The Reindeer

Difford's Guide
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Serve in a

Flute glass

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 Root ginger (thumbnail-sized slice)
2/3 fl oz Ketel One Citroen vodka
1/4 fl oz Chili pepper sugar syrup
1/12 fl oz Lemon juice (freshly squeezed)
Top up with Brut Champagne
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Read about cocktail measures and measuring.

Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Copies available: As of 29/Oct/21 we have just 31 copies of the 15th Edition left. However, our Sixteenth Edition is now available.

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History:

Adapted from a recipe created in 2016 by Ketel One Brand Ambassador, Dave Beatty.

Nutrition:

There are approximately 67 calories in one serving of The Reindeer.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Copies available: As of 29/Oct/21 we have just 31 copies of the 15th Edition left. However, our Sixteenth Edition is now available.

Buy it here
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