ANNABEL LANGBEIN

Here’s to a fabulous festive season!

Christmas cocktails

In my 20s I spent a couple of years backpacking around South America. About a year into my trip I experienced a terrible bout of food poisoning in Peru, which landed me in bed for a couple of weeks. To recuperate I headed over to the other side of that vast continent to the ritzy seaside town of Buzios, where some friends were living. Like Ibiza, Buzios was the kind of place that drew scores of well-heeled and deep-pocketed Argentinians and Europeans each summer, and even Brigitte Bardot had a mansion on the beach.

In exchange for free rent and use of the kitchens I managed a little hotel and its bar during the afternoons. (I started my first business here, making croissants, but that’s another story.) The owner would head out sailing after lunch each day, and I would take over the reins of the hotel, looking after new customers and whipping up caipirinhas behind the bar.

It didn’t take me long to work out that a good cocktail made everyone happy and, after about a week, I nailed that fabulous drink — muddling chunks of juicy limes and sugar, then adding the cashaca before pouring the lot over crushed ice in a tall glass. To this day a caiparinha is still one of my favourite cocktails, but I can turn any spirit into a great drink, thanks to knowing that particular formula.

In the lead-up to Christmas, I like to break the ice and get a party going with a cocktail or two. People always feel treated when you serve them cocktails. They’re are such an expensive drink to buy at a bar, but are often a cheaper choice than wine to serve at home.

A great cocktail isn’t about knocking people’s socks off with alcohol. The balance of acidity and sweetness is key, and there needs to be just enough alcohol to deliver a pleasant but not too powerful hit. You don’t want everyone passing out on the second drink. Have everything chilled and keep the spirits in the freezer. Don’t forget the ice, as cocktails need to be crisp and cold — if they aren’t, the flavours become muddied and dull.

If you’re mixing for a crowd, make up your base in a big pot or jug, rather than pouring each drink individually. Have to hand any garnishes and a good supply of crushed ice in the freezer.

Be sure to offer lots of nibbles to soak up the alcohol and have some non-alcoholic drink options handy. Most cocktails will taste good without the alcohol, so if you make up the base flavours separately you can add the alcohol to order — that way you’ll keep everyone happy.