Patrón Perfectionists Come Out To Play In Bristol

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The team at Patrón came around to Bristol last week to host the next round of the current programme, the Patrón Perfectionist!

Hosted at Her Majesty’s Secret Service, the competitors found their way to the South West heat by offering a unique Patrón serve, worthy of impressing the judging panel and ultimately winning a place in the final, held in London later in the year.

Hailing from the likes of Dirty Martini in Cardiff, Be At One in Bournemouth and Salt Room in Brighton, the competitors were joined by UK Brand Ambassador Karine Tillard as they re-created their serve to the panel of myself, Karine and last-years South West winner Steven Young of Academy Espresso Bar in Barry.

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The top three will be showcased here today, so in third place saw Brighton represent with Jake Goldstein of Plotting Parlour. His ‘Commin Mathca’ saw him combine Patrón Silver, sustainable sherbet, pretzel syrup, matcha green tea and aquafaba together, complete with a garnish of a tiny pretzel and matcha.

Ben Alcock of host venue HMSS earned second place with his creation, ‘Beez-Ness Thyme’. A sour styled drink that saw Patrón Reposado, bee mix (honey, Aquavit, burgamot, fig, salt and absinthe), lemon juice, aquafaber and chickpea water, it came garnished with a simple twist of a lemon peel.

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The winning serve though came from Chelsie Bailey of Red Light in Bristol. Named ‘El Camienzo Perfecto’, it saw Patrón Reposado, pineapple sherbet, cream, lime juice and egg white, topped with Mexican lager, dehydrated chilli and pineapple leaves.

So congratulations to Chelsie, who wins herself a trip to London to compete in the final against the other finalists from around the UK!

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

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Luxury Tea Company Newby Teas Presents The Ultimate Summer Iced Teas

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From Newby’s popular Classic Tea Bag Collection comes a healthy, delicious and refreshing alternative for the discerning customer who wishes to avoid artificially-sugared summer drinks: Iced Summer Berries and Iced Green Lemon.

Summer Berries combines a rich berry taste with notes of hibiscus and vanilla. Green Lemon is light yellow-green, with a delicate citrus taste and a tangy finish.
Each luxury tea and tisane is presented in a Newby sachet, sealed the Newby way, a proprietary system which preserves the freshness and aroma of the tea, keeping it safe from adulterates.

Gwen Hustwit, General Manager Creative & Marketing at Newby Teas said:
“All you need to do to make our summer iced teas is brew, cool and add ice. Use one teabag per person, add boiling water, then brew for 3-5 minutes. Alternatively, for green tea, you can use our specially-developed recipe.”

“At Newby Teas, we are dedicated to reintroducing quality and uncompromising flavour to every one of our products. Our teas are fresh and full of flavour and character, and our tisanes retain the fruits’ natural sugars, offering the perfect sweet indulgence, which can be served sugar free without calories, making it the perfect summer refreshment.
“From weekend garden parties to warm summer nights, this year’s Newby iced teas are the ultimate luxury treat.”

Newby Teas Classic Tea Bag Collection was relaunched earlier this year with a series of unique designs created to celebrate craftsmanship. Newby Teas, is substantially owned by the N Sethia Foundation, which supports, among other good causes, the Chitra Sethia Centre for Robotics and Minimal Access Surgery at UCH, the Chitra Sethia Autism Centre in Cambridge.

Green Lemon and Summer Berries cost £5.50 per 25 bag packet and are available online at (www.newbyteas.co.uk).

Newby’s ‘Green Mojitea’ iced-tea recipe

Serves 4-6

4-6 Newby Green Lemon Tea Bags
3 Tablespoons of Sugar
600ml Sparkling Water
3 Unwaxed Lemons

In a large heat proof jug, brew 4-6 Newby Green Lemon tea bags using 400ml of water just below boiling (80°C). Steep for 3-5 minutes then remove tea bags. Stir in 3 tablespoons of sugar (adjust to taste) and allow the tea to cool before adding the juice of 2 lemons and 600ml of sparkling water. Serve with ice, and fresh lemon (fresh mint optional).

