The celebrations may feel different this year, so why not stage a Festive Feast Revolution and shake up your Christmas dinner? You’ve got our recipes for Duck Leg Roast, Charred Baby Gem with Leek, Chestnuts, Pancetta and Cranberries, and December Delight with Chestnut Custard. This week we complete the swaps with an alternative for traditional Mulled Wine. It’s just as addictive and comes with a soothing festive aroma, but it’s more cooling for the Singapore climate. Merry Christmas!
“In Singapore’s heat, traditional warm drinks won’t work”
Ricky Paiva, Master Mixologist at Flow Bar (@flowbarsg)
“I love the festive season and the cocktails that are distinct to this time of year. I’m a fan of mulled wine; a warm glass really signals that it’s the holiday period. However, in Singapore’s heat the traditional warm seasonal drinks don’t work, so I’ve created a chilled, tropical Sangria which is perfect for the hot weather and to enjoy with family and friends over lunch or dinner. It’s a recipe that will get the party started. My top tip for concocting it would be to not take it too seriously and have fun, it is the holidays after all.”
Out with the: Mulled Wine
In with the: Festive Tropical Sangria
- 1 bottle of Pinot Noir
- 100ml white Rum
- 100ml Cointreau
- 3 pcs strawberry (cut in quarters)
- 10 grapes (cut in half)
- 1 orange (cut into wheels)
- 1/4 pineapple (cut in small pieces)
- 1/2 red apple (cut in small pieces)
- 50 grams Turbinado or Demerara sugar
- 10 sprigs of mint
- 2 pcs bay leaves
- 2 cinnamon sticks
- 2 cloves
- Frozen cranberries
- Cinnamon stick
- Orange slice
Add all ingredients together and let it sit in the chiller for three days. Stir every day.
Strain ingredients. Pour the Festive Tropical Sangria over ice and frozen cranberries and top up with ginger ale. For extra snazz, garnish with cinnamon sticks and oranges.