Christmas is just around the corner, and you know what that means – It’s party season! We understand just how challenging planning holiday parties can be. And that’s why we have decided to feature an exclusive series by The Unofficial Christmas Party (TUCP) to provide BellaNaijarians with creative ideas on recipes, decorations, prep tips and much more!
Each article is written by a TUCP partner and they will discuss the vital ingredients necessary for throwing a fabulous Christmas party. They are the top experts in the industry and will be letting us in on a few trade secrets on how to make this Christmas a really special one. Part one of the series discussed top tips on planning the perfect Christmas dinner party for the holidays from event architect and renowned event planner FVO, CEO No Surprises.
Part two of the series, written by Uche Majekodunmi, CEO Newton and David – a leading event and design company – discussed how choosing the right decor can help set the theme and create the right ambience for your family and friends that creates long lasting memories.
And now in the third part of the series, Laurent-Perrier Champagne, is sharing recipes for some cocktail drinks that can help spice up your christmas parties this season.
Day 1: Mellow Ikoyi
Let’s start off mellow with this festive drink perfect for Christmas brunch…
– Laurent-Perrier Champagne
– 1/2 ounce Cointreau
– 3 ounces cranberry juice
Put the Cointreau and cranberry juice in a chilled champagne flute. Stir them and top the rest of the way with Laurent-Perrier champagne.
Day 2: Lekki Martini
…this coffee flavoured martini is the perfect Christmas mornings pick me up!
-2 ounces coffee flavoured vodka
-2 ounces Laurent-Perrier Champagne
Pour the vodka into a chilled cocktail glass. Fill the glass the rest of the way with Laurent-Perrier champagne and stir gently. Garnish it with a coffee bean.
Day 3: Carter Bridge Mimosa
…for the love of the classics
-1/2 ounce triple sec
-1 1/2 ounce fresh squeezed orange juice
-3 1/2 ounce chilled Laurent-Perrier Champagne
Build the ingredients in order in a champagne flute. Garnish with an orange slice.
Day 4: Surulere Sip
…because patience is truly rewarding
-1 tablespoon white peach puree
Fill with Laurent-Perrier Champagne. The classic Bellini recipe is very simple. Just put one tablespoon of white peach puree into the bottom of a chilled flute glass. Now fill the glass slowly with Laurent-Perrier champagne so it stirs up the puree.
Day 5: The Lagoon
…for the love of tropical Christmases
-1 ounce gin
-Juice of 1 lemon
-1 ounce simple syrup
-4 ounces Laurent-Perrier Champagne
Vigorously shake the gin, lemon juice and simple syrup with ice, pour or strain into a tall glass (ice cubes in the drink are optional). Add the Laurent-Perrier champagne and stir. Garnish with a lemon slice and an umbrella.
Day 6: Tinubu Sq Royale
…blackcurrant lovers…we’ve got you right here
-Crème de cassis/Blackcurrant cordial
Day 7: Ilashe!
…doesn’t its name already sound so fun?
-3/4 ounce raspberry liqueur
-3/4 ounce Blue Curacao liqueur
Pour the liqueurs into a champagne flute. Fill it the rest of the way with very chilled Laurent-Perrier champagne. Garnish with a twist of orange peel.
Day 8: Victoria Island Spritzer
…this pretty drink looks and tastes like fireworks
-1 1/2 ounces gin
-1 ounce lemon juice
-1 teaspoon superfine sugar
-3 ounces chilled Laurent-Perrier Champagne
Fill a cocktail shaker halfway with ice. Pour in your gin, lemon juice and sugar, and shake well. Strain the mixture into a champagne flute, and top it the rest of the way with the chilled champagne.
Day 9: Wuse II Daiquiri
…now this is usually done with a cola base but we’ll switch it up for you just because it’s Christmas
-2 ounces Laurent-Perrier Champagne
-2 ounces vodka
-1 1/2 ounces pineapple juice
-1/2 ounces strawberry daiquiri mix Pour the ingredients into a shaker filled with ice, and shake gently to mix. Strain into a cocktail glass and garnish with a strawberry.
Day 10: Maitama Kiss
…best served under the mistletoe
1 1/2 ounces Laurent-Perrier Champagne
1 ounce pure cranberry juice (not a blend)
3/4 ounce lime juice, 1/2 ounce orange liqueur
1/2 ounce vanilla simple syrup Fill a cocktail shaker with ice and pour in all the ingredients. Shake until chilled, and strain the mixture into a champagne flute. Garnish with an orange peel.
Day 11: Third Mainland Fizz
…for those who love to feel alright!
-Laurent-Perrier Champagne 90ml
Day 12: Eko for Show
…and finally, a Christmas party necessity
-1 part Vodka
-1 part Laurent-Perrier Champagne
-2 parts ginger ale Combine the ingredients in your serving bowl or pitcher and chill for a couple of hours. Optional: add berries or fruit into it just before serving.
Photo Credit: Laurent-Perrier