What’s a Christmas celebrations without a cocktail or two? If you’ve had enough of the usuals, swapping some classic ingredients for more local ones will make you look like a culinary genius with almost zero effort. Here are my favourites.
Prickly pear negroni
Put a local spin on the classic negroni by replacing the sweet vermouth with prickly pear liqueur. This adds a unique sweetness and a lovely pink hue, perfect for a festive toast.
Honeyed hot toddy
Swap traditional honey for Maltese carob honey in this comforting hot toddy recipe. Add a slice of fresh lemon and a cinnamon stick for a touch of seasonal charm.
Bajtra bellini
Elevate your brunch with a Maltese version of the bellini by using prickly pear liqueur (bajtra) instead of peach purée. Top with prosecco and garnish with a sprig of thyme.
Carob old fashioned
Use carob syrup in place of the usual sugar syrup to create a Maltese version of the old fashioned. This syrup brings a rich, earthy note that pairs beautifully with bourbon and a dash of bitters.
