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Yorkshire Times
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5:04 PM 4th December 2020
lifestyle

Winter Cocktail Recipes

With the festive period rapidly approaching, why not try one of these lovely Winter Cocktails from the makers of Slingsby Gin.

After Dinner Martini

Ingredients:
30ml Slingsby London Dry
10ml Crème de Menthe
10ml Crème de Cacao
100ml Single Cream
Egg Whites

Method:
Combine all ingredients into a shaker with ice.
Hard shake until thoroughly chilled.
Strain liquid from ice and shake without ice until a good foam develops.
Dust with a coating of cinnamon.

Apple Fall Spritz

Ingredients:
30ml Slingsby London Dry
10ml Crème de Mure
20ml Lemon Juice
Sassy Cidre Rosé

Method:
Combine all ingredients into a highball glass with crushed ice.
Top up with Sassy Cidre and ensure to swizzle.
Garnish with some rosy apple slices.

Sugar, Spice & Everything Nice

Ingredients:
50ml Slingsby Rhubarb Gin
15ml Pumpkin Spice Syrup
60ml Pineapple Juice
10ml Lime Juice

Method:
Combine all ingredients into a shaker with ice.
Hard shake until thoroughly chilled.
Strain liquid from ice and shake without ice until a good foam develops.
Garnish with a dusting of nutmeg.

Rhubarbtini

Ingredients:
40ml Slingsby Rhubarb Gin
5ml Maraschino
25ml Sweet Vermouth
10ml Sugar Syrup
2 dashes Orange Bitters

Method:
Combine all ingredients into a mixing glass with cubed ice.
Stir until appropriately diluted and strain into a martini glass.
Garish with a twist of orange peel.

Mulled Marmalade

Ingredients:
25ml Slingsby Marmalade Gin
70ml High quality cider
20ml Lemon Juice
Cinnamon Sticks
Cloves
Nutmeg
Star Anise

Method:
Combine all ingredients into a mug and top up with boiled water.
To create a batch, combine ingredients into a pan.
Add water and heat until the desired flavour is reached.
Garnish with an orange wheel.

Christmas Hi-Ball

Ingredients:
50ml Slingsby Marmalade Gin
10ml Vanilla Syrup
10ml Cinnamon Syrup
25ml Lemon Juice
Top with Ginger Ale/Spiced Orange Fever Tree Ginger Ale

Method:
Combine all ingredients into a highball glass with cubed ice.
Top up with ginger ale and lift ice to ensure the ingredients properly mix.
Garnish with an orange wedge.

Apple Pie Sour

Ingredients:
50ml Slingsby Gooseberry Gin
50ml Apple Juice
15ml Cinnamon Syrup
20ml Lemon Juice
2 dashes Orange Bitters

Method:
Combine all ingredients into a shaker with ice.
Hard shake until thoroughly chilled.
Strain liquid and shake without again before pouring over cubed ice.
Pour into a tumbler and garnish with a mixed spice dusting.

Winter Spritz

Ingredients:
20ml Slingsby Old Tom Gin
10ml Lemon Juice
10ml Sugar Syrup
5 Crushed Blackberries
Prosecco

Method:
Combine the gin, lemon juice & sugar syrup into a stirring glass with cubed ice.
Stir until appropriately diluted.
Add some prosecco into the stirring glass and strain into a flute.
Separately, crush some blackberries in a bowl or pestle & mortar and strain into the flute to create a slow bleed through the drink.

Naval Sour

Ingredients:
30ml Slingsby Navy Strength Gin
25ml Lemon Juice
15ml sugar syrup
30ml egg whites
20ml port

Method:
Combine all ingredients together other than port.
Shake vigorously with ice before straining the liquid into the empty cocktail tin.
Shake once more without ice before double straining into a coupe glass or tumbler with cubed ice.
Garnish with an orange slice.

Candy Cane Highball

Ingredients:
30ml Slingsby Gooseberry Gin
12.5ml Lime Juice
15ml Peppermint Tea Syrup
Soda

Method:
Combine all ingredients into a highball glass with cubed ice.
Top with soda and lift ice to mix.
Option - garnish with a long ribbon of rhubarb twirled around the inside of the glass to give the illusion of a candy cane.

For more recipes and information please visit https://www.spiritofharrogate.co.uk/