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I am Jose Sanchez, Bar Supervisor at Buxted Park Hotel
I have been having fun making cocktails for about 10 years now and I still love creating them! Hope you enjoy watching my video
The perfect cocktail for Christmas time, with typical Christmas flavours, it is sure to be a favourite in your household this Christmas!
30ml chocolate liquour
15ml double cream
15ml almond milk
3-4 ice cubes, plus a glass of cubes to cool down the glass
Powdered chocolate for dusting
Holly to decorate
Start by cooling down your glass with some extra ice.
Put 3-4 ice cubes in your shaker to start with.
Add the baileys, chocolate liquor, double cream and almond milk into the shaker.
Shake the cocktail and pour into the glass.
Sprinkle chocolate powder on the top and decorate with holly on the side of the glass.
I am Gabriel Dinca, Assistant Restaurant and Bar Manager at Bailbrook House Hotel I love working on the bar and creating new drinks. Including these festive ones throughout the festive period!
We will be serving this to our guests on Christmas Day and in our Conservatory Bar over 'Twixmas'. Also, the New Year, as the ideal way to warm up after a walk around the beautiful world heritage City of Bath.
Our chef Jon Machin likes to make this with local Somerset cider and brandy replacing the wine as rather warming canape alternative.
750ml bottle of red wine
100g caster sugar
1 star anise
1/2 cinnamon stick
50ml creme de cassis (or spirit of choice)
Place the sugar and all the spices in the large pan. Zest the lemon and oranges. Add to the pan, slice oranges in half and squeeze in the juice.
Pour in just enough of the wine to cover all the ingredients. Place the pan over a medium heat, bring to the boil, then lower the heat and simmer for 5 minutes, or until all of the sugar is dissolved.
To this syrup add the rest of the wine and the cassis, then gently heat for 10 minutes. Be careful not to let the mixture boil.
Christmas Pudding Vodka
This flavoured vodka makes a thoughtful gift, or can be served up on Christmas Day. If made now the flavours will have mingled in just in time for Christmas, but it can be kept for up to 3 months- if you can resist opening it.
1 bottle of vodka
4 tbsp dark brown sugar
1 cinnamon stick
Peel of 1 orange or 1 lemon
25 (1oz) of each including currants, raisins and dried gis, halved if large
Sterelise a large, 1.3 litre bottle or glass container. Run through the dishwasher cycle or wash in hot soapy water. rinse, then dry in the oven for 20 minutes at 150 degrees (130 fan) or gas mark 2.
Combine all the ingredients in a large jug and pour into the sterelised containers or bottle. Seal.
Leave for two weeks in a kitche cupboard, turning the container daily to agitate the ingredients.
Serve in cocktails, or simple over ice with tonic and a slice.
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**Fees are inclusive of VAT (except in the Channel Islands. VAT does not apply in Guernsey for St Pierre Park Hotel, Spa & Golf Resort and GST is charged at L'Horizon Beach Hotel & Spa & Grand Jersey Hotel & Spa in Jersey).