Christmas isn’t just for Baileys you know! We love the idea of festive cocktails – for your Christmas wedding or indeed for any day! The clever mixologists at Old J Spiced Rum and Agnes Arber Gin have shared a few of their favourite ideas that we just couldn’t keep to ourselves! Enjoy!
Christmas Pudding Cocktail
Ingredients:
15ml Old J Tiki Fire Spiced Rum,
50ml cider,
10ml mulled wine reduction,
Top with ginger beer
- Add cubed ice to the glass. 2. Pour your Old J Tiki, Cider & Mulled Wine 3. Churn with a bar spoon 4. Top with Ginger beer 5. Garnish with dehydrated Orange and Cinnamon Stick
Candy Cane Cocktail
Ingredients:
40ml Old J Cherry Spiced Rum,
20ml creme di Menth,
60ml cranberry juice,
10ml grenadine
- Cool your glassware with ice. 2. In a Boston tin add all ingredients and shake until condensation builds up on the tin 3. Dispose of Ice in the glass and double strain 4. Garnish with squirty cream and a Candy cane stick
Chocolate Orange Martini
Ingredients:
25ml Old J Spiced Rum,
12.5ml Monin crème de cacao,
12.5ml triple sec,
50ml half and half Chocolate Sauce
- Cool your glassware with ice. 2. In a Boston tin add all ingredients and shake until condensation builds up on the tin 3. Dispose of Ice in the glass and coat inside of the glass with chocolate sauce 4. Double Strain liquid out of the Boston tin and Garnish with dehydrated orange wheel.
Rhubarb & Cranberry Martini
Ingredients:
50ml Agnes Arber Rhubarb Gin
10ml Cranberry syrup
50ml Cranberry juice
10ml Lime juice
- Cool your glassware with ice. 2. In a Boston tin add all ingredients and shake until condensation builds up on the tin 3. Dispose of Ice and rim the glass with simple syrup and sugar. 4. Double strain the liquid out of the Boston tin and garnish with rhubarb and cranberry.
Candy Cane Martini
Ingredients:
25ml Agnes Arber Premium Gin infused with candy cane
10ml Peppermint liquor
15ml White chocolate liquor
12.5ml Raspberry syrup
50ml half & half
1.Shake & double strain
Rhubarb & Orange Hot Chocolate
Ingredients:
25ml Agnes Arber Rhubarb Gin
12.5ml Monin Triple Sec Liqueur
12.5ml Monin crème de cacao,
50ml half & half Melted Terry’s chocolate orange
- Cool your glassware with ice 2. In a Boston tin add all ingredients and shake until condensation builds up on the tin 3. Dispose of Ice in the glass and coat inside of the glass with melted Terry’s chocolate orange. 4. Double Strain liquid out of the Boston tin and Garnish with squirty cream and a Candy cane stick
(Please drink responsibly)
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