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PI's 25 Steps to Christmas - Step Seventeen: Christmas Cocktails

Christmas is the time of raised spirits, in both senses of the word! Enjoy a little festive cheer with our favourite Christmas tipples!

Champagne Framboise. Simple yet elegant!

You will need

1 cup of fresh raspberries
1 bottle of chilled champagne
200ml brandy
8 tsps fresh lemon juice

Method

Soak your raspberries in brandy for 15-20 minutes. Meanwhile, make sure that your champagne flutes are chilled. Add 1 teaspoon of lemon juice to each flute. Fill them with champagne. Garnish with a spoonful of raspberries and serve.
Don’t forget that the presentation of cocktails is as important as the drink itself. You may want to give your glass a frosted edge by dipping the rim into lemon juice and then dipping it into sugar.
Think about adding colourful decorations to cocktail drinking glasses, such as drink umbrellas, swizzle sticks, paper flowers, straws, and sparklers. 

Winter Pear Tree. Juicy and sweet!

You will need

1/4 pear, cubed
3 whole green cardamom pods, pods discarded and seeds lightly crushed
1/2 oz lemon juice
1 oz Vodka
3/4 oz Pear Liqueur
1/4 oz Clear Creek Distillery Douglas Fir Eau de Vie
Pear wheel and rosemary sprig for garnish

Method

Combine pear cubes and cardamom seeds in the bottom of a mixing glass. Add lemon juice and muddle well. Break down the pear. Add in ice about 2/3 up the way of the mixing glass. Pour in vodka, pear and fir eau de vie. Shake about 20 seconds. Double strain into a chilled cocktail glass. Top with a pear wheel skewered with the rosemary sprig.

Hot Night. A perfect winter warmer treat!

You will need

1 cup sugar
1 cup fresh lemon juice
2 cup Black Strap Rum
2 tbsp butter
Zest of one orange
1/2 gallon good quality apple cider
1 whole nutmeg
1 tbsp cloves
1 stick cinnamon
2 cups White Rum
1 cup Calvados Menorval

Method

Put the sugar and lemon juice over medium heat. Don't stir. The sugar will melt and turn brown. When it starts to steam add the Black Strap, stirring. Then add the butter. Now you have caramel. Throw the zest, cider, and spices (grate the nutmeg) in on top of the caramel. Leave over low heat for about an hour. Add the liquor, strain, and smile.