As I hosted a bake-off screening with some friends this year (naturally I’m obsessed) I decided to do cocktails.  Whilst seeking inspiration online I found a recipe for a French 75.

At its most basic level, a French 75 contains gin, lemon juice and sugar or sugar syrup, topped up with something fizzy.  However, recipes vary, and some contain Cointreau, an orange liqueur. 

When my friends and I tasted the budget student version which I threw together (Cointreau, bog standard gin, a spoonful of sugar and tonic water) we were delighted!  It was sweet but drinkable, and felt a bit fancier than what we were used to. 

Recently we got a bottle of spiced clementine gin into the house.  I was worried that it would be a bit naff, an overly-sweet Christmas gimmick.  But I was pleasantly surprised at the fresh taste of the clementine and the subtle spices.  It wasn’t long before I got the idea to add it to my new favourite cocktail.

This is the result!  I call it a Christmas 75.  It’s indulgent and fun, though Prosecco purists won’t be happy.  Mind how you go with these, they’re powerful (and if you’d like to experiment with the Cointreau, why not try my winter spice cake with Cointreau icing?). 

Christmas 75:  

Spiced clementine gin

Cointreau

Fizz (I used prosecco, tonic water works well for a lighter drink with a bitter edge)

Candied peel and chocolate coins to garnish (optional)

1. I’m not one to measure exactly I’m afraid, so this isn’t much of a recipe.  I added two teaspoons of candied, chopped mixed peel to a champagne flute and poured enough gin to cover. 
2. Then I added a splash of Cointreau (roughly two parts gin to one part Cointreau).
3. Then I topped up with Prosecco.
4. The chocolate coin garnish is tricky, but not impossible (I would not recommend it if you’re hosting a massive party).  Unwrap your choice of chocolate coin (not too small) and place it on a chopping board. 
5. You then have to heat a small knife.  I tried a few different methods; soaking the knife in hot water and holding it over a toaster worked the best, as matches can produce a sort of sooty residue.
6. After a few seconds of heating, place the knife on the coin.  You are attempting to melt a slit into the coin so that you may slot it over the side of the glass.  The coins are prone to shattering so make sure you do not try to make the slit too long, it should not quite reach the centre of the coin.  
7. Repeat the process, heating the knife and gently slicing through the coin.  Eventually you should have a slit which will fit onto the side of a glass.  By that time you will need a drink.  Cheers!