THE ONE FOR THE EVENING
This cocktail is a great pick-me up as Christmas Day slips into the evening, sharp, citrus and long. Our collection of festive cocktails all feature delicious spirits from our friends at Chase Distillery, but this one benefits particularly from the clean, palatte-refreshing flavour of the now iconic Original Chase Vodka.
Clementines, they are simply the flavour of Christmas. Our grocer sources from Valencia, Southern Spain, where fields of citrus trees define the landscape. The warm Mediterranean climate, its free-draining soils, and the ridge of mountains to the north that protect the orchards from winter frosts, guarantee the festive season is awash with delicious fruit. Clementines are seedless, rounder, and sweeter than tangerines and satsumas; their peel oily and perfumed. Look for fruits that have their leaves still, it is an indicator of their freshness and it is worth paying a little more to know that they were not picked too early and haven’t been treated with ethylene gas to make them go orange.
The tincture and sherbet recipes below need to be made at least the day before, so get those ready now for the big day. Making those elements yourself, means you can adjust to taste. Add a little more sugar if you like your long cocktails less tart, use cloves in the tincture if that is your favourite Christmas spice … trust your instincts and you will enjoy a truly unique cocktail experience.
For the allspice & star anise tincture ... make ahead of time:
- 50 g crushed allspice berries
- 1 crushed star anise
- 50ml of unflavored vodka
- Combine all ingredients in a small sealable jar and leave to macerate for 2 days.
- Shake couple of times each day.
- Strain off the solids using a muslin, cheesecloth or fine seive and store indefinitely in room temperature.
For the clementine sherbet:
- 5 clementines
- 250 g caster sugar
- 300 ml clementine juice
- Grate peel of 5 clementines using microplane grater into a small bowl and cover with the sugar.
- Leave the mixture to sit for at least 30 minutes up to 2 hours (this method is called oleo sacharum & we use it to extract the essential oils from citrus skin).
- Combine the oleo sacharum & clementine juice in a small saucepan over medium heat, but do not boil.
- Slowly stir to dissolve all the sugar.
- Strain through muslin or cheesecloth into cleaned bottles and keep in fridge up to 3 weeks.
For the Clementine Cooler:
- 35 ml Chase potato vodka
- 25 ml fresh lemon juice
- 20 ml amontillado sherry (Emilio Hidalgo or similar quality)
- 15 ml clementine sherbet
- 10 ml clementine juice
- 10 ml DOM Benedictine
- 5 dashes allspice & star anise tincture
- Soda to top up
- 1 cinnamon stick and grating of nutmeg to garnish
- Short shake all ingredients (except the soda and garnish) with 3 ice cubes and strain into highball glass filled with ice cubes.
- Top up with soda and lift ice cubes using barspoon to combine all ingredients.
- Garnish with cinnamon stick and grating of nutmeg.
Note: We have wheat straws in The Baa at Thyme in an effort to counter the damage being done to our oceans by single use plastics. This cocktail is lovely sipped through a straw so do try and source some good paper or cardboard straws, or treat yourself to some lovely metal cocktail straws for Christmas.
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'Cocktails, Cordials & Infusions' class