Theatre Forum’s Christmas Gathering on Zoom

A few mocktail and cocktail ideas to get you in the festive mood!

• 

  Faux Fizz

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  2 tsp apple cider vinegar
  sparkling water , to top up

  For the base syrup
  1 sliced pear
  4 dried apricots
  75g golden caster sugar
  25g honey
  1 sprig rosemary, plus extra to garnish (optional)
  1 strip lemon zest

  STEP 1
  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.

  STEP 2
  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

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  1l apple juice
  strips of orange peel
  1 cinnamon stick , plus extra to garnish, if you like
  3 cloves
  sugar or honey, to taste

  STEP 1
  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.

  STEP 2
  Serve each drink with a little orange peel and a piece of cinnamon stick, if you like.

   

• 

  Nutmeg & orange Christmas coffee

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  4 tbsp ground coffee
  small cinnamon stick
  2 pitted dates
  pinch of ground nutmeg
  2 cloves
  strip of pared orange zest

  STEP 1
  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.

  STEP 2
  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.

• 

  Buck's Fizz

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  100ml orange juice , freshly squeezed
  200ml chilled champagne

  STEP 1
  First, pour 50ml of the orange juice into each glass.

  STEP 2
  Very slowly top up each glass with 100ml champagne.

   

• 

  Mulled Wine

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  750ml bottle red wine
  1 large cinnamon stick, or 2 small ones
  2 star anise
  4 cloves
  2 strips lemon zest, pared using a vegetable peeler
  4 tbsp caster sugar

  STEP 1
  Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.

  STEP 2
  Remove from the heat and cool, leaving to infuse for about 30 mins.

  STEP 3
  To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.

• 

  Snowball

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  10-15ml lime juice or lime cordial, (optional)
  50ml advocaat
  50ml sparkling lemonadeice, to serve
  1 maraschino cherry

  STEP 1
  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.

  STEP 2
  Garnish with the maraschino cherry.