PINK MIMOSAS
Every year I see my old friend Jonathan Kenyon-Bell (aka JKB) out on the “Christmas Shop”; it seems we both leave things pretty last minute! And his trolley is always full of pink champagne, or cava, or prosecco. I asked him why and he said it’s their family’s traditional Christmas brunch tipple. And ever since it’s one I’ve also happily embraced because sometimes your friends have quite frankly excellent taste.
RECIPE FOR ONE:
Frozen or chilled Champagne Flute glass.
In a mixing glass/jug:
50ml fresh pink grapefruit juice
20ml vanilla syrup
Stir until mixed.
Pour into a chilled champagne flute and top with a Rose Cremant, Champagne or similar.
Garnish with a grapefruit zest twist, and if you need extra panache, then stencil some baking gold spray onto the glass.
NEGUS
Attributed to a Colonel Francis Negus, 1660-1732, Officer and MP for Ipswich at the time, the recipe was first recorded in 1725. And highly recommended for Christmas after a walk! It involved sweetening port or sherry, adding a little citrus and nutmeg and hot water. There are many variations – Mrs. Beeton’s has one – and this one is mine. In a nutshell, a super swift and easy way to “mull” without all the hassle.
Serves one:
Medium heatproof tumbler, no ice needed
Prepare:
1 medium teapot of Chai tea using two or three teabags – basically a strong decoction
Add to each serve:
75ml Port
20ml Fresh lemon juice
25ml Strong honey syrup (made 3 parts honey to 1 part boiling water)
Chai Tea to top
Garnish with a Cinnamon Stick or piece of cassia bark and a sprinkle or nutmeg. Or citrus smoke bubbles if you really want to get fancy!
TOM & JERRY
Popularised by 19th Century legendary bartender, Jerry Thomas (or Jeremiah P. Thomas to give him his full title) this is a traditional American Christmas drink that dates back at least 200 years from the region around Boston, Massachusetts most likely. Jerry Thomas originally claimed the drink as his – and the name from his two pet mice, Tom and Jerry – but that was later refuted by cocktail historian Dave Wondrich, whose work I recommend to anyone wanting accurate cocktail history.
This is a little more involved and helps to have people to make it with you. Somewhere between a pancake, cake and egg nogg, it’s a very old and almost forgotten recipe that’s traditional at Christmas. I urge everyone to bring it back because it’s one of the tastiest drinks I know of. It’s a hug in a glass.
Serves 6 or more:
Small 200-250ml latte cup, preferably a glass one
Preparation:
Spice Mix:
Nutmeg, clove, allspice and mace, blended or ground together *Proportions to follow*
The Batter:
In one bowl –
3 Egg whites
¼ tsp Cream of Tartar
Whip to a “stiff peak”
In another bowl –
3 Egg yolks
¼ tsp Vanilla Extract
1 tbsp Dark Rum (I’m using Gosling’s Black Seal)
1 cup caster sugar
Whisk together until thin and very runny
Pour the yolk mixture into the egg whites and fold together gently with a rubber spatula to make the batter. Ensure it’s mixed properly. Then chuck it into the fridge until you’re ready.
Next up –
Heat a pint of whole milk gently on the stove, be careful not to scald it, whisk it if you can to create a light froth
THE DRINK:
For each drink, make sure your latte cups are warm, and add:
15ml/1tbsp Cognac (I’m using Martell VSOP)
15ml/1tbsp Dark Rum (I’m using Gosling’s Black Seal)
1½-2 tbsp Of Tom & Jerry Batter
Top with the hot milk, stir while pouring it in
Garnish with a sprinkle of the spice mix over the top and serve
PINK MIMOSAS
Every year I see my old friend Jonathan Kenyon-Bell (aka JKB) out on the “Christmas Shop”; it seems we both leave things pretty last minute! And his trolley is always full of pink champagne, or cava, or prosecco. I asked him why and he said it’s their family’s traditional Christmas brunch tipple. And ever since it’s one I’ve also happily embraced because sometimes your friends have quite frankly excellent taste.
RECIPE FOR ONE:
Frozen or chilled Champagne Flute glass.
In a mixing glass/jug:
50ml fresh pink grapefruit juice
20ml vanilla syrup
Stir until mixed.
Pour into a chilled champagne flute and top with a Rose Cremant, Champagne or similar.
Garnish with a grapefruit zest twist, and if you need extra panache, then stencil some baking gold spray onto the glass.
NEGUS
Attributed to a Colonel Francis Negus, 1660-1732, Officer and MP for Ipswich at the time, the recipe was first recorded in 1725. And highly recommended for Christmas after a walk! It involved sweetening port or sherry, adding a little citrus and nutmeg and hot water. There are many variations – Mrs. Beeton’s has one – and this one is mine. In a nutshell, a super swift and easy way to “mull” without all the hassle.
Serves one:
Medium heatproof tumbler, no ice needed
Prepare:
1 medium teapot of Chai tea using two or three teabags – basically a strong decoction
Add to each serve:
75ml Port
20ml Fresh lemon juice
25ml Strong honey syrup (made 3 parts honey to 1 part boiling water)
Chai Tea to top
Garnish with a Cinnamon Stick or piece of cassia bark and a sprinkle or nutmeg. Or citrus smoke bubbles if you really want to get fancy!
TOM & JERRY
Popularised by 19th Century legendary bartender, Jerry Thomas (or Jeremiah P. Thomas to give him his full title) this is a traditional American Christmas drink that dates back at least 200 years from the region around Boston, Massachusetts most likely. Jerry Thomas originally claimed the drink as his – and the name from his two pet mice, Tom and Jerry – but that was later refuted by cocktail historian Dave Wondrich, whose work I recommend to anyone wanting accurate cocktail history.
This is a little more involved and helps to have people to make it with you. Somewhere between a pancake, cake and egg nogg, it’s a very old and almost forgotten recipe that’s traditional at Christmas. I urge everyone to bring it back because it’s one of the tastiest drinks I know of. It’s a hug in a glass.
Serves 6 or more:
Small 200-250ml latte cup, preferably a glass one
Preparation:
Spice Mix:
Nutmeg, clove, allspice and mace, blended or ground together *Proportions to follow*
The Batter:
In one bowl –
3 Egg whites
¼ tsp Cream of Tartar
Whip to a “stiff peak”
In another bowl –
3 Egg yolks
¼ tsp Vanilla Extract
1 tbsp Dark Rum (I’m using Gosling’s Black Seal)
1 cup caster sugar
Whisk together until thin and very runny
Pour the yolk mixture into the egg whites and fold together gently with a rubber spatula to make the batter. Ensure it’s mixed properly. Then chuck it into the fridge until you’re ready.
Next up –
Heat a pint of whole milk gently on the stove, be careful not to scald it, whisk it if you can to create a light froth
THE DRINK:
For each drink, make sure your latte cups are warm, and add:
15ml/1tbsp Cognac (I’m using Martell VSOP)
15ml/1tbsp Dark Rum (I’m using Gosling’s Black Seal)
1½-2 tbsp Of Tom & Jerry Batter
Top with the hot milk, stir while pouring it in
Garnish with a sprinkle of the spice mix over the top and serve
