Christmas cocktails

Dec 15 2007 by Laura Davis, Liverpool Daily Post

A GLASSFUL of port the colour of rare rubies is for many the highlight of Christmas Day.

Once the sprout mountain has been smothered in rich brown gravy and consumed with thick slices of turkey breast, crispy roast potatoes and maybe even a sugary parsnip or two, their beady eyes track down the decanter glistening on the sideboard.

Surely they can squeeze a few drops into their bloated stomachs. Perhaps a small tot would even ease the indigestion.

The non-traditionalists however, long for a drink that will fit with their lifestyle and match their sophisticated choices of china and table decorations.

Not for them the decanter of port dusty bottle of sherry. Only Champagne will do, or perhaps a cocktail for an aperitif while their guests are nibbling caramelised pecans in the lounge waiting to be served.

Nigella Lawson, she confessed on her TV show Nigella Express recently, covets a snowball at festive times after seeing a friend’s granny preparing one.

Jennifer Aniston enjoys a margarita on special occasions, while Johnny Depp favours a bourbon sour.

American writer Carson McCullers liked Long Island iced teas or sunny boys – a mixture of hot tea and sherry, but for Humphrey Bogart it would usually be martini.

Whatever your tastes, you can’t help but be tempted by this delicious range of seasonal cocktail recipes, provided by some of Liverpool city centre’s finest bars.

They are perfect for serving at a party or handing out to guests while you’re finishing off the vegetables on Christmas day.

You could even offer them as an alternative to dessert if you’re sick of pudding and trifle.

Whatever you go for, remember the wise words of Billy Carter, brother to US president Jimmy: "Beer is not a good cocktail-party drink, especially in a home where you don't know where the bathroom is."

lauradavis@dailypost.co.uk

Yuletini by James Hall, general manager of Circo (above, left)

GOLDEN sparkles in the Goldschlager makes this cocktail like tinsel in a drink.

Shake a shot and a half of dark cacao liqueur with half a shot of Goldschlager and strain into a martini glass,

Add a cream float and dust with cinnamon.

Christmas Pudding Cocktail by Jamie Poole at Babycream (above, right)

EVEN those who usually shun the traditional figgy pudding in favour of granny’s trifle are sure to enjoy this liquid version – and not a currant in sight.

Shake one part Southern Comfort with one part Drambuie and strain into a large balloon wine glass.

Add the Guinness and stir. Top up with lots of ice and garnish with a mint sprig.

Basil Grande from the Living Room (above, left)

THIS is a refreshing cocktail that makes a lighter alternative to the creamier Christmas tipples.

In a shaker, muddle four strawberries with 25ml of Chambord. Add four Basil leaves, 50ml of Grande Marnier and 50 ml of cranberry juice.

Shake with ice and strain into a chilled Martini glass. Garnish with a grind of black pepper and a large basil leaf.

Santa Smash from Malmaison Liverpool (above, right)

A RICH cocktail for a decadent occasion, this recipe contrasts the sweet flavours of amaretto and butterscotch with sharper fruity ones.

Take 25ml Mount Gay rum, 12ml amaretto, 12ml butterscotch liquor, 20ml grenadine and six fresh raspberries. Shake all the ingredients together with ice, strain into martini glass and add fresh cream to decorate.

Santa’s Daughters’ Red Stockings from the Radisson SAS’ White Bar (above, left)

IF FATHER Christmas had offspring then they would surely enjoy one of these – definitely one for the sweet-toothed with a bit of fizz thrown in for good measure.

Shake 25ml tequila, with 12ml strawberry liqueur and 12ml chocolate liqueur with ice and

strain into a Champagne flute. Sparkle with 75ml Champagne and float 12ml double cream over the back of teaspoon.

Manhattan Winter from the Radisson SAS’ White Bar (above, right)

THIS twist on the traditional Manhattan is a pleasant spicy concoction that is sure to get your tastebuds tingling.

Using a muddling stick, crush four freshly-crushed cloves and half a measure of Martini Rosso in a large cocktail mixing glass, next add a pinch of cinnamon and fill the glass with ice cubes.

Add a measure of Woodford Reserve and half a teaspoon of marmalade and mix using a cocktail stirrer.

Double strain as shown and mix using a cocktail stirrer. Serve with orange zest in a wide martini glass.