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Xmas Cocktails
11/26/2016 11:55:55 AM
Here are the cocktails from our fabulous Xmas Cocktail night at the Pack Horse, Birtle on 2511 2016 - Enjoy! (And Merry Xmas and a Happy New Year!!!)

1.    Triple Orange Gin & Tonic

Ingredients (1 person)

1 measure Bombay London Dry Gin

4 measures tonic water

1 tsp Seville Orange Marmalade (no peel preferred)

1 twist of orange peel

Method

In a tall glass, stir together the gin and marmalade until well blended. Fill the glass with ice, top up with tonic and finish with a twist of orange peel.

 

2.     Coco fizz

Spruce up the classic coconut and rum combination with a dash of Prosecco and a squeeze of lime for a festive cocktail you can shake up in seconds

Ingredients (serves 1)

1 measure coconut rum

2 measures coconut water

juice of ½ lime

ice

2 measures Prosecco

Method

Put the coconut rum, coconut water and lime juice into a cocktail shaker, add ice and shake until the outside of the shaker is icy-cold to the touch. Strain into a chilled coupe glass, top with the Prosecco and serve.

 

3.     Rumberry punch

Big jugs of cocktails are great for a party, let guests help themselves to this cranberry and dark rum drink.

Ingredients (10 people)

350ml (1/2 bottle) dark rum

1l cranberry juice

1l ginger ale

Method

Chill the rum, juice and ginger ale until nice and cold. Pour everything into a punch bowl, or divide into jugs, top up with lots of ice and serve.

 

4.     Robin Redbreast

Ingredients (1 person)

1 measure Canadian Whisky

1 & 1/2 measure Grapefruit Juice

1/2 measure Lemon Juice

3 Whole Cranberries

Method

Fill a chilled rocks glass with ice cubes. Add all ingredients. Garnish with cranberries on a stick.

 

5.     Mince Pie Martini

Ingredients

2 measures dark rum

½ measure mince pie syrup (see below)

2 measures pressed apple juice

Double cream and cinnamon (optional)

Method

Pour the dark rum, mince pie syrup and pressed apple juice into the shaker. Add ice and shake well. Strain the mixture into a chilled martini glass.

The ‘naughty but nice’ method: Finish by placing a mince pie in the glass, floating double cream on top and sprinkling with cinnamon. (To float double cream, gently pour the cream over the back of a spoon, holding it just above the surface of the drink.)

(To make a mincemeat syrup, put 100ml water, 100g golden caster sugar and 50g mincemeat in a pan and bring to the boil. Cool and strain though muslin into a sieve.)

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