Come On In, The Shade’s Delicious With Kraken Rum

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Hear the words ‘summer cocktail’, and an image of brightly hued drinks with jolly umbrellas probably pops into your head. However this summer, The Kraken® Black Spiced Rum is taking on the traditional warm weather line-up with its own dark twist on the hot favourites, with the ‘Summer Eclipse’ serves… and it’s casting some serious shade on the old standards.

The range of limited edition summer cocktails has been designed for fans of The Kraken who appreciate the darker things in life. The line-up has been developed with the hottest cocktail trends in mind, using ingredients such as avocado, black tea and cider.

Devilishly dark and terrifyingly tempting, the six classic cocktails to be eclipsed this summer are:

The Daiquiri BECOMES The Dark & Eerie
Forget everything you knew about the cheerful poolside favourite, and dip your toes into tumultuous waters instead. Made with avocado and Cholula® Hot Sauce, and featuring a chili salt rim, it promises heat whether the sun is still up or not.

Milkshake BECOMES Freak of the Deep
Beware black ice! Give in to sweet temptation with the ultimate freakshake – another huge drinks trend, featuring cookies and ice cream for a full-on inky attack.

The Cider BECOMES The Poison Apple
Another hot trend, the cider cocktail gets the Brothers Grimm treatment, with fiery ginger and lemon.

The Spritz BECOMES Ink Spritz
Not for the faint-hearted, this twist in the tale features rhubarb and lillet.

Punch BECOMES Octo-Punch
No BBQ will be the same again, as night falls on the house party staple. Wwirling with black tea and served in a hurricane glass – even the classic umbrella garnish on this one has seen the eye of the storm.

The Mojito BECOMES The Black Mojito
The ubiquitous minty marvel reveals its blackened soul with the use of The Kraken Black Spiced Rum.

The Summer Eclipse cocktails have been created to work across both home and bar settings, offering a stand-out alternative to the usual summer line-up for bars, and an easy transition from the day-to-night drinking occasion.

However they are also accessible enough to be prepared at home. The Kraken Rum website and social channels will feature step-by-step mixology videos and recipes to help adventurous hosts recreate each one.

SUMMER ECLIPSE PERFECT SERVES RECIPES:

For videos of how to create, visit here.

Daiquiri: Dark & Eerie
STEP 1 – Rim the glass with lime and chili salt
STEP 2 – Blend with a 1/4 avocado
STEP 3 – Add 25ml lime juice
STEP 4 – Add 25ml vanilla syrup
STEP 5 – Pour in 10ml single cream
STEP 6 – Cholula to taste
STEP 7 – Add 50ml of Kraken
STEP 8 – Blend with crushed ice and pour into glass

Shake: Freak of the Deep (Made for two)
STEP 1 – Drizzle chocolate sauce all around inside of glass
STEP 2 – Add 100ml of Kraken into blender
STEP 3 – Add 1 large scoop of chocolate ice cream, 2 large scoops of vanilla ice cream, 2 to 3 cookies and ½ litre milk into blender
STEP 7 – Pour into extra large glass
STEP 8 – Add a scoop of vanilla and a scoop of chocolate ice cream to the top
STEP 9 – Top with whipped cream
STEP 8 – Garnish with chopped cookies, toasted marshmallows and get freaky with sweet treats

Cider: Poison Apple
STEP 1 – Fill glass with cracked ice
STEP 2 – Add 20ml lemon juice
STEP 3 – Add 20ml ginger syrup
STEP 4 – Pour in 35ml Kraken
STEP 5 – Top with cider
STEP 6 – Add lime wedge

