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Monday 19 December 2011

Cocktail Hour: Festive Fizz

I cooked a pre-Christmas dinner for some friends at the weekend. There was Christmas crackers, crap Christmas presents that came from Poundland over the road and many, many roast potatoes. Since I'd been filling my ears with Christmas music since around 9am, I decided that bubbly just wasn't festive enough on its own. I needed it to be more Christmassy. If I could infuse cocktails with tinsel, I would do.

The basis for this festive cocktail is a mincemeat-infused syrup, perfect for mixing with other drinks. I topped mine up with champagne. There probably isn't a more Christmassy drink to start the night with.

You'll need:
  • 1 tablespoon mincemeat
  • 50ml Cointreau
  • 50ml King's Ginger
  • Bubbly
Make it!
  • Mix the booze and mincemeat together, leave in the fridge to infuse until you need it. I left mine for about three hours.
  • Strain into champagne glasses and top up with bubbly.
  • Drink, dance about listening to Mariah Carey on repeat.
Flickr image from kyz's photostream.

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