Christmas on The French Riviera
In a shaker filled with ice, combine the Mirabeau Dry Rosé Gin, cordial, Martini rosso and Angostura.
Shake vigorously. Pour in a glass filled with ice.
Top with the sparkling water. Garnish with pomegranate seeds.
Jack Frost Colada
Shake all the ingredients together with cubed ice in a cocktail shaker.
Pour into an ice-filled glass.
Garnish with a sprinkling of nutmeg.
Shake all ingredients in an ice-filled shaker.
Fine strain the liquid into a martini glass using a tea strainer.
Garnish with a sprig of thyme.
Caramel, Rum & Festive Fun
Grab the instant coffee, sugar and water. Either hand whisk or use an electric mixer until the texture is light and fluffy. It takes approximately 2-3 minutes with electric and slightly longer by hand.
Pour the spiced rum and salted caramel cream liqueur into an ice-filled shaker and shake until chilled.
Pour into two martini glasses and gently spoon the whipped coffee mix on top.
Dust with a grating of dark chocolate.
Garnish your glass by wetting the side of a gimlet glass with the lime wedge, roll this wetted edge in a mix of chilli flakes, caster sugar and salt.
Pour all of the ingredients for the cocktail into a cocktail shaker filled with ice.
Shake thoroughly and strain into the garnished gimlet.
Let it Snow
Pour the ingredients into a shaker with ice, shake and strain.
Garnish with grated lime and edible glitter.
Shake together all the ingredients in an ice-filled cocktail shaker and strain into a chilled martini glass.
Garnish with raspberries, rosemary or candy canes.
Salcombe Winter Sky
To make the thyme-infused Chambord, add 3 sprigs of thyme to half a bottle of Chambord and leave in the fridge for four days, shaking daily. Strain before use.
Chill a champagne saucer with ice and place to one side.
Place the gin, vermouth and thyme-infused Chambord into a mixing jug.
Fill with ice and stir for 20 seconds.
Remove the ice from the saucer and use a julep strainer to strain the mixture into the glass.
Top with your favourite champagne.
Festive Bee’s Knees
Chill a coupette glass.
Fill a cocktail shaker with ice.
Add the Monkey 47, honey and lemon juice. Shake for 40 seconds.
Taste and strain into your coupette glass.
Garnish with a skewered ribbon of lemon zest.
Mirabeau Festive Fizz
Put all the sugar syrup ingredients in a small saucepan and stir over medium-low heat to dissolve the sugar. Turn the heat off once the syrup has come to a simmer. Do not boil. Cover and leave the syrup to infuse until cool.
Shake all the ingredients and strain into an ice-filled collins glass.
Garnish with cranberries or pomegranate seeds and a sprig of rosemary.
Mirabeau Gin Egg Nog
Mix all the ingredients in a cocktail shaker and shake vigorously to get the air going.
Add some ice and repeat.
After this double shake, serve over ice in a glass rimmed with sugar and a hint of cinnamon.
Grate some nutmeg over the top and garnish with a cinnamon stick.
Gingerbread Espresso Martini
To make the gingerbread pure, put 200g of gingerbread biscuits into a blender and pulse so that becomes a fine powder. Pour in 150ml of simple syrup and pulse the blender until it becomes a paste. Add more sugar syrup, 25ml at a time, until it reaches a pourable consistency. You are aiming for something that is similar in consistency to a very thick cream.
Add all ingredients to a cocktail shaker and then fill the shaker ⅔ filled with ice.
Shake hard for 8-12 seconds, then fine strain into a chilled glass.
Garnish with a gingerbread biscuit or a sprinkle of ground coffee.