Santa’s little helper

PREP TIME 10 minutes SERVES 1

INGREDIENTS

● 20ml Pedro Ximenez sherry ● 15ml ginger wine ● 15ml freshly squeezed orange juice ● well-chilled prosecco, to top up ● a strip of orange zest, to garnish

METHOD

1 Put the sherry, ginger wine and orange juice in a cocktail shaker and add a handful of ice cubes.

2 Shake well and strain into a chilled Champagne flute. Top up with prosecco. Squeeze the orange zest strip in half lengthways so that the essential oils in the skin spritz on to the drink, then drop it in.

3 Serve at once.

Recipe from Festive Cocktails & Canapés, Ryland Peters & Small (£14.99) Photography by Alex Luck © Ryland Peters & Small