Serve in a Flute glass
2 slice | Fresh ginger root (thumbnail-sized slice) |
2⁄3 oz | Ketel One Citroen Vodka |
1⁄4 oz | Chili pepper (spicy) syrup |
0.08 oz | Lemon juice (freshly squeezed) |
Top up with | Brut champagne/sparkling wine |
Garnish: Holly sprig & Luxardo Maraschino Cherry (the holly represents the antlers and the cherry the red nose)
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.
Recipe contains the following allergens:
Adapted from a recipe created in 2016 by Ketel One Brand Ambassador, Dave Beatty.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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