Saying this has been a year like no other almost feels like a cliché right now but it’s so true.
As this year draws to a close, we’re reflecting on all we’ve achieved together – we truly are indebted to you all for your feedback and support. We’ve so missed the buzz of hosting our events and seeing you all in real life and out and about but we’re very hopeful we’ll all be back in foyers together in the not too distant future.
For now we’d love to invite you to our online ‘Christmas foyer’ on Thursday. It will be a chance to say hellos, reflect, share good wishes (and see each others Christmas trees!)
Date & Time: 17 December 5pm
Duration: 60 minutes
Location: Zoom (extra points if you locate in front of your Christmas tree)
Moderated by: Irma, Anna, and Tom Creed
Some background music ideas:
A few mocktail and cocktail ideas to get you in the festive mood!
2 tsp apple cider vinegar
sparkling water , to top up
For the base syrup
1 sliced pear
4 dried apricots
75g golden caster sugar
1 sprig rosemary, plus extra to garnish (optional)
1 strip lemon zest
To make the base syrup, put the sliced pear, dried apricots, golden caster sugar, honey, sprig of rosemary and a strip of lemon zest in a saucepan with 100ml water. Heat for 10 mins or until the sugar has dissolved and the pear is very soft, then leave to cool completely.
Strain the syrup into a jug, add the apple cider vinegar and chill in the fridge for at least 30 mins. Pour about 25ml of the syrup into a champagne flute and top with cold sparkling water. Garnish with a rosemary sprig, if you like.
Mulled apple juice
1l apple juice
strips of orange peel
1 cinnamon stick , plus extra to garnish, if you like
sugar or honey, to taste
Simmer the apple juice with the strips of orange peel, cinnamon stick and cloves for about 5-10 mins until all the flavours have infused. Sweeten to taste.
Serve each drink with a little orange peel and a piece of cinnamon stick, if you like.
Nutmeg & orange Christmas coffee
4 tbsp ground coffee
small cinnamon stick
2 pitted dates
pinch of ground nutmeg
strip of pared orange zest
Put the ground coffee, cinnamon stick and dates in a large cafetiere. Add the ground nutmeg, cloves and orange zest, then pour over 400ml freshly boiled water.
Stir gently with a wooden spoon to combine, then leave to steep for 4 mins. Slowly push down the plunger and serve in espresso cups.
100ml orange juice , freshly squeezed
200ml chilled champagne
First, pour 50ml of the orange juice into each glass.
Very slowly top up each glass with 100ml champagne.
750ml bottle red wine
1 large cinnamon stick, or 2 small ones
2 star anise
2 strips lemon zest, pared using a vegetable peeler
4 tbsp caster sugar
Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
Remove from the heat and cool, leaving to infuse for about 30 mins.
To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.
10-15ml lime juice or lime cordial, (optional)
50ml sparkling lemonadeice, to serve
1 maraschino cherry
Fill a glass with ice and if using, add up to 15ml of lime juice or lime cordial (or to your taste). Pour the advocaat and lemonade over the ice and stir gently until the outside of the glass feels cold.
Garnish with the maraschino cherry.