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Festive espresso G&T
- Celeste Wong
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Serves 1
Easy
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Expert barista and olive columnist Celeste Wong puts a festive, caffeinated spin on the classic G&T - made extra Christmassy with frozen berry ice
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Make Celeste Wong's recipe for a festive espresso G&T, then try her zesty Irish coffee, spiced apple dirty chai latte, pumpkin spice latte and discover more coffee recipes.
Festive espresso G&T
Ingredients
FESTIVE ICE
- fresh cranberries
- sprig of rosemary
COCKTAIL
-
30ml flavoured gin (I'm using Figgy Pudding gin from Ramsbury)
-
150-200ml tonic water
-
15-30ml espresso (adjust to taste)
-
edible glitter, fruit, cinnamon stick (optional)
to garnish
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Method
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step 1
Make your festive ice the night before. Place fresh cranberries at the bottom of your glass and add water to cover the cranberries. Position a long sprig of fresh rosemary in the centre. The cranberries should help it stand upright, but if needed, use string or Sellotape to hold it in place. Freeze overnight.
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step 2
Add your chosen flavoured gin and pour in the tonic water. Gently float the cooled espresso on top to create a cascade effect. Optional: spritz with gold edible glitter or garnish with extra figgy fruit or a smoky cinnamon stick for added festive charm.
Enjoy your show-stopping espresso G&T!
Discover more coffee recipes.
Authors
Celeste Wong
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