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Happy New Year! And what better way to bring in the New Year and round off the festive period with a dose of black butter or an angelic helping of blackberry?
Grand Hotel bartender and mixologist Attila moved to the island after starting his career in his home country of Budapest, and a time in London working for the Hilton Group.
In this piece, he shares with Express his knowledge and passion for cocktails, as he runs down some of his favourites for the festive season...
Blackberry Angel is inspired by the festive season - sweet, fruity and velvety smooth. The red berries and cinnamon flavours bring out that Christmas feeling when you’re sitting next to a roaring fireplace with families laughing. We have made our own Christmas sugar syrup to add to this cocktail. It is simple, delicious and easy to make.
3 Blackberries
25ml Chambord
50ml Frangelico
25ml Christmas sugar syrup (see recipe below)
20ml double cream
3-4 cinnamon sticks
1/2 teaspoon of ground nutmeg powder
2 cups caster sugar
2-3 cloves
1/4 ground ginger
- Put all the ingredients into a metal container.
- Pour over 2 cups of boiling water, stir until sugar dissolves.
- Cover with a lid and leave for a few hours.
- Strain before use.
"Inspired by the Christmas taste of apple and spices with Jersey black butter. The ginger beer gives the kick you need. Perfect for a pre-dinner cocktail, as well as a digestive."
1 spoon of Jersey black butter
25ml cherry brandy
50ml Monkey 47 sloe gin
20ml lemon juice
100ml ginger beer
2 dashes angostura bitters
20ml cinnamon syrup
25ml lemon juice
25ml orange juice (freshly squeezed)
50ml brandy
10ml almond syrup
2 dashes angostura bitters
15ml chocolate liqueur
15ml cherry brandy
50ml bourbon
1 teaspoon brown sugar
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