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Christmas isn’t Christmas without a cocktail or two. Whether you’re out celebrating or partying at home, So Darling have a couple of great suggestions for creating your own cocktails or for gifting.

Christmas Cocktail Chemistry – Dark Matter Provides the Right Formula

Naughty & Spice, Christmas Chemistree and Rum Rum Rudolph full of Christmas spirits!

 

Master mixologists seeking to serve a flavour of the festive season in a glass have turned to Dark Matter Spiced Rum in their quest to find the right formula for rum-tastic Christmas cocktails.

With a warming spicy finish, Dark Matter – from Scotland’s first and only rum distillery – has become the spirit of the season and three mixology masterminds have used the spiced rum to create a range of new cocktail creations for Christmas.

Georgi Radev of Mayfair cocktail bar and celebrity haunt Mahiki is behind Naughty and Spice, a cocktail that adds honey and fruit flavours to Dark Matter. The bar tender has worked closely with rum brands all over the world and is regularly invited to rum trainings, to  judge cocktail competitions or judge spirits in blind tasting.

“When I create a cocktail I create a story, and one sip of this one makes it obvious why I chose its name Naughty and Spice – it is liquid perfection,” says Georgi.

Head bartender, Andy Stewart, at The Tippling House in Aberdeen is an expert in making the most of Scottish spirits and devised the ChristmasChemistree.

He says: Cocktails combine science and art, not just flavours and liquids. The rich, deep colours bring forward the warm hue of Christmas whilst the colour and scent of the garnish soften the fire and heat.”

Rum Rum Rudolph is from The Station Hotel in Speyside’s master mixologist Kieran Stephens, who says customers are seeking new tastes in different drinks.

“I love introducing customers to different and unusual spirits by placing them at the heart of our cocktails and with its warm and spicy finish Dark Matter is the perfect base for Christmas cocktails.”

Dark Matter is Scotland’s first and only purpose built rum distillery and was winner of a Gold Medal in the 2016 Global Rum Masters. For more information visit www.darkmatterdistillers.com

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Naughty and Spice: Georgi Radev of Mahiki Cocktail Bar and Club

Mayfair, London

Ingredients:

40ml Dark Matter

15ml Honey Cream

15ml Pimento

10ml Re’al Passion Fruit

40ml fresh orange

15ml lime

Method – shake

Glass – cinnamon mug

Ice – cubed and crushed cup

Garnish – half passion fruit, honeycomb, and grated orange zest and nutmeg on the top. Cinnamon Stick

 

 

 

 

 

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Christmas Chemistree

Andy Stewart of The Tippling House, Aberdeen

25ml Dark Rum

10ml Ancho Reyes

20ml Dark Matter

1 Dash Whisky Barrel Bitters

1 Dash Tabasco

5ml Sugar Syrup

Stir over ice and julep strain over a cucumber spiral and a large block of ice in a rocks glass

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Rum Rum Rudolph

Kieran Stephens of The Station Hotel, Speyside

25ml Dark Matter

12.5ml Blanc wine based aperitif

12.5ml Cherry liqueur

12.5ml Fresh Lime Juice

50ml Mixed Berry coulis

50ml Dark Matter double cream Double Cream (12.5ml rum per 50ml Cream)

Add all ingredients except double cream into a shaker, stir well, strain into a chilled Martini glass. Layer double cream on top, Garnish with half a Maraschino Cherry (nose) and two chocolate moulds (antlers)

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Tia Maria

£15.00 – £16.00

From the classic Espresso Martini to new and innovative serves, coffee cocktails have never been more in demand. No other liqueur can make a coffee cocktail quite like Tia Maria, an exotic infusion of natural vanilla and the finest fresh Arabica coffee beans roasted to perfection, complemented with a touch of Jamaican rum. Tia Maria is made using a blend of 100% Arabica coffee, among the best in the world, providing strong character, a full-bodied taste, and a sweet tendency.

 There are some delicious recipes to try using Tia Maria

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TIA MARIA WHITE SNOW ESPRESSO MARTINI

Ingredients:

25ml Tia Maria

25ml vodka

Shot of espresso

25ml white chocolate liqueur

Method:

Shake all ingredients together

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TIA MARIA MINT FRAPPE

Ingredients:

25ml Tia Maria

Double shot of espresso

6 fresh mint leaves

50ml fresh milk

Method:

Shake all ingredients

Pour over cubed ice

Stir and serve

Garnish with a sprig of mint

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TIA MARIA MINT AMERICANO

Ingredients:

25ml Tia Maria

Double shot of espresso

10ml sugar syrup

6 mint leaves

30ml sparkling water

Method:

Drop mint into shaker

Add all ingredients apart from sparkling water

Shake then pour over cubed or crushed ice

Stir

Top with dash of sparkling water

Garnish with mint leaf

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TIA MARIA CAPPUCCINO

Ingredients:

25ml Tia Maria

25ml vodka

Shot of espresso

Method:

Shake all ingredients and pour into glass

Add foam on top

To make the foam…

Ingredients:

100ml salted caramel or Morello cherry syrup

200ml water

2 egg whites

Two cream chargers

Method:

Foam the drink

Garnish with salted fudge/a single cherry

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TIA MARIA ICED POPCORN FRAPPE

Ingredients:

50ml Tia Maria

50ml milk

Double shot of espresso

20ml popcorn syrup

Method:

Shake all ingredients and pour over cubed ice

Garnish with popcorn

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TIA MARIA FLAT WHITE RUSSIAN

Ingredients:

25ml Tia Maria

25ml Jamaican Rum

Shot of espresso

5ml demerera sugar

Laced on top with ice cold milk

Method:

Fill glass with cubed ice

Add all ingredients Stir well

Lace milk on top

Garnish with chocolate powder

 

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