Ballantine’s Christmas Cocktail

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!