A bit of fizz always goes down well in a gathering, but you can put an extra-festive spin on things with this cocktail recipe from one of our favourite mixologists, Ryan Chetiyawardana of White Lyan and Dandelyan. He says, "The berries are nicely tart, so marrying them with the vitality of the champagne and some sweetness draws out the best in them. They make a great garnish to the drink too!"
- 1 orange
- 3 tbsps fresh cranberries
- 100ml cranberry juice
- 1 star anise
- 3 cloves
- 100g sugar
- 1 tablespoon curaçao
- 1 tablespoon cognac
- Ice cubes
- Chilled champagne, to finish
Gently poaching the cranberries will mean they keep a lot of their lovely sharpness. But if you want them a little sweeter, cook the cranberries down for a few minutes and they’ll soften and sweeten.
- Zest the orange using a peeler, then juice it, straining off any seeds or bits of pulp.
- To make cranberry syrup, add the cranberries, orange and cranberry juices, anise, clove and peel to a small pot along with the sugar and warm gently.
- Stir to dissolve the sugar then remove from the heat. When cool, fish out the spices and peel but leave the cranberries in.
- Put the cognac and curaçao in a mixing glass filled with ice.
- Add 1 tablespoon of the cranberry syrup and stir.
- Strain into a flute, add one or two cranberries from the syrup and top with champagne.
This recipe is taken from Good Things to Drink: by Mr Lyan and Friends, published by Frances Lincoln, £20; mrlyan.com.