What better way to kick off Christmas dinner than with a delicious cocktail and I’ve come up with a recipe that will get everyone involved in the making…just make sure it’s only the adults doing the drinking!
Inspired by the traditional Christmas song ‘The Twelve Days Of Christmas‘ I have taken elements of the song and incorporated it into a cocktail that couldn’t be more Christmassy. With plenty of spirit, lots of spice and a little bit of glitter too this is sure to give you a ‘merry’ Christmas!
What’s In It?
- 25ml London Dry Gin
- 25ml Grey Goose Vodka (6 Geese a Laying)
- 25ml French Brandy (3 French Hens)
- 45ml Cranberry Juice
- 60ml Peartiser (Partridge in a Pear Tree)
- Lime Juice
- Orange Juice
- Ground Cinnamon
To Decorate
- Cinnamon Stick (11 Pipers Piping)
- Edible Glitter (5 Gold Rings)
- Sugar Syrup
- Physalis (9 Ladies Dancing)
- Long Tumbler Glass (12 Drummers Drumming)
- Orange Segment (7 Swans a Swimming)
- Crushed Ice
How Do I Make It?
Take a long tumbler glass and dip the rim in sugar syrup (this is easily made by diluting sugar in water). Then dip this in edible gold sugar or you could spray the rim with edible gold spray instead.
Fill the glass with crushed ice and put to one side.
Pour the London Dry Gin, Grey Goose Vodka, French Brandy, Cranberry Juice and Peartiser into a cocktail shaker.
Roll a whole lime on a flat surface to help break up the segments and then squeeze 1/8 of a segment of the lime wedge into the cocktail mixture. Do the same with the orange, but this time squeeze 1/4 of a segment of the Orange into the cocktail.
Add a pinch of ground cinnamon and some crushed ice to the shaker, then pop the top on and shake rigorously.
Pour into the prepared cocktail glass being careful not to spoil the gold ring.
Take a segment of orange and stick it onto one end of a cocktail stick. Next take the physalis fruit and open up the leaves, curling them outwards, and place it on the other end of of the cocktail stick.
Take the orange wedge side of the cocktail stick and place it into the drink allowing the physalis fruit to float on top.
Finish by swirling the drink with a cinnamon stick and then all you need do is sit back, drink and enjoy!
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Anupreet Attridge is a married mum of two who has a passion for fusion cooking and is a self-confessed beauty junkie. She currently teaches Indian Cookery and is also writing her own cookbook. She draws her inspiration from various styles and cultures and focuses on using unprocessed, organic and unrefined ingredients.
You can find out more about here here —> https://artofhealthyliving.com/interview-anupreet-attridge/
