CHRISTMAS COCKTAILS WITH ALL THE TRIMMINGS
Bored of mulled wine? Over eggnog? You’re not alone. The UK’s favourite spirit brands have teamed up with food and drink taste innovators, Smith & Sinclair, to give Christmas feasting a make-over. The visionaries have created wild & wonderful festive cocktails to accompany your turkey and trimmings, inspired by research that’s unearthed the nation’s most-loved festive flavours.
The nation is turning its back on traditional Christmas drinks in a quest for something more stirring; only 1 in 10 of the UK still enjoy conventional classics like eggnog. Alongside Gordon’s, Smirnoff, Johnnie Walker and Captain Morgan, Smith & Sinclair have created a flight of Christmas cocktails that hero festive ingredients you won’t expect to find in your Christmas tipples. What better way to kick off the season than with these #FestiveSpirits .
With over half the UK experimenting with food and drink at Christmas and 7 in 10 (70.98%) of us choosing to splash more cash on it during the festive season, these unique serves are set to inspire the nation to go that extra mile - ‘tis the season to be jolly after all.
Unsurprisingly, over half the UK are look forward to for those moreish pigs in blankets the most this Christmas. We’ve paired this festive favourite with Johnnie Walker Red Label to create the Johnnie Walker Wrapped in Blanket. A classic whisky sour with a smoky bacon twist to tantalise the taste buds.
Coming out top is roast meat, with 68% of the UK claiming it as their favourite Christmas food. Like a match made in heaven, we’ve created the Smirnoff Bloody Mary with all the Trimmings. Perfect to make with friends, this sharing cocktail spices up an old classic served with a stuffing rim and turkey crisp – worth a shot!
The humble Brussels sprout divides us, with the nation loving and loathing it in equal measure. In celebration of this Christmas classic, we’ve created the Sprouting Gordon’s gin
Fizz:Gordon’s gin and a cranberry syrup, topped with Prosecco and garnished with caramelized Brussels sprouts. It’s a fresh take on this Christmas time necessity that you won’t want to miss.
When it comes to dessert, there’s a clear winner with the mince pie coming out trumps. The Captain’s Mince Pie Freakshake is set to be the go-to for those with a sweet tooth. What better way to eat your mince pie than piercing a straw in it and slurping a Captain Morgan ice cream milkshake through it?
These twists on the Christmas dinner are easily replicated for friends and family, with simple recipes below. Select bars and restaurants throughout the UK will also be serving the Cocktails of Christmas including London’s M Restaurant, Ben’s Canteen, BIRD and Cardiff-based restaurant ETC.
Melanie Goldsmith of Smith & Sinclair commented “The #FestiveSpirits cocktails are such a great way of bringing spirits to the forefront during party season. Teaming the likes of Gordon’s and Smirnoff with our favourite festive flavours is guaranteed to prove a real talking point as well as tickling our tastebuds this Christmas!”
Smirnoff Bloody Mary with all the Trimmings
Makes 4 (2 units per serve)
600ml Tomato juice
Half a lemon
1 teaspoon Tabasco
2 teaspoons Worcestershire sauce
1 teaspoon celery salt
Pinch of cracked black pepper
2 teaspoons horseradish sauce
Dry packet stuffing mix
Crispy turkey crisp (to garnish)
Fry pieces of turkey skin in hot oil for 2-3 mins until very hot. Take out once crispy, pat dry and leave to cool on kitchen roll, season with salt
In a jug mix the Smirnoff, tomato juice, lemon, Worcestershire sauce, Tabasco, celery salt, pepper, horseradish and ice
Take four glasses, dip the rims in cranberry sauce, followed by the stuffing mix. Pour the Bloody Mary mix between the glasses and garnish with turkey crisp
Johnnie Walker Wrapped In Blanket
Makes 2 (2 units per serve)
100ml Johnnie Walker Red Label
1 pack bacon lardons
1 pack streaky bacon
50ml maple syrup
2 egg whites
Fry bacon lardons on a low heat, once cool add to Johnnie Walker Red Label whisky and leave to infuse for 30 minutes (optional). At the same time, arrange streaky bacon into a cross hatch and bake on a medium heat, flip occasionally until crispy
In a cocktail shaker, add Johnnie Walker Red Label, squeeze a whole lemon and orange, maple syrup, egg white and ice. Shake vigorously for 20 seconds
Fill a glass with ice, pour cocktail over and serve with bacon blanket on top
Sprouting Gordon's Gin Fizz
Makes 2 (2 units per serve)
50ml Gordon's gin
2 Tablespoon lemon juice
1 Tablespoon lime juice
100ml cranberry syrup (200ml cranberry juice, 100ml honey bring to boil and cool)
Caramelized Brussels sprouts (to serve)
Fry par-boiled Brussels sprouts with a drizzle of honey until caramelized. Take out of the pan and pour 200ml of cranberry juice and 100ml of honey into the same pan. Boil and cool to create your syrup
In a tall glass pour ice, Gordon’s gin, lemon juice, lime juice and cranberry syrup and stir
Top with Prosecco and garnish with a spike of caramelized Brussels sprouts
The Captain's Mince Pie Freakshake
Makes 4 (1 unit per serve)
200ml Captain Morgan Original Spiced
200ml mince pie syrup
6 scoops vanilla ice cream
Mince pies (to serve)
In a pan mix 600g mincemeat, 200g sugar and 200ml water. Bring to the boil and chill for 30 mins
In a blender, whizz the milk, ice cream, mince pie syrup and Captain Morgan Original Spiced rum. Pour into a mason jar or tall glass
Decorate glass with syrup and sprinkles. Place mince pies on top of the glass and stab a straw through to drink