Spritz up your festive feast with these bang on trend cocktails

Following recent research that 73 percent of Brits would like more food and drink variety this Christmas, Gordon’s Premium Pink Gin, Tanqueray London Dry Gin, Baileys Original Irish Cream, Baileys Almande and Johnnie Walker Black Label have worked with award-winning mixologist Carl Brown, and flavour innovations expert, Sian Anderson, to create five exciting new serves to give more flavour to Christmas celebrations; a simple way to add variety to your festive feast both pre and post dinner.

We were lucky enough to try out the Baileys Almande and Gordon’s Premium pink gin and knocked up two festive cocktails with a twist! 20 percent of Brits are bored of Buck’s Fizz and a quarter (26%) say they’d prefer to start their meal with a gin & tonic, introducing:

Gordon’s Pink Grapefruit Fizz

Say cheers with this modern alternative to a Buck’s Fizz, created with Gordon’s Premium Pink Gin.This serve brings colour, sparkle and zesty flavours to any celebration. 

Ingredients

  • 3 basil leaves
  • 20ml orange sugar syrup
  • 20ml soda
  • 35ml pink grapefruit juice
  • 50ml Prosecco
  • 50ml Gordon’s Premium Pink Gin [2 units]

Method

  1. Clap 3 basil leaves in your hands and drop in the glass

Then add;

  1. 50ml Gordons Premium Pink Gin [2 units]
  2. 20ml orange sugar syrup
  3. 35ml pink grapefruit juice
  4. 20ml soda
  5. Then fill with ice
  6. Add a large wedge of grapefruit
  7. Top with Prosecco

Orange Sugar Syrup ingredients

  • 200g hot water
  • 200g white granulated sugar
  • 1 orange, sliced
  • 1tsp orange extract

Method

  1. In a bowl add the sugar
  2. Then the Orange slices
  3. Knead with your hands
  4. Add the Extract
  5. Add the Water
  6. Stir
  7. Strain and bottle (will keep for a couple months refrigerated)

Pair with a tasty feta and pomegranate croute, layered with pomegranate syrup, crumbled feta, fresh pomegranate, balsamic and basil.

A quarter of Brits (25 percent) decide to finish their meal with a Christmas drink; almost half (3 out of 7) around the Christmas table will be vegan or vegetarian this year, introducing;

Baileys Almande Apricot Flip

Following a steep rise in veganism, Eggnog is fast becoming a thing of the past. Make way for this vegan-friendly version, made with Baileys Almande the new dairy-free Baileys alternative to #TreatUp with this Christmas.

Almande Apricot Flip – garnish with dried apricot

 Ingredients:

  • 50ml apricot & cardamom syrup
  • 50ml Baileys Almande [0.8 units]
  • 10ml agave syrup
  • 50ml coconut milk

Method:

  1. In the glass, add both syrups
  2. Then fill the glass with ice
  3. Pour over the Baileys Almande and coconut milk
  4. Stir until blended together
  5. Top with ice
  6. Grate nutmeg over the top of the glass

Apricot & cardamom Syrup;

  • 100g apricot jam
  • 50g hot water
  • 2 cardamom pods
  1. In a mixing jug, crush two cardamom pods
  2. Weigh in the jam
  3. Pour over the hot water
  4. Stir until smooth

Pair with a vegan bread pudding served with coconut milk, vanilla and agave syrup, dried apricot and flaked almonds.

 Put down the Bucks fizz, Sherry and Eggnog this Christmas give some of these ‘changing tastes of Christmas recipes’ a try. Tried and tested by the AnotherDish team, you can’t go wrong with these festive serves! 

Written by A N O T H E R D I S H L O N D O N

Instagram @anotherdishlondon

Website – www.anotherdishlondon.com 

 

 

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