Directions
Since December 25th is approaching, we want to offer you a new, delicious Christmas cocktail. Thanks to this Christmas aperitif, you will serve a magnificent drink with a velvety and delicate flavor.
We’ll call it Bloody Santina cocktail because it’s as red as a Bloody Mary, but this is another lady and has nothing to share with the tomato and vodka bomb. But then why Santina? Because one of the fundamental ingredients is the blueberry liqueur that my grandmother’s neighbor, Mrs. Santina, made.
Let’s see the ingredients of the Bloody Santina cocktail: mezcal, blueberry liqueur, rhubarb-pepper syrup, and a splash of bitter. Choose a bitter from an artisan distillery, not from the industrial distilleries. Even a Fernet could be acceptable.
The foam is fundamental in this cocktail, so dry shake all the ingredients with the egg white to whip it. If you are vegan, use acquafaba, the chickpea liquid.
Ingredients and doses for making the perfect Christmas cocktail
- 3 cl of mezcal
- 1.5 cl of blueberry liqueur
- 0.5 of bitter
- 3 cl of raspberry juice
- 1 cl of rhubarb and pepper syrup
- 1,5 cl of egg white or bean water if you are vegan
How to make Bloody Santina, the Christmas cocktail
We said this cocktail is straightforward, but you have to make your homework and the syrup if you want to serve the definitive Christmas cocktail.
Cool a cup with ice.
Crush 50-60 grams of raspberries in a strainer for making the raspberry juice.
Then put all the ingredients in a shaker without ice and shake vigorously for 1 minute to whisk the egg white.
After a minute, add some ice and shake quickly to cool the cocktail and pour it into the cup, without ice, filtering with a fine sieve. Remember to filter cocktails with the egg white to make the foam softer and velvety. It is not a habit or a precaution to eliminate impurity. Decorate with dried raspberry or cocoa powder.
How to make rhubarb and raspberries syrup
Chop 100 grams of rhubarb into small pieces and place in a saucepan with 500 ml of water, season with a pinch of pepper, bring to a boil, and cook for 15 minutes. Take the rhubarb pieces and mash them in a sieve with a wooden spoon. Now filter the juice and the cooking liquid and weigh them. Put back in the saucepan and add a dose of sugar equal to twice the weight of the liquid. Stir carefully until the sugar is completely dissolved and the mixture does not turn into syrup. It is not necessary to boil the syrup. And so you made a delicious rhubarb and pepper syrup, now bottle it and keep it in the fridge. It lasts even 1 month, but flavors and aromas tend to diminish after 7 days. So don’t use it as honey, but do it every time you want to do the legendary Bloody Santina. Merry Christmas!
Suggested food pairings
Parmigiana ravioli, spaghetti with clams, chicken tikka masala, Chicken Cacciatore, Vitello Tonnato, truffle risotto, pasta alla carbonara, paella mixta.
Vodka time!
If you like vodka cocktails, here are other recipes you may like: Vodka Sour, Espresso Martini, White Russian, Moscow Mule, Cosmopolitan, Vodka Tonic, Kamikaze, Sex on the beach, Screwdriver, Bloody Mary, Caipiroska, Black Russian.
