Can you believe it’s already December? Somehow 2020 has been both the slowest and longest year of my life. The holiday season is one of my favourite times to play around with new recipes. I love festive meals and delicious drinks!
I’ve talked about my love of Eau Claire distillery a few times on this blog. They make delicious spirits right here is Alberta, down in Turner Valley. I finally got the chance to visit the tasting room this year and it was so cute!
I’ve always wanted to try Eau Claire’s Christmas Gin and this year they were kind enough to gift me a bottle to crafts some new cocktail recipes with. It’s the most beautiful bottle of gin I’ve owned, it almost looks like you’re looking in a snow globe. It celebrates the holidays with Frankincense, Myrrh and 23k Gold flakes, all three of of the three wise men gifts. How cool is that!
My favourite cocktail-making partner-in-crime Holly and I had fun thinking up a modern take on a Christmas cocktail. I’m really excited with how this one turned out. It’s just the right amount of sweet and spicy…the spicier the ginger the better, in my opinion!
Originally we planned to use fresh-squeezed blood orange juice in this cocktail, but blood oranges aren’t in grocery stores yet, so we settled on an Italian Soda. I’ll definitely be remaking it when blood oranges are in season though to see which way I prefer it!
Ginger Bells Fizz Cocktail Recipe
Yields 1 cocktail
- 1.25 oz gin (we used Eau Claire Christmas Gin)
- 0.75 oz elderflower liqueur (we used St. Germaine)
- 2.5 oz ginger beer
- 2.5 oz blood orange Italian Soda
- 0.5 oz fresh-squeezed lime juice
- 0.25 oz fresh-pressed ginger juice
- 2 dashes of orange bitters
- Dehydrated blood orange to garnish
- Mint sprig, to garnish
Directions: In a cocktail glass combine gin, ginger beer, elderflower liqueur and lime juice, ginger juice and orange bitters. Stir lightly, add ice and then Italian soda. Garnish with mint sprig and dehydrated blood orange slice.
Hope you enjoy! I’ll have a couple more holiday cocktails coming to the blog over the next couple of weeks, so stay tuned! Cheers!