Excellence Magazine’s Best Luxury Christmas Cocktails
International Excellence Luxury Magazine have selected the finest spirits and blended them into supreme cocktails that should make Christmas a smooth and uplifting celebration.Midleton Very Rare Whiskey XXXVI Cocktail
(35ml MVR, 20ml burgundy Chablis syrup)
Vacuum pack the following ingredients and leave in the fridge to rest for 24 hours
1 x bottle of Chablis
2 x pealed pears
1 x stick of vanilla
Remove from packaging and add to a cooking pot. Slowly heat with 250 grams of sugar, continue until the sugar has melted. Allow to cool in fridge for two hours. Add 35ml of Midleton Very Rare 2019 to 20ml of your burgundy Chablis syrup in a mixing glass. Fill with ice and stir for 20 seconds. Serve in a chilled glass such as a coupe.Silent pool Gin SPG Vesper Cocktail
A twist on the classic James Bond cocktail from Casino Royale.
50ml Silent pool Gin
25ml Wry vodka
25ml Lillet blanc
Shake it all together with ice and double strain into chilled cocktail glass. Garnish with lemon zest.Abelforth’s Rumbullion Rum Mai Tai Cocktail
40ml Abelforth’s Rumbullion
20ml Triple Sec
25ml Lime juice
20ml Orgeat
Shake over ice and strain into an ice filled rocks glass. Garnish with lime wedges.Absolut Vodka Espresso Button Fly Cocktail
1½ Parts Absolut Vodka
⅓ Part Kahlúa
⅔ Part Espresso
⅙ Part Simple Syrup
Coffee Bean
Ice Cubes
Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with coffee bean.
Patrón Tequila Bazaar Bloody Maria Cocktail
60 ml Patrón Reposado Tequila
60 ml Water
22.5 ml Lemon juice
2 tbsp Worcestershire sauce
3 dashes Bitterman’s Hellfire Bitters
5 dashes Horseradish tincture
Red tomatoes + pinch Piri Piri
Orange tomatoes + Habanero
Yellow tomatoes + Saffron
Green tomatoes + Zaatar
Pinch salt
Pinch pepper
Blend ingredients together throughly and strain for seeds. The night before, make the Bloody Maria ice cubes and freeze each colour individually. In a highball glass: Crush/smash 1-2 Bloody Maria ice cubes of each tomato colour. Fill the highball glass with the ice, layering by colour. In a separate glass, combine 2 oz Patrón Reposado, .75 oz lemon juice, 3 dashes Bitterman’s Hellfire Bitters, 5 dashes Horseradish Tincture. Pour mixture into the highball glass over ice. Add straw and garnish with a skewer that has multicoloured tomatoes, fresh squash blossom, exotic international peppers and celery with leaf still attached.
