Christmas Cocktails

Rob Roy

Ingredients
2 parts Dewar’s White Label blended Scotch whisky
1 part Martini Rosso
1 dash Angostura Bitters
1 whole lemon, zested
1 whole cherry, to garnish
ice, cubed

Method
1.Chill your glass (the easiest way is to fill it with ice)
2.Add all of the ingredients to a shaker/stirring glass containing plenty of ice and stir gently for around 30 seconds to a minute
3. Strain the mixture into the glass then garnish with a cherry

Pomegrante Shotes with ice-cold gin

Peel some pomegranates and remove the beautiful deep purple-red capsules from inside. At the end of the meal, simply fill your shot glass with pomegranate seeds, pour in your iced ginand shoot the cocktail back. Don’t swallow until you’ve crunched the pomegranate seeds and got a real burst of fragrance and flavour in your mouth. Then swallow the lot and continue the conversation… or have another one.

Charlotta Champagne cocktail

Ingredients
6 small brown sugar cubes
Angostura bitters
120 ml brandy
1 large orange, optional
750 ml Champagne or Prosecco

Method
Pop a sugar cube into each of the 6 old-fashioned Champagne glasses. Add a few drops of angostura bitters to each cube, then top with a splash of brandy. If you like, use a zester or speed peeler to peel thin strips of orange peel and add a couple to each glass. Top them up with Champagne or Prosecco and enjoy

Christmas Alexander

Ingredients
40 ml cognac
30 ml Crème de cacao
white
15 ml almond milk
15 ml double cream
To Garnish:
1 star anise
1 tsp peeled pistachios

Method
Recipe by Giuseppe Gallo
Shake all the ingredients in a cocktail shaker with ice, then strain into a stemmed cocktail glass. Grate over a pistachio, then garnish with the whole nuts and star anise.