Festive cocktails

Ingredients

• 200 ml of gin
• 100 ml Cointreau or Triple Sec orange liqueur
• 16 thyme sprigs
• 400 ml cranberry juice
• 200 ml freshly squeezed orange juice
• sprite
• cranberries
• ice
• 1 bottle of champagne
• 300 ml of coconut milk
• 100 ml coconut liqueur (eg Malibu)
• 1 bottle of champagne
• 2/3 cup raspberries or strawberries (you can use frozen ones)
• 2 st. l. Teddy bear
• 1 st. l. lemon juice
• 3 art. l. coconut flakes
• 1 vanilla pod
• 1–2 tbsp. l. liquid honey

Cooking

Step 1

Cranberry-orange fizz. Put half a thyme in a mortar and lightly mash with a pestle to extract the essential oil. Transfer to a shaker. Pour in the gin, orange liqueur, orange juice and cranberry juice. Add 3-4 ice cubes and shake well. Divide ice into tall glasses, pour cocktail and top up with sprite. Garnish with cranberries and thyme.

Step 2

Raspberry Bellini. Place the berries in a blender. Add honey and lemon juice and grind to a puree. Pass through a sieve to remove the pits. Divide the puree between glasses and pour over the champagne. Stir and serve immediately.

Step 3

Coconut champagne. Cut the vanilla pod in half lengthwise and scrape out the seeds. Combine coconut flakes and vanilla seeds on a saucer, pour honey on another saucer. Dip the edge of the glasses first in honey, and then in shavings. Mix coconut milk with liqueur and pour into glasses. Top up glasses with champagne and stir. Serve immediately.