Johnnie Walker Christmas Cocktails…
Johnnie Walker has called on two Brand Ambassadors to create new serve recipes which add festive flair to Johnnie Walker Black Label’s unmistakable layers of flavour.
The Winter Applause by Chrysanthi Biziou from Greece is stirred up with pomegranate, lemon, honey and orange bitters, while the Ho Ho Ho Highball by Fernando Costa from Chile balances the bite and depth of Johnnie Walker Black Label with the sweetness of maraschino cherries and raisin syrup.
WINTER APPLAUSE – recipe by Chrysanthi Biziou
Ingredients:
- 45ml Johnnie Walker Black Label
- 30ml Pomegranate Juice
- 15/20ml Honey Syrup* (dependent on sweetness of pomegranate juice)
- 2 dashes Orange Bitters
- 10ml Lemon Juice
- Garnish: Fresh Mint & Pomegranate Seeds
Method:
- Add all ingredients into a cocktail shaker
- Shake with ice
- Pour into Julep glass containing crushed ice and 4-5 mint leaves
- Garnish with fresh mint and pomegranate
*To make the honey syrup, mix two parts honey with one part water (not boiled).
HO HO HO HIGHBALL – recipe by Fernando Costa
Ingredients:
- 50ml Johnnie Walker Black Label
- 25ml Raisin Syrup**
- 10 Lime Juice
- 120ml Sparkling Water
- Garnish: Maraschino Cherries
Method:
- Add the Johnnie Walker Black Label, raisin syrup and lime juice to a highball glass, then stir to mix
- Add ice and top with sparkling water
- Garnish with Maraschino cherries
**To make the raisin syrup, leave raisins to soak in double the amount of water overnight. Then, run them through a food processor to the point of a thick syrup.
