Tesco’s Best Festive Drinks

Whether you’re after a lip-smacking cosmopolitan, a cheeky espresso Martini, or a classic gin and tonic, we’ve pulled together some of Tesco’s very best cocktails and mocktail recipes to help you up your cocktail game

 

Pineapple Fizz

 

Channel tropical flavours in this stunning prosecco cocktail recipe. With just 3 ingredients, it’s so easy to transform your fizz into a real crowd-pleaser.

 

Ingredients

 

30g desiccated coconut

350ml pineapple juice

75cl prosecco

 

Method

 

Sherry Orange Brûlée Recipe

 

This golden cocktail may look super impressive, but it’s actually really easy to make. Simply combine orange juice, sweet sherry and aromatic Cointreau in a jug with ice and serve! For a simple garnish, cook oranges slices in a pan until caramelised and add to each glass – not only does this look super elegant, but it also gives gorgeous brûlée flavour.

 

Ingredients

 

1 orange

3 tbsp caster sugar

450ml orange juice

300ml medium-dry sherry

90ml Cointreau

 

Method

1. Slice off and discard the ends of the orange, then cut into 6 x 3.5mm-thick slices. Toss in the sugar to coat both sides fully.
2. Heat a large, nonstick frying pan over a medium-high heat. When hot, add the orange slices. Cook for 2-3 mins each side until darkened and caramelised. Set aside on a piece of nonstick baking paper and leave to cool.
3. Meanwhile, combine the orange juice, sherry and Cointreau in a jug. Fill 6 short glasses with ice and divide the mixture between the glasses. Place the cooled brûléed orange slice on top to garnish.

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Festive Prosecco Sangria

 

Sangria with extra sparkle – adding Prosecco to this fruity Christmas cocktail makes it all the more special. Prepare a batch of this pear, grape and pomegranate fizz to impress everyone.

 

Ingredients

 

100ml Tesco Finest Apricot Brandy

30g caster sugar

large handful ice

1 x 80g pack pomegranate seeds, or the seeds from 1 pomegranate

1 pear, cored and thinly sliced

100g (4oz) seedless red grapes, halved

75cl bottle Tesco Finest Bisol prosecco

 

Method

 

Black Velvet Cocktail

 

This classic cocktail combines the two distinctive flavours of Champagne and Guinness.

 

Ingredients

 

75cl Tesco Finest Premier Cru Non Vintage Champagne

880ml Guinness (chilled)

 

Method

1. Half fill the Champagne flutes with Guinness.
2. Slowly top up with Tesco Finest Champagne taking care not to make too large a head.
3. Serve immediately.

Top tip: With beer cocktails it’s important not to shake them, as this causes the beer to foam vigorously and then lose its fizz.

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White Port and Tonic

 

Try a new pairing for your tonic with crisp and floral white port. Ready in a matter of minutes and with just a handful of ingredients, this P&T is the perfect go-to cocktail this Christmas. Pair with tart blackberries, zingy lime and refreshing mint for an extra special garnish.

 

Ingredients

 

18 blackberries

300ml white port

600ml tonic water

2 limes, cut into thin slices

6 small mint sprigs

 

Method

1. Fill 6 tall glasses with ice and 2 blackberries each, reserving 6 for the garnish.
2. Mix the port and tonic in a jug, stirring well. Divide between the glasses. Garnish each with a blackberry, lime slices and a small sprig of mint.

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Champagne Cocktails

 

See the New Year in in style with a glass of bubbly Champagne, mixed with fruity brandy and bitters for a tasty twist. This easy festive cocktail is ready in a matter of minutes, so there’s no risk of you missing the countdown!

 

Ingredients

 

1 tsp caster sugar

½ tsp Angostura bitters

40ml cognac

2 slices of lemon peel, twisted

260ml Champagne

 

Method

1. Divide the sugar, bitters and cognac between 2 Champagne flutes. Using the handle of a dessert spoon, stir together until the sugar has dissolved.
2. Drop a twist of lemon peel into each glass and top up with Champagne to serve.

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Pear and Brandy Punch

 

Inspired by classic French flavours, this pear and brandy cocktail makes a great Christmas punch. Prepare your own festively-spiced pear syrup using ginger, cinnamon and vanilla, and combine with crisp white wine and velvety brandy in a large jug or punch bowl. Garnish with juicy pear and fragrant rosemary, and enjoy!

 

Ingredients

 

400ml brandy

2 x 75cl bottles Sauvignon Blanc

12 rosemary sprigs

2 pears, sliced

For the pear syrup

600ml pear juice

100g caster sugar

2 tsp mixed spice

2 tsp ground ginger

2 cinnamon sticks

2 tsp vanilla extract

 

Method

1. Put the pear syrup ingredients and 200ml water in a saucepan over a medium heat, stirring, to dissolve the sugar. Once the sugar has dissolved, bring to the boil, then simmer rapidly for around 15 mins until reduced and slightly thickened. Set aside to cool. It will thicken upon cooling and you should be left with around 400ml syrup. Once cooled, discard the cinnamon sticks.
2. Fill a large jug or punch bowl with ice. Add the cooled pear syrup, brandy and wine. Stir well to combine. Ladle into 12 wine glasses and garnish with a sprig of rosemary and pear slices.

Get ahead: The pear syrup can be made up to 1 week in advance and stored in an airtight container in the fridge.

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Blackberry and Moscow Mule

 

Add tart blackberries to this classic vodka cocktail for a refreshing, seasonal tipple that’s ready in no time. Shaken with fiery ginger beer and sharp lemon juice, it’s the perfect accompaniment for late-summer and autumnal festivities. Simply serve with ice and a sprig of cool mint.

 

Ingredients

 

5 frozen blackberries, defrosted

50ml vodka

25ml lemon juice, freshly squeezed

fiery ginger beer

sprig of mint

 

Method

1. Put the blackberries in a highball glass and bash lightly with the end of a wooden spoon to break down slightly.
2. Stir in the vodka and the lemon juice, then half-fill the glass with ice cubes.
3. Top up with the ginger beer, then garnish with a mint sprig and a frozen blackberry.

 

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