Producing delicious food and drink are two things we do extremely well in Norfolk, and none more so than Norfolk Gin.

Famed for its unique flavour and gorgeously designed bottles, this is the perfect tipple to elevate our selection of festive gin cocktails this Christmas.

White Lady

Dreaming of a white Christmas? You need a White Lady cocktail. This classic (and potent!) Christmas tipple includes a refreshing mix of gin, triple sec, lemon and egg white.

Ingredients (serves 1)

• 50ml Norfolk Gin

• 25ml triple sec

• 25ml lemon juice, plus lemon zest twists to serve

• 2 tsp sugar syrup

• ½ egg white (optional)

Method

Tip the gin, triple sec, lemon juice, sugar syrup, egg white (if using) and a handful of ice into a cocktail shaker. Shake until the outside of the shaker feels very cold, then strain. Discard the ice, then, if you’ve used egg white, return the mixture to the shaker and shake again until the egg white is frothy. Pour into a coupe glass and garnish with a twist of lemon zest to serve.

French 75

There’s no better way to celebrate the festivities than with this combo of champagne and gin. Simple to make, this is perfect for party season.

Ingredients (serves 1)

• 25ml Norfolk Gin

• 12.5ml lemon juice

• 12.5 ml sugar syrup

• Champagne

• Lemon peel, to serve

Method

Put the gin, lemon juice and sugar syrup in a shaker, fill with ice and shake hard, then strain into a champagne flute and top up with champagne. Using a zester or peeler, peel a long strip of lemon zest. Twist over the flute to release the oils and drop into the glass to garnish.

French 75

There’s no better way to celebrate the festivities than with this combo of champagne and gin. Simple to make, this is perfect for party season.

Ingredients (serves 1)

• 25ml Norfolk Gin

• 12.5ml lemon juice

• 12.5 ml sugar syrup

• Champagne

• Lemon peel, to serve

Method

Put the gin, lemon juice and sugar syrup in a shaker, fill with ice and shake hard, then strain into a champagne flute and top up with champagne. Using a zester or peeler, peel a long strip of lemon zest. Twist over the flute to release the oils and drop into the glass to garnish.