Gin-gle Bells

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From Christmas parties to cosy festive evenings by the fire, The Style Edit has six delicious cocktail recipes courtesy of Jawbox Gin to help ensure you are the hostess with the mostess this holiday period. Let the fun be-gin…

Fireside Braemble

Ingredients:
35ml Jawbox Gin
15ml Braemble Gin Liqueur
10ml Rowse Honey with Cinnamon
Orange Slice with Cloves
Thumb Slice Ginger
Boiling Water

Method:
Add ingredients to a hot toddy glass. Gently muddle ginger with the back of a spoon and top with hot water. Garnish with an orange slice and cloves.

Breakfast Martini 

Ingredients:
25ml Jawbox Gin
25ml Jawbox Rhubarb & Ginger
10ml Lemon Juice
50ml Cranberry Juice
Egg White
2tsp Marmalade

Method:
Add all ingredients to a cocktail shaker and dry shake first, add ice and wet shake. Fine strain into a chilled coupe glass. Garnish with an orange twist or raspberries.

Flippin’ Delicious Eggnog 

Ingredients:
50ml Jawbox Gin
15ml Sugar Syrup
1/2 tsp Cinnamon Powder
1 drop Vanilla essence
50ml Almond Milk
15ml Double Cream
1 egg

Method:
Add ingredients to cocktail shaker with ice. Shake vigorously and strain over ice into a rocks glass. Dust with nutmeg.

Rhubarb Fizz 

Ingredients:
35ml Jawbox Rhubarb & Ginger
150ml Prosecco

Method:
Build in a chilled flute glass. Garnish with a rhubarb ribbon, raspberries, cranberries, and powdered sugar.

Pineapple & Ginger Wassail

Ingredients:
50ml Jawbox Pineapple & Ginger
120ml Tempted Sweet Cider
1tsp Rowse Honey with Cinnamon
Hot Water

Method:
Add ingredients to a pre-warmed hot toddy glass. Stir and garnish with a cinnamon stick, orange slices and cloves.

Caribbean Christmas Punch 

Ingredients:
150ml Jawbox Gin
150ml Pineapple & Ginger
500ml Cranberry Juice
50ml Honey
50ml Lemon Juice
100ml Orange Juice
1 Lemon (sliced in wheels)
1 Orange (sliced in wheels)
Handful of Cloves
2 Cinnamon Sticks
Pinch of Nutmeg

Method:
Add ingredients to a saucepan and simmer gently for 15-20 minutes. Remove from the heat and allow to cool. Pour into a punch bowl with ice to serve. Garnish with orange slices and rosemary sprigs.

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