Maxxium UK and its training arm Mixxit have developed seasonal cocktails for spirits across Maxxium’s premium portfolio to help bars take advantage of the sales opportunity at a time of year when consumers are looking to treat themselves.
They have come up with recipes with brands such as Courvoisier, Harveys, The Macallan, The Famous Grouse, Highland Park and Connemara Irish Whiskey.
Maxxium UK on-trade sales director Jim Grierson says: “Christmas is a time for celebration, and cocktails are a great way to help consumers do just that. As part of our Mixxit training, we are also offering customers the opportunity to work with the team to create bespoke cocktails to best meet the needs of their customers and make the most of the Christmas sales opportunity.”
Spiced Ginger Cobbler (pictured top)
50ml Harvey’s Rich Old Oloroso VORS
15ml Demerara ginger syrup
3 Lemon slices
2 Lime wedges
1 Orange slice
Muddle the citrus slices and wedges with the spiced demerara syrup in a glass. Add the sherry and some shaved ice to a wine glass/rocks glass, then churn and garnish with winter fruits.
Gold Rush (pictured above)
40ml The Macallan Gold
10ml Mozart Gold chocolate liqueur
10ml Edmond Briottet Crème de Figue
10ml LBV port
2 dashes orange bitters
Fill a mixing glass with cubed ice, add ingredients and stir until required dilution. Julep strain into chilled coupette and garnish with a cherry.
Seasonal Sour (pictured below)
50ml Courvoisier VSOP
25ml Fresh lemon juice
15ml Clove syrup
10ml Orange juice
1 dash Aromatic bitters
Shake all ingredients and double strain into a chilled sour glass, garnish with a dried orange wheel.