Christmas season is well and truly upon us and we have a cocktail for every occasion throughout this festive period from the welcome drink to the final cheers at midnight on New Years Eve
Welcome Drink – Portwood G&T
Highball
50ml One Port Barrel Rested Gin
120ml Premium Tonic Water
1 Clementine Wedge
1 Lemon Wedge
Squeeze and then place both a wedge of clementine and lemon in the bottom of a highball glass (or copa). Fill the glass with fresh ice cubes. Pour in the ingredients and stir gently.
Aperitif – vodka martini
GLASS
Martini glass
INGREDIENTS
60ml One Vodka
10ml Dry Vermouth
METHOD
Stir with cubed ice, strain and serve straight up with a lemon zest.
Christmas Party cocktail – Winter Williams
GLASS
Jug and large highballs
INGREDIENTS (TO MAKE ONE SERVING)
35ml One Gin Crisp Apple
50ml clementine tonic
10ml Poire William
10ml white vermouth
50ml soda
2 dashes Orange Bitters
50ml clementine juice
Garnish with pear slices + clementine orange wedge
METHOD
Simply add all ingredients over ice.
carol singing – hot gin cider
GLASS
Mug
INGREDIENTS
750ml good quality dry cider
150ml One Gin Classic
50ml honey
2 x mulling spice bags (available from supermarkets)
Peel of 1 orange & 1 lemon (discarding the pith)
1 orange & 1 lemon sliced
METHOD
Add mulling spice bags, orange and lemon peel slices and cider to a saucepan and warm gently. Once hot, stir in honey, add One Gin and ladle into mugs to serve.
Christmas Morning – Marmalade cocktail
GLASS
Martini or coupette
Ingredients
50ml One Gin Crisp Apple
25ml Lemon juice
1 heaped teaspoon of orange marmalade
Orange twist for garnish
Method
Add all of the ingredients into a cocktail shaker with fresh ice and shake well. Double strain into the glass and garnish with an orange twist.
new years eve – st clements royale
GLASS
Large flute
INGREDIENTS
20ml One Gin Classic
50ml clementine juice
15ml lemon juice
100ml cold champagne
10ml sugar syrup
1 dash of orange bitters
1 x orange zest
METHOD
Combine all the ingredients except the champagne in a shaker with ice. Shake well and double strain into chilled flute, top with champagne, express orange oils over drink and discard skin.