Ginger Bells Fizz Cocktail Recipe

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

You’ll Need:

  • 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
  • Ice

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!

Bee’s Knees Cocktail Recipe

Doesn’t this photo just give you all the winter feels? As I type this, big, fluffy snowflakes are falling outside and I may, or may not be listening to Christmas music with the fireplace on.

Today I’m coming at you with a classic cocktail done two ways, the Bee’s Knees. This cocktail is an oldie but a goodie from back in the prohibition era. It was actually invented by the first head bartender at the Ritz in Paris in 1921, when its Cafe Parisian opened its doors.

In the name of research, Holly from Chandeliers and Champagne and I tested (and taste tested) this cocktail two ways–as a gin fizz with a frothy top and over ice. I feel like serving it frothy is a fancier way to serve it, while over ice is easy and convenient.

Looking at the calendar, I can see that today is also National Gin Day, so talk about the perfect excuse to whip up a cocktail. If you’re looking for some more great gin-based cocktails some of my favourites are the Elderflower French 75, Earl Grey’s Royal Gin Fizz, Redheaded French Blonde and a Very Cherry Gin & Tonic.

Bee’s Knees Cocktail Recipe Two Ways

Yields 1 drink

You’ll Need:

  • 1.5 oz gin (we used Bombay Sapphire)
  • 1.5 oz Agalima Sweet & Sour Mix
  • 0.5 oz honey
  • Half an egg white (for frothy version only)
  • Ice
  • Lemon wheel to garnish

Directions

For frothy version:

Combine gin, Agalima mix, honey and egg white into a cocktail shaker and shake hard, without ice to emulsify the egg. Add ice, shake again to chill and strain into a cocktail coupe. Garnish with lemon wheel and serve.

For on the rocks version:

Combine gin, Agalima mix, honey and ice into a cocktail shaker and shake hard strain into a cocktail glass filled with ice. Garnish with lemon wheel and serve.

Note: If your don’t have Agalima Sweet & Sour Mix on hand, you can certainly use fresh-squeezed lemon juice.

Cheers! If you recreate this, or any of my other cocktails be sure to tag me on Instagram @alexandtribe.

Earl Grey’s Royal Gin Fizz

How’s everyone doing? Hope you’re staying home and staying safe ❤️. This social distancing stuff is weird; it’s so opposite of my general nature, I thrive on being busy and social. I’m not going to lie, this isn’t easy, but I know it’s necessary and so we’ve stayed home for the last three weeks or so.

Wanting to feel a sense of normalcy, my bestie Holly and I decided to attempt our first virtual cocktail making hangout. We put the little ones down for a nap, fired up FaceTime on the iPad and crafted a new cocktail for everyone to try! It was fun (except for the part where my bottle of prosecco exploded on me while I opened it 🤦🏼‍♀️ haha).

We’ve been wanting to try a foamy cocktail for awhile now. I’m not going to lie, the idea of adding a raw egg white to my drink made me a little weary, but I can assure you that it’s totally flavourless, it just adds an awesome foamy topper to your drink.

This cocktail was so good. By now you’ve probably already realized I love gin and a tea-based cocktail, so this one was right up my alley! Delicious, refreshing, slightly citrusy–I’ll definitely be making it again!

Earl Grey’s Royal Gin Fizz

Yields 1 drink

You’ll need:

0.75 oz Gin (we used Eau Claire Distillery Parlour Gin)

0.75 oz Earl Grey-infused simple syrup (recipe below)

0.5 oz fresh-squeezed lemon juice

1 egg white

2-3 oz of champagne or prosecco

Handful of ice

Earl Grey tea leaves, finely chopped, to garnish

Directions:

Combine gin, Earl Grey-infused simple syrup, fresh lemon juice and an egg white in a cocktail shaker.

Start with a dry shake: shake the concoction vigorously, without ice, to emulsify the egg white. This will help give the egg a nice whipped and foamy texture.

Then, do a wet shake: add some ice and shake again to help cool the drink.

Double strain into your cocktail glass and slowly top with Champagne or prosecco – about two to three ounces (careful, the drink foams up quickly).

Lastly, add a dusting of finely chopped Earl Grey tea leaves to garnish. Or, a sprig of lavender or a twist of lemon would work great too!

Earl Grey-infused simple syrup

Yields enough for 3-4 cocktails

You’ll need:

1/2 cup water

1/2 sugar

2 Earl Grey tea bags (I used Blue Hour)

Directions:

Boil equal parts sugar and water in a medium sauce pan until the sugar fully dissolves. Remove from heat and steep the tea bags for 5-6 minutes.

Allow it to cool before using. The simple syrup can be stored in your fridge for up to three weeks.

Hope you enjoy our latest cocktail. We’re loving in some crazy times right now, I’d say we all deserve a weekday treat! Stay hone & stay safe and be sure to tag us on Instagram (@alexandtribe @chandeliers.and.champagne) if you make any of our cocktails!

Cheers 🥂 Alex & Holly