Christmas Cocktail Recipes

 

Mauricio and Harriet tested out the new Husk Distillery bar, and whipped up a few festival cocktail recipes for you to try this Christmas.

 

Check out the recipes below.

 

Pure Cane Pavlova

60ml Husk Pure Cane

Apricot

Strawberry

1 whole passionfruit

1 scoop mango sorbet (softened)

30ml lemon juice

10ml sugar syrup

10ml egg white

Muddle the fruits together. Add all other ingredients and shake over ice, double strain into a glass to remove the chunky fruit pieces, garnish & serve.


The combination of the tangy fresh fruit and the sweet sorbet brings the classic Christmas pavlova to mind. Delicious enough to enjoy as a dessert!

 
 

Ink, Nice & Ice Tea

45ml Ink Gin

15ml framboise syrup

15ml lemon juice

15ml sugar syrup

75ml green tea

Angostura Bitters

Add all ingredients to a shaker. Fill with ice and shake hard. Strain into an ice filled glass. Garnish with cucumber, rosemary and pomegranate seeds.

In sub-tropical Northern NSW, our Christmas day is normally hot & humid. A cool sea breeze often blows over our farm from the coast, and provides welcome relief. This cocktail is a play on the refreshing iced tea. The green tea cucumber garnish provides coolness, while the lemon juice provides a fresh tang. The perfect cocktail to relax with on a warm Christmas afternoon.

 
 

Very Berry Bam

45ml SBB

1 strawberry

15ml lime juice

5ml raspberry liqueur

5ml cinnamon syrup

15ml aquafaba (juice strained from a tin of chickpeas)

Muddle the strawberry. Add all the other ingredients to a shaker. Add ice and shake, hard, until ice cold and foamy. Double strain & serve. We used dehydrated citrus and pomegranate seeds to garnish.

The colour and texture of this cocktail is beautiful and very festive. We use aquafaba in place of egg whites - it give a beautiful foam, and is vegan friendly.

 
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