‘Tis the season… to whip up delicious festive cocktails! These three fabulous tipples, made with quality British Lion eggs, are bound to impress everyone from your best friends to Father Christmas himself.
1 Amaretto Cranberry Sour Cocktail
Cold, refreshing and wonderfully festive, this good-looking and deliciously tasting cocktail can also be made into a versatile non-alcoholic version by replacing the Amaretto with almond syrup and fresh orange juice.
Prep: 5 minutes
• 4 x 25ml shots amaretto
• 2 x 25ml shots cranberry cordial (undiluted)
• Juice 1 small lemon (about 2 tbsp)
• Orange, fresh or dried cranberries (to garnish)
• 1 medium British Lion egg white
1 Pour amaretto, cordial, lemon juice and British Lion egg white into a cocktail shaker. Add a few handfuls of ice and shake for 20 seconds.
2 Strain into two small glasses filled with cubed or crushed ice, shaking out the creamy foam.
3 Garnish with orange and cranberries and serve.
P.S: For a non-alcoholic version: omit amaretto and replace with 2x 25ml shots almond syrup and 4 x 25ml shots fresh orange juice
2 Espresso Zabaglione
Prep: 20 minutes & 60 minutes chilling
Eggs-actly what’s needed for a winter’s evening – this sophisticated cocktail tastes as good as it looks! If cocktail making is your thing, this great Italian-themed tipple will add a ‘certain something’ to your festive repertoire.
• 4 medium British Lion egg yolks
• 2 tbsp caster sugar
• 4 tbsp marsala
• 2 tsp espresso powder
• 1 level tbsp espresso powder
• 4 x 25ml shots coffee liqueur
• Coffee beans (to garnish)
1 Chill 4 – 6 martini glasses (depending on how large you want them). In a medium heatproof mixing bowl, use an electric hand whisk to combine the British Lion egg yolks with the caster sugar for a few minutes until pale and light.
2 Mix marsala and coffee powder in small jug until dissolved, and slowly whisk this into the British Lion egg yolks until well combined.
3 Bring a medium pan (large enough to cup the base of the mixing bowl) a third filled with water to a gentle simmer. Place bowl on top and continue whisking (switch to a balloon whisk if you prefer) for 5-8 minutes until the mixture is thick, and the whisk leaves a trail that holds for 5 seconds once lifted.
4 Remove from the heat and divide the zabaglione between the chilled glasses. Chill for at least an hour, or cover and prepare up to a day ahead.
5 To serve, place coffee powder in a cocktail shaker and top with 3tbsp boiling water. Fill the shaker with ice and add coffee liqueur. Shake well for 15-20 seconds. Pour gently over the chilled zabaglione, making sure to shake out the creamy coffee foam.
6 Garnish with coffee beans and serve with a spoon.
3 Clementine and Pomegranate Gin Fizz
Prep: 10 minutes
Ideal for tipples with tang, this zingy cocktail is one of our all-time favourites (and a great way to use up the Christmas tangerines or clementines). For a non alcoholic version, swap gin for Seedlip, or simply add a sprig of sage to the fruit before mixing.
• 2 clementines or tangerines, quartered, or 50ml clementine juice
• Seeds from 1/2 pomegranate (about 50g), or 50ml pomegranate juice
• 1 tbsp gomme (sugar syrup) or agave nectar
• 3 x 25ml shots gin
• 1 medium British Lion egg white
• Soda water
• Orange or clementine peel twist (to garnish)
• Pomegranate seeds (to garnish)
1 Mix Clementine and pomegranate in a cocktail shaker until well crushed. Add syrup, gin and British Lion egg white.
2 Shake for a few seconds. Add a few handfuls of ice and shake again for 15 seconds.
3 Strain the mixture into two ice filled glasses, pour in a splash of soda water and stir gently.
4 Garnish with extra pomegranate and orange twist.
P.S: For a non alcoholic version, swap gin for Seedlip, or simply add a sprig of sage to the fruit before mixing.
All images and recipes credited to British Lion Eggs. Find out more via egginfo.co.uk