Three new cocktails are being promoted ahead of the festive season, all of them designed to be served warm. These include Mulled Midori: described as a different take on mulled wine, it combines Midori with Grand Marnier, Cinzano Rosso, apple juice, pear slices, cinnamon, nutmeg, orange zest and orange bitters.
The drink is heated in a small saucepan over a medium heat and then served in a heat-proof glass, garnished with two or three slices of apple and a sprinkle of cinnamon.
The Cider House cocktail mixes Midori with hot cloudy apple juice, dark rum and bitters. It’s best served in a heat-proof glass mug and garnished with a large, cinnamon sugar-sprinkled apple.
The final cocktail, the Buzz Shot, is designed to be served as a post-dinner ‘pick-me-up’, and combines Midori with espresso cream. The ingredients are layered, with the Midori poured in first, then the espresso cream and finally a spoonful of cream.