If your plan for NYE involves setting up a home bar, or a (super organised) zoom cocktail making session, then these 3 tipples are definitely worth adding to your list.
They’re all gin based and really very strong. It just didn’t feel like the time to skimp on the spirits…
However you’re spending it (you might just be planning shots of vodka at this point), I hope you’re taking the time to do what feels right for you.
The Tipsy Clementine
A slightly fancier, and much stronger way to enjoy some bubbly. For a festive touch, spray edible gold lustre dust onto a slice of Clementine to garnish.
Ingredients | Makes 2
- 30ml Cointreau
- 30ml Gin
- Juice from 2 clementines
- 10ml simple syrup*
- Prosecco to top
- Add the Cointreau, gin, Clementine juice and syrup to a cocktail mixer and shake.
- Divide into two glasses and top with prosecco.
Fruity and incredibly easy to drink, this festive punch is easy to make and looks the part too! The recipe can be doubled if you like the idea of having a ready-made cocktail all night long.
Ingredients| Makes 6
- 150ml of gin
- 150ml cranberry juice
- 150ml orange juice
- 500ml tonic water
- 60ml simple syrup*
- 2 sprigs of Rosemary
- Rosemary, orange slices and cranberries to garnish
- Place the Rosemary sprigs into a cocktail mixer and muddle to release its flavour. Add 100ml of the gin and shake hard for several minutes to infuse.
- Add the ice to a large bowl or jug and pour in the juice, simple syrup, tonic and gin (including the gin from the shaker).
- Stir well and garnish with orange slices and cranberries, keeping the Rosemary sprigs back for each glass.
This ones a favourite. Fruity flavours that are sweet and sharp, all merged together with a velvety texture of melting sorbet.
Ingredients| Makes 1
- 3 raspberries
- 15ml Chambord
- 1 scoop of lemon sorbet
- 15ml Gin
- Prosecco to top up
- Squash 3 raspberries in the bottom of a martini or coupe glass. Pour in the gin and Chambord and give it a quick stir.
- Add a scoop of the sorbet and top with prosecco.
Simple syrup might sound like an extra bit of work, but it’s really easy to make and so useful to have for cocktail making.
- Combine 250g of sugar and 250ml of water into a saucepan and bring to boil, stirring frequently until all the sugar has dissolved.
- Remove from the heat and let the syrup cook for 30 minutes.
- It’s now ready to use! Pour the syrup into a jar or bottle, and pop in the fridge for up to a month.