We’ve got a very special them this week, and one that’s important to me. It’s International Women’s Day. On the 6th March, all around the world we celebrate women. Now gentlemen, don’t feel left out. Research shows that International Men’s Day is only ever really googled on International Women’s Day. Now, we all know it’s you guy’s wondering when your day is, so to save you the job, that falls on the 19th November. Now, with that out the way you can stop worrying and focus on giving us ladies the recognition we deserve. There are some amazing women out there in the world, and there always have been. I’d like to tell you about one, Agnes Arber.
Agnes Arber lived between 1879 and 1960. She was a British plant morphologist and anatomist, historian of botany and philosopher of biology. Now, how’s that for a title. One of the many things that makes her a great showcase of female accomplishment is that she was the firt woman botanist to be elected as a Fellow of the Royal Society, back in 1946 and at this point only the third woman at all. Following this, she was the first woman to receive the Gold medal of the Linnean Society, which is a world famous institution dedicated to the study of natural history.The sciences were heavily dominated by men and breakthroughs like this were paving stones in the path towards equality. What’s this got to do with spirits? I hear you cry, raising your empty glasses, well, her botanical supremacy has been acknowledged and given tribute in the form of a rather fantastic gin, named simply Agnes Arber Gin.
The bottle is absolutely beautiful, labelled with a colourful sketch of the botanicals found in the gin. There is a lovely burst of sunshine citrus with orange, lemon and grapefruit and Iris as a nod to the world of momocotyledon plants, the plants that were the primary focus of Arber’s scientific work. The gin has a character that is earthy and herbal and again, this is so in keeping with the concept. Naturally, we carry this amazing gin and you can find it on our stalls and also in our online shop, so let’s all pour a glass of that and make a toast to Agnes Arber.
– Bernie @ G&R Team
Agnes Arber is available now on our online shop!
BUY AGNES ARBER PREMIUM HERE: https://ginandrumfestival.com/product/agnes-arber-premium-gin/
BUY AGNES ARBER PINEAPPLE HERE: https://ginandrumfestival.com/product/agnes-arber-pineapple-gin/
Newsletter – Friday 6th March 2020
Happy Friday Team!
It’s March! Despite the awful weather we’ve been having, the days are starting to stretch out into light before and after the working day. It’s strange to see daylight in the week and it’s got me thinking of spring and the potential of summer. A little heads up for those of you attending Northampton next week. I wanted to let you in on a couple of stalls at this event that will be rather special. They are two local distilleries and ones you really want to check out. First up, we’ve got Hustle Gin. Now, Hustle, make ‘Fine Botanical Gin’, they’re signature gin launched in 2017 and is made in small batches of 250 a time, checked by hand. They describe the aroma and taste as “Piney Juniper and nuttiness lifted by fragrant cut grass, with pear and floral aromas”, which sounds exquisite, if you ask me. Not only this but they’ve also got a Pink Grapefruit and Raspberry Gin and a really interesting Cubeb Pepper & Orange Blossom Gin too, which is a super interesting botanical mix. They’re also a Mother and Daughter combo who support organisations helping vulnerable women and children. Well done ladies, Happy International Women’s Day to you.
And, as for Two Birds, well they’re a local company doing very well for themselves. They’ve been on the scene for a little while, since 2013 in fact, and have a huge range of products. For example, London Dry, Old Tom, Cocktail, Sloe, Strawberry & Vanilla, Rhubarb, Lemongrass, Watermelon, Palma Violet, Winter Fruits are just a few of the gins they make and they make rums too! Their creativity is something that really stands out and is one of the many reasons they’ve carved themselves such a great place in the market. Do make sure you stop by to say hi.
And just to tie things up, because you know I like sharing a recipe or two, it’s ‘Frozen Food Day’ today and it’s got me thinking about drinks we can make with frozen fruit. Not only is it a very convenient way to get some vitamins into your system to protect against the cold at this time of year, but it’s also a great way for making an easier and quite frankly delicious drink. This really is as simple as it gets and you’ll find that most recipes follow the same technique. You get all of the ingredients and you stick them in a blender. This idea is ludicrously versatile. Chop and change the fruit or the spirit to make all manner of incredible drinks. So here are three little treats I’ve searched out online just for you.
