Clementine Martini
25ml freshly squeezed clementine juice
15ml Cointreau
Sparkling wine/Champagne
Method:
Stir the clementine juice and Cointreau over ice and strain into chilled flutes. Top up with the sparkling wine.
Pomegranate Fizz
25ml berry-flavoured vodka
35ml pomegranate juice
Sparkling wine/Champagne
Method:
Stir the vodka and pomegranate juice over ice and strain into chilled flutes. Top up with the sparkling wine and garnish with raspberries.
Sloe Gin Fizz
45ml sloe gin
30ml freshly squeezed lemon juice
5ml sugar syrup
Sparkling wine/Champagne
Method:
Shake the first three ingredients well over ice and strain into a highball glass filled with ice. Top up with the sparkling wine.
Something with sherry
For a throughly delicious way to serve sherry, try this simple and elegant cocktail – it makes a fabulous aperitif…
Bamboo
50ml Oloroso sherry
50ml dry vermouth
2 dashes orange bitters
1 dash Angostura bitters
Method:
Stir all the ingredients over ice and strain into chilled cocktail glass. Garnish with a lemon twist.
Snowball
Light, frothy, creamy and low abv to boot, this retro guilty pleasure is sure to bring on the smiles. Want more of a kick? No problem. Just add some brandy into the mix.
50ml Warninks Advocaat
25-35ml lime cordial or fresh lime juice
25 ml brandy (optional)
Lemonade
Cocktail cherry to garnish
Method:
Shake Advocaat and lime juice together with ice (add 25ml of brandy for a boozier version). Strain into a Coupe/Martini or Flute glass and top up with lemonade. Garnish with a cocktail cherry.
Using up leftovers
A couple of tasty ways to use up two jars that would otherwise end up lurking at the back of your cupboard – mix them up in a cocktail! Here’s how:
Cranberries
Use them in a Cosmopolitan
11/2 oz citrus vodka
3/4 oz Cointreau
1/2 oz lime juice
1/4-1/2 oz simple syrup
1 tsp cranberry sauce
Mincemeat
Use them in a Mince Pie Martini
Mincemeat syrup
100g golden caster sugar
100ml water
50ml mincemeat
To make the syrup:
Heat the water, golden caster sugar and mincemeat gently in a pan and bring to the boil. Cool and strain through muslin.
25ml gin
25ml red vermouth
5ml dark rum
1 tsp. mincemeat
Method:
In a shaker filled with ice, muddle the mincemeat with the gin, vermouth, rum and 20ml of the mincemeat syrup. Shake vigorously. Strain into your glass and serve immediately.
