easy-to-make cocktails are guaranteed to please your party guests
26 October 2018
Serves four to five
300ml white rum
150ml lemon juice, freshly squeezed
100ml maple syrup
200ml cranberry juice
Sliced watermelon, strawberries, raspberries, pears and sprigs of mint
1. Cut off the top of the watermelon and use a spoon to scoop out the fruit. Slice the fruit for use as a garnish. Slice off the rounded part at the bottom without cutting into the fruit, so the watermelon bowl can sit on a flat surface.
2. Pour the rum, lemon juice, maple syrup and cranberry juice into the hollowed-out watermelon. Stir the mixture. Add the champagne and top with crushed ice.
3. Add the fruit and mint leaves. Serve.
Serves three to four
30ml warm water
1 tsp five-spice powder
90ml Pimm’s No. 1
30ml lime juice, freshly squeezed
120ml store-bought apple and cranberry juice
60ml ginger beer
Cranberries, lemon and lime slices, star anise and cracked pepper to garnish
1. In a mixing bowl, dissolve the sugar in the water. Mix 30ml of the sugar syrup with the honey and stir in the five-spice powder, then set aside.
2. Add ice, Pimm’s No. 1, gin, lime juice, honey mixture, apple and cranberry juice and ginger beer to a punch bowl. Stir contents.
3. Light up one end of a cinnamon stick for each glass, extinguish the flame and let the residual heat release the cinnamon aroma. Place the sticks in the glasses, pour in the cocktail, garnish and serve.
500g stollen, sliced
450ml premium vanilla ice cream
600ml Guinness stout
1. Place the stollen in a jar and pour bourbon over it. Let sit for one day at room temperature. Let a 450ml tub of premium vanilla ice cream sit in the chiller overnight. Open two cans of stout and place them in the chiller overnight too.
2. Strain the stollen-infused bourbon. Press the bourbon from the stollen using a spatula and discard the stollen. Pour 300ml of the bourbon into a punch bowl. The remaining bourbon can be used for another batch of cocktails. Add melted vanilla ice cream, stout and ice and mix .
3. Grate the meringue over the cocktail. Serve.
450ml red wine, at room temperature
Peel from 1 orange and 1 lemon
1 tsp cloves
2 cinnamon sticks, broken in half
1/2 tsp five-spice powder
1 tsp nutmeg powder
Sugar to garnish
1. Pour the red wine, chartreuse, orange and lemon peel, cloves, cinnamon sticks and five-spice and nutmeg powder into a pot. Stir to mix.
2. Set the pot over medium heat and let the contents simmer for 10 minutes, covered. Turn off the heat and set it aside for three minutes to cool.
3. Strain the mixture into a pitcher, discarding the peel.
4. To serve, chill a champagne flute for 10 minutes and sugar half the rim. Pour in about 120ml of the wine and top off with 90ml of champagne. Serve.
Serves four to five
Peel from 1 to 2 grapefruit
4 to 5 mango and strawberry tea bags
60ml grapefruit juice, freshly squeezed
30ml lemon juice, freshly squeezed
20g ginger, sliced
50ml bottles of alcohol such as vodka, cognac or orange liqueur
1. To make the oleo-saccharum, add grapefruit peel and sugar to a mixing bowl. Use a pestle to lightly crush and mash the peel to release the citrus oil. Stir the mixture, cover with Cling Wrap and set aside overnight.
2. In a pitcher, infuse tea bags in water for 30 to 40 minutes.
3. Mix honey, Aperol, grapefruit juice, lemon juice and ginger slices into the tea. Let sit overnight in a chiller.
4. Pour the oleo-saccharum into the tea mixture, strain into a bottle and discard the peel.
5. To make a cocktail, pour 50ml of your choice of alcohol, 100ml of the tea mixture and ice into a bottle and shake for 10 seconds. Pour into a glass and top up with 20ml of champagne. Serve.
This story was originally published in The Straits Times.
This story is first published on Her World.