From the Taming Twins, a Raspberry Gin Frozen Cocktail. I like the simplicity of the ingredients list here and the tartness of raspberries is a real winner for me. This article also has a little info on some gins and what ones work, which I find quite helpful:
https://www.tamingtwins.com/raspberry-gin-frozen-cocktail/
Who doesn’t love a daiquiri? Frozen daiquiris are big business. But what’s the point of faffing with ice when you can just use frozen fruit? Much easier. Check it out at Simply Recipes:
https://www.simplyrecipes.com/recipes/frozen_strawberry_daiquiri/
And now for the grand finale! There’s a little more effort involved in this but well worth it, I say. How’s about some triple layer pina coladas for something extra special? Delish know’s what’s going on and I am not waiting for summer to make some of these.
https://www.delish.com/cooking/recipe-ideas/a43153/triple-layer-pina-coladas-recipe/
Well there we are! I hope you like this week’s newsletters. I’m going to be focusing on trying to give you a little more each week as you guys totally deserve it. As always, feel free to let me know how you get on with the recipes. You can get me at bernadette@ginandrumfestival.com. Hope you all have a fantastic few days and I’ll be back next Friday.
Big love, Bernadette and G&R
Newsletter – Friday 28th February
Happy Friday Team!
I hope that you’re all good and have enjoyed the slow march towards, well March. February may have been some of the wettest and most miserable weather we’ve seen for some time. Thank goodness Spring is on the way and we will (fingers crossed) be seeing an improvement on this horrendous weather!
So, this week we’re celebrating Floral Design Day! A lovely day of the year for celebrating the beauty of flowers and the craftmanship of design. Now this really does go hand in with a rather special gin that we have here at the Gin and Rum Festival. It’s available to buy from our online shop as well as events themselves, and it’s a gin with a little bit of magic. May I introduce to you, Empress 1908 Gin.
Empress 1908 Gin is made by Victoria Distilleries in British Columbia. And, is inspired by the Fairmont Empress Hotel. The idea was to make a traditional gin with a modern twist, akin to the hotel, and they have certainly done that. A strong juniper led base also carries botanicals such as ginger, tea and a little bit of magic in the form of butterfly pea flower, a botanical added after distillation that gives the gin it’s beautiful indigo hue. The magic comes with a little bit of citrus, so in G&T, the addition of tonic water changes the PH and changes the colour from that deep indigo to a luscious pink. As well as being a showstopper for colour, it’s a great all rounder for a gin. Ticking 3 important boxes it works in Martinis, G&Ts and other cocktails too.
You’ll find this gin on our World Gin Bar and at our shop here:
And just to really showcase this gins capability, I’ve hunted out some of my favourite cocktail recipes from the gin’s website. The links are below, but to be honest, I would urge you to look through them all, they really are quite beautiful.
First up, the Empress Lavender Lemonade. With a beautiful fade from blue, purple, pink to orange then yellow, this is a front cover thing. It combines floral lavender honey along with old school lemonade. I can imagine these flavours smooth out the juniper forward notes into something quite spectacular.
https://www.empressgin.com/our-cocktails/lavender-lemonade/
Secondly, the Cucumber Blue. This is a smooth, cool cocktail, perfectly displayed by its blue green hue. Made with cucumber, basil and mint, this will be heaven sent in the summer months so you keep this recipe safe, or just knock up a few now.
https://www.empressgin.com/our-cocktails/cucumber-blue/
And last, and by no means least, the Royal Treatment. As if the gin wasn’t special enough, this cocktail, made with white cranberry juice, sparkling wine and generous fruit garnish gives it that little bit extra for those who need some pampering.
https://www.empressgin.com/our-cocktails/royal-treatment/
So there we have it for Empress 1908.
Another gin that we carry that I’d like to introduce you to is Highfield Bramble Gin. Highfield are a family run business located in South Derbyshire. Their Bramble Gin is lovely, a really good blend of sweet and sour, which is just want you want with bramble. Bramble is a really popular flavour with gin lovers, being the namesake of popular cocktail, the ‘Bramble’. Brambles are ultimately comprised of gin, crème de mure, lemon and sugar syrup. So the basis of the cocktail is that twist between sweet and sour. With Highfield Bramble a gin and tonic with a lemon garnish is going to be very like and much simpler to make, so if you’re a fan of a Bramble, then perhaps Highfield Bramble Gin is the one for you!
Happy last day of February everyone! And Happy Floristry Design Day too! Hope you have a fab weekend and I’ll be seeing you next week for some frozen fruit specials and some info on the local brands you’ll be seeing at our Northampton event.
