Christmastime (also known as the party season) is the busiest time of the year with every friend wanting a reunion and every family member asking to pop round for a mince pie. With all that entertaining to do, there’s no better time to brush up on your cocktail making skills. Read below to learn all about Edinburgh Gin Christmas and how you can impress with seasonal sips all winter long.
This festive season, Edinburgh Gin has successfully managed to bottle up Christmas with its new spirit. Boasting a perfumed and warming aroma thanks to the addition of frankincense, the scent is furthered by sweet flavour from myrhh, followed by lingering spice from cinnamon and nutmeg.
Clean, fresh and spicy on the nose, this Christmas Gin has pine, heathery scented notes and is limited edition, so it’s worth snapping up quickly. There are many ways to drink Edinburgh Christmas Gin, but we’d recommend enjoying it in a classic G&T with orange garnish, to release some of the gin’s more complex flavours and aromas. It also works perfectly in a festive Negroni, the sweet myrrh providing balance to Campari’s bitter finish.
If you fancy trying your hand at an Edinburgh Gin Christmas cocktail, take a peek at our three suggestions below…
Christmas Negroni
Ingredients
25ml Christmas Edinburgh Gin
25ml Campari
25ml Martini Rosso
Grated dark chocolate or fresh nutmeg, orange peel
Method
Add ice to a rocks glass
Add ingredients, and stir with a bar spoon until well mixed
Garnish with an orange peel and grated dark chocolate
Spirit of Edinburgh
Ingredients
35ml Christmas Edinburgh Gin
25ml apricot brandy
15ml vanilla schnapps
25ml cooled chai
2 dashes orange bitters
Method
Shake all the ingredients well with ice
Strain into a coupe glass and serve
Winter Sipper
Ingredients
25ml Christmas Edinburgh Gin
20ml Chartreuse Jaune
15ml Benedictine D.O.M.
1 dash Drambuie
1 dash bitters
Method
Stir all ingredients together in a mixing glass
Strain into a brandy glass over ice
Garnish with an orange twist
For more information, visit www.edinburghgindistillery.co.uk
This article was published 4 December 2017