In a world where flavours transcend time and space, Jenny Watt (@foodwithfilska) and Celia from Blyde Welcome have embarked on a mission to bring you the cocktail of tomorrow using our brand new Mission Pouch - they've named it, Cocktails of Christmas Future. Inspired by a cosmic revelation (and a Clover Club cocktail) that a gas in space tastes just like raspberries, Jenny and Celia have crafted a drink that’s truly out of this world.
For a garnish that nods to the stars, Jenny opted for futuristic fizzy grapes, as their effervescent texture complements the theme perfectly. The result? A cocktail that’s bold, innovative, and brimming with fizzy festive cheer, ready to transport your taste buds to the galaxies beyond. ✨🍇
Your mission, should you choose to accept it, is to indulge in the flavours of Christmas Future!
You can watch Debbie making this cocktail over on Instagram.
Ingredients:
- 50ml Shetland Reel Mission Pouch Gin
- 25ml Raspberry and Vanilla Syrup (you could use a store-bought sauce or coulis)
- 25ml lemon juice
- 1 egg white
- Garnish: Sparkling grapes (recipe below)
Cocktail Making Method:
Add all the cocktail ingredients into a shaker with ice and shake vigorously for at least 30 seconds, until the shaker is too cold to hold. You want the egg white to froth up. Double strain into a cocktail glass and garnish with 3 sparkling grapes skewered on a cocktail stick.
Glorious Garnish - Sparkling Grapes:
- Sparkling grapes
- Grapes
- 2x CO2 cartridges (you can freeze as an alternative)
- Cream/soda syphon
Put the grapes in the soda / cream syphon, screw on the lid and charge the syphon with the cartridges. Place in the fridge for 20mins and then release the pressure completely before unscrewing the lid and getting the grapes out.
To make using a soda stream: this method is not as successful! You need to use smaller black grapes for best results. Use a small soda stream bottle and fill it up to the line with grapes, then fill the rest of the space between the grapes with water. Put the bottle in the soda steam and charge until you hear that it can’t hold any more gas. Leave it in the machine for 5 mins and then charge again, then repeat that one more time. Remove the bottle, screw the lid on tight and leave the bottle of grapes in the fridge for 45mins.
Drain out the grapes and use - they should fizz slightly when you bite into them.
How to make a Raspberry and Vanilla Syrup:
- 300g frozen raspberries
- 200g granulated sugar
- 100ml water
- Juice of one lemon
- Tsp vanilla extract
Add all ingredients to a saucepan and simmer for 10 mins.
Blend with an immersion blender and strain through a sieve.
Bottle and keep in the fridge for use in cocktails, on ice cream or matcha lattes.
