Skip to content
Rudolph Collins recipe

Rudolph Collins recipe

0 ratings

This fruity cocktail is finished off with a Rudolph garnish - complete with a glacé cherry for the red nose! Serve these up at your next Christmas party and wow your guests with your bartending skills. See method

Ingredients

  • 100g caster sugar
  • 4½ lemons, 1 zest pared, 4 juiced (about 200ml)
  • 320ml Tesco Finest citrus & pomegranate liqueur
  • 16 small rosemary sprigs
  • 8 glacé cherries
  • ice cubes
  • 800ml soda water

Each serving contains

  • Energy

    505kj
    120kcal     6%

  • Fat

    0g 0%

  • Saturates

    0g 0%

  • Sugars

    18g 20%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 18.5g Protein 0.1g Fibre 0.3g

Method

  1. Put the sugar in a small pan with 50ml water and the pared lemon zest. Heat gently until the sugar has dissolved, then bring to the boil. Remove from the heat and leave to cool.
  2. Mix the liqueur in a jug with the lemon juice and 80ml sugar syrup; chill until ready to serve.
  3. Slice the lemon half into 4, then halve each slice to give 8 semi-circles. Use a cocktail stick to poke two holes in the rind, then skewer rosemary sprigs in the holes to make ‘antlers’. Push the cocktail stick through the centre of the lemon slice and attach a glacé cherry for a ‘nose’. Repeat to make 8 decorations.
  4. Half-fill 8 glasses with ice, then divide the mixture between them. Top up with soda water and garnish with the Rudolph decorations.

See more Christmas cocktail recipes

drinkware RFO

Be the first to comment

Before you comment please read our community guidelines.