Take one bottle of super-cool gin and task London’s finest bartenders with mixing up a drink bursting with yuletide cheer – the Fords Gin Festive Cocktail Challenge was always going to be a good ‘un. Over 30 bars took part but only a dozen could make it through to the 12 Days of Christmas Final. Check out the recipes below.

Duncan Raley – 68 & Boston

Let it faux

45ml Fords Gin
30ml Black Velvet syrup
1 whole egg
2 dashes Peychaud’s Bitters
2 dashes walnut bitters
Pinch sea salt

Method:
Shake all ingredients with ice and strain into a cocktail glass. Garnish with an oyster leaf.

Alex King – Callooh Callay

Champagne breakfast

40ml Fords Gin
20ml orange & strawberry sherbet
15ml lemon juice
1 dash absinthe
Top with Champagne

Method:
Shake all ingredients, strain into flute and top with Champagne. Finish with a spray of vanilla on the glass.

Caroline Hoskins – House of Tippler

Christmas Spirit 

50ml Fords Gin
25ml lemon juice
25ml mulled wine syrup
Egg white/Aquafabba

Method:
Shake all ingredients with ice and strain into a cocktail glass. Garnish with beetroot dust.

Rhys Wilson – Happiness Forgets

12 hours of Jeremy Kyle

30ml Fords Gin
20ml “Coffee Cake”*
20ml lemon juice
20ml sugar syrup
1 dash saline solution
Egg white

Method:
Shake all ingredients with ice and strain into a cocktail glass.

*Coffee cake is a blend of Aylesbury duck vodka, Somerset cider brandy, creme de banane, and coffee liqueur.

Matt Green – Little Bat

Tinseltown fizz

30ml Buzz-button infused Fords Gin
10ml Pimento Dram
25ml lemon juice
25ml red wine/cranberry syrup
Egg white
Soda

Method:
Shake all ingredients and strain into a highball glass. Garnish with redcurrant, holly and icing sugar dusting.

Kelley Hill – Rev. J Simpson

Saturnalia

45ml Fords Gin
25ml Revs Christmas Falernum
Whole egg

Method:
Shake all ingredients with ice and strain into a cocktail glass. Garnish with rosemary sprig, nutmeg Christmas stencil and a festive bauble.

Marcis Dzelzainis – Sager & Wilde

Frankincense Fizz 

40ml Fords Gin
15ml Chinotto Liqueur
2.5ml Frankincense Water
1 egg yolk
25ml orange juice
20ml lemon juice
20ml sugar syrup (1:1)
Top soda

Method:
Shake all ingredients, strain into flute and top with soda.

Geoff Robinson – Satan’s Whiskers

Santa’s Whiskers

40ml Fords Gin
15ml Rosé port
15ml orgeat
15ml lemon juice
Egg white
2 dashes absinthe

Method:
Shake all ingredients and strain into cocktail glass. Garnish with redcurrants, mint and grated mace

Matt Whiley– Scout

Pine Pollen 

30ml Fords Gin
30ml mince pie liqueur
7.5ml apple brandy
3.5ml pine pollen syrup
50ml filtered water
Malic acid
Split milk

Method:
Centrifuge all ingredients and serve as a milk punch. Garnish with mince pie leather.

Maja Jaworska – Super Lyan

Fancy 79

25ml Fords Gin
12.5ml Wry Rye Distillate
20ml clementine oleo saccharum
12.5ml sweetened fake lime
2ml Kummel
3 drops Bittermens Xocolatl bitters
40ml Franciacorta sparkling wine

Method:
Shake all ingredients, strain into flute and top with sparkling wine. Garnish with orange twist and gold shard candy

Steve Georgiou – The Wigmore

Bad Santa’s Hard Shake 

40ml Fords Gin
10ml spiced beer syrup
2 scoops all-spice ice cream
10g Christmas pudding

Method:
Blend all ingredients and serve in a wine glass. Garnish with grated orange zest.

Rosey Mitchell – Three Sheets

Buck’s Fizz

25ml clementine leaf infused Fords Gin
20 clarified clementine juice
Dash orange flower water
Top Prosecco

Method:
Combine well chilled ingredients in wine glass and top with Prosecco.

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