‘Tis the season and we’ve got a range of boozy delights to get everyone in the Christmas spirit. From festive gin and tonics to tasty warming concoctions.
We’ve teamed up with Hello Fresh to help spread the festive cheer.
Winter Tarq and Tonic
Pack a copa balloon glass with ice. Pour over the gin and tonic, then give it a quick stir. Garnish with the ginger, rosemary and redcurrants, then serve.
150ml aromatic tonic water
Fresh ginger slices, a rosemary sprig and a few redcurrants, to garnish
Cornish Christmas Punch
‘Tis the season to be jolly! Serve your guests these seasonal cocktails to kick off a merry mood.
Add your gin, pomegranate and lemon juice to a high ball glass. Stir for 10 seconds, fill the glass with ice and top with ginger ale. Garnish with fresh thyme, mint and pomegranate seeds.
30ml pomegranate juice
25ml lemon juice
100ml ginger ale
Sprig of thyme, sprig of mint and pomegranate seeds, to garnish.
Classic Christmas Gin and Tonic
For a more traditional take on the gin and tonic, choose a premium Indian Tonic Water and garnish with the festive combination of cinnamon and orange.
Pack a copa glass or Collins glass with ice and add 50ml of gin. Top up with tonic water, and garnish with a cinnamon stick (keep it whole to avoid chunks getting in your mouth!) and twist of orange peel to garnish.
150ml premium Indian tonic water
Cinnamon and a twist of orange peel, to garnish
The Christmas Spirit
Our resident gin expert Clementine put together this Craft Gin Club Christmas cocktail to warm the cockles of our members’ hearts. Here’s how you make it!
Pop the kettle on, then combine your Tarquin’s Cornish Christmas Gin and syrup in your favourite Christmas mug. And the water when it’s gone off the boil but is still hot, and give a little stir. To garnish, add an orange slice pierced with cloves.
*To make Christmas spiced syrup, combine 250ml of water and 250ml of sugar in a saucepan with the zest of an orange, 6 whole cloves, 5 whole allspice, 2 cinnamon sticks, a quarter of a nutmeg, freshly grated, and a sliced piece of ginger. Simmer for 20 minutes, until thickened slightly to a syrupy consistency, and sieve.
20ml Christmas spiced syrup*
75ml hot water
Orange slice and cloves, to garnish
This cosy serve looks complex, but it’s worth the effort!
Place your chai tea bags, sugar and cinnamon sticks into a teapot. Pour in the boiling water and then stir well until all the sugar has been dissolved and the tea has brewed. Once brewed add your gin, syrup, lemon juice and Cointreau to a sauce pan and warm until the liquid is just below a boil. Pour your warm cocktail into a tea cup and garnish with a lemon twist and an extra stick of cinnamon.
*To make the syrup, combine equal parts sugar and water in a saucepan, and add chai teabags (one for each cup of water used), along with approximately one cinnamon stick per 100g of sugar. Place on the hob and put on a medium heat. Stir gently to combine until the mixture has reduced to a syrupy consistency. Once cooled, decant into a sealable container and keep in the fridge for up to two weeks.
4 chai teabags
80g demerara sugar
2 sticks of cinnamon
160ml boiling water
40ml chai and cinnamon syrup*
50ml lemon juice
25ml triple sec
Lemon twist and cinnamon stick, to garnish