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A Festive Cocktail with a Citrus Zing

22nd December 2017 By Louise Leave a Comment

Christmas citrus fizz

Christmas citrus fizz

It goes without saying that winter’s citrus makes us want to celebrate. Yes, it’s the sunshine in a season otherwise filled with vegetables grown underground, citrus is also worthy of our praise because it’s incredibly versatile.

Citrus in all its forms brings much to the party: Quarters are muddled, peels are zested, oils are extracted, and wedges are squeezed over the top. But it’s the juice, fresh, sour, pungent, refreshing juice that brings the most to cocktails. With the addition of passionfruit, also in season, this cocktail will be a winning festive fizz!

Citrus fruit that is to be juiced should be plump, on the soft side, and heavy for its size, with the thinnest and smoothest skin possible, which is an indication of more juice-producing contents. And a thin, supple skin just makes it easier to squeeze. The skin colour of juice fruit doesn’t matter much; nor do a few blemishes.

Ripe passionfruit, clementines and lemon

Ripe passionfruit, clementines and lemon

I made a sugar syrup to add a little sweetness to this cocktail. Just blend equal qualities of sugar and water in a saucepan and heat until dissolved. i.e. 100g caster sugar and 100mls water.

 

For an alcohol-free version just substitute the vodka and prosecco with sparkling water.  If you’re making several glasses you may want to buy ready-made passionfruit juice, just add the pulp of one passionfruit for the decorative effect.  Just be aware that it may have been sweetened so no need for the sugar syrup to be added.

Print Recipe

Christmas Citrus Fizz

Prep Time10 mins
Total Time10 mins
Course: Aperitif
Servings: 1 Glass
Author: Louise

Ingredients

  • 40 mls Vodka
  • 30 mls Freshly Squeezed Lemon Juice
  • 20 mls Passionfruit pulp
  • 40 mls Clementine Juice
  • 20 mls Sugar Syrup
  • a few Ice cubes
  • 10 mls Prosecco

Instructions

  • Measure all of the above into a jug, add a few cubes of ice and swirl. Pour into a beautiful glass and enjoy.
  • * If you're making several glasses you can buy passionfruit juice ready made, just add the pulp of one passionfruit for the decorative effect

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Filed Under: Drinks, Festive Tagged With: citrus, cocktails, drinks, festive

Previous Post: « Festive Christmas Canapés
Next Post: Ris à la Malta (Swedish Rice Pudding) »

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
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I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

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edible flowers and herbs to decorate.
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Hope you’ve had a lovely weekend.

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