Spritz: Ink Spritz
STEP 1 – Add crushed ice to a large wine glass
STEP 2 – Add rhubarb soda until glass is 2/3 full
STEP 3 – Pour 35ml lillet
STEP 4 – Add 35ml of Kraken
STEP 5 – Add rhubarb stem and stir
STEP 6 – Add orange slice

Punch: Octo-Punch
STEP 1 – Fill hurricane glass with ice
STEP 2 – Add 20ml lemon juice
STEP 3 – Add 20ml orange liqueur
STEP 4 – Add 35ml of Kraken
STEP 5 – Add cold black tea
STEP 5 – Stir
STEP 6 – Top with crushed ice
STEP 7 – Add lemon twist

Mojito: Black Mojito
STEP 1 – Add 6 to 8 mint leaves
STEP 2 – Add 25ml sugar syrup
STEP 3 – Add 25ml lime juice
STEP 4 – Add 50ml of Kraken
STEP 5 – Fill glass halfway with crushed ice and churn
STEP 6 – Add lime wedge and mint sprig

Barceló

Barcelo
Barceló, hailing from the Dominican Republic, has a slightly unique trait in that it’s the only Dominican Rum to be manufactured directly from sugar cane juice.

A good start, but how did all it come to this?

In 1929, Julián Barceló arrived from Spain to Santo Domingo and founded Barceló & Co. where soon after he began producing one of his first rums and selling it throughout the country. After experiencing the local brands on the market, he decided to create and release in 1950 the Ron Barceló brand, and with it the Barceló Blanco and Dorado, (white and gold rums respectively), followed about 20 years later with the Ron Barceló Añejo (a mature rum).

In 1974, Don Julián Barceló handed over the reins of the business to his nephew Miguel Barceló and 6 years later, in 1980 Ron Barceló Imperial was born, becoming the most internationally awarded Dominican rum.

Following this in the 1990’s, Barceló & Co. gave a group of Spanish businessmen, themselves enjoying a long history of producing wines and spirits, the rights to export Ron Barceló. These entrepreneurs founded Ron Barceló SRL. and by 2006, had sold into 25 international markets, resulting in Ron Barceló SRL. taking over Ron Barceló completely, with the third generation Barceló’s, namely the Barceló Díaz and Garcia families, remaining on the Board of Directors and completed with a package redesign on the Ron Barceló Imperial, Gran Añejo and Añejo.

Currently, Barceló is available in over 50 countries worldwide and enjoys being the 4th largest exporter of rum in the world.

Barceló also comply with the ‘Ron Dominicano – Designation of Origin’, meaning rum producers must harvest the sugar cane, ferment, distill and age the alcohol in oak barrels for a minimum of one year, all within the Dominican Republic.

So how is the range produced? Lets take a look –

Once harvested, the sugar cane is unloaded from wagons by crane and then cut into small chunks, resulting in an easier process once it goes through the next stage, the milling. This extracts the juice from the sugar cane itself by compressing the chunks. It then heads to be fermented, which is the chemical process performed by yeast where the sugar cane transforms into predominantly ethanol and carbon dioxide, resulting in wort at around 7-8% proof that is then stored in tanks before heading to distillation.

The wort enters a column still where the vinasse and the low-grade alcohol (phlegm) are separated. The vinasse is used for fertiliser within the cane fields, and the phlegm passes through 3 more column stills where hidroselection, demethylation and rectification occur, finishing with a proof up to 95% alcohol with a balanced congener content. The resulting liquid is then stored within toasted American white oak barrels for at least one year.

All of Barceló’s rums are made by carefully selecting the lots of barrels that have completed the pre-established ageing process. These are emptied and blended in stainless steel tanks by the rum masters, before being bottled and labelled.

So, how do they fare? Well below, I give to you my tasting notes on my experiences so far –

Barceló Imperial – 38%

Aged for between 8 and 10 years. Heavy hints of toffee on the nose, with some intermittent hits of spice to compliment whilst on the palate, a smooth texture with a slight sweetness of vanilla and caramel. The flavours of dry fruits is also detected, although the caramel and vanilla are the dominant forces. Finishes well with a lingering after-taste of caramel.

