Christmas Cocktail Recipes
Mauricio and Harriet tested out the new Husk Distillery bar, and whipped up a few festival cocktail recipes for you to try this Christmas.
Check out the recipes below.
Pure Cane Pavlova
60ml Husk Pure Cane
Apricot
Strawberry
1 whole passionfruit
1 scoop mango sorbet (softened)
30ml lemon juice
10ml sugar syrup
10ml egg white
Muddle the fruits together. Add all other ingredients and shake over ice, double strain into a glass to remove the chunky fruit pieces, garnish & serve.
The combination of the tangy fresh fruit and the sweet sorbet brings the classic Christmas pavlova to mind. Delicious enough to enjoy as a dessert!
Ink, Nice & Ice Tea
45ml Ink Gin
15ml framboise syrup
15ml lemon juice
15ml sugar syrup
75ml green tea
Angostura Bitters
Add all ingredients to a shaker. Fill with ice and shake hard. Strain into an ice filled glass. Garnish with cucumber, rosemary and pomegranate seeds.
In sub-tropical Northern NSW, our Christmas day is normally hot & humid. A cool sea breeze often blows over our farm from the coast, and provides welcome relief. This cocktail is a play on the refreshing iced tea. The green tea cucumber garnish provides coolness, while the lemon juice provides a fresh tang. The perfect cocktail to relax with on a warm Christmas afternoon.
Very Berry Bam
45ml SBB
1 strawberry
15ml lime juice
5ml raspberry liqueur
5ml cinnamon syrup
15ml aquafaba (juice strained from a tin of chickpeas)
Muddle the strawberry. Add all the other ingredients to a shaker. Add ice and shake, hard, until ice cold and foamy. Double strain & serve. We used dehydrated citrus and pomegranate seeds to garnish.
The colour and texture of this cocktail is beautiful and very festive. We use aquafaba in place of egg whites - it give a beautiful foam, and is vegan friendly.