Cheers to Xmas

Wine has long been the tipple most served with Christmas lunch. I confess I’ve served it too, year after year, but this Christmas, I am planning something a little more innovative. Of course, the odd port will be there, for us Goans. And wine too, although in the form of cocktails.

Give Christmas cheer a whole new meaning with flavourful festive cocktails. A friend in London recommended a dry cider, with a sprinkle of smoked paprika. If serving mulled, gently warm the drink and serve in a tulip or snifter glass garnished with a cinnamon stick as a stirrer.

I was gifted a bottle of Bloom Gin from Europe — a delicate floral gin, much loved for its lightness of taste, infused with flowers of chamomile and honeysuckle and the citrus fruit pomelo. It will perfectly complement the delicate flavours of the salmon I am preparing.

If you have adventurous tastes, you may want to try Masterchef Peter Bayless’ — a luxurious cocktail made with an award-winning English wine that’s dry, rich and refreshing, the colour of new mown hay. The palate explodes with floral and citrus flavours with a lingering, crisp finish.

If you want something more classical, why not try a Champagne punch? Champagne, castor sugar, zest of two grapefruits, some Earl Grey and lemon gin, a ginger liqueur and cherry brandy are all that you need. Mix and serve in a chilled flute to wow guests!

But if it’s a tangy, savoury cocktail that your heart desires, then you can whip up one with vodka, wild horseradish, ground ivy, thyme, black pepper, lemon, tabasco, Worcester sauce, tomatoes and water. Sounds complicated? It isn’t really, just a twist on the good ol’ Bloody Mary that never fails you. It wonderfully balances the sweetness of all the other Christmas goodies.

Mixologist Yangdup Lama has given me some great tips for Christmas cocktails, and I’ve kept some infusions ready accordingly. With Monkey Shoulder whiskey, cinnamon sticks, orange peels and raisins now a week old, my concoction is smelling aromatic and heady. Yangdup also suggested that I use cinnamon cordial instead of sugar, to cut off that cloyingly sweet taste from cocktails.

So relish your stuffed chicken, duck moile, sorpotel, turkey, mince pies and Christmas puddings — but jazz them up with a new set of Christmas drinks this year. Merry Christmas!