Alan Kavanagh, Training and Advocacy Manager at Edward Dillon & Co., shares a selection of winter cocktails and hot signature serves for this festive season.
A Christmas in Cognac
30ml Fine de Cognac shaken with 20ml chocolate liqueur and a touch of Amaretto finished with 60ml chilled light cream and a sprinkle of vanilla and nutmeg sugar.
Meet Me Under The Mistletoe
30ml Jack Daniels Tennessee Honey mixed with 10ml Peach liqueur, 20ml Chambord raspberry liqueur, fresh lime juice and finished with a 50ml pineapple juice served in a tall sling glass.
Winter Spiced Mojito
40ml Bacardi Oakheart balanced with fresh mint, fresh lime juice, 20ml Cinnamon whiskey liqueur and sugar muddled over crushed ice and topped with a splash of ginger ale.
Winter Wild Berry Mojito
50ml Bacardi Fuego spiced, fresh wild berries, fresh mint, 20ml lime juice, 2 spoons of castor sugar, muddled over crushed ice and topped with 10ml Chambord black raspberry liqueur and lightly dusted with icing sugar.
Explore your creative side with this delicious alternative to a Mojito.
50ml Irish whiskey, strawberry jam, fresh mint and lemon juice muddled and shaken in a jam jar. Topped with a splash of Apple juice with crushed ice.
Heart of the Storm
30ml Bacardi Oakheart served with ginger ale over cube ice and finished with 2 wedges of fresh lime finished with a float of 20ml Bacardi Negra.
A French twist on the Cuban classic. 50ml Bacardi Carta Blanca rum shaken with 20ml St Germain Elderflower liqueur, fresh lime juice and a touch of sugar, all served in a chilled martini glass.
Hennessy in Hot Chocolate
Hennessy VS Cognac stirred with delicious hot chocolate sweetened with a touch of sugar and finished with a layer of fresh cream.
Cinnamon Hot Chocolate
Cinnamon whiskey stirred with delicious hot chocolate sweetened with a touch of sugar and finished with a layer of fresh cream.