Delight guests this festive season by welcoming them with one of these fabulous Christmas cocktails. From the rich espresso and wattleseed eggnog to the refreshing lemongrass lemonade, they’re simple, delicious, and there’s even a non-alcoholic cocktail recipe for the young and sober curious in your family. With this lineup, you’re sure to impress.
1. Espresso and wattleseed eggnog
Makes 1.25L (5 cups)
Prep time 10 minutes
Ingredients
2 cups milk
1 cup thickened cream
¼ cup caster sugar
3 eggs
⅔ cup brandy
½ cup chilled espresso coffee
1 tsp ground wattleseed, plus extra ground wattleseed
Pinch of ground nutmeg
Method
Blend milk, cream, sugar, eggs, brandy, chilled espresso coffee and ground wattleseed until smooth. Pour eggnog over crushed ice in glasses; top with extra ground wattleseed and a pinch of ground nutmeg. Serve immediately.
2. Raspberry and thyme gin sour
Makes approx 400ml (serves 4)
Prep time 10 minutes
Ingredients
½ cup gin
2 lightly beaten egg whites
2 tbsp lemon juice
2 tbsp store-bought sugar syrup
⅛ tsp Australian orange bitters
1 tbsp lemon thyme leaves, plus extra lemon thyme leaves
8 fresh raspberries, plus extra raspberries
Method
Place gin, egg whites, lemon juice, sugar syrup, Australian orange bitters, lemon thyme leaves and fresh raspberries in a cocktail shaker. Add a handful of ice cubes; secure lid and shake until well combined. Strain into chilled serving glasses. Garnish with extra raspberries on a cocktail skewer and sprinkle with extra lemon thyme leaves.
Tip Use Angostura bitters instead of the Australian orange bitters, if you like.
3. Lemongrass lemonade
Makes 1.625L (6½ cups)
Prep time 5 minutes (+ refrigeration)
Ingredients
4 thinly sliced kaffir lime leaves
4 x 15cm finely chopped lemongrass stalks
½ cup lemon juice
1.5L (6 cups) chilled lemonade
Method
Place kaffir lime leaves, lemongrass stalks and lemon juice in a high-powered blender; blend until smooth. Combine lemongrass mixture and chilled lemonade in a large measuring jug. Cover; refrigerate for 1 hour or until chilled. Strain into a large serving jug; discard pulp. Serve over crushed ice.
4. Spiced pear cider
Makes 2L (8 cups)
Prep time 10 minutes (+ standing)
Ingredients
50g peeled ginger, finely grated
½ cup store-bought sugar syrup
4 x 355ml bottles chilled pear cider
½ cup bourbon
2 tbsp lime juice
Pear wedges
Cinnamon stick (optional)
Method
Combine peeled ginger and sugar syrup in a large measuring jug; stand for 10 minutes. Top with chilled pear cider, bourbon and lime juice; stir until well combined. Pour cider mixture over crushed ice into glasses. Garnish with pear wedges just before serving and, if you like, with cinnamon stick.
This is an edited extract from ‘The Australian Women’s Weekly: The Christmas Collection’, published by Are Media, $45.
