Classic snowball Recipe by Miriam Nice
Ingredients – 10-15ml lime juice or lime cordial, 50ml advocaat, 50ml sparkling lemonade, ice, 1 maraschino cherry
Method – Fill a glass with ice and if using, add up to 15ml of lime juice or lime cordial (or to your taste). Pour the advocaat and lemonade over the ice and stir gently until the outside of the glass feels cold. Garnish with the maraschino cherry.
Classic eggnog Recipe by Miriam Nice
Ingredients – 1 vanilla pod (split and seeds scraped out), 4 eggs, 100ml sugar syrup, 100ml double cream, 500ml whole milk, 100-150ml brandy, Ice
Method – Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream, milk and brandy, and beat again until just combined. Strain into a punch bowl. Clean the beaters, then beat the egg whites in a clean bowl to soft peaks. Fold a third of the whipped egg whites into the milk and cream mixture in the punch bowl, then add the remaining whipped egg whites. Gently fold these in until the eggnog is fluffy and smooth. Chill until ready to serve. Will keep, covered in the fridge, for up to a day. Just before serving, add plenty of ice, then stir gently and ladle into tumblers.
Christmas punch Recipe by Miriam Nice
Ingredients – a bunch of red grapes, 750ml prosecco, 1l cloudy apple juice, ice, 250ml sloe gin, 50ml herbal liqueur, 1 ball stem ginger, 3-4 sprigs rosemary, 1 clementine
Method – The day before you want to serve, put the grapes in the freezer for around 8-12 hrs or until frozen. Chill the prosecco and apple juice in the fridge. When you’re ready to serve, put the frozen grapes and a generous handful of ice in a large 2-3 litre punch bowl and pour all of the remaining ingredients on top. Stir gently to combine, then serve. Sits well for up to 3 hrs before putting the ice in.
Festive negroni Recipe by Esther Clark
Ingredients – 3 cinnamon sticks, 4 whole cloves, 2 star anise, 2 cardamom pods, 1 tsp black peppercorns, 200ml gin, Ice, 100-200ml vermouth, 100-200ml Campari, orange slices and fresh bay leaves
Method – Put the cinnamon, cloves, star anise, cardamom and peppercorns in a dry frying pan, and toast for 5 mins, or until the spices are just fragrant. Remove from the heat and leave to cool. Tip all the toasted spices into a medium jar and pour over the gin. Seal and chill for 48 hrs to infuse. Strain the infused gin through a fine mesh sieve, and fill four to eight glasses with ice. To mix the cocktail, tip 25ml each infused gin, vermouth and Campari into the glasses, then garnish with orange slices and bay. Any leftover infused gin will keep, sealed in a cool, dry place for up to two months.
Mulled gin Recipe by Miriam Nice
Ingredients – 100ml gin, 400ml apple juice, ½ lemon, 1 bay leaf, 4 cloves, 2 cardamom pods, 1 small cinnamon stick, 3 juniper berries, ½ tsp coriander seeds, 1 tsp runny honey, 4 bay leaves, 2 lemon slices
Method – Divide the gin between four small heatproof glasses or teacups. Tip the apple juice into a saucepan with the rest of the ingredients. Heat gently until simmering, then strain into a jug. Pour the mulled apple juice into the glasses with the gin and stir gently to combine. Garnish each glass with a bay leaf and half a lemon slice and serve warm.
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