Ross Golden – Bannon, editor of Food & Wine Magazine popped into Moncrieff to go through some festive drinks for the season
Classic champagne cocktail
Angostura Bitters
Cognac
Cava or Prosecco
1 cube sugar
Place one sugar cube in the bottom of a champagne flute. Drip about four drops of Angostura Bitters on the sugar cube, then cover the cube with cognac, top up with the cava.
Bucks fizz
100ml (2 parts) orange juice
50ml (one part) champagne
Pour the orange juice into glass and top up slowly with champagne.
Stir gently and serve in a champagne flute.
Other champagne cocktails
Kir Royale
Crème de cassis (good quality)
Cava or champagne (or if you’re being a recessionista, Bourgogne Aligoté wine)
Put enough crème de cassis in the bottom of a champagne flute so it’s about the size of a one-euro coin. Add a small amount of champagne in the glass, allow bubbles to subside and then fill the glass. Correct form in Ireland and Britain is to have a blushed colour but locals in Dijon prefer a deeper red.
Kir with elderflower cordial
Kir with nettle cordial
Both made the same way as Kir Royale
Ice cream cocktail
Leave out the vodka for designated drivers or children to make a
delicious non-alcoholic version.
1 100ml ice cream, flavour of your choice
350ml milk
2 35 ml measures vodka
Whisk all ingredients together or mix in blender. Serve in two glasses dusted with cinnamon for decoration
Non-alcoholic drinks grown-ups
Tonic water with a dash of Angostura Bitters and a slice of lime
Tonic water and elderflower cordial
Elderflower cordial and sparkling water