Big love, Bernadette and G&R
Newsletter – Friday 21st February
Happy Friday Team!
What’s today’s date, I hear you cry. Well, today we are revelling in Sticky Bun Day! That’s right, it’s officially sticky bun day and we want to celebrate that by giving you some of the best cake flavoured cocktails going.
We’re also starting to gear up for the first event of the year which is in Northampton. If you’re anyway near there or fancy taking a jolly that way then you can get some tickets for a session here. Likewise I’ll be looking at local distilleries/bars you can visit so if you know of anywhere do get in contact with me at bernadette@ginandrumfestival.com. I’ll be sending out some info recommending places in the newsletter on March the 6th. So, do keep your eyes out for ways to extend that visit.
Now then, back to cake cocktails. Who doesn’t love a sweet treat? The boom in champagne/cocktail high teas has gone to show that we just love a little bit of indulgence. So, I thought I’d sniff out some of the best cake flavoured cocktails that I could find. And, just to flip it, I’ve found a little something for all you chefs out there, a sticky bun recipe with a rum flavoured glaze. It goes beautifully with all the fruit and warm spice that you can put into a sticky bun so here, give it a try.
First up, we’ve got the lovely little Cake Batter Martini, care of the Novice Chef. What a show stopper of a cocktail! With specialist ingrediants such as cake vodka, and an amazing striped colour effect, it’s a really special thing. Check out the full recipe here:
https://thenovicechefblog.com/cake-batter-martini/
Next up, do you know anyone with a birthday coming up? Well how about trying out these Birthday cake shots, care of tablespoon.com. Comprising of vodka, irish cream (or you could vary the recipe by trying other cremes, a strawberry creme would be great!) and some lovely sweet stuff, you’ve got a great little surprise for some celebrations. These are presented nicely in shot glasses with sprinkles on the rim. But I’m starting to wonder if you could pimp it by chilli it and serving it in place of ice cream with some jelly. It’s easy enough to make a boozy jelly so in theory you could make an adults version of the kids party classic. You can find the full recipe here:
https://www.tablespoon.com/recipes/birthday-cake-shots/02a281fd-634b-47cd-88bc-c2886c1278a1
And, how about this Cinnamon Roll Cocktail, care of the Farm Wife Drinks. Leakh has knocked up a wonderful concoction of Kaluha and Rumchata. Rumchata is a rum liqueur, blending rum, cream, cinnamon and vanilla, so it brings all the flavour to this cocktail. Again, there;s plenty of room for experimentation here. But this recipe looks absolutely fab. You can check out the full recipe here:
https://www.farmwifedrinks.com/cinnamon-roll-cocktail/
And finally, because it is sticky bun day after, all, how’s about knocking up a batch of current buns, then, when they’re ready for glazing, use a couple of spoonfulls of apricot jam with a tablespoon of spiced rum. Give that a mix and see what you think, you might also want to add a drop of water if you find it too thick, but not too much. Glaze those little beauties and you’re ready to go.
And there we have it! I hope that’s given you some fun stuff to do over the next few days. On the 28th, we’ll be focusing on Floral design day with some floral cocktails and a look at butterfly pea gins, the magic gins that change colour.
Big love, Bernie and G&R
Newsletter – Friday 31st January
Happy Friday All!!
And this isn’t just any Friday. This is a super special Friday! This is the last day of January! So hats off to all you wonderful people doing Dry January and Veganuary! You’ve won! How have you found it? Any lessons or permanent changes as a result? It feels pretty good to test the old willpower every now and again, right? If you’re celebrating tonight, have a wonderful time. In your honour, I have scoured the internet to put together a fantastic collection of cocktails that are that little bit special, because you deserve it, obviously.
And, perhaps you’re one of those who weren’t doing Dry January or Veganuary and you were just holding out until payday? I get you guys! Well here we are! I think celebrations are in order.
Now, whether you are thinking party party, or you’re just super prepped and starting to think about Valentines Day, we’ve got a great deal for you. We’ve got a sale on Cin Cin at the moment. Have you tried it before? Pronounced ‘chin chin’, Cin Cin is a gin liqueur so at 20% ABV, it’s softer and sweeter than a full strength, traditional gin. The flavour profiles are also a step away from the more classic gin flavour, Cin Cin comes in Marshmallow and Parma Violet varieties. So, this gin liqueur is definitely for those of you with more of a sweet tooth and with that ABV and crowd pleasing party shimmer, it would be great on the rocks, as well as with a mixer. And, keep your eyes peeled as there will be reviews going up for these on our site soon.
