If carving and chewing the turkey is too much effort, the team at east London bar Peg + Patriot bar have come up with a Liquid Christmas Dinner (pictured above). Available until January 1, it is made up of four miniature cocktails, beginning with a starter of Brussels sprout wine, sprout and orris root wine, Riesling and Cocchi Americano aperitif.
For the main course, the drink is bacon-washed cognac with prune liqueur, served alongside a glass of sage, cranberry and orange citrus. For pudding, it is “Christmas pudding rum” with butter syrup and egg yolk.
Created by the bar’s co-founder Matt Whiley, it is one of the more innovative ideas created by bartenders and drinks brands to celebrate Christmas.
At The Bar at The Dorchester in London, The Gingerbread Man cocktail is available throughout December – a cocktail served either hot or cold with a freshly made gingerbread man straight from the hotel’s kitchens.
It is made with Janneau VSOP cognac, French gingerbread liqueur, pasteurised egg yolk, almond milk and a piece of fresh ginger plus a sprinkle of nutmeg on top. It is priced £16.
At the new Pennethorne’s Cafe Bar at Somerset House, the bar team have come up with The Nutty Martini, made with Bacardi 8 Year Old rum, Frangelico, pomegranate syrup and bitters, priced £7.50.
The team behind Midori melon liqueur have invented the Tipsy Elf, combining it with apple cider and the seasonal flavours of cinnamon and clove.
Tipsy Elf
30ml Midori
200ml Apple cider
1 Cinnamon stick
2 Cloves
Shake over ice and serve in a rocks glass. Garnish with a cinnamon stick and lemon.