Barceló Imperial Premium Blend – 43%

A limited edition bottling of Barceló, created in celebration of 30 years production. Every year since 1980, Miguel Barceló has set aside private reserves of his rum for two extra years of ageing, and has used these to create their Imperial Premium Blend.
Slight dry raisin upon the nose, with an orange and seasoned wood note coming through. A slight kick of butter on the palate, resulting in a ‘side-dry tongue’ that kicks up with walnut, orange rind and fresh stemmed cherry. Very long on the finish with black walnut present.

And the Barceló perfect serve?

Barceló Piña colada
Barceló Piña Colada

Glass – 

Highball

Ingredients – 

75 ml Barceló Platinum
3 tbsp Coconut Milk
3 tbsp Chopped Pineapple

Method –

Place all ingredients into blender add 2 handfuls of crushed ice and mix at high speed for 30 seconds, strain into cocktail glass.

A great choice of rums here from the Dominican Republic, with the sipping styles of the Imperial and Imperial Premium Blend highlights so far. Perfect to have one of two in your drinks cabinet.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

Luxardo Launches Bitter Bianco For White Negroni And Aperitifs

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Luxardo Bitter Bianco launches in the UK this Spring. The distilled infusion of bitter herbs, aromatic plants and citrus fruits is made to a recipe created by the Luxardo family who have re-imagined the classic Italian aperitivo. At 30 percent abv. it has a transparent ivory colour, which makes it ideal for mixing in a White Negroni. Luxardo global brand ambassador Gareth Franklin will be creating further adventurous new serves, with an individual take on Margarita and Daiquiri styles. Luxardo Bitter Bianco has the fruity aromas of sweet and bitter oranges, balanced by hints of spices and botanicals. Its smooth taste combines fresh citrus with a gentle bitter finish.

Similar to the creation of Luxardo Maraschino, the Luxardo Bitter Bianco also stands out as a liqueur which is unusually produced by distillation. This creates a new dimension of flavours and its signature colour, whilst still staying true to its bitter-sweet heritage.

Distinctly different with a smoother taste profile, it makes for an alternative 21st century style of Negroni, when it is mixed with gin and white vermouth. To enjoy its taste in the freshest way, drink it over ice with a splash of soda or on the rocks, garnished with a wedge of orange or lemon. Luxardo global brand ambassador Gareth Franklin adds, “Luxardo Bitter Bianco is a very modern style of distilled liqueur and works perfectly as an aperitif. It has classic Italian bitter notes and is blended to be soft, floral and aromatic; a very intriguing creation. I will be hosting a roadshow to trial new mixes with bartenders in key cities, and look forward to new taste adventures.”

Marketing manager Craig Chapman adds, “The Luxardo classic liqueurs & specialities have established themselves very successfully in top bars. This year, Cellar Trends will be backing Luxardo Bitter Bianco to join the line-up of Maraschino, Amaretto and Limoncello, and the Sambuca range. They are authentic, full strength choices which bartenders can rely on to really deliver on taste.”

Luxardo White Negroni

1 shot (25ml) Luxardo Bitter Bianco
1 shot (25ml) gin
1 shot (25ml) white vermouth

Stir over ice and garnish with a wedge of fresh orange.

Luxardo Bitter Bianco gin & tonic

1.5 shots (35ml) gin
1 shot (25ml) Luxardo Bitter Bianco

Mix over ice and top up with tonic water. Add a squeeze of fresh lime and stir.

Valentine’s Day cocktails From Black Cow Vodka

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A LUXURY BLACK COW VODKA GIFT BOX FOR VALENTINE’S DAY

The Black Cow Vodka Gift Box with bespoke gold-plated Black Cow branded
Yukiwa Cocktail Shaker (considered by mixologists as the best in the world)
and a bottle of super premium Black Cow Vodka.

black-cow-vodka-cocktail-shaker-gift-box-low-resAvailable from Harvey Nichols stores and online at http://www.harveynichols.com, price £99.00.

