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fever tree cocktail

Every Christmas my go-to tipple is a warming batch of mulled wine and while I absolutely love it and will certainly be getting merry on it this year, I also want to try something new and different. So I went to Fever Tree to see if they could help me out and they’ve come back with three gorgeous recipes for us all to try.

Hot Ginger Punch

Serves 4

INGREDIENTS
150ml Havana 7 Year Old rum (or a suitable alternative)
600ml Fever-Tree Ginger Beer
200ml Fever-Tree Ginger Ale
15-20 cloves
6-10 Star Anise
1 vanilla pod
Orange Peel

METHOD
Gently heat the rum, ginger beer and ginger ale in a suitable pot for 5-10 minutes. Do not bring to the boil.
Meanwhile, slice the vanilla pod from top to bottom and add to the pot along with the rest of the spices and stir. Keep the pot on a low heat.
Add a few twists of orange peel and stir to taste. Heat gently for a further 5 minutes, ensuring the liquid does not come to the boil.
Ladle the punch into a small glass tankard (such as our Clonmel Tumbler) along with the spices and peel, then serve.

Let It Sloe

INGREDIENTS
25ml (single serve) Sloe Gin (we recommend Sipsmith Sloe Gin)
200ml Fever-Tree Lemon Tonic
Fresh ice
Curl of lemon peel for garnish

METHOD
Fill a tall glass with plenty of ice (such as our Round-Based Crystal Goblets).
Measure out 50ml of sloe gin and pour over ice.
Fill up with Fever-Tree Lemon Tonic and garnish with a curl of lemon peel, then serve.

Christmas Moscow Mule

INGREDIENTS
25ml (single serve) Chase Marmalade Vodka
200ml Fever-Tree Ginger Beer
Fresh ice
Squeeze of fresh lime
Wedge of lime for garnish

METHOD
Fill a glass with plenty of ice (such as our Short Twisted Glass Tumblers).
Measure out 50ml of Chase Marmalade Vodka and fill the remaining glass with Fever-Tree Ginger Beer.
Squeeze in some fresh lime juice before garnishing with a wedge of lime, then serve.

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