It’s less than 3 weeks till Christmas and for those of us who work in hospitality, that means unimaginably long weeks, slaving over God knows how many pots of mulled wine, Wham!’s last Christmas 8 times a day, and everybody’s favourite inexperienced drinker who for some reason thinks their Christmas party means drink as much as they can on the bosses tab and act like a dick. Rant over. That however fittingly brings me on to this months Mixology Monday.
The (anti)seasonal theme this month is ‘Humbug!’ and has been chosen by JFL over at Rated R Cocktails. Designed to bring out our inner Grinch, we’re mixing drinks in the spirit of anti-Christmas.
For me, here in Wales, Christmas is cold. It’s all about mulled wine/cider, Sherry, Eggnogs, and toddies. So going against all of that I set out to make the most tropical drink I could; I thought Seychelles, the Maldives, and Mauritius and went from there. So next time the Christmas shopping or bad weather gets you down, mix up one of these and think white beaches, rather than white Christmas.
Last Christmas in Club Tropicana
- 40 ml spiced rum
- 10 ml lychee liqueur
- 15 ml grapefruit and star anise sherbet (see below)
- 20 ml Green tea
- 20 ml fresh squeezed lime juice
- 2 dashes Peychaud’s bitters
Shake and strain into a chilled glass, garnish with cinnamon, star anise, and a lime twist.
Grapefruit & Star anise Sherbet
First remove the peel of a grapefruit (I used a red grapefruit) taking away as little of the pith as possible. muddle the peel with 1/2 cup of sugar and a couple of star anise and let sit for an hour (this is called an oleo saccharum). To make a sherbet combine the oleo saccharum with the juice of the grapefruit (should be about 1/2 a cup).