3 festive cocktail recipes to impress your guests this holiday season

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From cooking to cleaning to making decorations and creating the perfect seasonal playlist, party planning is a stressful business. Since we can’t help with the grocery shopping, cooking, or finding the perfect holiday sweater, we’ve instead found three delicious, easy and festive cocktail recipes that’ll impress your guests. The recipes make big batches so you wont have to keep leaving the party to mix drinks in the kitchen, though they are pretty tasty, so you might want to make up a second pitcher just in case.

Each of these festive, gourmet, batch recipes was crafted by Canada’s Most Imaginative Bartender, Robin Kaufman. He promises that you’ll not only be amazed by your own mixologist (or bartender) skills, but how quick, easy and stress free each recipe is to follow.

The East Apple Cider and Tonic

This apple cider will give you a sense of nostalgia. Enjoy the same delicious cider you drank as a kid, but improved with spices that add a new dimension to your glass.

Image: Bombay Sapphire/The East Apple Cider and Tonic

Image: Bombay Sapphire/The East Apple Cider and Tonic

Batch Recipe:

1 bottle BOMBAY SAPPHIRE EAST
13oz Apple Cider
3.25oz  Lemon Juice
4 bottles Fever Tree Tonic

Directions:

Pour 3.25oz of batch over ice and top with 3-4oz of Fever tree tonic.

Garnish:

Apple slice and star anise

Serve:

In Collins glass over ice

The Sapphire Pom and Spice

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Image: Bombay Sapphire/The Sapphire Pom and Spice

The pomegranate seeds dance around the glass like Christmas bulbs and the mix of cardamom and sugar creates a cocktail that’s both naughty and nice.

Batch Recipe:

1 bottle BOMBAY SAPPHIRE
9.75oz Spiced Grenadine
6.5oz St. Germain
13oz Lemon Juice
6oz Water (for Dilution)

For Holiday Spiced Grenadine

1 cup
 POM Pomegranate Juice
1 cup White Sugar
1/4 cup Cloves
4 Black Cardamom Pods Cracked

The Sapphire East Snowfall

Image: Bombay Sapphire/The Sapphire East Fall

Image: Bombay Sapphire/The Sapphire East Snowfall

This colourful drink is delightfully tangy. It will appeal to big and small drinkers alike. Plus it is a beautiful centrepiece for a festive, bright, holiday table.

Batch Recipe:

1 bottle BOMBAY SAPPHIRE EAST
9.75oz Vanilla Syrup
9.75oz Lemon Juice
13oz Pear Nectar
26 dashes Angostura Bitters
6oz Water (for dilution)

For Vanilla Syrup:

1 cup Water
1 cup Sugar
1 Vanilla Bean (split)

Vanilla Syrup Directions:

Add all ingredients to saucepan at low to medium heat.

Bring to a very low simmer, but never boil for 10 minutes until sugar is dissolved.

Remove from heat as soon as sugar dissolves and let cool.

Strain syrup, and bottle. Keep refrigerated up to 3 weeks.

Garnish:

3 pear slices (skewered)

Serve:

In a rocks glass over ice

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