Spice up your Christmas and impress your guests with some easy-to-make delicious cocktails!
It’s an easy sipper that is complex in flavour but easy on the palette
6 slices of cucumber, chopped
20ml Ketel One Vodka
30ml Filliers Grain Genever
30ml fresh lemon juice
20ml dill syrup (see below)
Fever-Tree ginger beer, to top up
Dill syrup (makes 500ml)
25g dill, finely chopped
500ml simple sugar syrup
To make the dill syrup, infuse the dill in the sugar syrup for 24 hours, then strain.
It will keep in the fridge for a week. For the cocktail, muddle the cucumber (save 1 slice)
in a shaker. Add the rest of the ingredients except the ginger beer, shake and strain into
a tall glass. Top up with ginger beer. Garnish with cucumber.
A simple cocktail celebrating tequila by using just a few ingredients
50ml premium tequila
4 lime wedges, plus a wedge to garnish
10ml pomegranate cordial
Fever-Tree Indian Tonic Water, to top up
Pomegranate seeds, to garnish
Muddle the tequila, lime wedges and pomegranate cordial in a highball glass. Fill the glass with ice cubes and then top up with tonic water. Garnish with a lime wedge and pomegranate seeds.
The foraged Scottish gin goes perfect with the crisp apples
50ml Caorunn Gin
1 tsp finely grated lemon zest
3–4 red apple wedges
Fever-Tree Elderflower Tonic Water,
Mint sprig, to garnish
Add all the ingredients except the tonic water to a large goblet or wine glass with some ice cubes. Top up
with the tonic water and garnish with a mint sprig to finish.