When Forest Gump said “life is like a box of chocolates…” he obviously hadn’t tried Bahlsen Collection! This selection of beautiful biscuits is featured in December’s BIG Christmas Gin of the Month box and are perfect for sharing with loved-ones this festive season.

Taking inspiration from Bahlsen Collection, our in-house mixologist has created these three chocolatey, ginny, delicious cocktails that pair perfectly with the different biscuits in Bahlsen’s selection.

If variety is the spice of life, we’ve got you sorted this Christmas!

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Gin-Nog

(serves 6)
3 Eggs (to be separated)
75gr Sugar
250ml Whole Milk
200ml Double Cream
120ml Brandy
60ml Gin (Old Tom or spiced one ideally)
Spices mix: (vanilla, cinnamon, nutmeg)

Whisk the egg yolks with 50g of sugar, until creamy and thick. Add the milk, double cream, gin and brandy to the mixture, along with some spices. Store the mixture in the fridge to chill down. Whisk the egg whites with the remaining 25g of sugar, until soft and foamy. When ready to serve, add the egg white foam to the eggnog, serve with a pinch of grated nutmeg on top.

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Warm Gin Caramel

35ml gin
15ml Cointreau
15ml butterscotch syrup (or caramel if you want another option)
10ml lemon juice
1 dash Angostura Bitters
Top with Hot Boiling Water
Garnish: lemon wheel and star anise

Add all ingredients to a mug or glass and stir. Top up with boiling water and garnish with a lemon wheel and star anise

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Ruby Gin and Chocolate Punch

50ml gin
30ml ruby port
20ml lemon juice
15ml chocolate syrup*
75ml black tea (brewed and cooled down)
Garnish: orange zest

*supermarket syrup tends to be really thick, if bought then better to use just 10ml of it. Otherwise you can find Chocolate Extract (Nielsen for instance) and add to a sugar syrup to taste.

Method: Build the cocktail in a rock glass over ice. Another option (and even better) it's to prepare a batch before and leave it in the fridge, ready to be served in a Rock Glass/Tumbler over ice.

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