Pair your Italian-Scottish Festive Feast dishes with these delightful cocktails from Rossella Petta…(photography by Nathan Hinze)
Cocktails
Welcome drink – Valentian Vin Brule
- 375ml Valentian Vermouth
- 375ml Red Wine
- 4 Cinnamon Sticks
- 3 Chopped Lemons
- 2 Oranges
- 2 Clementines
- 2 Knobs of Ginger
- 4 tablespoons of honey
- Punnet of brambles (blackberries)
Garnish – Cinnamon Stick
Method – Batch: Heat on a medium temperature for an hour. Best served at a milder temperature to avoid burning yourself and to get the benefits from the ingredients. Serve in heat proof glass or a mug.
Valentian Highball
- 50ml Valentian Vermouth
- 2 Dashes of Angostura Bitters
- Topped with Spiced Orange Ginger Ale
Garnish – Slice of Ginger
Method – Build in Glass
Borders Burns (twist on a Bobby Burns)
- 40ml Valentian Vermouth Rosso
- 40ml Glen Moray Whisky
- 7ml Amarosa
- 2 Dashes Walnut Bitters
- Absinthe – Rinse the Glass
Garnish – Orange Twist
Method – Stir over icea and serve in a coupe
Valentian Flip
- 40ml Valentian Vermouth Rosso
- Half n Half (milk & cream) – 100ml
- Vanilla Syrup – 15ml
- Whole Egg
- Nutmeg – Pinch/ Small Shaving
Garnish – Dark or Milk Chocolate
Method – Dry and Wet Shake