Four great cock­tails Tips to re­ally get the party started

The Herald Magazine - - etc CHRISTMAS FOOD & DRINK - Serves 4

Laprig Val­ley Win­ter Spice

GIN­GER­BREAD MAR­TINI – THE

In­gre­di­ents

For the cock­tail: 35ml vanilla vodka 20ml Bai­leys 25ml milk 25ml gin­ger/clove in­fused gomme To serve: 1 gin­ger­snap bis­cuit, crushed 1 gin­ger­snap bis­cuit, whole Honey

Whipped cream Method

1. Dip the mar­tini glass rim in honey, fol­lowed by crushed gin­ger bis­cuits. 2. Add all the cock­tail in­gre­di­ents to a cock­tail shaker and shake. Once com­bined, sin­gle strain into the mar­tini glass.

3. To serve, top with whipped cream and a driz­zle of honey. Gar­nish with the whole gin­ger­snap bis­cuit and en­joy.

For more in­for­ma­tion visit www.the-saint-bar.co.uk

MULLED WIN­TER SPICE AP­PLE JUICE MOCK­TAIL – LAPRIG VAL­LEY In­gre­di­ents

700ml Win­ter Spice Laprig Val­ley ap­ple juice 1 cin­na­mon stick, plus ex­tra to gar­nish 3 cloves Honey, to taste Method

1. In a large pan, pour in the Laprig Val­ley Win­ter Spice ap­ple juice and add cin­na­mon and cloves.

2. Place on the hob and bring to a light sim­mer.

3. Leave to cool slightly, check to see if it is sweet enough for your taste. If de­sired, add some honey and mix well.

4. Re­move the cin­na­mon stick and cloves.

For more in­for­ma­tion visit www.laprig­val­ley.co.uk

MISTY BY THE FIRE – ISLE OF SKYE DIS­TILLERS

In­gre­di­ents 50ml Misty Isle gin 15ml red ver­mouth 1 bar spoon of cran­berry jelly 100ml red berry tea (hot)

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