Black Cow is the world’s first Pure Milk VodkaTM, made in Dorset, England, from the milk of grass grazed cows. It is a super-premium vodka, distilled from the whey of milk and treated to a secret blending process created by dairy farmer Jason Barber. His inspiration came from a desire to diversify the produce from his 250 strong dairy herd and his personal interest in vodka.  Black Cow was launched by Jason and Creative, Paul Archard in 2012.

Black Cow Vodka, from £28.00, is available from Sainsbury’s, Marks & Spencer, Majestic, Fortnum & Mason, Harvey Nichols, Selfridges, Berry Bros. & Rudd and quality independent retailers. Facebook, Twitter and Instagram: @blackcowvodka

Last Minute Christmas Cocktails!

A couple of festive cocktails to get you into the mood!

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Aqua London’s Christmas Cocktail

SPIRIT OF CHRISTMAS

Mince pie infused dark rum
Pinot Noir wine
Grand Marnier
Orange Juice
Cinnamon syrup
Top up with Sparkling wine

Method: Shake all ingredients, double strain into a flute, top up with sparkling wine

COST: 12.50

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Bulleit Crafts the Gentleman Baristas

Established in 2014, the award-winning team at The Gentlemen Baristas believe that coffee should be well-mannered and well made. They have partnered with iconic frontier whiskey Bulleit Bourbon and Dumo Mathema at The Roastery Department to create the UK’s first bourbon barrel-aged coffee. Available in two varieties – The Trucker, a rich espresso; and The Gatsby, a smooth filter – both have a spicy finish from the Bulleit ageing process.

Served up with courtesy and a warm welcome at their coffee house in Southwark, in addition to the bourbon barrel-aged coffees The Gentleman Baristas have their core range of hand-roasted coffee that is as flavourful and considered as it is whimsically named.

The range at Harvey Nichols includes:
The Gatsby, £15; The Trucker, £14.95; The Tophat, £9.95; The Bowler, 10.95; The Pith Helmet, £10.95 and The Deerstalker, £9.95.
SERVE UP GIN COCKTAILS THIS ADVENT WITH THIS YEAR’S GINVENT – THE ORIGINAL GIN ADVENT CALENDAR

Gin Foundry has just launched its booze-filled countdown to Christmas and the original gin advent calendar – Ginvent.

Olivier and Emile Ward from the Gin Foundry team has created the perfect recipes using drams from the calendar to help you get your festive season off to a juniper-filled start…
RRP £124.95 from w ww.ginkiosk.com

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Dry Martini

30 ml Fifty Eight Gin
5 ml Dry Vermouth
Garnish with a grapefruit Zest

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Good Gin Wenceslas

30 ml Slingsby Gin
10 ml Dry Vermouth
10 ml Suze
Garnish with a lemon peel

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Winter Forest Martini

30ml Napue Gin
10ml Dry Vermouth
7ml Luxardo Maraschino
2ml Absinthe Bitters
Garnish with a rosemary sprig

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Fireside Flip, from Ryan Cheityawardana’s new book Good Things to Drink with Mr Lyan and Friends, published by Frances Lincoln, £20. It is available from Amazon and http://www.masterofmalt.com

1 coin of ginger
1 tablespoon honey
Just over 1 shot (30ml/1.2oz) sloe gin
1 shot (25ml/1oz) honeyed-style malt whisky (such as Highland Park 12 year old, or Aberfeldy 12 year old)
1 whole egg
Dash Angostura bitters
Cubed ice
Nutmeg, to finish
Chilled sherry glass

Crush the ginger and honey in the shaker. Add the other ingredients and shake without ice, then shake with ice and double strain into your glass.
Garnish with fresh nutmeg

 

Sherry Christmas Everyone: Harveys Toast 220 Year Anniversary

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This Christmas, Britain’s favourite sherry turns 220 years young. Century-on-century generations have been enjoying a classic glass of Harveys. This year – the icing on the cake – Harveys was awarded Best Wine in the World by International Wine Challenge, the first Spanish wine ever to receive this award.

