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Christmas pudding cocktail

PT30M

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Ingredients

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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

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Method

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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
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Christmas pudding cocktail

 
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