‘Tis the season for Christmas parties & a little festive tipple!
And in that field, things don’t get any better than a tangy Christmas Martini.
I first tried them at the Borough Kitchen Christmas press do, and they immediately became a seasonal staple.
They are a modern take on traditional mulled wine and a real Christmas cracker of a drinks recipe!
Super easy, quick and completely delicious, I have it on good authority that Mr & Mrs Claus enjoy a few of these on the run up to Christmas eve.
Just make sure you drink them responsibly… ‘elf & safety first, promise?!
- 45ml Martini Rosso vermouth
- 45ml pure cranberry juice (unsweetened)
- 20ml Cointreau
- 5 ml cinnamon simple syrup*
- 2 dashes orange bitters
- fresh bay leaf to garnish
- 250ml water
- 200g caster sugar
- 4 cinnamon sticks, snapped in half
- Make the cinnamon syrup: place the water, sugar and cinnamon sticks in a saucepan. Bring to boil, stirring to ensure the sugar is completely dissolved. Remove the pan from the heat and leave to cool completely, about 2 hours; strain into a clean, glass bottle.
- Stir the vermouth, cranberry juice, Cointreau, cinnamon simple syrup and orange bitters together in a mixing glass.
- Pour into a stemmed wine glass or cocktail glass filled with ice. Garnish with a fresh bay leaf and serve immediately.
If you're making a large batch for a crowd, serve in a punch bowl with an ice ring studded with fresh cranberries.