Christmas Cocktails

There’s only one cocktail to have on Christmas morning and that’s the classic Bellini, an elegant blend of bubbles and peach. This traditional recipe was invented in 1948 by Giuseppe Cipriani Senior, head bartender and owner of the world-famous Harry’s Bar in Venice.

Method

Pour 100ml Prosecco DOC Brut or Extra Dry and 50ml peach purée into a glass and stir gently before enjoying. The Prosecco DOC La Gioiosa Brut, Treviso, Veneto, Italy £11.99, Majestic works fabulously for this or try the Prosecco DOC Astoria Galíe Extra Dry, Treviso, Veneto, Italy £14.35, Gerrard Seel Wine Merchants, whose bottle design is influenced by the famous canals of Venice.

Continuing the Venetian theme, another lovely cocktail for the festive period is the Veneziana, featuring Coates & Seely Brut Reserve NV, and created by the wonderful team at The Wellington Arms, Baughurst on the Hampshire/Berkshire border.

Method

All you need is a large wine glass into which you put four cubes of ice, 25ml Campari, 15ml fresh lime juice, 15ml sugar syrup, a wedge of lime and then fill it up with Coates & Seely Brut Reserve NV, Hampshire, Lea & Sandeman £32.95 Coates & Seely Reserve Brut Britagne: England Sparkling Wine Lea & Sandeman Absolutely delicious!

Another wonderful drop sure to hit the right spot at Christmas is the Léoube Winter Cocktail, made with the recently released Mediterranean Léoube Gin (Daylesford Organics £50). Known for their stunning Provence rosés, Léoube have introduced this spirited new addition, which is distilled with olives and wild Mediterranean botanicals.

Method

To make the Léoube Winter Cocktail simply place a few ice cubes into a glass to chill while you make the cocktail, fill the larger cup of the cocktail shaker with ice, shake together in the smaller cup for about ten seconds 40ml Mediterranean Gin by Léoube, 100ml organic almond milk, 5ml orange flower water (available in retailers) and 5ml maple or cinnamon syrup. Discard the ice in the mixing glass and replace with one cube of clear ice. Double strain the contents of the cocktail shaker into the glass. Serve. Twist: Hot version: place all the ingredients in the shaker, strain, heat in percolator, strain and serve.

Racing Gin, The Burford Distillery Company £37 - £38 Slurp, Oxford Wine, Master of Malt is clearly a winner with this brilliant packaging, and this is a lovely citrus and herbaceous gin enhanced with meadowsweet. This London Dry Gin is excellent as a G&T or in cocktails like a classic Tom Collins served in a highball glass.

Method

In a cocktail shaker add four cubes of ice, pour in 50ml Racing Gin, 25ml Lemon Juice and 25ml sugar syrup. Cover and shake for about 15 seconds. Strain into a highball glass full of ice. Top off with chilled soda water and garnish with a lemon slice.