A roundup of what’s new on the Christmas drinks market
Corazón tequila is now on the market via distributor Hi-Spirits. Corazón is single estate-cultivated, distilled and hand-bottled. It is made from 100% blue Weber agave sourced from the Highlands of Jalisco, with only the best quality plants selected and used in the traditional production process, which includes cooking in stone ovens. Oxygen is infused into the tequila after the second distillation to produce a spirit that is softer with enhanced aromas and distinct flavours.
The Longflint Drinks Co has announced the launch of its wild hedgerow gin and tonic in a can with botanical extracts of chamomile, woodruff, hawthorn berry and lemon verbena, matched with East London Liquor Co’s dry gin for the perfect blend.
Drinks manufacturer Kolibri has created a sophisticated drink without alcohol. The distinctive botanical drinks can be tailored to taste with a few drops of agave nectar, held in the cap. Over the festive period Kolibri have teamed up with London restaurants to create the prefect serve – or “gourmet confetti” in a glass – tiny greens, herbs and edible flowers expertly matched with seasonal spices for each Kolibri flavour.
Salcombe Brewery’s pale ale (ABV 4.6%) is a classic full-bodied pale ale with a bouquet of orange, pink grapefruit and anise, boasting a robust structure and complex flavour.
This year Didsbury Gin has created a limited-edition Christmas pudding liqueur, with a heady combination of festive flavours: cinnamon, nutmeg, mixed spice and a couple of seasonal secrets.
Sheppy’s new low-alcohol classic cider is light and crisp with a refreshing apple taste. It has the same flavour profile of Sheppy’s traditional cider and is made with homegrown cider and dessert apples.
UCC Coffee UK and Ireland has launched its new Threesixty coffee range to the out-of-home market, featuring four specially selected single origins and three blends: Ethiopia is aromatic, bright and full of citrus notes; Myanmar has soft caramel and sundried fruit flavours; Mexico combines smooth milk chocolate and mandarin; and Peru is rich in cocoa and hazelnut notes.
Diageo’s Premix range is perfect for hotel mini bars and includes Baileys iced coffee latte, Gordon’s gin and Schweppes tonic and Pimm’s and lemonade. The edible straws are also available to purchase from 31 Dover.
Burning Barn’s smoked rum is described as a velvety smooth ‘sipping’ rum with apple and treacle flavours – the perfect over-ice night cap for huddling round the
fire with this winter.
Manchester-based importer Morgenrot has launched Windhoek Draught from Namibia Breweries, an easy-drinking, smooth and refreshing beer. The full-flavoured session lager with a slightly sweeter finish than the Windhoek Lager.
Watneys has launched a new range of beers balancing serious craft credentials with the importance of sharing a pint and a joke with friends. Named Sarcasm, Slapstick and Irony, the three-strong Headliners range are a citrus pale ale, double IPA and craft lager respectively, all available in keg and can.
The Peter Spanton Drinks premium mixer range includes a smoky dry ginger and a chocolate and cardamom tonic, which can be used to create Christmas cocktails. Try a spiced ginger toddy after a crisp walk, or this recipe for a Russian Monk after a tough session decking the halls:
- 25ml Caffé Borghetti coffee liqueur
- 25ml Frangelico
- 20ml egg white
- Peter Spanton Nº4 chocolate tonic
- Coffee beans and nutmeg, for garnish
- Spiced ginger toddy
A delicious alternative to mulled wine that can also be made without vermouth for a non-alcoholic option:
- 100ml Peter Spanton Nº3 dry ginger, warmed and infused with star anise, orange, cloves and thyme
- 50ml red vermouth (optional)
- Fresh thyme and red apple slice, for garnish
New seasonal flavours from Luscombe Drinks include Damascene rose bubbly, a soft alternative to Champagne with damascene rose water married with Muscat grape juice and Sicilian lemon, and Cranberry Crush, a wonderful accompaniment to roast turkey. The drinks are part of Luscombe’s no added raw cane sugar range.
For a festive cocktail combining Luscombe’s fiery ginger beer and Havana Club’s smooth Especial rum, mix together the following ingredients over ice:
- 100ml Luscombe hot ginger beer
- 50ml Havana Club Especial
- 15ml lime juice
- 5ml cinnamon syrup
- Slice of lime
J2O’s favourite limited-edition flavour, Glitterberry, makes a seasonal comeback with the suggestion of serving with a shot of Amaretto over ice.
Cocktail mixer maker Tipplesworth is offering a Festive Punch cocktail mixer that blends sloes, orange peel, lapsang souchong tea and spices. Best served hot with gin or mixed with bubbly for some festive fizz.