Gingerbread Collins recipe

From Cawston Press, this Gingerbread Collins recipe is a perfect cocktail for the Christmas season. The rich raisin-y notes from the sherry marry agreeably with the spices and ginger, whilst the lemon juice gives the essential balancing acidity.

Ingredients:

• 1 ½ shots of vodka
• 1 ½ shots of Pedro Ximénez sherry
• Cawston Press Ginger Beer
• 1 lemon
• 2 large pinches of ground ginger
• 1 large pinch of ground mixed spice
• 1 large pinch of ground cinnamon
• Slice of root ginger to garnish

Method:

The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

Sign up for The Week's Free Newsletters

Join more than 350,000 subscribers and keep yourself informed with a selection of The Week’s most interesting, enlightening and entertaining stories - plus daily puzzles.

Join more than 350,000 subscribers and keep yourself informed with a selection of The Week’s most interesting, enlightening and entertaining stories - plus daily puzzles.

Sign up

• Add the vodka, Pedro Ximénez sherry, juice of ½ a lemon and the ground spices to an ice-filled shaker and shake well.
• Strain into an ice-filled Collins glass
• Top with Cawston Press Ginger Beer and garnish with slices of lemon and root ginger. Serve with a straw.
• Tip: Serve with a gingerbread man on the side!

Sign up for The Week's food and drink newsletter here