Four Greenall’s Gin Christmas Cocktails Recipe
Try one of Twisted’s delicious Greenall’s Festive Cocktail recipes if you fancy treating yourself… Just in time for Christmas!
20 minutes cook
Serves 4
Ingredients
- 25mlEspresso
- 10mlGingerbread syrup
- 40mlGreenall's Original
- 15mlCream
- Sprinkle of ground ginger
- 200mlSugar syrup
- Star anise, cinnamon stick, nutmeg - whole winter spices of your choice!
- 50ml Wild Berry Greenall’s
- 1/2 Lemon, juiced
- 1Egg white
- Grenadine syrup
- caster sugar
- Tonic
- Ice cubes
- 150mlWild Berry Greenall’s
- 700mlProsecco
- 200mlCranberry Juice
- 100mlOrange liqueur
- 1Orange sliced
- 2Limes sliced
- Mixed frozen berries (blackberries and raspberries preferable)
- Edible gold glitter
- Crushed ice
- 50mlBlueberry Greenall's
- 10Fresh blueberries
- Fresh ginger
- 1/2 lemonLemon, juiced
- 20mlSugar syrup
- Ginger Ale
- 8 mint leaves & 1 mint sprig
- 10mlGrenadine
- Crushed ice
Gingerbread Espresso Martini
Candy Cane Gin Sour:
Wild Berry Prosecco Punch:
Blueberry & Ginger Xmas Mojito:
We've got four delicious Christmassy cocktail recipe for you to choose from, courtesy of our new favourite gin, Greenalls. Choose from a Gingerbread Espresso Martini, Candy Cane Gin Sour, Wild Berry Prosecco Punch and the Blueberry & Ginger Xmas Mojito.
Method
Fill a cocktail shaker with ice, then add your espresso, gingerbread syrup and gin. Shake well. Strain into a martini or coupe cocktail glass.
Remove the ice from your shaker and rinse, then add the cream and shake for a minute, so it goes a little frothy. Gently pour your cream over the back of a teaspoon so it floats on top of your drink.
Serve with sprinkled ginger.
For the Candy Cane Sour, heat the sugar syrup with your selection of whole winter spices until just simmering then set aside to cool.
Coat the top of a champagne flute with grenadine syrup and sprinkle with caster sugar.
When cool, add 15ml of the spiced syrup along with Greenall's Wild Berry, lemon juice, egg white and shake hard.
Decorate with candy cane.
For the Prosecco Punch, add the mixed frozen berries, crushed ice and sliced fruit to a punch bowl.
Add the liquids with the glitter and give it a stir.
Finish with some crushed ice and give a big stir.
For the Mojito, muddle 5 blueberries with the ginger, gin, lemon, mint and sugar.
Add crushed ice, top with ginger ale.
Garnish - .10ml grenadine float, skewered blueberries, mint sprig and dust with icing sugar.
More recipes from Hugh Woodward...
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