Christmas time is, without doubt, a period of extra decadence and indulgence with all the trimmings. As we enjoy in the Summer sun, turn up the festive cheer with these recipes to get Christmas celebrations underway.
Ultra-luxe, this 24-Carat cocktail using gold leaf is sure to shine on Christmas day. Thanks to the foodies at delicious.com.au, they’ve wiped up this great celebratory drink that’s quite well fit for any occasion.
INGREDIENTS:
2 sheets of edible gold leaf.
300ml Stone’s Green Ginger Wine.
200ml Frangelico.
2 tablespoons brandy.
Lemon slices and ice cubes, to serve.
750ml-1L sparkling mineral water.
Method:
Place small pieces of gold leaf in ice cube trays, fill with water and freeze. You can pick up the edible gold leaf from Indian food stores and specialised stationery or art supply stores.
Stir alcohol together in a large jug. Add lemon and regular ice, then top up with mineral water. Serve in glasses with a golden ice cube.
An Espresso Martini is undoubtedly a popular tipple amongst many bar-goers. But have you ever had a Salted Caramel Nespresso Martini? With that perfect coffee crema on top, it’s a great cocktail to kick off any evening. The gents over at The Barber Shop have concocted a fresh take of this classic, spinning the formula to include a little pinch and a dash of new ingredients.
INGREDIENTS:
45ml Bombay Sapphire Gin.
40ml Nespresso Ristretto (or quite strong coffee).
15ml Campari.
10ml Caramel Syrup.
1 pinch Rock Salt.
2 drops Chocolate Bitters.
Method:
Add all ingredients into a shaker with cubed ice.
Shake six times. This process is to get the beverage nice and chilled. Then strain into a second shaker.
Dry shake four times to aerate the coffee and pour into a chilled coupette glass garnished with orange zest. A Dry shake doesn’t include any ice.
It may not be the go-to cocktail at the end of each working week, but when in festive mode, a Frozen Pina Colada it’s well worth serving on your Christmas day drinks list. Beverage connoisseur Fred Siggins breaks down how to shake up this cocktail icon.
INGREDIENTS:
1/3 cup (75g) caster sugar.
1/3 cup (80ml) water.
1/2 cup (125ml) chilled sugar syrup.
1 cup (250ml) good-quality dark rum.
1 cup (250ml) coconut cream.
2 cups (500ml) pineapple juice.
4 cups of ice cubes.
Pineapple wedges.
Ground cinnamon.
Method:
Combine 1/3 cup (75g) caster sugar and 1/3 cup (80ml) water in a saucepan over medium heat, stirring until sugar dissolves.
Increase heat to high and bring to the boil. Remove from heat and pour into a heatproof jug. Cover and chill until cold.
Blend 1/2 cup (125ml) chilled sugar syrup and 1 cup (250ml) good-quality dark rum, 1 cup (250ml) coconut cream, 2 cups (500ml) pineapple juice and 4 cups ice cubes in a blender until smooth.
Divide among 4 glasses and garnish with pineapple wedges and ground cinnamon.
Dapper Lounge Tip:
Take your presentation to the next level and serve in a pineapple cup.
Cut the leafy top off the pineapple and cut out the flesh from inside the pineapple, ensuring you still have a good amount of pineapple flesh and not cutting right to the skin. This will make the shell to soft and flimsy to hold to cocktail liquid.
Using a spoon, scoop out extra flesh and pour your cocktail mixture into your pineapple cups.
What’s Christmas without the age-old Eggnog. The velvety, creamy texture made icy, is one way to help cool down on Christmas day.
INGREDIENTS:
1/2 cup (110g) caster sugar.
2 cinnamon quills.
2 eggs.
3/4 cup (185ml) pure (thin) cream.
3/4 cup (185ml) milk.
100ml Brandy.
100ml Rum.
100ml Sherry.
Ice cubes.
Ground or freshly grated nutmeg, to dust.
Method:
Place sugar and cinnamon quills in a saucepan with 1/2 cup (125ml) cold water.
Stir over low heat until sugar dissolves.
Simmer for 1 minute, then remove and cool.
Once cool, combine 100ml of this syrup in a blender with eggs, cream, milk and alcohol.
Place ice into your serving cocktail glasses and pour over cocktail mixture slowly to help chill. Dusted with fresh nutmeg.
Enjoy your Christmas tipple and stay dapper gents.
Robbie – Dapper Lounge
No Comments