Saba’s Master Mixologist creates Christmas Cocktails

Saba's Master Mixologist creates Christmas Cocktails

Award winning mixologist, Karim Mehdi of Saba, has shared his innovative cocktail creations for you to try in the Clarendon Street restaurant or for the more adventurous, at home, this Christmas. Each exciting creation is sure to tantalise your taste buds, kick start the Christmas cheer and impress your guests throughout the festive season!

The Yuletide Collins takes a classic cocktail and adds a special Christmas twist by including homemade cranberry shrub. Priced at €9.95, it is the perfect drink to kick start the Christmas celebrations.

The Snowball combines a delicious blend of Havana club rum with a touch of cinnamon. Priced at €9.95, this delicious drink is sure to get any Christmas party going!

Kindle’s Nightcap is the perfect winter warmer. Priced at €7.95, Jameson infused with cinnamon is mixed with a shot of espresso, gingerbread syrup and topped with fresh cream.

The Pear and Fig Sour combines the sweet taste of fig and pear vodka with the bitter taste of lemon and plum. Priced at €9.95, this Christmas treat is finished with egg whites to add silky frothiness to top off this delicious cocktail.

Add a twist to your Christmas with the Mexican Grog, a sure way to warm you up this December! Priced at €7.95, it comprises of El Jimador tequila, lime juice and homemade “ponche” syrup topped with hibiscus tea and garnished with a hibiscus flower and lime zest for that extra kick!

 

To create these delicious cocktails at home, simply follow the method below:

Yuletide Collins

Yuletide Collins

Ingredients

Beefeater gin (40ml)
Lemon juice (20ml)
Sloe gin (10ml)
Homemade cranberry shrub (20ml)
Soda water

Method

Take a tall glass filled half way with ice cubes; slowly add in the beefeater gin, lemon juice, sloe gin and homemade cranberry shrub. Stir all the ingredients together and finish by topping up with soda water.

Homemade cranberry shrub

Ingredients

Cranberries (1kg)
1kg granulated sugar (1kg)
Water (500ml)
Apple cider vinegar (100ml)

Method

In large saucepan add the first 3 ingredients. Bring the mixture to boiling point, turn down heat to medium and simmer for 20 to 30minutes. Strain cranberries out of the syrup and let it cool. Add apple cider vinegar, then taste to check the sweet and sour balance.

 

How to make:
Snowball

Snowball

Ingredients

Havana club (40ml)
Coconut puree (30ml)
Butterscotch and vanilla liqueur (20ml)
Brown sugar syrup (10ml)
Star anise

Method

Pour all ingredients into a blender and add ice. Blend the mixture until smooth. Pour into a glass and garnish with star anise.

Brown sugar syrup

Ingredients

Brown sugar (500g)
Water (500ml)

Method

In saucepan add all ingredients and bring the mixture to boiling point, turn down heat to medium and simmer until all sugar has dissolved.

 

How to make:
Kindle’s Nightcap

Kindles Nightcap

Ingredients

Jameson infused with cinnamon (45ml)
One shot of espresso
Hot water
Gingerbread syrup
Cream

Method

Take a hot cup and add in all the above ingredients. Stir the mixture well, add cream and garnish with grated nutmeg.

 

How to make:
Pear and Fig Sour Recipe

Pear and Fig Sour Recipe

Ingredients

Absolut pear (40ml)
Lemon juice (20ml)
Fig syrup (20ml)
Two dashes of plum bitters
Egg whites

Method

Add all ingredients in to a blender and mix until smooth. When the mixture is blended, pour into a glass and garnish with pear slices.

 

How to make:
Mexican Grog Recipe

Mexican Grog Recipe

Ingredients

El Jimador tequila (40ml)
Lime juice (15ml)
Homemade “ponche” syrup (20ml)
Hibiscus tea

Method

Take a hot cup, add all the ingredients listed and stir well. To finish, garnish the top of the cup with hibiscus flower and lime zest.

 

Note: “Ponche” syrup is Karim’s own recipe involving apricot tamarind pear apple, spices and brown sugar. This can be purchased in Saba throughout Christmas.

Saba opens from 12pm until late, seven days a week and is located on 26-28 Clarendon Street, Dublin 2. For Christmas bookings Tel: +353-1-6792000

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