Festive Cocktails : Ketel One, Bulleit, Fever-Tree, and Tanqueray n.10
All are very simple and perfect for making at home and impressing guests at this time of year. See recipes below
50ml Ketel One Oranje
25ml Mr Black Spirits: Cold Press Coffee Liqueur
25ml Cold-brew coffee concentrate
One dash orange bitters
Shake all ingredients vigorously and strain into a chilled coupe, or over rocks in a large tumbler. Garnish with chocolate flakes and orange zest.
35ml Bulleit rye
1 lemon twist
¼ Lemon juice
1 tsp Demerara or fine brown sugar
Warm glass with boiling water then throw out. Cut a lemon twist and stud it with cloves, add fresh boiling water to mug, add one tsp of Demerara or fine brown sugar and stir to dissolve, add lemon and clove garnish and a squeeze of lemon juice and stir.
Finally add 35ml of Bulleit Rye and stir a final time.
50ml of Sipsmith Sloe Gin
Fever-Tree Clementine & Cinnamon Tonic
1 cinnamon stick and a grate of nutmeg to garnish
Add the gin to a highball glass over ice cubes, followed by the tonic water. Garnish with a cinnamon stick and a grate of nutmeg.
Tanqueray No. TEN Lee Broom Cocktail
Tanqueray No. TEN has partnered with the exquisite Connaught Bar to offer the perfect Christmas cocktail this season, served in a special glass created by iconic designer Lee Broom.
50ml Tanqueray n.10
30ml Connaught cordial ( pineapple, timur pepper and kombucha) *
5ml freshly squeezed lime juice
5ml Galliano L’Autentico liqueur
Shake all the ingredients with ice and strain in the cocktail glass.
Spray of green mandarin essence as garnish