The Reindeer

Difford's Guide
User Rating (1 rating)

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 sugar syrup
1/12 fl oz Lemon juice (freshly squeezed)
Top up with Brut Champagne
Loading...



Difford's Guide remains free-to-use thanks to the support of the brands in green above.

Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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.

Join the Discussion


... comment(s) for The Reindeer

You must log in to your account to make a comment.

Report comment
Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

Barware

You must be logged in to submit a rating

Click here to login