2 Easy Cocktails to Try This Christmas

Beautifully Simple Christmas Cocktails to Try
Never Never Triple Juniper Gin, $74.95.

Greet guests with these fresh and festive cocktails.

Iced Mulled Wine

Prep time 10 mins (plus chilling time)
Cook time 15 mins 
Serves 8-10

INGREDIENTS

1.5L (6 cups) light-bodied white wine, such as David Jones Pinot Grigio
1 orange, thinly sliced
4 thyme sprigs
5 whole cloves
2 cinnamon quills
2 limes, thinly sliced
2 peaches, stoned, sliced
Crushed ice, to serve Thyme sprigs, extra, to serve.

METHOD

1. Combine the wine, orange slices, thyme, cloves, cinnamon and half the lime slices in a medium saucepan. Place over low heat. Cook for 10-12 mins or until fragrant (do not allow to boil). Discard thyme and cloves. Carefully transfer the wine mixture to a jug and refrigerate until completely chilled.

2. Just before serving, add the peach slices and remaining lime slices to the wine mixture in the jug. Divide evenly among serving glasses. Add crushed ice and decorate with extra thyme to serve. 

Short order style:

Combine 1.5L (6 cups) white wine, 1 thinly sliced orange, 1 thinly sliced lime, 4 thyme sprigs, 5 whole cloves and 2 cinnamon quills in a medium saucepan. Place over low heat and cook for 10-12 mins or until fragrant – do not boil. Discard thyme and cloves. Carefully transfer mixture to a large jug and place in the fridge to chill completely. To serve, add 2 sliced peaches and 1 thinly sliced lime to the wine mixture in the jug. Divide mixture evenly among serving glasses. Serve with crushed ice and decorate with extra thyme sprigs.

Cucumber, Ginger & Mint Punch

Prep time 20 mins (plus cooling time)
Cook time 5 mins
Serves 8-10

INGREDIENTS

2 Lebanese cucumbers, coarsely chopped
2 limes, thinly sliced
1 tbsp finely grated ginger
1 cup (250ml) gin or Seedlip Garden 108
750ml bottle tonic water, chilled
Ice cubes, to serve Mint sprigs, extra, to serve

Ginger-mint syrup

1 cup (220g) caster sugar
1 tbsp finely grated ginger
½ bunch mint

METHOD

1. To make the ginger-mint syrup, place the sugar, ginger and 1 cup (250ml) water in a small saucepan over high heat. Cook, stirring, until the sugar dissolves. Bring to the boil. Remove from heat. Add the mint and set aside to cool completely. Discard mint. 

2. Just before serving, place the cucumber, lime slices and ginger in the base of a punch bowl. Muddle to lightly crush. Add the gin or Seedlip Garden 108 and enough ginger-mint syrup to taste. Stir to combine. Top with the tonic water. Add ice cubes to serving glasses. Use a punch ladle to divide the cucumber mixture among the glasses. Sprinkle with extra mint sprigs to decorate.

TIP 
The ginger-mint syrup can be made up to 1 week ahead. Store in an airtight container in the fridge. 

Short order style: 

Place 1 cup (220g) caster sugar, 1 tbsp finely grated fresh ginger and 1 cup (250ml) water in a small saucepan over high heat. Stir to dissolve sugar. Bring to the boil. Remove from heat. Add ½ bunch mint and set aside to cool completely. Discard mint. (Note: The ginger-mint syrup can be made up to 1 week ahead. Store in an airtight container in the fridge.) Just before serving, place 2 coarsely chopped Lebanese cucumbers, 2 thinly sliced limes and 1 tbsp finely grated ginger in the base of a punch bowl and muddle to lightly crush. Add 1 cup (250ml) gin or Seedlip Garden 108 and enough ginger-mint syrup to taste. Stir to combine. Top with 750ml chilled tonic water. Add ice cubes to serving glasses. Use a punch ladle to divide cucumber mixture among the glasses. Sprinkle with extra mint sprigs to decorate.

Discover delicious finger foods to pair with your cocktails.