A festive gin cocktail to see in the New Year
While only a constructed mechanism of the Gregorian calendar (and I live in a place where many follow the Hijri version!), I think there will be a collective sigh of relief as the page turns on 2016. I won’t list the multiple reasons for this as I’m sure no-one needs reminding – although I did see a tweet from @MsTexas1967 that conjectured:
It is becoming increasingly obvious that David Bowie has established a better alternate universe and is populating it selectively one-by-one
I think we all need an excuse to pull ourselves up by the bootstraps and leap forward with optimism and grit; the latter needed to change the things we despair of, in an increasingly intolerant world controlled by a handful unelected powerful players. Simple eh?!
After the privilege of joyful feasting with family and friends over these last few weeks, I’ll also be joining the legions in a few diet and exercise resolutions. My motivations are health, strength, ability to do the things I enjoy for as long as possible. It’s also being able to appreciate the abundance more fully when treats are reserved for special occasions.
Named after the Noel Bar in Greece where it is Christmas all year round this has the flavours of summer fruits (perfect for a Dubai winter), Sipsmith – one of my very favourite gins (although you could use another London dry gin) and some beautiful dry Fino sherry which you can keep in the fridge and use as an aperitif (perfect with green olives). Finally there is Champagne because this is the festive season after all.
- 60ml Sipsmith gin (or other London Dry gin)
- 15ml Sipsmith Summer Cup (or alternative fruit cup such as Pimms)
- 15ml Fino Sherry
- 12.5ml homemade raspberry cordial*
- Garnish: raspberries or redcurrants and fresh green herbs
- Glass or drinking vessel (see Muddle Me in the UAE)
- Crushed ice
How to mix
*To make the raspberry cordial: take equal parts fresh raspberries and caster sugar (500g) and leave for 24 hours inside a sealed container (kilner jar or plastic), shaking every so often. Whizz together in a blender and add 1 teaspoon of lemon salt (citric acid) to the resulting purée.
To make the cocktail: Part fill your glass or drinking vessel with crushed ice, pour in the ingredients one by one and top up with Champagne. Garnish with fresh raspberries or other seasonal decorations such as redcurrants and mint.
Here’s to Denzel for a year of wonderful gin cocktails and advice. You can find all my gin recipes and more, here.
And raising a glass to you all in massive thanks, especially my regular readers who fill me with so much joy and gratitude. It’s great to connect over shared interests and I wish you a very happy 2017.