FESTIVE COCKTAIL RECIPES

As we head into the Christmas period, you’ll be super happy with the new season cocktail recipes below we’ve found for you. It’s a great excuse to try out your “oh so chic” bar tools. After all… you can never be too prepared!

Thai Styled Mojito

Thai Styled Mojito

Mojito

Source: Australian Good Taste – June 2007, Page 14, and Recipe by Gemma Purcell
http://www.taste.com.au/recipes/16930/thai+style+mojito

Equipment:

  • A shaker
  • A muddler
  • Tall glasses

Ingredients:

  • 1 lime, coarsely chopped
  • 5 large fresh mint leaves
  • 5-kaffir lime leaves, coarsely torn
  • 1-tablespoon brown sugar
  • 40-60ml white rum
  • 3 large ice cubes
  • Chilled soda water, to serve

Method:

  1. Place lime, mint, kaffir lime leaves and sugar into a cocktail shaker.
  2. Use a muddler to crush lime and leaves until the sugar has almost dissolved.
  3. Add the rum and ice cubes. Cover and shake well.
  4. Pour the mixture into a tall glass.
  5. Top with soda water and serve immediately.
Pomegranate Pimms

Pomegranate Pimms

Pemegranate Pimms

Source: Delicious. – September 2007, Page 68, Recipe by Valli Little
http://www.taste.com.au/recipes/17886/pomegranate+pimms?ref=collections,christmas-drinks

Equipment

  • A jug
  • Tall glasses

Ingredients:

  • 200ml Pimms
  • 200ml pomegranate juice
  • Ice cubes
  • 1-cup (250ml) soda water
  • 1-cup (250ml) lemonade
  • ¼ telegraph cucumber, halved cut into long, thin slices
  • 1 orange, thinly sliced
  • ¼ cup mint leaves

Method:

  1. Place Pimms, juice and ice cubes into a jug.
  2. Fill with soda water and lemonade.
  3. Stir in the cucumber, orange and mint.
  4. Serve garnished with orange, if using.
Peach and Champagne Bellini

Peach and Champagne Bellini

Peach and champaign bellini

Source: Taste.com.au – December 2008, Page 18, Recipe by Kate Murdoch
http://www.taste.com.au/recipes/20820/peach+and+champagne+bellini

Equipment

  • Champagne Flutes
  • Chopping Board

Ingredients:

  • 2 yellow peaches
  • Peach nectar
  • Angostura bitters
  • Champagne or chilled sparkling wine

Method:

  1. Thinly slice peaches (leave the skin on). Divide peach slices between 6 champagne flutes.
  2. Add enough peach nectar to come 1/3 way up the glass.
  3. Add a couple of drops of Angostura bitters.
  4. Top up glasses with champagne or chilled sparkling wine and serve immediately.
Mulled Wine

Mulled Wine

Mulled Wine

Source: Taste.com.au – July 2008, Page 12, Recipe by Kate Murdoch
http://www.taste.com.au/recipes/19194/mulled+wine

Equipment:

  • A large saucepan
  • A strainer
  • Wine glasses

Ingredients:

  • 10 cloves
  • 2 cinnamon sticks
  • ¼ cup caster sugar
  • 1 roughly grated nutmeg
  • 2 cups water
  • Roughly grated rind of 1 orange
  • 1 apple, roughly chopped (skin on)
  • 750ml fruity red wine (such as a merlot)

Method:

  1. Heat cloves, cinnamon, sugar, nutmeg, water, orange rind and apple in a large saucepan over medium heat.
  2. Bring to the boil, then reduce heat to low and simmer for 10 minutes.
  3. Add red wine and simmer for another 5 minutes. Remove from heat.
  4. Strain and divide among serving glasses. Serve immediately.
Whisky Sour

Whisky Sour

Whiskey Sour

Source: Jamie Oliver Drinks Tube
http://www.jamieoliver.com/drinks-tube/recipe/whiskey-sour/#1hweZG0l9pBrqIwH.97

Equipment

  • A shaker
  • A strainer
  • Short glass

Ingredients

  • 2 parts bourbon
  • 1 part lemon juice
  • ½ part sugar syrup
  • ½ part egg white
  • Cubed ice

To Garnish:

  • 1 cherry and an orange slice

Method:

  1. Put ice and all of the ingredients into a shaker and shake hard for about 20 seconds to chill the liquid really well.
  2. Strain the mix into a glass filled with ice and garnish with the cherry and orange slice.

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© Copyright Howards Storage World, 2015.

Accurate as at October 2015.