With a proven global iconic status, it’s no surprise then that bartenders have embraced sherry too. Some of the best mixologists in the country love sherry for its taste profile and versatility in cocktails. Their modern take on classic ways to enjoy sherry has contributed to a rise in new sherry drinkers, particularly in the capital.

Still, Christmas isn’t Christmas without Harveys Bristol Cream, a unique wine that has cemented its place as the most iconic festive drink in British households since its creation in 1882. Crafted from a delicate blend of wines from Jerez, it’s not only known for its nostalgia but for its golden deep amber colour, hint of festive spice and sweet raisin flavours. And with these delicious, easy serves, you’ll wonder how your drinks cart has missed this essential oldie but goodie for so long:

harveys-over-orangeHarveys over orange

Ingredients

50ml Harveys Bristol Cream sherry
Slice of orange
Ice cubes

Method

Pour Harveys Bristol Cream into glass filled with ice. Garnish with a slice of orange.

harveys-frosted-apple-gingerHarveys Frosted Apple & Ginger

Ingredients

50ml Harveys Bristol Cream
50ml Apple Juice
Dash of ginger ale
Cinnamon stick
Mint and apple slices to garnish

Method

Fill a glass with ice, Harveys Bristol Cream, apple juice.
Top up with a dash of ginger ale. Swirl with a cinnamon stick and leave in the glass. Garnish with a sprig of mint and apple slices.

Harveys Bristol Cream is best enjoyed chilled at 12°C in a wine glass or mix over ice with a slice of orange. Harveys Bristol Cream is widely available nationwide for £10, 750ml

Best Of British 2017: Artisan London Amaro

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The trend for distinctive, well-crafted drinks is set to continue in 2017 – with consumers continuing to search for authentic and individual products crafted by real people. Which is why the launch of Dispense Amaro from Asterley Bros has been so eagerly anticipated. The unique blend is carefully handmade in South London using only the finest ingredients, creating a heady mix that can be enjoyed in countless ways.

When Rob and Jim, two long-time hospitality professionals, were handed their Sicilian family’s secret recipe for Amaro, they immediately knew they wanted to recreate the historic drink so that a whole new generation could enjoy this complex, spiced and aromatic liqueur. After studying recipes from the 17th century’s ‘London Dispensatory’, a catalogue of the capital’s rich history of tonics and liqueurs, the brothers came up with Dispense, specifically created to suit contemporary taste-buds: a Modern British Amaro. Sicily meets London.

Amaro means bitter in Italian, and while traditional products are usually consumed as a digestif, their Dispense Amaro is versatile enough to make a complex, yet refreshing aperitif too. Made from the perfect blend of 24 botanicals and Rob and Jim’s signature vermouth (produced from British pinot noir supplied by Gusbourne Estates in Kent) the Amaro takes over three months to make using traditional techniques, before being bottled and labelled by hand – showing care and attention right down to the smallest of details.

To help them develop their uniquely British Amaro, Rob and Jim used a dynamic Beta Testing method – comprising 500 unique tasters who helped them to achieve the perfect blend of flavours by tasting each blend and passing on critical feedback. Those keen on joining the Beta Testing ranks can sign up at http://www.asterleybros.com, though spaces are limited. The result? Rich, bitter orange aromas on the nose, moving on to candied grapefruit and gentian before the spice notes of cardamom and clove develop. The smooth texture allows the flavours to expand on the palate, from citrus peel into bitter cocoa notes. Herbal tones of fennel, rosemary and wormwood are revealed as the citrus recedes – a heady mix to delight even the most discerning of tasters.