Sweet gin liqueurs are raging at the moment. They are EVERYWHERE. The gin boom that started a few years ago has brought gin into the limelight and everyone wants a bit. Some people aren’t so into the strong, juniper forward flavour of classic gins. They want something softer and fruiter and that’s created a huge opportunity for gin liqueurs, especially when they have that nostalgic connection to old style sweets. They’re hugely popular. It’s important to recognise the difference between the spirits. In most senses, gins and gin liqueurs are two totally different things. The old sweet nostalgia is what’s behind the set of recipes I’ve sifted out for you today. Any of you like making sweets? Well, here we go:
Care of Bakingmad.com, here’s a great little recipe for Gin and Tonic Marshmallows’. Surprisingly easy to make and super tasty too, go check out their site at the link below:
https://www.bakingmad.com/recipes/confectionery/gin-tonic-marshmallows
Next up, something a little bit different, a Gin and Tonic Fudge from Jane’s Patisserie. I love a boozy fudge. I’m a big fan of rum fudge and Baileys fudge is outstanding. I think this is a really interesting recipe bring together creamy fudge with zingy citrus notes:
https://www.janespatisserie.com/2017/11/10/gin-and-tonic-fudge/
And lastly, come the fudge on. Who doesn’t want pink gin gummy bears? Or…if it’s valentines day, maybe you could pick up a heart mould instead and make pink gummy hearts for your loved one? Or you? I’m totally making me some, I deserve it. Care of Frugral family, this is a great recipe and super easy too.
https://www.frugalfamily.co.uk/pink-gin-gummy-bears/
Cor, they sound amazing. I’ve always fancied a bit of sweet making and what a great opportunity to give it a crack, aye? I’ve been doing the whole eat less exercise more since New Year. Wanted to kick start my January and it’s having such a good effect, I think I’m going to carry on. Still have to have a little bit of a good stuff though. Honestly, if I told myself I wasn’t going to have anything I liked, I’d crumble within hours. All about moderation, it seems. Anyway, pass me some pink gin gummies.
Happy Friday 31st January everyone! From all of us here, have a great night tonight if you’re out. Do remember to be kind to each other and stay safe as I’ll bet a few people out there will be going bananas.
Big love, all of us at GRF
Newsletter – Friday 24th January
Happy Friday Team!
We are nearly at the end of January! Whether you’re doing Veganuary, started at a gym, or even just holding out until payday, you’re nearly there!
And hey, when it comes to the ‘new year, new me’ change of habit, if there has been a slip here and there, don’t punish yourself too much. By all means, absolute winner to do the entire month, but it’s also about your frame of mind. I spent the latter part of last year as a ‘flexitarian’, mostly veg but if something really took my fancy, I’d eat it. Taking that option definitely meant me eating less meat than normal and I felt better in myself for it. This year, the fella and me are going Vegetarian, but if there’s a slip, that’s ok. If I eat meat, I’m not going back to just eating meat all the time, I’m carrying on bring more and more veg in and I know in the near future that’ll be it. We love to think we can make an immediate change because we want that change immediately. But give yourself a little patience if it takes a bit of time to incorporate it. Be kind to yourself while you adjust.
And that leads me on to the focus of this newsletter. Veganuary. I hope you guys appreciate the support in Dry January for the first couple of weeks, but I’m feeling it’s right to turn my eye onto those doing Veganuary and give them a little love too.
Now the good news is that most spirits are vegan. There are some obvious examples of spirits containing animal products, for example, Ant Gin. But on the whole, you’ll find that most gins and rums are vegan. So that got my thinking, cocktail recipes are kind of out. However, there are components of cocktails to be wary of. Things like egg white for example, that has been commonly used in Sours amongst others for well over a century. Its main purpose is to give the cocktail a thicker, creamier consistency and a foamy top without altering the flavour of the drink itself. Vegan alternatives to this can be a little tricky, so it’s worth trying and testing to see what ones work for you. A common alternative is chickpea water, otherwise known as Aquafaba, which is often drained from a can and then thrown away. This makes a great alternative, but does alter the flavour, so think about what you’re putting it with. Another great thing you can do with chickpea water is whisk it up with sugar and add some melted chocolate, to create an amazing vegan chocolate mousse. Why not slip a little rum or whisky in there to make it pop? I’d suggest adding it to the melted chocolate before folding it in, so you don’t lose the fluffiness.
