The Wild Geese® featured in the NationalStudent.com

The Wild Geese ® featured in the NationalStudent.com, see full article here

Winter has well and truly set in, and there’s nothing we look forward to more after a bone-chillingly cold day than getting home and relaxing in the warmth with thick socks and a few festive-smelling candles. Throw a few winter spice cocktails into the mix, and we love December more than any other month of the year.

Luckily, the team at The Wild Geese® , pioneers of exceptional rum and whiskey mixing, agree – and they’ve shared some of their top festive season cocktails recipes with us, and with you. Here you go. Enjoy! (And remember to drink responsibly.)

Rum cocktails

  • vintage mai taiVintage Mai Tai
    50ml THE WILD GEESE® GOLDEN RUM
    25ml lime juice
    25ml falernum
    2 drops of grapefruit bitters
    cherry

Shake all the ingredients together with ice and empty in a tumbler and garnish with the cherry.

  • SangareeSangaree
    50ml THE WILD GEESE® PREMIUM RUM
    25ml Grand Marnier
    5ml maple syrup
    25ml port
    grated nutmeg

Mix all the ingredients together with ice in a shaker and double strain in a pewter glass to maintain its coolness. Grate nutmeg on top to finish.

  • cardamon daiquiriCardamom Daiquiri
    50ml THE WILD GEESE® GOLDEN RUM
    10 cardamom seeds
    25ml lime juice
    25ml homemade cardamom syrup
    cardamon seeds to garnish

Smash the seeds in the boston glass. Add all the ingredients and shake rigorously to chill the mix. Double strain in a small martini glass and garnish with three cardamom seeds.

Whiskey cocktails

  • SazeracSazerac
    50ml THE WILD GEESE® SINGLE MALT IRISH WHISKEY
    25ml absinthe
    2 drops of one sugar cube
    peychauds bitters
    10ml cognac
    lemon peel

You will need two glasses: one glass with ice and the absinthe (or any pastis). The other one to prepare the actual drink.

In the second glass, add bitters and sugar cube then mix with a little water.

The idea is to melt the sugar as much as possible, so that you have a clear liquid blended with bitters. Add ice, stir then add the whiskey. Stir again, then add the cognac, stir.

With your first glass, discard the absinthe liquid and ice. Double strain the mixture from your second glass into it. Garnish with a lemon peel.

  • plum old fashionedPlum Old – Fashioned
    50ml plum infused THE WILD GEESE® RARE IRISH WHISKEY
    10ml plum liqueur
    1 cube of sugar
    2 drops of plum bitters
    orange zest

Infuse the whiskey with fresh plums and leave for 48 hours.

In a glass, add bitters, a sugar cube and a little water and stir well to melt the sugar as much as possible. Add the ice, stir again then add the plum whiskey. Stir again. Finish with the orange zest sprayed all over the mix and the rim of the glass.

  • chilli chocolateChilli and Chocolate Rusty Nail
    25ml THE WILD GEESE® CLASSIC BLEND WHISKEY
    1 fresh chilli (mildly hot)
    20ml chocolate liqueur
    2 drops of chocolate bitters
    25ml Drambuie
    grated chocolate
    orange jest
    chilli

Mash the chilli in a rocks glass to release the flavours. Add the liqueur, bitters and mix.

Add the ice. Stir. Add the Drambuie and the whiskey and stir. Grate some dark chocolate and spray the orange zest and garnish with a slab of chocolate and a chilli on top.

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