Christmas pudding cocktail
Jonathan Benoliel, Bartender at The Modern Pantry, uses the traditional flavours of Christmas pudding as inspiration for this warming cocktail. Ginger beer adds a lovely spice while Grand Marnier teases the palate with a gentle bitterness.
First published in 2016
discover more:
Ingredients
Metric
Imperial
Cocktail
- 50ml of Henry de Querville Calvados
- 25ml of Grand Marnier, infused with cinnamon and vanilla pod
- ginger beer
- 1 dash of mulled wine syrup
- ice cubes
Garnish
- 1 star anise
- 1 cinnamon stick
- 1 handful of redcurrants
- 1 slice of dried orange crisp
- 1 vanilla pod, dried
SAVE RECIPE
Equipment
- Boston glass and shaker
- Hawthorne cocktail strainer
- Rocks glass
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
- ice cubes
- 50ml of Henry de Querville Calvados
- 25ml of Grand Marnier, infused with cinnamon and vanilla pod
4
Fill the rocks glass to the top with ice cubes and using a Hawthorne strainer, pour the contents into the prepared glass
- ice cubes
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
- ginger beer
- 1 dash of mulled wine syrup
- 1 star anise
- 1 cinnamon stick
- 1 handful of redcurrants
- 1 slice of dried orange crisp
- 1 vanilla pod, dried
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
