Enjoy this Egg Nog cocktail with a Mirabeau twist as an after-Christmas lunch palate cleanser, with both hot and cold options available.
Ingredients
- 30ml Mirabeau Dry Gin
- 15ml Cognac
- 20ml Sugar Syrup
- 90ml almond milk
- 30ml heavy cream
- 1 Egg
Method
- For the Cold Version
Mix all the ingredients in a cocktail shaker and shake vigorously to get the air going. Then add some ice and repeat. After this double shake serve over ice in a glass rimmed with sugar and a hint of cinnamon. Grate some nutmeg over the top and garnish with a cinnamon stick.
- For the Warm Version
Shake all the ingredients to thoroughly mix them. Then gently warm through, be careful not to get the egg too warm, and serve in a mini tankard. Garnish with grated nutmeg and a cinnamon stick.
Mistletoe Martini
A classic cocktail to start the holiday season with a festive spin.
Ingredients
- 60ml Mirabeau Dry Gin
- 15ml Chambord Raspberry Liqueur
- 15ml Cointreau Orange Liqueur
- Juice of a lime
Method
Shake together all the ingredients in an ice filled cocktail shaker and strain into a chilled Martini glass. Garnish with raspberries, rosemary or candy canes.
Mirabeau Dry Rosé Gin is gluten-free, 100% naturally flavoured with no residual sugar, and made in France with carefully selected botanicals. It is available in Dan Murphy’s and BWS Australia-wide, RRP $79.99.