And this leads me nicely onto a couple of vegan recipes. A little while ago, I shared recipes for Gin and Tonic Cake and Chocolate Rum Cake. So, I thought I’d hunt out a coupe of vegan alternatives. Yes, you can have your cake and eat it!
Firstly, the Gin and Tonic cake. This cake has become a staple of the gin world. Online you can find hundreds of variations. This one from BBC food took my fancy. It looks absolutely gorgeous! Let me know how it turns out:
https://www.bbcgoodfood.com/user/5577196/recipe/vegan-gin-and-tonic-cake
Secondly, for those chocoholics out there, you just can’t beat rum and chocolate. What a tremendous duo! I’ve found this great little recipe from Onegreenplanet.org. And my, it’s not just chocolate, this is a Chocolate Coconut Rum cake. Ooderlally!
https://www.onegreenplanet.org/vegan-recipe/chocolate-coconut-rum-cake/
So, I hope this has been a nice little issue for you. Do let me know how you get on and if you’ve got any vegan friendly boozy recipes to share, drop them my way! Bernadette@ginandrumfestival.com
Have a great week you lovely lot. And remember, you’re nearly there! Next week we celebrate the last day of January.
Big Love, all of us at G&R.
Newsletter – Friday 17th January
Happy Friday Team!
How are we doing today? Hope everyone’s good. How are we doing Dry Januaryiers? We’ll all behind you, you’ve broken the back of it and you’re so nearly there! How have the mocktails been helping? All good I hope? Well, I thought that we should help you out towards the end, so I’ve scoured the internet and found some more for you below enjoy:
Home made pear cider – It’s the tail end of pear season and you may find some of these delectable beauties around for a bargain price. Check out the recipe here: https://www.wideopeneats.com/non-alcoholic-mocktails-celebrating-dry-january/
Sparkling Cranberry and Pomegranate Drink – What an elixir this is! The crispness of cranberry mingles beautifully with the decedant richness of pomegranate:
https://www.chelseasmessyapron.com/sparkling-cranberry-pomegranate-drink-video/
Virgin Sangrias – Just look at this power packing fruit punch. All the goodness, all the taste:
http://www.naturalsweetrecipes.com/non-alcoholic-freshly-juiced-sangria/
I’m currently prepping some of the newsletters in advance as I’m away for a bit in February. As some of you may know, I’m a spirits judge. Gin’s my thing and I’m a lucky girl as I get to travel about judging various awards. It all began when I started my blog, it takes time to build up the knowledge, but then my judging journey began nearly four years ago when I judged the Gin of the Year Award, which is held at the wonderful Laverstoke Mill, home of Bombay Sapphire. If you ever get the chance to go there, do it. It’s an incredible place. Their atrium is the stuff of dreams. Built from glass, it looks like a large pair of lungs and inside they grow the same botanicals that they use in their gin. It’s a wonderfully sensory experience. From there, I joined the World Gin Awards, the Spirits Masters, the ADI Judging of Craft Spirits and most recently the IWSC (International Wines and Spirits Competition). The IWSC is a biggy. To me it’s the most prominent award body in the UK. Whenever you pick up a bottle of something, do check for awards labels. You’d be surprised how many spirits and wines have won awards for their calibre, there are a lot of wonderful spirits out there. It’s a great way of making a decision to buy without tasting. However, don’t write off bottles that don’t show any. Sometimes it takes a bit of time starting out and bottles with awards already have a clear advantage.
Anyway, to get back to the point (I easily get carried away talking about this stuff), in February I’m off to San Francisco for a week to judge for the ADI (American Distilling Institute). It’s a 4 day event and over those days I could be judging anything up to around approximately 200 spirits. I’s a tough job, but someone’s got to do it, and to be honest, I absolutely love it. It’s a wonderful industry so friendly and everyone excels in their mutual passion for spirits. So, if there’s anything that you want to send my way, do it soon! It’ll be business as usual after I’m back mid Feb.
Hope you all have a wonderful week. Big love, me and the G&R Team
Newsletter – Friday 10th January
Happy Friday Team!
