FESTIVE COCKTAILS INSPIRED BY THE SPARKLING LIGHTS OF CORK
This festive season, our Panorama Bar Team led by the Bar Manager Gaetan created three festive cocktails to spread some joy and happiness. We will all be celebrating Christmas differently this year and whether you will get join us at The Montenotte Hotel or wish to create your own Christmas magic at home, we hope we can inspire you.
Christmas Bauble is served in a Christmas bauble decoration, resting on crushed ice, decorated with a piece of holy and waiting for you to pour it and enjoy your festive moment. The taste of red berries with homemade candy cane syrup will bring you back to your childhood Christmas memories and wonderful smells of a candy shop.
If you do not fancy a dessert and love creamy indulgent cocktails, Hot Coco Loco is for you. Served warm, with indulgent aroma of chocolate, Baileys and a delicate touch of Crème de Menthe, topped up with fresh cream and chocolate dust. With the delicious rich, smooth texture - you will want another one!
Ring in the New Year with Sparkling 21, cocktail inspired by the sparkling lights of Cork, and the incredible views from the Panorama Bistro & Terrace. This celebratory drink is made with vodka, raspberry puree, lemon juice and Prosecco, creating a light, well balanced cocktail, a prefect pre-dinner drink.
Enjoy making them over the festive season, with the recipes below.
Ingredients: 40ml Absolut Vodka, 10ml Chambord liquor, 10ml Lemon juice, 10ml Grenadine, 10ml Raspberry puree, 80ml Candy cane syrup, 1 Ice cub and ½ glass of crushed ice. Serves 1.
Method: Pour all the ingredients and 1 ice cube into a mixing glass. Use a long spoon to carefully mix these followed by straining into another glass to remove any coarse textures. Fill the Christmas bauble and place carefully into a martini glass 1/3 filled with crushed ice. You can also pour straight into a martini glass filled 1/3 with crushed ice. To make your homemade Candy Cane Syrup, melt down 1 candy cane into 250ml of boiling water, when all the candy cane is dissolved, let the syrup chill out in the fridge for 1-2 hours. Serve in a Martini glass and decorate with a piece of Holy or a candy cane.
Hot Coco Loco
Ingredients: 40ml of Baileys, 20ml of Creme de menthe, 60ml Fresh cream, 2 Dessert spoons of hot chocolate powder and 100ml Milk. Serves 1.
Method: Start with warming up the milk in a separate pot, add 2 dessert spoons of hot chocolate powder and mix well. Whip the cream slightly, just enough so it slides from a spoon. Pour the hot chocolate mixture into a brandy glass, we are going to build all the ingredients into this glass. Add Baileys and 10ml of crème de menthe into hot chocolate. Mix remaining 10ml of crème de menthe into whipped cream and pour it over the hot chocolate, for the creamy finish. Sprinkle the top with a chocolate powder and decorate with a mint leaf. Serve warm in a Brandy glass.
Sparkling 21 – Ring in the New Year
Ingredients: 20ml Vodka, 20ml Raspberry Puree, 15ml Sugar syrup, 15ml Lemon juice, 15ml Egg White, 40ml Prosecco (Top up) and 4 – 5 Ice cubes. Serves 1.
Method: Start by adding ice cubes, vodka, raspberry puree, lemon juice, sugar syrup and egg white into the shaker and shake well for good 10 seconds. Pour straight into a prepared champagne glass, nice white foam should form on the top. Top up with the Prosecco and enjoy. Serve in a Champagne glass. Serving tip – to make it even more festive, garnish with a straw tied onto glass with a ribbon.
We hope these cocktails bring some festive cheer to your home this Christmas!