These drinks are reflective of the season; flavours reminiscent of the aromas, nostalgia and comforting dishes that pervade the holiday time.
They’re also drinks designed to suit various gatherings. Some work for impromptu drop-ins. Others are for when you need the right cocktail to accompany the multitude of indulgences that adorn the Christmas table.
There’s also a consideration for the fact that the holidays also seem to spur a little extra waste in all our lives, so I’ve tried to balance this by using some ingredients that curb the impact on the planet, or are getting used across the table anyway. As with cooking, a little prep ahead of time makes a world of difference — and, as with your cooking, please use these as a guide and adapt as necessary. Happy gathering!
Photo: AFP
MR LYAN SUGGESTED I GIVE THIS TO YOU
This is ideal for a toast when friends drop by. It’s easy to have a batch sitting waiting, then simply pop open some bubbles (stick with something made methode champenoise — prosecco lacks the requisite bubbles, acidity or nuttiness). Pick a garnish as suits. Rosemary and citrus peels are perfectly festive.
Serves 8-10 people
Photo: AFP
200ml VS cognac
300ml blackberry liqueur
50ml Seedlip Spice 94
150ml water
10 hefty dashes Angostura orange bitters (or regular Angostura)
2 bottles sparkling wine, chilled
Preparation: mix all the ingredients together in a jug. Decant into a bottle, and chill well.
To serve, add 50ml to a coupette or flute, then top with sparkling wine, and garnish to taste.
EVERMULE
Makes 1
50ml cold-brewed green tea
1 sprig flat-leaf parsley
40ml non-alcoholic bittersweet aperitif
100ml ginger ale, chilled
lime wedges to garnish
Preparation: To make the cold-brewed green tea, add 3g of loose green tea leaves to 500ml cold water, and infuse in the fridge for 12 hours. Strain and keep chilled. Wrap the parsley sprig around the inside of a wine glass and fill with large cubes of ice. Add the Everleaf and tea and stir gently. Add more ice, then top with ginger ale, and garnish with a wedge of lime.
PANETTONE HOT CHOCOLATE
I love the spiced cakes of Christmas but there are always too many for any sensible consumption. This makes use of the leftover panettone that has begun to dry, but should definitely not be destined for the bin. The booze works great, but can be omitted. The proportion of milk to panettone is to taste, but around a liter of milk to about 300g of stale panettone is probably the best guide.
Makes 1
100ml spiced milk (see below)
30g good dark chocolate, grated
1 tsp unrefined sugar
15ml yellow chartreuse
15ml London dry gin
For the spiced milk:
1 liter milk
a pinch of salt
300g stale panettone
Preparation: To make the spiced milk, gently warm a pan of milk, then add a pinch of salt, and leftover cake. Keep on a very low heat for 15 minutes, then strain out the cake crumbs. If you’re feeling very energetic, the crumbs can be spread onto a baking tray, sprinkled in sugar, and baked on a very low heat for a “snap” as a garnish. Gently heat 100ml of the spiced milk with the grated chocolate and sugar, then pour into a cup with the chartreuse and gin.
PORT AND PONY
A warming and aromatic drink that’s perfect when you need to serve a group. Pro tip: this also works amazingly as a theatrical hot punch. Omit the lemon ice, but add a sliced fresh lemon to the mix, then clean a poker, warm in the embers of the fire, then as guests arrive, plunge the red hot “loggerhead” into the bowl (avoid touching the sides and wear a glove to avoid burns and a spitting cocktail). It will caramelise and warm in a way heating on the hob just won’t do.
Serves 8-10 people
1 orange
cinnamon sugar
lemon ice
1 celery stick, shaved into ribbons
100ml spiced honey water
500ml tawny port
300ml pear brandy, vodka or light rum
500ml ginger ale, chilled
Preparation: Slice the orange into wheels. Dust in cinnamon sugar then bake in a low oven for 6 hours until dried into crisps. Place the lemon ice in a punch bowl or soup tureen, then add the celery shavings, honey water, port and Fallen Pony. Stir well, then add the chilled ginger ale. Serve in teacups with ice, and garnish with an orange crisp.
BLOODY CLAUSE
This might not seem the most Christmassy of drinks, but it is ideal when the night’s indulgences have caught up, or for when family and friends are gathering for the many lunch feasts. With that in mind, the base is easily prepped ahead of time, then poured as guests arrive.
Serves 6
1 tbsp white miso
700ml good tomato juice
300ml passata
200ml clementine juice
100ml Worcestershire sauce
100ml port
50ml single malt whisky (a peaty, smokey Islay is best)
Tabasco to taste
50ml vodka
To garnish:
pickled chilli 1
celery 1 stick
Preparation: Dissolve the white miso in boiling water in the base of a pitcher, then add all the ingredients except the vodka. To serve, put the vodka in a highball glass filled with ice. Top with the tomato mixture and stir. Add more ice, then garnish with a pickled chilli and a stick of celery. Avoid the urge to stack it with a fruit basket of garnishes — lunch is on its way.
Warning: Excessive consumption of alcohol can damage your health.
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