Christmas cocktails: Steven Saunders shows us how to make The Snowball and Santa’s Tipple
Celebrity chef Steven Saunders shows Cambridge Independent readers how to make two delicious cocktails served at his new restaurant, The Geranium, in Spain.
Christmas cocktails are on trend this year and something that even chefs get involved with. Greet your guests this Christmas with a super cool cocktail rather than a glass of wine and impress!
Two of my favourites are The Snowball and Santa’s Tipple, both available at The Geranium, where Saiid, my mixologist, makes them in front of you.
The Snowball
Ingredients
2 fl oz of coconut cream
2 fl oz of white rum
12 sprigs of fresh mint
2 tablespoons of lime juice
1 tablespoon of granulated sugar
A little 7 Up to top up (or use soda water)
Dried cranberries for garnish or pomegranate seeds
Method
In a blender blend the coconut cream and rum until frothy.
Mix together the mint leaves and the lime juice and the sugar.
Fill the glass with crushed ice.
Mix the mint mixture with the with the frothy coconut cream.
Pour into the glasses and top up with the 7 Up.
Garnish with mint sprigs and the cranberries or pomegranate.
Santa’s Tipple
With the red and white Christmas colouring, this cocktail looks great and tastes even better!
Ingredients
40ml of Bombay sapphire gin
1 tablespoon of lime juice
2 tablespoons of rose syrup
2 tablespoons of fresh raspberries crushed
2 egg whites beaten until stiff
Method
Simply mix all these ingredients together in a shaker with some ice.
Pour into a martini glass and top with the egg white.
Serve with a straw and garnish with some leaves of poinsettia and or a skewer of fresh raspberries.
