THE OPPERATION OF THE CHRISTMAS COCKTAILS

When we were at our friends the other day, he served punch from his antique bowl and into matching cups, which hung from the silver dish. The dish was stunning. It was a huge silver lions head with two handles on either side. The detail was really lovely and the cups were so cute. My dear little Hanz made up the punch as she is the perfect choice for anything like that to be done. It was perfect; one could tell she has done that before?

 

I bought Hub some beautiful cocktail shakers and coordinating pieces of equipment some years ago, it sounds like an operation theatre I am describing, well, we are as afraid of making cocktails as we would be to perform a heart operation. You see you can’t just throw everything in, as it will end up too strong or weak, or just some different drinks won’t go together, so how to know what to do? Answer, go onto BBC Good food guide and take a look, but to wet your appetite, here are some recipies I stole from there.

 

Mulled wine cocktail

Serves 4/6

Perfect for greeting guests coming in from the cold.

 Cinnamon, cloves, clementines and Cointreau - this classic red wine recipe is perfect for traditionalists. Delicious served hot or cold.

 

100g/4oz light muscovado sugar

1 star anise

1 cinnamon stick

4  cloves

150ml water

1. lemon

2 clementines

150ml Cointreau

750ml/ 1¼pint bottle light red wine, such as Beaujolais

Twist of orange zest and a star anise, to serve

1. Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar.

Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 clementines, both thinly sliced, to the jug along with 150ml Cointreau

 

Raspberry Martini fizz

Impress your guests with this stylish cocktail - delicious berries with gin, Prosecco and vermouth

Serves 8

• 350ml Martini Rosso
• 150ml gin
• 4 tsp icing sugar
• 24 frozen raspberries
• 2 bottles chilled Prosecco or other sparkling wine

Method

1. Mix the Martini and gin together and chill or store in a bottle if making ahead. If you have room in your fridge or freezer, chill your Champagne glasses, too.
2. When your guests are due to arrive, spoon ½ tsp icing sugar into 8 Champagne glasses. Pour over the Martini mixture, mix with a spoon and add the frozen raspberries. Top up with the sparkling wine just before serving.

Winter Pimm's punch

Serves 10

• 500ml Pimm's
• 500ml brandy
• 1½ l apple juice
• ice
• 2 cinnamon sticks
• apple, sliced
• orange, sliced

• Combine the Pimm’s and brandy with the apple juice in a jug filled with ice, cinnamon sticks and a sliced apple and orange.

 

 

Angel’s kiss

This coffee and cream layered cocktail makes a decadent after-dinner drink served with chocolates

Makes 8

• 400ml Tia Maria, chilled
• 16 tbsp (approx 250ml) double cream
• cocoa, for dusting

• Pour the Tia Maria into small cocktail or liqueur glasses. Carefully pour the cream into the glasses over the back of a teaspoon so it floats on the surface of the Tia Maria and makes a separate layer. Dust the cream with cocoa by shaking it through a tea strainer, and serve.

“Cheers”