How are we feeling, anyone got the January blues? It’s a tough month for sure. How many of you are doing dry January? Did last week’s mocktails help you? Well, don’t you worry, I’ve got a few more to suggest, to help you through the next couple of weeks. You’re already a quarter of the way through, well done!
We like to keep January relatively quiet in respect of dry January. That said, we’ve got plenty to get on with prepping for festival season. We’ll be kicking off on Saturday the 14th March in Northampton. Now, we’d like to start giving you guys a little more information about these events, so I’m going to be researching the local area to give you a heads up on local bars and distilleries. If you have anywhere that you’d like to recommend to us, then feel free to drop me a line at bernadette@ginandrumfestival.com. I’m super keen to sniff out some great spots for you.
Now then, mocktails. Last week we covered the Motijo Mocktail, Pink Lemonade and Spiced Pina Colada Mocktail. Did you have a go at them? How did they come out? Do feel free to email me and met me know how it went, send a picture or two, you never know, we may feature it. This week I’m thinking of Januarys seasonal flavours. According to my research, January is all about citrus, which makes sense to me as during the dark winter we need lots of vitamin C to help fight off colds. But citrus can be a lot more interesting than your simple oranges, lemons and limes.
I’ve upped the game and scoured the internet to present you with 3 fantastic mocktail recipes that you can make at home:
Grapefruit and Thyme Mocktail – Citrus and herbaceous flavours go so well together. They’re a big hit in gins made in Italy and Spain. They look and smell divine as well as containing some fantastic properties: https://thefeedfeed.com/FLOWERSINTHESALAD/GRAPEFRUIT-AND-THYME-MOCKTAIL
Honey Sweetened Limeade with Strawberry and Basil – Sweet, delicious grown up fizzy pop. Bursting with flavour and wonderfully refreshing: https://foolproofliving.com/honey-sweetened-limeade-strawberries-basil/
Sparkling Blueberry Lemonade – Blueberries are a favourite fruit of mine. They’re packed full of antioxidents and taste fantastic, with a little bit of fizz this is a right thirst quenching little number: https://www.chelseasmessyapron.com/sparkling-blueberry-lemonade/
Aren’t they just gorgeous?! And not only that, they’re delicious and good for you too. So get mixing and be sure to let me know how you get on.
Have a lovely week all, stay warm, look after yourself and each other.
Big January love from me and the G&R team x
Newsletter – Friday 20th December
Happy Friday Team!!!
We’re nearly there! I was hoping to include some more details of our Christmas special offers but we’re out of time! It’s all come around so quickly, I do hope that you’ve managed to find some good bargains for your loved ones, and not forgetting something for you too!
And, it’s important to think of others at this time of year. There’s sadly been a spike in food bank usage and donating to a food bank via your local supermarket is one simple and easy way to help those in need. So, when you’re doing your shop for the big day, please do try and spare a couple of things. You can normally find 3 cheapy items totaling under £1 in most supermarkets and they have donation points set up. If this doesn’t work for you, just hop online to find your nearest donation point.
So, with the present buying almost all but done, I’m turning my eye to the day itself. So, lets give you guys some ideas for festive tipples:
Classic Snowball – Come on, who hasn’t had a snowball?! Simply go half and half with advocatt and lemonade for a rich and delicious taste sensation. And, you can jazz it up with a maraschino cherry if you fancy.
Mulled cider – Everyone goes mad for mulled wine at Christmas, but how about mulled cider? I love the smell of mulled cider. I mix in apple juice to cider the heat with spices like clove, cinnamon and star anise. I also like to put in a few slices of fresh orange to freshen it up. You can put some vanilla in there as well. I like to simmer mine low and slow and before you know it, the whole house smells divine. If you want to be really dandy, put in a little calvados too.
Spice 75 – This Is a fabulous little cocktail that I discovered online. I’m a sucker for a bucks fizz and this is a lovely winter take on it. It is a little more tricky as you have to make the syrup first, but hey, Christmas is all about getting creative in the kitchen. You make the syrup by heating caster sugar with water and allspice. Once your syrup is cool, shake it up with rum and lime juice in a cocktail shaker and you’ve got your base. Pop that in a flute and top up with champagne. Gorgeous!
And there we have it! I hope that’s given you a little inspiration to mix things up at your festive socials. So, let us raise a glass. We hope you have a fantastic Christmas!
All our love, the Gin and Rum Festival team xx
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