Bring A Touch Of Tanqueray Gin To Your  Festivities This Season And Get Hosting And Toasting  With Delicious Cocktails Curated By Pritesh Mody

There has always been an art to hosting, but this year, Tanqueray wants to ensure that all festive hosts are ready to really wow their guests.

So, Tanqueray has partnered with a range of experts to bring a sprinkle of nostalgia and a modern twist to entertaining; including Pritesh Mody who is shaking up unique and delicious cocktails using Tanqueray’s flavourful distilled gins, Chef and restaurateur Gizzi Erskine will also be serving up delicious festive canapes and style guru Candice Brathwaite will be offering styling tips for seasonal decorating.

Serve the ultimate celebratory tipples with Tanqueray cocktail recipes crafted by master of mixology and cocktail connoisseur Pritesh Mody. Pritesh has carefully crafted festive cocktails to tantalise taste buds using ingredients which offer a twist on the traditional, such as mince pies, cranberries and even sorrel! Cocktails include the  festive Tanqueray Flor De Sevilla Mince Pie Negroni, the fragrant Tanqueray Rangpur Lime Chai Spiced Gimlet and a twist on the classic Tanqueray Blackcurrant 75 Royale.

Whether you want to host unmissable drinks parties or enjoy a modern take on a classic cocktail, get hosting and toasting with these exceptional Tanqueray Gin cocktails which are easy to recreate at home and are the perfect accompaniment to festive occasions.

  • Tanqueray Flor De Sevilla Mince Pie Negroni
  • Tanqueray Rangpur Lime Chai Spiced Gimlet
  • Tanqueray Blackcurrant 75 Royale.
  • Tanqueray Hot Christmas Punch
  • Tanqueray Flor De Sevilla Mince Pie Negroni – with the bittersweet taste of Seville oranges and the nutty notes of Oloroso Sherry, these make a perfect match for the festive spices enjoyed in mince pies. (Units per serve: 2.7)
    • Ingredients:
      • 35ml Mince Pie Infused Sevilla*
      • 35ml Oloroso Sherry 
      • 25ml Campari
    • Method: 
      • Pour ingredients in an ice filled tumbler
      • Stir until glass is chilled to touch 
      • Garnish with an Orange wedge 
    • *Mince Pie Infusion Recipe 
      • 150ml Tanqueray Flor De Sevilla 
      • 50g of mince meat 
      • Add ingredients into a jar or glass
      • Gently warm in the microwave for 40 seconds
      • Give it a good stir and refrigerate the liquid until cool (about 1 hours)
      • Strain this liquid with a tea-strainer and use in the cocktail
  • Tanqueray Rangpur Lime Chai Spiced Gimlet – Infusing the fragrant, citrusy Rangpur Lime Distilled Gin  with Chai tea brings a seasonally popular flavour and complementary winter warming spices to this classic cocktail (Units per serve: 2)
    • Ingredients:
      • 50ml Chai Infused Rangpur* 
      • 30ml Lime Juice 
      • 15m Sugar Syrup 
    • Method:
      • Shake all ingredients into an ice filled shaker 
      • Pour into a martini glass 
      • Garnish with a ginger slice
    •  *Chai Infused Gin Recipe:
      • 110ml Tanqueray Rangpur Lime
      • 1 Chai tea bag
      •  Add ingredients into a jar or glass
      •  Gently warm in the microwave for 30 seconds
      • Give it a good stir and refrigerate the liquid until cool (about 1 hours)
      • Strain this liquid with a tea-strainer and use in the cocktail
  • Tanqueray Blackcurrant 75 Royale – This  seasonal twist on the classic French 75 has an extra touch of decadence with vanilla and seasonal aromas of the Star Anise and Thyme garnish to perfectly pair with the bold flavour of the Tanqueray Blackcurrant Royale (Units per serve: 2.6)
    • Ingredients: 
      • 35ml Tanqueray Blackcurrant Royale 
      • 15ml Cranberry Juice 
      • 15ml Lemon Juice 
      • 10ml Sugar Syrup 
      • 1ml of vanilla extract 
      • 100ml Champagne
    •  Method: 
      • Shake all ingredients except Champagne in an ice filled shaker 
      • Pour into a champagne coupe
      • Top with 100ml Champagne
      • Garnish with a sprig of Thyme and lightly toasted star anise 
  • Tanqueray Hot Christmas Punch -This Gin twist on the seasonally popular mulled wine is bound to be a festive favourite and a dash of Sorrel adds a complex depth to the drink (Units per serve: 2.6)
    • Ingredients:
      • 250ml Tanqueray London Dry Gin /  Tanqueray No. TEN 
      • 1 bottle full bodied red wine (Syrah or Cabernet Sauvignon) 
      • 100ml Cranberry Juice 
      • 4 tablespoons of sugar 
      • 10g of dried Sorrel 
      • Half a Red Grapefruit cut into 4 slices 
      • Half a Lemon cut into 4 slices 
      • 3 Star Anise 
      • 3 Cinnamon sticks 
    • Method:
      • Add all ingredients into a pan and bring to a gentle simmer around 7 minutes. 
      • Allow to cool slightly before serving

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