Traditionally, the star of the Christmas feast has been the food: the glazed Ham, the overloaded Pavlova, and the show-stopping trifle. This year, we are giving Christmas cocktails and mocktails the attention they deserve.
Gin Star Martini
Gin 125ml (1/2 Cup)
Fever Tree Elderflower tonic water, 750ml (three cups), chilled (see notes)
Step 1 Divide the passionfruit pulp between six champagne flutes. Pour one tablespoon of gin into each glass. Tonic water should be divided among glasses.
Note: If elderflower tonic is not available, you can add 1 tsp of elderflower cordial per 750ml (3 cup) tonic.
Gin-glue bell cocktail
Aeroplane Original Lime Jelly Crystals 85g pct
To tint red or green liquid food coloring
1 tbsp of icing sugar
Citric acid, 1 tsp
1 tsp of bicarbonate soda
Gin 125ml (1/2 Cup)
250ml (1 cup ) of cranberry juice
Fresh lime juice, 1 tbsp
1 tsp of caster sugar
500ml (2 cups) Prosecco
Fresh lime wedges
Fresh mint leaves
8 maraschino cherries
Step 1. Place the jelly crystals in a sealable bag with a few drops of food coloring and rub gently between your fingers to distribute the color. Add the bicarb, citric acid, and icing to the bag. Shake well to combine.
Step 2. Lightly whisk the white of an egg in a shallow dish. Pour some of the sugar mixture onto a plate. Dip the rims of the glasses into the egg whites, and then coat them with the sugar mixture. Repeat the process with all remaining glasses. While making the cocktail, set aside the glasses.
Step 4: For the cocktail, mix the gin, cranberry, lime, and caster sugar in a large jug. Stir until the sugar has dissolved.
Step 4 Divide the cocktail mixture between the glasses. Each glass should be topped with chilled Prosecco.
Step 6: Add a slice of lime, a fresh mint sprig, and a cherry into each glass. Serve immediately.
1/4 cup caramel sauce
14 tsp of mixed spice
1/4 tsp ground ginger
6 Ice cubes
Half a cup of thickened cream
1/4 cup vodka
1 tbsp Baileys Irish cream liqueur
Serve whipped cream
Extra caramel sauce to serve
Serve small gingerbread men whole or crushed
Step 1. Mix caramel sauce, mixed spices, and ginger in a jug.
Step 3: Place ice cubes and cream in the cocktail shaker. Add vodka, Baileys, caramel mixture, and caramel mix. Secure lid. Combine well by shaking.
Step 3: Pour into chilled serving glasses. Dollop on whipped cream. Add extra caramel sauce. Decorate with gingerbread cookies, both whole and crushed. Serve.
Choc-mint mudslide cocktail recipe
100g Darrell Lea Minty Crispy Chocolate Balls
50g dark chocolate, melted
125ml ( 1/2 cup) mint liqueur
125ml ( 1/2 cup) Baileys liqueur
60ml (1/4 cup) vodka
2 cups of chocolate mint ice cream
Cream thickened to 160ml (about 1/3 cup).
1 cup crushed ice
Can of 250g whipped cream
Step 1. Place six martini glasses in the refrigerator for 15 minutes. Reserve six mint chocolate balls. Place the rest of the mint chocolate balls in a plastic bag that can be sealed. Wrap with a tea towel. Rolling pins or meat mallets can be used to crush the prawns finely. Transfer onto a small dish.
Step 1: Place the chocolate chips on a small plate. Dip the rims of the chilled glasses into the melted white chocolate and then into the crushed mint chocolate. Place the glasses in the refrigerator until you are ready to serve. Remove any remaining mint chocolate balls.
Step 4: Place the ice cream, thickened milk, Baileys, and mint liqueur in a blender. Blend until smooth. Pour into serving glasses. Sprinkle the remaining mint chocolate balls on top of the whipped cream. Sprinkle with the reserved mint chocolate balls.
Watermelon slices and 3kg of watermelon flesh, coarsely chopped with rind removed.
125g punnet fresh raspberries
1 tbsp of caster sugar
1 tsp vanilla bean paste
Serve soda water
Decorate with Persian fairy floss (optional).
Edible Flowers to Serve (Optional)
Step 1:Blend watermelon until smooth in a blender. Strain the liquid through a sieve and into a jug. Press down with a spoon on the sieve to get as much liquid out as possible. The solids should be thrown away. Reserve 500ml of watermelon in a jug and chill it in the refrigerator. Pour the rest of the watermelon into a large container made from plastic or ice cube trays. Place the watermelon juice in the freezer and freeze for four hours or until it is frozen. Remove the blades from the blender.
Step 2. Blend the vanilla bean paste, sugar, and raspberries in the blender. Pour the liquid into a bowl by pressing the mixture with the back end of a wooden spoon. The solids should be thrown away. Clean the blender.
Step 4: Remove the frozen watermelon from the freezer. Set aside for 10 minutes to allow it to soften. Turn the watermelon juice onto a cutting board and chop coarsely. Blend the watermelon and the juice in a blender until smooth.
Step 5: Cut stars out of the watermelon extra slices using a star-shaped cutter. Divide the raspberry purée among four large serving glasses. Add the soda water and watermelon mix to each glass. If you wish, decorate with fairy floss, watermelon stars, or edible flowers.
What is the most popular alcoholic drink during Christmas?
You’re right if you said eggnog! The creamy drink is usually made from eggs, sugar, egg yolks, heavy cream, and vanilla extract. We at taste.com.au are always looking for new ways to spice up the traditional eggnog. That’s why we came up with this caramel eggnog.
What is the drink that is most often associated with Christmas celebrations?
Cocktails associated with Christmas can vary depending on where you are. Mulled wine is the most popular Christmas drink. Mulled wine is made with red wine and spices. It can be served warm or hot. It’s not the best drink to serve during a hot Aussie Christmas. The traditional drink inspires these mulled trifles, but they will bring your dessert table up to a new level.