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Creative Christmas Cocktails

Three festive cocktails, on the left is the whisy & ginger snow, in the c=middle is the mince pie rum punch in a homemade ice glass and to the right is the lemon gin fizz served with a Christmas tree shaped ice lollyThree festive cocktails, on the left is the whisy & ginger snow, in the c=middle is the mince pie rum punch in a homemade ice glass and to the right is the lemon gin fizz served with a Christmas tree shaped ice lolly

RECIPE

CREATIVE CHRISTMAS COCKTAILS

Serves: 2

Prep Time: 30 Minutes

Assembly Time: 10 Minutes

INGREDIENTS

FOR THE WHISKY & GINGER SNOW

2 tsp vanilla essence

400ml ginger ale

150ml whisky 

FOR THE MINCE PIE RUM PUNCH

200ml spiced rum 

300ml pineapple juice

300ml orange juice

100g sweet mincemeat

4 medium sized glasses

1 ltr boiled water 

FOR THE LEMON GIN FIZZ & CHRISTMAS TREE ICE LOLLY

Silicon Christmas tree mould and wooden lolly sticks

25ml gin

100ml tonic

6 mint leaves

4 thin cucumber slices

100ml gin 

2 lemons, juice only

50ml sugar syrup

1 fresh free range egg white

Ice

200ml soda water

To Garnish

Lemon slices

Fresh mint

METHOD

FOR THE WHISKY & GINGER SNOW

  1. To make the ginger and vanilla snow, mix the vanilla and ginger ale, pour into a plastic tub and freeze.
  2. Every 30-40 minutes, scrape the liquid with a fork to break up the ice crystals until you have a fully frozen yet ‘fluffy’ snow ice.
  3. Chill two decorative high ball glasses in the freezer.
  4. Fill each glass with half of the snow ice.
  5. Warm the whisky in a pan but do not boil.
  6. Carefully pour into a long-handled ladle and light with a lighter.
  7. Carefully pour over the snow ice, blow out the flame before you drink.

FOR THE MINCE PIE RUM PUNCH

  1. To make the ice glasses, fill 4 medium sized glasses with cooled freshly boiled water or filtered water. Freeze for at least 5 hours and carefully make a hole in the center of the ice and pour away the excess water.
  2. Trim the top with a knife until you have a smooth top.
  3. Dip the outside of the glass in a bowl of warm water for a few seconds until the ice glass pops out.
  4. Place the ice glasses in the freezer until ready to use.
  5. To make the rum punch, place the mincemeat, pineapple juice, orange juice and rum into a jug with ice and stir.
  6. Fill the ice glasses with the rum punch through a small cocktail sieve and garnish with a cherry. Serve with warm Booths mince pie.

FOR THE LEMON GIN FIZZ & CHRISTMAS TREE ICE LOLLY

  1. To make the Christmas tree ice lollies, mix the 25ml of gin and tonic and fill the silicon moulds.
  2. Sprinkle with the mint and cucumber, add the lolly sticks and freeze for 24 hours.
  3. To make the lemon gin fizz, fill two coupe style cocktail glasses with ice to chill the glasses.
  4. Half fill a cocktail shaker with ice and add the gin, fresh lemon juice, sugar syrup and egg white. Shake for 30 seconds until cold.
  5. Discard the ice from the two glasses and pour the cocktail evenly into the two glasses.
  6. Top with soda water and serve with the gin and tonic Christmas tree lollies.