A new take on a Christmas cocktail created by my talented team at my bar at London’s Playboy Club for Christmas 2015. A combination of some warming cognac with a homemade winter spice syrup (made with cinnamon, nutmeg and pumpkin), pineapple juice and slices of orange and lemon, which is served over crushed ice in a silver tin, piled high with a dried pineapple slice, cinnamon stick, sprig of mint and, the pièce de resistance, a dusting of icing sugar.
- 45ml Martell Cognac
- 30ml home made Winter Spice syrup
- 30ml fresh pineapple juice
- slices of orange and lemon
for the syrup
- 25gr ground cinnamon
- 15gr peeled and chopped fresh ginger
- 1 whole nutmeg grated
- 5gr ground allspice
- 600ml water
- 600gr castor sugar
Place all the ingredients except the sugar into a pan and bring to the boil, leave to boil for 5 minutes at a medium temperature.
Remove from the heat and add the sugar and stir until dissolved, fine strain and allow to cool.
Muddle the slices of orange and lemon in the bottom of a tankard or old fashioned glass then add the remaining ingredients and stir add crushed ice and stir again.
Garnish with a dried pineapple slice, cinnamon stick, sprig of mint and dust with icing sugar. Serve with a straw.