Move over Eggnog, see you later mulled wine… Bring in the festive season with a sweet and spicy whisky cocktail. We call it the Ballantine’s Christmas Cocktail, but it tastes just as good 365 days of the year.
50ml Ballantine’s Finest
120ml Hot Cranberry Juice
5ml Lemon Juice
1 Ripe Pear Chopped
250g White Sugar
2 Cinnamon Sticks
Zest of 1/4 Lemon
HOW WE MAKE IT
Frist, we make the spiced pear syrup. Add the copped pear, sugar, water, cinnamon, cloves & lemon to a sauce pan and bring to a boil.
Reduce heat to low and allow to simmer for 20 minutes.
Cool, strain and refrigerate. (The syrup will keep for 4 weeks once it’s refrigerated).
Then, add your Ballantines, spiced pear syrup and lemon juice to a pre heated glass.
Heat your cranberry juice in a saucepan over a medium heat before adding approximately 120ml to the glass.
Stir gently to mix and sip under the mistletoe!
New True Sour
This spiced seasonal whisky cocktail is our answer to the New York Sour. Leave one out for Santa by the fireplace to get you straight on that nice list!