In light of the amount of Christmas & New Year themed questions we have had, citydrinking decided to theme this ‘Ask Myles’ feature to help with any holiday queries you need help with.

Jake - London

Hi Jake, the all time classic is the “Classis Champagne” cocktail! Half a measure of Brandy, 5 drops of Angostura Bitters onto 1 sugar cube, then carefully top up with Champagne. If this is too much try a couple of mint leaves, quarter to half a shot of good gin, half to one teaspoon of sugar and top up with the good stuff; it’s called a Cowgirl. For those watching their unit intake over the festive season, try a dash of elderflower cordial and top up with some bubbly.

Is there such a thing as a hot cocktail? Do you have any recipes?

Siobhan - Newcastle

Yes a great one for this time of year is the Hot Apple Pie. Made with Tuaca (2 shots), 200ml of hot apple juice, teaspoon of lemon juice, some flambeed cinnamon. Another classic is Hot Buttered Rum, you need:

2 cups firmly packed brown sugar
1/2 cup butter or margarine
1 pinch salt
3 sticks of cinnamon
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups of rum
heavy cream - whipped
ground nutmeg - for topping

Put all the ingredients, except the rum, cream and nutmeg into a pot. Add 1 litre of hot water and stir well. Cover pot and cook on a low heat for 5 hours. Add rum, stir to blend and serve in warm jugs with a scoop of cream and a dusting of nutmeg. This will serve up to 15.

Does it matter which brand of vodka I use in a cocktail as some taste different? Is there one brand that is universally good?

Tom - Edinburgh

Yes, but remember the power of marketing!! I would recommend trying something new everytime you went out and ask the bartender if they can suggest anything. Remember bartenders love to talk!! My particular faves at the moment are Chopin, Uluvka, Potoski and Rain. All very different but great to drink whatever the occasion.

I’m having a big get together just before Christmas, what is a good pre-dinner cocktail that most people should like and can be made on mass?

Amy - Cheshire

This time of year is all about punch apparently. I am not the biggest fan of Xmas punches due to the fact that everybody always loads them up with booze and you have no idea as to how much you are drinking. To be truly festive why not offer some port or a wicked sherry like Pedro Ximenez. if you are after cocktails then try a Spring Punch..which is:

2 shots of vodka
Berry Puree (use tinned fruit as it is really inexpensive now)
teaspoon of lime/lemon juice
teaspoon of the tinned fruit liquor
top with bubbly

All easy to prep beforhand, all you have to do is pour some into a champagne glass and top with bubbly.

I noticed on the mixology podcasts that for some drinks you light the skin of a fruit - what does it do?

Brooke - London

What we are doing here is cheating. When we make drinks we don’t just try to flavour what’s in the glass but also the area around your head and glass as well. this is called the ‘head and glass space’. By igniting the essential oils found in the skin of all citrus I am injecting the aroma of caramelised oils into the air and onto your drink. You can use this technique to incorporate citrus flavours into a drink without using the juice. The bright flash of fire gets your attention back on me. These tricks are used by bartenders so that they can maintain control of the bar at all times and remain the centre of attention!

I work in a bar at the moment while i’m at university, but we don’t do any cocktails. What is the best way to learn for a novice like me?

Jo - Birmingham

Either go on one of my courses (see www.shaker-uk.com for more information) sorry for the plug, or go to the ‘How to…’ feature here on www.citydrinking.co.uk. Or if you are just getting started get a decent book; ‘Craft of the Cocktail’ is a good place to start, some booze, good fruit and herbs and have a party. The best way is to learn from other bartenders, so go to bars, bar shows and forums to discover what’s new flavour wise. Remember the only way to make good drinks is to make them all the time. So build up your confidence and remember to make all drinks the same way, not just cocktails. Also read, read and do some more reading, don’t just limit yourself to drinks read about fruit, herbs, sugars and different countries and customs.

Ingredients

1 1/2oz Gin
1/2oz Apricot Brandy
1/4 - 1/2oz Elderflower cordial
1 oz Apple juice
Half a Lemon (cut into thirds)

Method

Add all ingredients in a Boston glass
Shake
Double strain using a tea strainer
Serve in a Martini glass

Garnish

Lemon Ribbon

Ingredients

6-8 Mint leaves
1 b.s. Demerera Sugar
2 lemon wedges sueezed
1oz Midori
1 1/4oz Vodka
Dash of soda

Method

Muddle/build

Garnish

Sprig of Mint
Lemon fan

Ingredients

1/2oz Cassis/Blackberry Liqueor
3oz Bourbon
1/2oz Red Sweet Vermouth
1/2oz Lemon juice

Method

shake and strain into rocks or into a martini glass

Garnish

orange slice

Ingredients

1 whole orange (no skin, no pith)
1/4oz Italian Vanilla Liqueor
1oz White rum
1oz Good Quality Brandy
25 ml Passion fruit puree
Dash Gomme Syrup

Method

Muddle orange add other ingredients then shake and strain into an ice filled collins

Garnish

Orange twist
Slice of Lemon

Ingredients

1 1/2oz Peach & Bourbon Liqueor
1/2oz Vanilla Liqueor
1 dash Grenadine
2oz Pineapple juice
Ice

Method

shake and strain

Garnish

Apple Fan

Amaretto is often thought to be made of almonds due to the nature of it’s taste however it is actually a product of an infusion from the stones of drupe fruits. The name amaretto comes from the italian term amaro meaning bitter due to the bitter nature of the drupe fruits. This is why the drink is often sweetened sometimes with almonds. The introduction of almonds and production of amaretto can be put down to the time in history when Sicily was under the control of the Saracens (Arabs) who imported goods including fruits and almonds into italy from the African continent. The most well known brand of Amaretto is probably Disaronno, and amaretto is a key ingredient in an Almond, Rum and Sour.

If you would like to know how to make an Almond, Rum and Sour then click the link below.

How to make an Almond, Rum and Sour

Bourbon is named after Bourbon County in Kentucky U.S.A. and by AMerican law it must consist of 51% corn minimum but it typically consists of about 70% corn with the remaining ingredients being rye, wheat and barley. It is often distilled in oak barrels for at least two years and this two year period is mandatory to produce ’straight bourbon’. After the mixture is aged it is mixed with water and bottled with the resulting liquid normally coming out at around 40% abv (see glossary for definition of abv)

It is believed that bourbon originated at Fort Harrod in Kentucky in 1174 where people would plant corn and their harvests would exceed what they needed so they began producing Bourbon. Most bourbon is produced and distilled in Kentucky however it is also produced in Pennsylvania, Illinois as well as several other locations.

A Manhattan is a cocktail made with sweet vermouth, bitters and whiskey or bourbon. It is believed that the origins of the Manhattan stem from it’s creation at the Manhattan Club in New York City in the 1870’s where it was made for the then presidential candidate Samuel J Tilden at a banquet hosted by Winston Churchills mother. The success of the cocktail led to it being ordered in reference to the Manhattan Club.

If you would like to find out how to make a Manhattan click the link below.

How to make a Manhattan

The word Caipirinha originates from the word caipira meaning someone from the countryside and the Caipirinha is the national drink of Brazil and similar to rum it is made from sugarcane. Caipirinha’s are made using Cachaa which is a spirit usually between 38% - 48% proof and is often likened to rum however it is made from
sugar cane juice rather than the molasses.

The Caipirinha is a drink enjoyed the world over in part due to it’s addition to the International Bartenders List of Official Cocktails and the IBA has ranked teh Caipiriniha in it’s top 50 of all time great drinks.

For a guide to making a Caipirinha click the link below.

How to make a Caipirinha