Or ‘Chocolatini’ is the perfect cocktail to indulge your sweet tooth this holiday season.
50g dark chocolate (70 per cent cocoa solids)
100mL chocolate liqueur
Measure 200ml gin in jug. Melt 50g dark chocolate (70% cocoa solids) and pour into the alcohol, whisking all the time, until smoothly blended. Add 100ml chocolate liqueur, such as Mozart Liqueur Gold Chocolate from Dan Murphys. For each cocktail, shake 100ml of the chocolate liquid with crushed ice and strain into a martini glass. Decorate with a curl of lemon zest or cinnamon stick. (Recipe makes 4 serves)
Cranberry French 75
Cranberries add a gorgeous ruby tint to this classic cocktail.
15mL fresh lemon juice
15mL cranberry syrup
60mL sparkling wine
1 lemon twist
Sugared cranberries, for garnish
For the cranberry syrup combine and sugar in a saucepan over medium heat. Bring to a boil, stirring to dissolve sugar. Add cranberries; simmer 10 minutes or until cranberries soften and pop. Remove from heat; cool to room temperature. Strain through a fine-mesh strainer, discarding cranberries. Refrigerate in a jar up to 3 weeks. (Makes 1¼ cups.) In a cocktail shaker filled with ice, combine gin, fresh lemon juice and Cranberry Syrup. Shake and strain into a chilled Champagne flute; top with sparkling wine. Garnish with a lemon twist and Sugared Cranberries. Serves 1
Mince pie martini
Who doesn't like the sound of Mince Pie infused cocktail?!
4 tbsp caster sugar
4 tsp mixed spice
4 tsp mincemeat
100mL sweet red vermouth
20mL dark rum
To make a mincemeat syrup, put 100ml water, the golden caster sugar and mincemeat in a pan and bring to the boil. Cool and strain though muslin into a sieve. Separately, mix the caster sugar and mixed spice, then dampen the rims of 4 martini glasses and dip in the sugar and spice mixture. Muddle the mincemeat in a cocktail shaker (you may need to make in 2 batches), then add the gin, sweet red vermouth, dark rum, 80ml mincemeat syrup and ice. Shake well and strain into your prepared glass. Serves 4
Sloe Gin is the perfect Christmas tipple with its bright red colour and rich berry flavour.
10mL Simple sugar syrup
10mL Raspberry puree (optional but adds a touch of sweetness)
Stir all ingredients (excluding the Prosecco) together and pour into coupette glass. Top with prosecco and garnish with an orange twist.
Festive Gin Smash
The perfect Christmas cocktail in all the festive colours from Cook Republic.
190g canned lychees, drained
1 cup ice cubes
500g strawberries, hulled and finely chopped
2 tbsp maple syrup
1/2 tsp ground cinnamon
1 tsp vanilla extract
Juice of half a lemon
Pinch of salt
1 cup crushed ice
30 mint leaves, finely chopped
Place all ingredients for the lychee layer in a blender and process until the consistency is similar to a slushie. Place strawberries, maple syrup, cinnamon, vanilla, lemon and salt in a glass jar. Using a muddler, crush and soften the strawberries and spices to release the flavours and aroma. Mix crushed ice and mint in a small bowl. To serve, divide the lychee mixture equally between two 400ml capacity stemless glasses. Divide and ladle the strawberry mixture over the lychee mixture in the glasses. Top with mint and crushed ice. Top each glass with 100ml sparkling water and serve. Serves 2
Four Pillars Christmas Gin Punch
Nothing says Aussie summer Christmas party like sipping on some gin punch out on the deck.
30mL Four Pillars Australian Christmas Gin
30mL fresh lemon juice
20mL soda water
Mix gin, lemon juice, Aperol and orgeat in a rocks glass over ice. Top with sparkling wine and soda. Garnish with orange, lemon and berries.
Jamie Oliver's Christmas Negroni
Infusing your gin with spices gives this Italian cocktail a festive feel and you a warming glow.
50mL Martini bitters
50mL Martini bianco
2 slices of orange
Infused gin (makes about 550ml)
100g golden caster sugar
Zest of 2 oranges
2 bay leaves
1 cinnamon stick
1 star anise
Make your infused gin as far ahead as you can. Add all of the ingredients, except for the gin, to a small pan. Gently bring the mixture to the boil then simmer over a low heat for 8-10 minutes, until it forms a light syrup. Take off the heat and leave to cool.
Once cold, pour the the cooled syrup and its infusions into a glass bottle and top up with the gin. Shake well to mix and store for at least a week to infuse. Strain before using.
To make your cocktails, divide a handful of ice cubes between two old fashioned whisky glasses. Mix the ingredients in a jug, stir well and divide between the glasses. Serves 2 Recipe by Georgina Hayden.
Christmas Tom Collins
Deck the cocktails with this colourful and refreshing creation by Bombay Sapphire's resident bar man Dickie Cullimore.
20mL lemon juice
10mL strawberry syrup
1 strawberry, roughly chopped
4 basil leaves, torn
First, place the chopped strawberry and torn basil leaves in a highball glass and gently muddle. Add the Bombay Sapphire, lemon juice, strawberry syrup and ice to a shaker. Shake and strain into the glass. Fill the glass with ice and charge with soda, before garnishing with the basil sprig and strawberry heart.
Enjoy a Mimosa made with spiced clementine and topped with bubbles on Christmas morning.
30mL Spiced-Clementine Juice
15mL Triple Sec
Top with 60mL Champagne
Combine all ingredients (except Champagne) to a mixing tin/glass & stir with ice. Strain into pre-chilled flute + top with Champagne.
Hendrick's Cranberry Fizz
One of Hendrick’s top 5 gin recipes to wow your guests this holiday season.
2 parts Cranberry Juice
1 part Sparkling Wine
Garnish: Cucumber slices, mint & cranberries
Build in highball with ice, stir and garnish.
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