Christmas is all about the tipples, from champagne and mimosas to sherry.
Cocktails are the ultimate celebratory drink, but everyone knows they can be tricky to replicate at home.
“Christmas means cocktails. But they’re never quite the same when you make them at home. The balance is wrong, the flavours less subtle, and the hangovers horrendous,” says Pauline Martin Rodriguez, cocktail expert and bartending consultant at DrinksWorld.
The cocktail expert has shared the correct way to make cocktails at home that taste just as good as they would in a bar.
She added: “If you want to wow your Christmas guests, cocktails are a must. But if you want to make the right impression, you have to do it properly. I’ve had years of experience creating cocktails for every taste, and I’ve picked up some great tips along the way.”
Here’s her easy and budget-friendly tips for making tip-top Christmas tipples.
The ice factor
Ice is a big player in most cocktails. It’s important because the temperature of the drink will influence how it tastes. But the smaller the size of the ice that you use, the more diluted the other ingredients become, and that’s how you end up with a watery, not-so-flavorful cocktail.
So, use quality ice. If possible, buy it rather than make it to avoid that ‘freezer flavour’. Try to keep it dry so it doesn’t dilute your drinks. And don’t worry about using too much because the colder your drink is, the more slowly the ice will melt and dilute. As a general rule: the more ice, the better.
Chill out
An easy way to up your cocktail game is to chill your glasses before use. Either pop them in the freezer for half an hour or fill them with ice and water while you’re preparing the drink. This will immediately make your cocktails seem like more of the real deal.
Pour Perfectly
Cocktails are no different to baking. If you get the quantities wrong, the results won’t be up to scratch. A measuring jigger will help you to get it right: trust us, sometimes just a few millilitres of extra sugar or citrus juice really make a difference and can take your cocktails from “meh” to “wow”.
Quality is key
Whether it’s juices, syrups or mid-range booze, the better the quality of your ingredients, the better your cocktails will be. So, although the bottom shelf is tempting for a party, if you want to impress, up your budget if you possibly can.
The flavour difference will be truly noticeable… And if you’re using a jigger, you’re not going to be using so much anyway. The same goes for lime, lemon & orange juice: go for freshly squeezed whenever you can, or squeeze them directly at home (even better and cheaper).
Embrace the bitters
Bitters might seem unnecessary when you’re looking at cocktail ingredients. Such small quantities are used that they surely can’t make that much of a difference… But that’s where you’d be wrong.
Bitters are potent. As aromatic concentrates, a small amount can make a huge impact on the flavour and balance of a cocktail. A bottle of Angostura bitters may well last you a very long time, but you can keep an opened bottle for up to five years. And they’ll add significantly to your cocktail creations in the meantime.
So, don’t be afraid of making cocktails this Christmas. Just find the right recipes and make the most of your tools.
How to make the perfect Mojito at home
Ingredients
2 oz light rum (Cuban-style, like Havana Club 3 años).
1 oz freshly squeezed lime juice
¾ oz cane sugar syrup*
A handful of fresh mint leaves
Mineral sparkling water
Angostura Bitters
Crushed Ice
Extra fresh mint sprig for garnishing
Tools
Large highball glass
Bar spoon
Straw
*Cane Sugar Syrup: to make it at home, simply combine equal amounts of brown cane sugar and hot water. Stir well until the sugar is fully dissolved, let it cool down and bottle before storing in the fridge.
Pro tip: You can infuse your syrup with fresh mint! To do so, after combining the sugar and hot water, add a handful of fresh mint leaves (approx. 100g / L), cover and let it rest overnight in the fridge. The next day, strain to remove the mint leaves, bottle and store in the fridge.
