Christmas Pudding Cocktail Recipe

Cocktail
easy
1
30 minutes

PT30M

Jonathan Benoliel, Bartender at The Modern Pantry, uses the traditional flavours of Christmas pudding as inspiration for this warming cocktail. Ginger beer adds a lovely spice while Grand Marnier teases the palate with a gentle bitterness.

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Ingredients

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Metric

Imperial

Cocktail

50ml of Henry de Querville Calvados
25ml of Grand Marnier, infused with cinnamon and vanilla pod
ginger beer
1 dash of mulled wine syrup
ice cubes

Garnish

1 star anise
1 cinnamon stick
1 handful of redcurrants
1 slice of dried orange crisp
1 vanilla pod, dried

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Boston glass and shaker
Hawthorne cocktail strainer
Rocks glass

To make the mulled wine syrup, reduce 500ml of mulled wine in a small pan down to 200ml. Be sure to do this on a gentle simmer so the sugars in the mulled wine do not caramelise and burn

If necessary, strain out the spices and allow to cool before using. This can be stored in the fridge for up to 1 month

Fill a shaker halfway with ice cubes. Pour in the Calvados and infused Grand Marnier, seal with a lid or Boston Glass and shake well for 30 seconds

ice cubes
50ml of Henry de Querville Calvados
25ml of Grand Marnier, infused with cinnamon and vanilla pod

Fill the rocks glass to the top with ice cubes and using a Hawthorne strainer, pour the contents into the prepared glass

ice cubes

Top up with ginger beer and add a dash of the mulled wine syrup. You can garnish with the spices, redcurrants and orange crisp, or simply serve straight up

ginger beer
1 dash of mulled wine syrup
1 star anise
1 cinnamon stick
1 handful of redcurrants
1 slice of dried orange crisp
1 vanilla pod, dried

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Anna Hansen

Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.