Although we are aware that many people will expect to eat something over the Festive Season, we reviewed what we did last year, which was Christmas lunch for a singleton, and decided that despite all the dating applications at their fingertips and self-help group therapy, that self same singleton would probably have descended to full-scale alcohol dependency with the passing of another year – and so we’ve decided to provide more helpful advice accordingly.
Besides, if I have to endure another bout of a plumply coiffed Nigella spreading warm sauce on her bundt, I think I’ll have to fast forward to next year’s advice to the hapless singleton (that we’re stalking) and book that one-way flight to Switzerland straight away….
Trendy bartenders have a habit of describing a 16-phase construct using ingredients available only in the former Soviet-bloc countries as simple. Which somewhat glosses over the vegetable-carving skills and hand-blown apothecary’s distillation equipment that you’ll also inevitably need.
Please trust me that when I say this is simple, it really truly is. You simply take one of granny’s old sherry/liqueur glasses (the ones you gave to the charity shop and then bought back again when “retro” became cool, start with some mint liqueur (a shot – 30ml), then carefully layer over a slightly smaller shot of white chocolate liqueur in the manner of finishing an Irish Coffee with cream – namely, over a spoon to avoid mixing the layers. Because these are the only two ingredients they have to speak for themselves, so you should avoid the horrors lurking at the back of your drinks cabinet and buy really good versions of these. We used Briottet Menthe Verte and Coole Swan Irish Cream Liqueur which is an unbelievable concoction of whiskey, Belgian white chocolate, cream and real vanilla. This wintry cocktail was inspired by one of Bebe Von Boom Boom’s recipes we showed last year and is also delicious!
The end result looks like a virgin snowfall on the pine trees growing up the slopes of your fave ski resort – so it’s as festive as a freshly stuffed Norfolk Black (and we all know how Brenda loves a good stuffing). As a final bonus, who doesn’t love mint-choc and you could probably quietly ask for this little gem of a cocktail as a dessert instead of a pudding….
Happy New Year from your two Fabulous Hostesses, that’s us, Fanny and Brenda. We hope you make it through the holidays unscathed and with the same number of children/boyfriends/girlfriends/husbands/wives that you started with – and we’ll see you in 2016 for more of our unique take on food and drink. We are beautiful!