We asked the team at Dorchester-based wine bar The Pursuit of Poppiness to share their recipe for the perfect Christmas cocktail.

General Manager, Harrison Yarnold explained that they had the perfect thing for those budding mixologists amongst us this festive season, the ‘PX-presso’

 

Ingredients:

  • 50ml Cinnamon-infused Doorly's XO (or other dark rum, not spiced)
  • 35ml Espresso (in the bar we use Ezpresso cold brew concentrate for consistency)
  • 17.5ml Fair Coffee Liqueur (or other coffee liqueur, such as Kahlúa / Tia Maria)
  • 7.5ml Pedro Ximenez Sherry
  • 25ml Simple Syrup (equal parts sugar and water, heated until sugar dissolves)

 

Optional, for a more complex flavour profile:

  • Two dashes Orange Bitters
  • Two dashes Xocolatl Bitters (or Cocoa Bitters)
  • Garnish: Grated Nutmeg & three coffee beans

 

Method:

For the cinnamon-infused dark rum: Decant some dark rum into a sealable jar, and add two cinnamon sticks.

He added: “We recommend two cinnamon sticks per 200ml rum, which will make four cocktails.”

Then leave for 24-72 hours to infuse - the longer you leave it, the more the cinnamon flavour will be expressed in the final cocktail.

  • Add all ingredients to a cocktail shaker (or watertight jar, in a pinch).
  • Fill with ice.
  • Shake hard for 30 seconds.
  • Double strain (through a small sieve) into a coup glass.
  • Grate over some nutmeg, and garnish with the three coffee beans ‘which represents health, wealth and happiness.’

The Pursuit of Poppiness is based in Brewery Square, Dorchester - just a few yards away from Dorchester South train station.