Chrimbo Coctails

Posted by: Officer DBL on 21 December 2009

Watching Oz Clark and Steve Punt last night inspired me to get some makings in for some coctails this Christmas.

I am planning on creating the following:

Brandy Alexander

Moose's Milk

Snowball

Has anyone else any plans for Chrimbo Coctails?
Posted on: 21 December 2009 by Tony Lockhart
I assume your brandy Alexander is worth replicating. How do you make yours?

Tony
Posted on: 21 December 2009 by JWM
The Flaming Afterburner

Set a Drambuie glass on the table.
Fill to the very brim with Drambuie.
Apply lighted match.
Drink and return smartly to table with the vapours still burning in the bottom of the glass.

You will understand that for H&S reasons, this is not a serious suggestion, but a warning from history, Sheffield Univ Air Squadron history (of which I was a dinner guest once, and once only).
Posted on: 21 December 2009 by Officer DBL
Hi Tony,

My mix is:

Two measures brandy
One measure creme de cacao
One measure double cream
One measure milk


Fairly standard, but goes down very well!
Posted on: 21 December 2009 by Tony Lockhart
Thanks very much.
Posted on: 21 December 2009 by mudwolf
mmmm sounds great, I have a friend that makes a great martini, and he makes a double right off the bat because why do it all a 2nd time.
Posted on: 22 December 2009 by Chris Kelly
I can thoroughly recommend champagne, calvados and cranberry juice, served ice cold. No idea what it's called but it was making this that brought to an end my first attempt at sobriety after twelve and a half years when I made it on Christmas Day 2002. It was irresistible.
Posted on: 22 December 2009 by Lontano
quote:
Originally posted by munch:.
No good to me anymore as i dont drink.
Stu


Since when Stu?

I very rarely drink alchohol these days but MilesSmiles did persuade me to have a rather nice Bellini cocktail at lunch the other day.

Bellini Cocktail
This drink was created 1943 at Harry's Bar in Venice, Italy in honor of the painter Geovani Bellini. Giuseppi Cipriani was the inventor. The original recipe was made with fresh pureed white peaches with a bit of raspberry or cherry juice to give the drink a pink glow.
Quick version
1 parts Peach Schnapps
3 parts Champagne (or Sparkling wine)

Combine in champagne flutes, serve.

Original Version
2/3 cup white peach puree (use yellow peaches if white not available)
1 teaspoon raspberry puree
1 bottle chilled Italian sparkling wine such as Prosecco orAsti Spumante Brut

Place 1 1/2 tablespoons puree In the bottom of each flute and add 2 - 3 drops of the raspberry puree. Add sparkling wine and serve.

Raspberry puree: Puree fresh or frozen (thawed) berries in a food processor.

Peach puree: Peel fresh peaches, cut up in pieces and blend in a food processor.

Serving glass: Tall champagne flutes