Christmas Cocktail Recipes
Ho ho ho!! We’ve collaborated with Maker’s Nick Royds to bring you some delicious Christmas cocktails this year. We tried to create recipes that were easy to follow, using ingredients that you have already in your cupboard or fridge. The Christmas G&T is a deliciously refreshing summer twist on the classic, and the punch is perfect for entertaining on Christmas day.
Through molecular profiling, ground pepper and grapefruit work beautifully together and complement the Tasmanian pepper berry and citrus botanicals in the gin. The result is an amazingly refreshing summer gin tonica. Don’t have grapefruit? Sub in watermelon.
- 30ml Ink Gin
- Premium tonic water (Fever-Tree Mediterranean or East Imperial Burma are our favourites)
- 3 good twists of freshly ground black pepper
- 1 slice of grapefruit
Fill a glass to the top with ice, add the grapefruit and pour over Ink Gin. Top with tonic (don’t drown it!) and garnish with cracked pepper. Cut a small piece of zest from the grapefruit and squeeze the skin to release the oils over the drink.
A leading botanical in Ink Gin is lemon myrtle, which pairs well with basil. Basil and black olives are lovers when it comes to flavour pairing, and the shiraz adds a beautiful pink hue and subtle Christmas spice to the drink.
- 50ml Ink Gin
- 10ml cherry cordial
- 5ml Shiraz
- 3 basil leaves
- Pinch cracked nutmeg
- Black olive
In a mixing vessel (tall jug or carafe) add the gin, shiraz, cordial, basil and nutmeg. Top with ice to 5cm above the liquid line, stir with a long spoon for 10 seconds. Strain the cocktial thorugh a tea strainer or sieve to remove the solids. Serve in a martini or coupette. Garnish with the black olive.
The beauty of this punch is you can prepare it ahead of time, then throw it together right before serving. Like it more or less sweet? Adjust soda water and cordial to taste.
- 1 bottle of Ink Gin
- 1 bottle of soda water
- 200ml lemon juice (strained – use a tea strainer!)
- 300ml camomile tea
- 300ml raspberry cordial
- 6 cloves
- 2 cinnamon sticks
- 2 oranges cut into half wheels
- 4 lemons cut into half wheels
- 2 limes cut into wheels
- 1 punnet raspberries
Prepare your fruit and set aside. Combine the gin, lemon juice, chilled tea, raspberry cordiale and spices, then refrigerate. Just before serving, add the fruit and soda water. Serve in vintage teacups with ice.