Cocktail mastermind Salvatore Calabrese is currently proffering a selection of alarmingly gluggable Christmas Cocktails at his eponymous Mayfair bar. Over a tipple, we persuaded him to part with the recipes so you can show off your shakin’ skills this festive season. 

Christmas Puddingtini

Ingredients:

  • 75ml frozen Tanqueray Gin
  • 10ml Courvosier Cognac
  • 10ml White Creme de Cacao
  • dash of Sambuca
  • 1 miniature Christmas pudding

Glass: Martini glass

Method:

Pour all of the ingredients, except for the Sambuca, into a mixing glass with ice and stir.

Strain into a chilled Martini glass.

Using either a spoon or a metal cocktail stirrer, dip a mini Christmas pudding into a small liqueur glass filled with Sambuca and soak.

Light the pudding and drop it into the prepared cocktail.

Eat the pudding and enjoy the cocktail.

The Cardinal

Ingredients:

  • 25ml Courvosier Cognac
  • 25ml Visciolata del Cardinale Liqueur
  • 2 drops of Mozart chocolate bitters
  • Guinness 

Glass: Sling or beer glass

Method:

Place all of the ingredients in a mixing glass (except the Guinness) with ice.

Stir and strain into a sling or beer glass and top up with the Guinness, before stirring again.

Quails Eggnog

Ingredients:

  • 35ml Johnnie Walker Black Label
  • 25ml port
  • 15ml  gomme syrup
  • 10ml Baileys
  • 1 quail egg
  • nutmeg 
  • cinnamon stick

Glass: Sherry glass

Method:

Place all of the ingredients into a shaker filled with ice.

Shake sharply before straining into a chilled cocktail glass.

Grate nutmeg on top of the finished drink and garnish with a cinnamon stick.

Chestnut Fizz 

Ingredients:

  • 30ml vodka
  • 2 bar spoonfuls of chestnut jam
  • 10ml Grand Marnier
  • dash of egg white
  • Champagne

Glass: Small Coupette

Method:

Place all of the ingredients except the champagne in a shaker filled with ice.

Shake sharply and hard, before straining into a Coupette glass.

Top up with Champagne and garnish with an orange twist. 

Silent Night

Ingredients:

  • 40ml Diplomatico liqueur
  • 15ml port
  • 1 bar spoon of apricot brandy
  • 2 bar spoon of cranberry sauce
  • 1 vanilla pod 

Glass: Port glass

Method:

Remove the seeds from a vanilla pod and place them with all the other ingredients into a cocktail shaker filled with ice.

Shake sharply to allow the mixture to mix well.

Double strain into a port glass and enjoy.

For more information on Salvatore Calabrese visit www.salvatore-calabrese.co.uk . The Christmas cocktails are currently available at Sal’s Bar. 

By Recipes