Rudolph Collins recipe
This fruity cocktail is finished off with a Rudolph garnish - complete with a glacé cherry for the red nose! Serve these up at your next Christmas party and wow your guests with your bartending skills.
See method- Serves 8
- Takes 10 mins, plus cooling
- 120 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 100g caster sugar
- 4½ lemons, 1 zest pared, 4 juiced (about 200ml)
- 320ml Tesco Finest citrus & pomegranate liqueur
- 16 small rosemary sprigs
- 8 glacé cherries
- ice cubes
- 800ml soda water
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Shop ingredientsEach serving contains
- Energy
- 505kJ 120.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 18g
of the Reference intake
Carbohydrate 18.5gProtein 0.1gFibre 0.3g
Method
- Put the sugar in a small pan with 50ml water and the pared lemon zest. Heat gently until the sugar has dissolved, then bring to the boil. Remove from the heat and leave to cool.
- Mix the liqueur in a jug with the lemon juice and 80ml sugar syrup; chill until ready to serve.
- Slice the lemon half into 4, then halve each slice to give 8 semi-circles. Use a cocktail stick to poke two holes in the rind, then skewer rosemary sprigs in the holes to make ‘antlers’. Push the cocktail stick through the centre of the lemon slice and attach a glacé cherry for a ‘nose’. Repeat to make 8 decorations.
- Half-fill 8 glasses with ice, then divide the mixture between them. Top up with soda water and garnish with the Rudolph decorations.
- See more Christmas cocktail recipes
