Christmas truly is one of the most wonderful times of the year & there's no better time to have a cocktail in hand.
This year - our Head of Product Development, Mikey has created epic level ups to our mixer.
Day 1
• 1 fresh Oyster
• 30mls Vodka
• Mr Consistent Bloody Mary mix
/ Place Oyster in double shot glass
/ Add 30ml Vodka
/ Top with Mr Consistent Bloody Mary mix
Consume immediately
Day 2
• 1/8 Avocado
• 45ml Pink Gin
• 75ml Mr Consistent Chilli Margarita mix
/ Muddle Avocado in cocktail shaker
/ Add Pink Gin and Mr Consistent Chilli Margarita mix
/ Shake and double strain into a cocktail glass.
Best served as an accompaniment to fresh prawns
Day 3
• 30ml Raspberry Jelly Vodka* (see below)
• 30ml Marshmallow Vodka** (see below)
• 30ml Chocolate Sauce
• 45ml Mr Consistent Espresso Martini mix
/ Combine all ingredients in a cocktail shaker and add ice
/ Shake and strain into a cocktail glass
* Raspberry Jelly Vodka
1 x packet Raspberry Aeroplane Jelly
450ml Vodka
Combine and stir thoroughly until jelly crystals have fully dissolved
** Marshmallow Vodka
10 x Marshmallows (pink & white)
250ml Vodka
Combine Marshmallows and Vodka in a mason jar and leave to sit until Marshmallows have dissolved - this process can be sped up by placing the sealed mason jar in hot water
Day 4
45ml Gin
75ml Mr Consistent Cosmo mix
1 tsp Cranberry Sauce
1 sprig Thyme
60ml Prosecco
Combine all but Prosecco in cocktail shaker, add ice and shake
Add Prosecco to shaker and strain into a wine glass
Garnish with a Thyme Sprig
Best served as an accompaniment to Roast Turkey
Day 5
3 x Cherries (pitted)
45ml Mr Consistent Piña Colada mix
45ml Gin
1 x Cinnamon Quill
Top with Tonic Water
2 dashes Angostura Bitters
Build cocktail in tall tumbler style glass over ice in order ingredients are listed
Garnish with a fresh Dill Sprig
Day 6
15ml Vanilla Liqueur (Licor 43)
30ml Elderflower Liqueur (St-Germain)
75ml Mr Consistent Pash Inn
1 tbsp Mascarpone
Combine all ingredients in a cocktail shaker with ice
Shake thoroughly and fine strain into a cocktail glass
Garnish with Fresh Raspberries
Day 7
2 x Eggs
30ml (by volume) White Sugar
150ml Mr Consistent Piña Colada mix
120ml Thickened Cream
180ml Full Cream Milk
60ml Spiced Rum
30ml Amaretto
30ml Fireball
4 dashes Angostura
Add eggs to blender and blend on Medium speed for 1 minute
Add Sugar and blend for one additional minute
Add remaining ingredients in the order listed and allow to combine
Decant into a bottle and chill
Once chilled, the Eggnog is ready to serve without any further preparation ie. shaking, etc.
Finish with grated Nutmeg
Day 8
75ml Mr Consistent Margarita mix
45ml Elderflower Liqueur (St-Germain)*
1 tbsp Apple Sauce
Combine all ingredients in a cocktail shaker and add ice
Shake thoroughly and strain into a cocktail glass
Best served as an accompaniment to Roast Pork
*Elderflower Liqueur can be substituted with Whiskey or Spiced Rum
Day 9
45ml Fruit-Spiced Bourbon*
75ml Mr Consistent Cosmo mix
Combine ingredients in a cocktail shaker and add ice
Shake and fine strain into a cocktail glass
Garnish with Flamed Cinnamon Sugar and an Orange Twist
*Fruit-Spiced Bourbon
2 tbsp Robinson’s Fruit Mince
250ml Bourbon
Combine ingredients in a Mason Jar
Shake well, strain and discard fruit solids
Day 10
30ml Elderflower Liqueur (St-Germain)
30ml Custard
30ml Raspberry Jelly Vodka
30ml Mr Consistent Pash Inn mix
1 tsp Brandy
Combine Elderflower Liqueur and Custard in a cocktail shaker
Dry Shake (no ice) and strain into a cocktail glass
Combine Raspberry Jelly Vodka and Mr Consistent Pash Inn mix in cocktail shaker and add ice
Shake and strain over the Elderflower - Custard mix
Float 1 tsp Brandy
Garnish with a Jam Scroll
Day 11
Mai Tai Glazed Christmas Ham
30 x Cherries (pitted and halved)
1/2 cup Spiced Rum
1 x bottle Mr Consistent Mai Tai mix
2 x lengths of Orange Peel
7 dashes Angostura Bitters
Add Cherries to a hot frypan and heat until fragrant
Add Spiced Rum and flambé until alcohol has burned off
Add full bottle of Mr Consistent Mai Tai mix
Add Orange Peel and Angostura Bitters
Bring to a simmer and allow glaze to reduce by half (around 20 minutes)
Apply glaze to scored and clove-studded ham and cook in oven at 165 degrees until Ham is heated through (roughly 30-40 minutes per kg)
Continue to reapply glaze throughout cooking at 20 minute intervals until Ham is cooked
*Retain some of the glaze to make Mai Tai Glaze Old Fashioned
Day 12
Mai Tai Glaze Old Fashioned
30ml Spiced Rum
30ml Cognac
1 bar spoon Mai Tai Glaze
1 dash Angostura
2 dashes Orange Bitters
Add all ingredients to a mixing glass with ice and stir down to desired dilution and temperature
Strain into an Old Fashioned glass over fresh ice
Finish with a Cinnamon Stick and Orange Twist