Garnish:
Holly sprig & Luxardo Maraschino cherry (the holly represents the antlers and the cherry the red nose)
How to make:
MUDDLE ginger in base of shaker. Add next three ingredients (all but champagne), SHAKE with ice and fine strain into chilled glass. TOP with champagne.
Spicy sugar syrup
To make your own festive spice syrup: Stir half a cup of hot water and half a cup of sugar in a pan until sugar is dissolved. Add 1 cracked cinnamon stick, ½ a split vanilla pod and 1 teaspoon of cracked Szechuan peppers. Cover for 15 minutes then strain and cool liquid. If using this syrup in the recipe below then use 12.5ml.
| 2 slice | Fresh ginger root (thumbnail-sized slice) |
| 2/3 fl oz | Ketel One Citroen Vodka |
| 1/4 fl oz | Chili pepper syrup |
| 1/12 fl oz | Lemon juice (freshly squeezed) |
| Top up with | Brut champagne/sparkling wine |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Brut champagne/sparkling wine – Sulphur Dioxide/Sulphites
History:
Adapted from a recipe created in 2016 by Ketel One Brand Ambassador, Dave Beatty.
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