Gin-gle bell cocktail


Recipe may contain egg.

This Christmas cocktail will definitely a big hit with your guests. Made with gin, Prosecco and cranberry juice it also features a surprise sherbetty fizz that will linger on your tongue.

14 Ingredients

  • 85g pkt Aeroplane Original Lime Jelly Crystals

  • Red or green liquid food colouring, to tint

  • 1 tbsp icing sugar

  • 1 tsp citric acid

  • 1 tsp bicarbonate of soda

  • 1 egg white

  • 125ml (1/2 cup) gin

  • 250ml (1 cup) cranberry juice

  • 1 tbsp fresh lime juice

  • 1 tsp caster sugar

  • 500ml (2 cups) Prosecco

  • 4 fresh lime wedges

  • 4 fresh mint sprigs

  • 8 maraschino cherries

5 Method Steps

  • Step 1

    Place the jelly crystals

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    (85g pkt Aeroplane Original Lime Jelly Crystals) and a few drops of food colouring (Red or green liquid food colouring, to tint) in a small sealable plastic bag and rub between fingers gently to distribute the colour. Add the icing sugar (1 tbsp icing sugar), citric acid (1 tsp citric acid) and bicarb (1 tsp bicarbonate of soda) to the bag and shake well to combine.

  • Step 2

    Lightly whisk the egg white (1 egg white) in a shallow bowl. Pour some sugar mixture on a plate. Dip the rim of a glass into the egg white and then in the sugar mixture to coat the rim. Repeat with remaining glasses. Set aside while making the cocktail.

  • Step 3

    For the cocktail, combine the gin (125ml (1/2 cup) gin), cranberry juice (250ml (1 cup) cranberry juice), lime juice (1 tbsp fresh lime juice) and caster sugar in a jug. Stir until sugar has dissolved.

  • Step 4

    Divide the cocktail mixture among the prepared glasses. Top each glass with cold Prosecco (500ml (2 cups) Prosecco).

  • Step 5

    Add a wedge of lime (4 fresh lime wedges), a sprig of fresh mint (4 fresh mint sprigs) and a cherry (8 maraschino cherries) to each glass. Serve immediately.

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Recipe Notes

Citric acid is available at the supermarket near the bicarb soda.

Store extra sugar mixture in an airtight container at room temperature for up to 1 week.

Image by Nigel Lough Publication

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