Christmas Cocktail Recipes
Posted on: 11/12/2015
Christmas Cocktail Recipes
Mulled Wine - Mary Berry
You will need;- 1 large orange
- 3 lemons
- 12 cloves
- 2 satsumas or clementines
- 2 x 750ml bottles red wine
- 2 cinnamon sticks
- 150g/5½oz caster sugar (optional)
- brandy, to taste (optional)
- Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve.
- Stick the cloves into the satsumas.
- Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, heavy-based saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 1 hour. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your liking (you may not need all of the sugar
- Strain the mulled wine and serve hot in cups.
Spiced Mulled Wine - Ainsley Harriott
You will need;- ½ bottle red wine
- 1 cinnamon stick
- 2 star anise
- 2 cloves
- 1 orange, sliced
- 1 lemon, sliced
- 50g/1¾oz brown sugar
- Place all of the ingredients into a saucepan and simmer gently for 6-8 minutes, without boiling. Alternatively, place the ingredients in your slow cooker and cook on low until warm (1-2 hours, depending on your slow cooker).
- To serve, pour the mulled wine into heatproof glasses.
Mulled White Wine -
You will need;2 bottles of dry white wine
4 sprigs of rosemary
4 sprigs of thyme
4tbsp clear honey
5 slices of lemon
- Heat gently together in a pan until ingredients have infused. Serve warm.
Vodka and Cranberry Blush - Mary Cadogan
- 200ml/7fl oz each vodka and Cointreau
- 600ml cranberry juice
- 400ml orange juice
- strips of peel from 2-3 limes
- crushed ice, to serveMethod;
- Pour the vodka and Cointreau into a jug, then add the cranberry juice and orange juice. Stir well.
Pomegranate rosemary spritzer - Chelsie Collins
You will need;- 200ml pomegranate juice
- sprig of rosemary
- Prosecco
- 4 rosemary sprigs (optional)
- Put the pomegranate juice in a small saucepan with a sprig of rosemary. Bring to the boil and reduce for a few mins until syrupy. Leave to cool, then chill until ready to use.
- Fill four Champagne flutes with 1 part pomegranate syrup and top up with 3 partsProsecco. Garnish each glass with a rosemary sprig, if you like.