It is the time of the year again, when everything is festive and sparkly, baking sessions become an everyday thing, the aromatic smell of cinnamon lingers all around and your inbox is packed to the brim with holiday party invitations. So, if you are hosting a party or have offered to mix up cocktails at a friend's party, this cocktail recipe using ABSOLUT ELYX VODKA, that follows is just what you need to step up your cocktail game this holiday season. A LITTLE ABOUT THE BRAND : Absolut Elyx is the ultimate expression of Absolut Vodka, which sets out to revitalize the vodka market as the world's first single estate copper crafted luxury vodka. The renowned taste of Elyx, pertaining to the unique copper canalization process, which makes Absulot Vodka a spirit of exceptional quality, depth and silky smooth character. Elyx is more than just a vodka, it is a liquid that tells a story with a lifestyle that embodies true hospitality, integrity, warmth, playfulness and style.
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ABOUT THE COCKTAIL The cocktail, called FENNEL COUNTDOWN, recipe below, is a smooth-citrusy cocktail, with an after taste of fennel. It is perfect for serving at your thanksgiving dinner and any holiday party. This cocktail requires some preparation ahead of time, but what makes it better is the copper coupe you serve it in. It just adds to the appeal and taste of this cocktail.
FENNEL COUNTDOWN
Ingredients:8 Parts Absolut Elyx
1 Part oz Suze 3 Parts Homemade Fennel Cordial* 8 Parts Freshly Squeezed Pink Grapefruit Juice 2 Parts Freshly Squeezed Lime Juice Vessel: Cocktail Coupe ice
Method: Combine all ingredients in a shaker tin over cubed ice. Shake then strain into a chilled cocktail coupe and garnish with grapefruit and lemon slices.
* fennel cordial - boil together 1 cup sugar in 1 cup water till it thickens. Add 1 tsp of powdered fennel seeds. Boil a couple more minutes. Strain and your fennel cordial is ready. Use it after it cools down completely.
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JavaScript is currently disabled in this browser. Reactivate it to view this content.Photos by Armand Hugon.
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