Four Greenall’s Gin Christmas Cocktails Recipe

Try one of Twisted’s delicious Greenall’s Festive Cocktail recipes if you fancy treating yourself… Just in time for Christmas!

Done in 20 minutes

Serves 4

Dish by Hugh Woodward

Ingredients

Gingerbread Espresso Martini

25mlEspresso

10mlGingerbread syrup

40mlGreenall's Original

15mlCream

Sprinkle of ground ginger

Candy Cane Gin Sour:

200mlSugar syrup

Star anise, cinnamon stick, nutmeg - whole winter spices of your choice!

50ml Wild Berry Greenall’s

1/2 Lemon, juiced

1Egg white

Grenadine syrup

caster sugar

Tonic

Ice cubes

Wild Berry Prosecco Punch:

150mlWild Berry Greenall’s

700mlProsecco

200mlCranberry Juice

100mlOrange liqueur

1Orange sliced

2Limes sliced

Mixed frozen berries (blackberries and raspberries preferable)

Edible gold glitter

Crushed ice

Blueberry & Ginger Xmas Mojito:

50mlBlueberry Greenall's

10Fresh blueberries

Fresh ginger

1/2 lemonLemon, juiced

20mlSugar syrup

Ginger Ale

8 mint leaves & 1 mint sprig

10mlGrenadine

Crushed ice

We've got four delicious Christmassy cocktail recipe for you to choose from, courtesy of our new favourite gin, Greenalls. Choose from a Gingerbread Espresso Martini, Candy Cane Gin Sour, Wild Berry Prosecco Punch and the Blueberry & Ginger Xmas Mojito.

Method

Fill a cocktail shaker with ice, then add your espresso, gingerbread syrup and gin. Shake well. Strain into a martini or coupe cocktail glass.

Remove the ice from your shaker and rinse, then add the cream and shake for a minute, so it goes a little frothy. Gently pour your cream over the back of a teaspoon so it floats on top of your drink.

Serve with sprinkled ginger.

For the Candy Cane Sour, heat the sugar syrup with your selection of whole winter spices until just simmering then set aside to cool.

Coat the top of a champagne flute with grenadine syrup and sprinkle with caster sugar.

When cool, add 15ml of the spiced syrup along with Greenall's Wild Berry, lemon juice, egg white and shake hard.

Decorate with candy cane.

For the Prosecco Punch, add the mixed frozen berries, crushed ice and sliced fruit to a punch bowl.

Add the liquids with the glitter and give it a stir.

Finish with some crushed ice and give a big stir.

For the Mojito, muddle 5 blueberries with the ginger, gin, lemon, mint and sugar.

Add crushed ice, top with ginger ale.

Garnish - .10ml grenadine float, skewered blueberries, mint sprig and dust with icing sugar.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.