This is Christmas in a glass! Best enjoyed sitting by a crackling fire.
This modern classic is for the holiday seasons! Substitute cheery herring liqueur for the sweet vermouth. Go extra on the 100 proof rye to balance it.
The gin can be increased to create a more forward gin flavor.
Inspired by classic tiki recipes, this extra boozy nightcap is just what santa needs to get through his busiest night of the year.
The Fernet Branca adds a hint of Christmas Tree and balances the sweetness of the other ingredients. The drink works without it but isn't quite the same.
Add all ingredients to a mixing tin. Add ice, shake for 5-10 seconds, and then strain into an Old Fashioned glass. Garnish with a maraschino cherry on
I've always been partial to a Cherry Bakewell Tart! This is more like a dessert cocktail with the sweetness tempered slightly by the egg white, that also
For lovers of cherries featuring traditional holiday flavors of bourbon, ginger and cinnamon spiced apple, balanced with aperitif wine for a mildly bitter
Cracking a fresh egg should result in 3/4oz to 1 oz, but if measuring Aquafaba, start with 3/4oz and increase to 1oz if that's more you desired foaminess!
Adjust the sweetness to your preference by adding more or less Velvet Falernum or Orgeat Syrup. Price: £18
To further accentuate this cocktail, use any gin that contains lime, rose and/or cucumber as one of its' botanicals. Cucumber slices are cut a 1/4 inch
My wife requested a festive cocktail and this is my Christmas take on a brandy crusta for the season. Potentially, an improvement on the classic. It was
Coffee, rich, cacao, bitter, sweet. Taking a bite of the garnish before having a sip of the drink, really brings out the cherry flavour as well.
You don't need to add the egg white as it doesn't adjust the flavour here, so this can be substituted for a vegan alternative like Aquafaba.
I used Roses grenadine to enhance the color, not for flavoring, and Lairds Applejack as the apple brandy, but I am sure calvados would be a good substitute.
It helps the gently manhandle the rosemary a bit before dropping it into the glass, just to release some of the good smell.
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