Jonathan Benoliel, Bartender at The Modern Pantry, uses the traditional flavours of Christmas pudding as inspiration for this warming cocktail. Fever-Tree ginger beer adds a lovely spice while Grand Marnier teases the palate with a gentle bitterness

Method
1.
To make the mulled wine syrup, reduce 500ml of mulled wine in a small pan down to 200ml. Be sure to do this on a gentle simmer so the sugars in the mulled wine do not caramelise and burn
2.
If necessary, strain out the spices and allow to cool before using. This can be stored in the fridge for up to 1 month
3.
Fill a shaker halfway with ice cubes. Pour in the Calvados and infused Grand Marnier, seal with a lid or Boston Glass and shake well for 30 seconds
Infusing Grand Marnier
To infuse the Grand Marnier, simply add 1 split vanilla pod and cinnamon stick to the bottle and allow to stand in a warm place for 3 days before straining out the spices. You can also use Cointreau, or other orange brandies
4.
Fill the rocks glass to the top with ice cubes and using a Hawthorne strainer, pour the contents into the prepared glass
5.
Top up with ginger beer and add a dash of the mulled wine syrup. You can garnish with the spices, redcurrants and orange crisp, or simply serve straight up
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Ingredients

Cocktail

  • 50ml of Henry de Querville Calvados
  • 25ml of Grand Marnier, infused with cinnamon and vanilla pod
  • Fever-Tree ginger beer
  • 1 dash of mulled wine syrup
  • ice cubes

Garnish

Equipment

  1. Rocks glass
  2. Hawthorne cocktail strainer
  3. Boston glass and shaker

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Using the flavours of Christmas pudding as inspiration, the Bartender at The Modern Pantry creates a deliciously festive cocktail

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