Holiday Cocktails

NUDE Holiday Cocktails with Murray Anderson

We partnered up with @thewestmount to spruce up your cocktail selection this season. Murray created 3 amazing festive cocktails for us to share.

A luxurious Champagne Cocktail which definitely set to turn heads at the dinner table this year. "Joy to the Sloe", a Christmas Spritz to bring you in the festive mood and a Bianco Negroni, a classic turned into a wintery version.

Champagne cocktail by Murray Anderson presented in our NUDE Savage coupe glass

Champagne Cocktail

Ingredients

  • 1 barspoon of brown sugar
  • 3 - 4 dashes of aromatic bitters
  • 30ml / 1oz of cognac
  • 90ml of champagne
  • garnish - orange zest

Start with adding 1 barspoon of brown sugar into your Savage coupe glass. Add 3-4 dashes of aromatic bitters and the cognac. Give the mixture a stir and finish it off with the champagne. Elevate the cocktail with a spray of smokey orange zest.

The cocktail Bianco Negroni created by Murray Anderson served in NUDE's Big Top DOF whisky glass

Bianco Negroni

Ingredients

  • 30ml / 1oz of spiced dry gin
  • 30ml / 1oz  Cucielo Bianco
  • 30ml / 1oz Biancosarti
  • 5ml / 0.1oz of Clementine Liquor*
  • Garnish - a dried orange slice and orange zest

*Clementine Liquor

The Clementine liqueur is homemade and well worth having in the fridge for substituting instead of shop-bought orange liqueur. You will need the zest from 3 clementines, 1 tablespoon of bitter orange peel, 250 ml cognac and 250 ml of vodka, 400 grams of castor sugar and 350 ml of water.

Add orange zest, peel and spirits to a container and let it infuse for 1 week. Once infused, add all ingredients to a pot and let simmer for 10-15 minutes. Allow to cool before straining the mixture into a bottle. The liqueur is best kept in the fridge and has no expiry date due to alcoholic content. Best served within 3 months of creating.

Start by adding some ice cubes in your NUDE Big Top DOF glass. Add the spiced dry gin, the Cucielo Bianco and Biancosarti. Then add the Clementine liqour and give it all a good stir. Finish it all off with a spray of orange zest and add the sliced dry orange as a garnish.

A wintery cocktail based on the classic Spritz, served in the NUDE Hepburn longdrink glass

Joy to the Sloe - a wintery Spritz

Ingredients

  • 30ml / 1oz Sloe Gin
  • 15ml / 0.5oz Limoncello
  • 20ml / 0.75oz Root Ginger Cordial*
  • 150ml / 5oz Prosecco
  • Garnish - Rosemary and Cranberry

*Root & Ginger Cordial

Root ginger cordial is super easy to make and of course, it's always better to create your syrups at home instead of buying them pre-made. Add 20g of peeled root ginger to a pot, along with 500ml of caster sugar & 300ml of water. Allow to simmer for 15 minutes before taking it off the heat. Let the mixture cool before straining into a bottle and keep the syrup in your fridge. Use within 3 weeks of creating.

Add ice cubes in your NUDE Hepburn longdrink glass, add the Sloe gin, the Limoncello and the Root Ginger Cordial. Top it off with the prosecco and add as a garnish a sprig of rosemary and cranberries.

Give the cocktail a little stir before fully enjoying it! 

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