It always seems like a fun idea to mix up cocktails for your dinner parties and drinks, but then comes that moment of panic when you realise you are not a pro and it’s actually pretty hard to master the perfect Espresso Martini. That’s why we’ve enlisted bartender Martin Balo, Group Bar Manager at Hoppers Restaurants, to share some expert advice on how to create festive cocktails that actually look and taste good. From seasonal punch bowls to making a syrup from leftover fruits, here are some top tips to try this Christmas.
A Bartender’s Guide To Festive Cocktail Making
Top tips from Martin Balo, Group Bar Manager at Hoppers Restaurants
Punch Bowls
The easiest for hosting is to prepare punch bowls – punch is a simple style of cocktail which is made of five ingredients (spirit, dilution, spices, citrus, sugar). The ratio of this should be one part of spirit (rum, gin, vodka) and one part of dilution, which can be as simple as water or tea for an additional flavour (I recommend cold brew teas to avoid any bitterness). Citrus juice and sugar can be adjusted as you like, the mix should be around half part. The spices, such as cinnamon, clove, nutmeg can be added into the whole mix and left to rest in the fridge for a couple of hours.
Old Fashioned Cocktails
Old Fashioned cocktails tend to be another favourite during this time of the year, and it’s a great one because it can be pre-made in large quantities and kept in the fridge. All you need to do is pour the ingredients over ice and garnish up with some orange peel. You can also skip the stirring method when serving it if you add 10 percent water to the total amount of mixture ahead.
Here is an advanced technique for an Old Fashioned cocktail lovers. Fat washed whisky, this will take your regular cocktail to another level. Take any fat, such as peanut butter, coconut oil or just a simple butter, melt them into a liquid then add to your bottle of whisky. The fat will give another layer of flavour as well as a creamy texture, different fat requires different amounts in the spirit but a five percent fat to total amount of liquid would give a good balance. Once it’s mixed well, put it in the freezer until the fat becomes solid in the mixture then pass it through a cheesecloth. Adding some spices or different nuts during the process can add a true festive vibe into your cocktail.
Mulled Wine
You can’t have a festive party without a hot drink on the menu. Mulled wine is probably the most approachable hot drink: all you need is to warm up some wine on medium heat, add dry spices, ginger, leftover fruits such as orange, apple or cranberry and some sugar. Putting a fruity tea bag while heating up the mix can really bring the flavours together. For someone who likes a boozy Christmas drink like me, you can also add some rum or whisky into the mulled wine.
Espresso Martinis
Espresso Martinis can be a real winner to finish off your dinner, although it can be a hassle to make this drink if you are hosting a big group of people. Instead of using a cocktail shaker you can use a container or any vessel which has a lid that can properly seal the mixture. Just add your vodka, coffee liqueur, fresh espresso, sugar and ice then shake it until it becomes nice and foamy.
Fruit Syrup
If you’ve bought too many berries for your Christmas baking, add your leftover fruits into a blender with half part of sugar and blend until the sugar dissolves. Strain the liquid into a bottle/jar and store in the fridge. This syrup can be added in the bottom of the champagne glass before you pour some sparkling wine over or even just some soda water.
Martin is a bartender at Hoppers
