12 GINS OF CHRISTMAS
On the first day of Christmas my true love gave to me... No, not a non-migratory game bird sat in a fruit bush, thanks, but a beautiful bottle of something much more appealing.
As we hit December, we're counting down to Christmas by highlighting a great Gin gift each day, and a crafty cocktail to create with it.
Starting on Thursday 1st December, and ending on Monday 12th, we'll reveal a daily cocktail recipe made with our top 12 Gins of Christmas. Enjoy!
THURSDAY 1ST DECEMBER
PEAR & APPLE WINTER WARMER
- WILLIAMS ELEGANT 48 GIN -
Unlike most gins, which are distilled from a neutral grain spirit, Williams Elegant 48 Gin is distilled from apples. Wonderfully crisp, with hints of citrus and sweet apple, this gin comes to life in a spiced cider punch.
- 50ml Williams Elegant 48 Gin
- 200ml Apple Cider
- 50ml Pear Nectar
- Fresh apple to garnish
- 5 whole pears
- 25ml lemon juice
- 25ml sugar syrup
- Cinnamon stick
- Star Anise
To make the Pear Nectar: Core whole pears and add to a pan on low heat with fresh lemon juice, sugar syrup and water (roughly 25ml lemon juice, 25ml sugar syrup for every 5 whole pears). Simmer for around 20 minutes on low heat. Add mixture to a food processor and purée until smooth. Bottle and store in the fridge.
Add the Apple Cider to a pan over medium heat, along with pear nectar, a cinnamon stick and star anise. Add Williams Elegant Gin to the bottom of a tempered glass and top with the pear and cider infusion. Garnish with fresh apple slice and star anise.
FRIDAY 2ND DECEMBER
WINTER TOM COLLINS
- CITY OF LONDON GIN -
The classic City of London Gin comes in an eye-catching bottle and works particularly well in long drinks. This Tom Collins is a fine old drink with a simple elegance – just gin, lemon juice, and sugar, topped off with fizzy water – making it a delicious citrus alternative to summery G&Ts.
- 1 Part City of London Dry Gin
- Juice of half a lemon
- 2 Parts Soda Water
- 2 tsp Caster Sugar
- Lemon Wedge
Build plenty of cubed ice in a highball glass.
Add the freshly squeezed lemon juice, sugar and Gin and stir.
Top with soda water and stir again.
Garnish with a fat lemon wedge.
SATURDAY 3RD DECEMBER
THE RHUBARB FIZZ
- WARNER EDWARDS RHUBARB GIN -
A firm favourite, this popular pink gin is great with ginger ale, but excellent when spiked with fizz for something more celebratory. The ginger adds a warming zing to the drink whilst the lemon balances the sweetness.
- 50ml Warner Edwards Victoria’s Rhubarb Gin
- 10ml Lemon juice
- 1 tsp Grated ginger
- 10ml Sugar syrup
- Prosecco top
- Sage Leaves
Shake all ingredients (excluding the Prosecco) together with ice.
Strain into a martini glass and top up with the Prosecco.
Garnish with a couple of sage leaves.
SUNDAY 4TH DECEMBER
THE CLOVER CLUB
- WILLEM BARENTSZ GIN -
A new gin inspired by the adventurous nature of the renowned Dutch explorer, Willem Barentsz uses the unique botanical of jasmine flower. Here, the light sweetness combined with citrus and winter fruits results in a delicious frothy cocktail in a fitting festive colour!
- 50ml Willem Barentsz Gin
- 25ml Lemon Juice
- 20ml Plum and Pear Syrup
- 20ml Egg White
- To garnish: 4 Raspberries and ½ Red Plum
Dry Shake the ingredients together in a shaker.
Add ice and shake again.
Fine strain into a coupette glass and garnish with raspberries and plum.
MONDAY 5TH DECEMBER
WINTER BLOOM COCKTAIL
- THE BOTANIST GIN -
We first spotted this cocktail on The Frosted Petticoat back in October and think the combination of spiced rum, ginger beer and the 22-botanical heavy Scottish gin, The Botanist, would be perfect for winter evenings by the fire.
In a coupe glass, pour the gin, rum, and apple juice.
Stir, then add a healthy amount of ginger beer.
Garnish with a thin apple slice and a fresh thyme sprig. Enjoy!
TUESDAY 6TH DECEMBER
SLOE & MULBERRY COBBLER
- WILLIAMS AGED SLOE AND MULBERRY GIN -
No Christmas Gin cocktail list would be complete without including a sloe gin cocktail. Williams mulberry and sloe variety is a must – it makes a great gift and, whilst tasty served neat, it’s a fruity fiesta in this wintry cobbler.
- 50ml Williams Sloe and Mulberry Gin
- 1 Whole Blackberry
- 3 Whole Raspberries
- 25ml Cranberry Juice
- 12.5ml Sugar Syrup
- 12.5ml Freshly Squeezed Lime Juice
Add the fruit to the bottom of a shaker and muddle until broken down.
Add all the other ingredients and shake with cubed ice.
Double strain into a chilled coupette glass over crushed ice and garnish with fresh seasonal fruit.
WEDNESDAY 7TH DECEMBER
THE FESTIVE FLIP
- SILENT POOL GIN -
‘Flip’ cocktails have been around since the 1600s where they were originally made with heated ale and mixed with eggs. Silent Pool brings a delicious update to the classic drink, with its beautiful turquoise blue bottle sure to bring an update to your home bar, too!
- 60ml Silent Pool Gin
- 1 egg
- 15ml Simple Syrup
- 15ml double cream
- Ice cubes
- Grated Nutmeg and Cinnamon to garnish
Place all of the ingredients, except for the garnish and ice, into a cocktail shaker, and shake vigorously for 40 seconds.
Add ice and continue to shake until the outside of the shaker is cold.
Strain the mixture into a cocktail glass, finely grate nutmeg over the top, add cinnamon and then serve immediately.
THURSDAY 8TH DECEMBER