Serving suggestions
Delicious served with tonic, or as an addition to a classic G&T, Dispense Amaro is an ideal cocktail ingredient. Try these unique blends to wow your friends and family:

Twilight / Aperitif: London Primer

35ml Dispense Amaro
35ml Sipsmith London Dry Gin
75ml BTW Tonic Water
Fill a tall glass full of ice and pour over the ingredients. Serve with a sprig of rosemary.

After Hours / Digestif: Dispense With The Niceties

35ml Dispense Amaro
35ml Sweet Vermouth
35ml Dark Rum
Add ingredients to a tumbler with ice, stir for 60 seconds and serve with a strip of grapefruit zest.

The Snowball Is Back For Christmas 2016

Warninks, the UK’s number one Advocaat, best known as the hero ingredient in the Snowball cocktail, returns for the festive period with new twists to its famous serve.

As part of this year’s Warninks Christmas campaign, the brand has partnered with UK bartenders to show that the Snowball (advocaat, lemonade and lime) is perfectly suited to every Christmas occasion – whether it’s celebrating with friends at a yuletide party, enjoying a quiet drink during the pre-Christmas prep, or the start to a family festive feast.

The new takes on the Snowball, to be enjoyed at home, are as follows:

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THE SNOWBALL TO GET INTO THE CHRISTMAS SPIRIT

Enjoy whilst decorating the tree or wrapping gifts with your favourite Christmas song playing in the background

1. Shake 100ml of Warninks Advocaat and 50ml freshly squeezed lime juice or cordial together with ice, strain into a glass jar and top up with lemonade or soda and some cubed ice.

2. Decorate with a cinnamon stick tied with string or ribbon to the side of a glass mug or jam jar and finish with a sprinkle of cinnamon on top.

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THE SNOWBALL FOR PARTY LOVERS

Serve this decadent chocolate twist at your glamorous festive get-together

1. Moisten the rim of a wine glass and roll on a plate of chocolate powder until covered.

2. Shake 50ml of Warninks Advocaat and 25ml freshly squeezed lime juice or cordial together with ice, strain into the glass and top up with lemonade or soda.

3. Garnish with dark chocolate shavings.

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THE SNOWBALL FOR WINTER NIGHTS IN

Enjoy warming cinnamon and star anise whilst watching movies by the fire or as an aperitif at a Christmas dinner party

1. Shake 50ml of Warninks Advocaat and 25ml of freshly squeezed lime juice or cordial together with ice, strain into a coupe or martini glass and top up with lemonade or soda.

2. Delicately float a scroll of cinnamon bark and a whole star anise on top and finish with a sprinkle of cinnamon.

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THE SNOWBALL FOR THOSE WITH A SWEET TOOTH

Enjoy with a slice of Christmas cake

1. Shake 50ml Warninks Advocaat and 25ml freshly squeezed lime juice or cordial together with ice, strain into a glass mug and top up with lemonade or soda and some cubed ice.

2. Garnish with a gingersnap and lightly toasted mini marshmallows.

According to Matthijs Wilhelmus, Global Marketing Manager, Warninks, “Without Warninks, it just wouldn’t be Christmas. With more people experimenting at home with cocktails and looking for stylish drinks to serve over the festive period, we thought it was the perfect time show that there are more ways to enjoy the Snowball than with a glacé cherry on top.

“With only three key ingredients, the Warninks Snowball is quick and easy to make, and with some simple yet stylish garnishes, looks and tastes great. We hope these new twists on a popular drink loved for generations will inspire more people to try Warninks Advocaat this season.”

The Warninks Christmas campaign will run from 1st – 24th December and will be supported by OOH activity, a radio campaign on Heart and Smooth, as well as PR. Warninks branded Christmas jumpers will also be provided to on-trade and off-trade customers.

Warninks is available in Tesco, Sainsbury’s, Asda, Morrison’s, Waitrose, and any good convenience stores at an RRP of £11.00 for a 70cl.