# Fish House Punch **Chef:** Shalini **Cookbook:** Jamie Oliver's Christmas Cookbook **Potluck Date:** December 20, 2025 --- ## Recipe FISH HOUSE PUNCH MANHATTAN PINK PEPPER NEGRONI WINTER OLD FASHIONED ROB ROY HOT TODDY FESTIVE BELLINI PARTY PROSECCO FROZEN GRAPES & GRAPPA Jamie Oliver’s Christmas Cookbook WHITE RUSSIAN 50ml Grey Goose vodka 25ml coffee liqueur 25ml double cream Shake the vodka and coffee liqueur together over ice, then strain well into a glass with more ice. Vigorously shake up the double cream, then gently pour it into the glass over the back of a spoon so it forms a layer on top. Jamie Oliver’s Christmas Cookbook HOT BUTTERED RUM 10g unsalted butter 100ml unsweetened cloudy apple juice 50ml Bacardi 8 rum 25ml apricot brandy 3 whole cloves 1 whole nutmeg, for grating 1 orange Melt the butter in a small pan on a low heat, stir in the apple juice, rum, brandy and cloves, then finely grate in 1 scraping each of nutmeg and orange zest. Pour into a heatproof glass, discarding the cloves, and serve warm with extra grated nutmeg and zest. Jamie Oliver’s Christmas Cookbook FISH HOUSE PUNCH 25ml Bacardi 8 rum 25ml Earl Grey tea (cold) 12.5ml Cognac 12.5ml apricot brandy liqueur 10ml spiced sugar syrup (see below) ½ a lemon 1 orange SPICED SUGAR SYRUP 4 tablespoons demerara sugar 1 cinnamon stick 1 star anise 2 cloves What’s great about this recipe is that it’s super-easy to scale up, so it’s perfect if you want to make a big bowl of punch for everyone to enjoy at a party. To make the spiced sugar syrup, place the sugar in a small pan with 2 tablespoons of water, the cinnamon stick, star anise and cloves. Place on a medium-high heat and bring to the boil, leave bubbling away until the sugar has dissolved, then remove from the heat and leave to cool, discarding the spices. This quantity will give you enough syrup for roughly six cocktails, but you can easily scale up, keeping the syrup in an airtight jar for a few weeks. For your punch, simply stir the rum, tea, Cognac, liqueur, 10ml of sugar syrup and the lemon juice together over ice for 10 seconds, then strain well into a glass with more ice. Use a speed-peeler to add a strip of orange peel to garnish, and enjoy. Jamie Oliver’s Christmas Cookbook MANHATTAN 50ml rye whiskey 12.5ml Martini Rosso (red vermouth) 12.5ml dry vermouth 2 dashes of orange bitters 1 orange Stir the whiskey, vermouths and bitters together over ice, then strain well into a chilled Martini glass. Use a speed-peeler to add a strip of orange peel to garnish. As the main cocktail mixture here is entirely made up of booze (we like that), it means this is the perfect cocktail recipe to batch up, either to get ahead for a party or to give as a gift to some lucky friends or family. If you’re serving up multiple drinks at once, just remember that ice melts quickly and it’s still advisable to stir it up in smaller batches, so you don’t dilute the mix too much. Jamie Oliver’s Christmas Cookbook PINK PEPPER NEGRONI 25ml Bombay Sapphire gin 25ml Martini Rosso (red vermouth) 25ml Campari or bitter liqueur 5 whole pink peppercorns 1 blood or regular orange These quantities make one delicious cocktail, but as you need to leave this to steep overnight, it’s well worth making a big batch to get ahead for a party, or for gifting. And, of course, if you want to make a classic Negroni, leave out the peppercorns and steeping stage. To flavour your Negroni, simply mix the gin, vermouth, Campari or bitter liqueur and peppercorns together and leave overnight, or for a couple of days, so the flavours infuse, leaving you with a light, sweet, bitter, spicy dimension to your cocktail. Stir into a glass of ice and add a nice slice of orange to garnish. Jamie Oliver’s Christmas Cookbook WINTER OLD FASHIONED 60ml quality bourbon 1 teaspoon maple syrup 2 dashes of chocolate bitters 1 orange Simply place the bourbon, maple syrup and bitters (you could also use Angostura or orange bitters, if you prefer) in your glass with some chunky ice and stir gently for 25 seconds, or until combined, being mindful not to shard the ice. Use a speed-peeler to add a strip of orange peel to garnish. Jamie Oliver’s Christmas Cookbook ROB ROY 50ml blended Scotch whisky 20ml Martini Rosso (red vermouth) 1 dash of Angostura bitters 1 or 2 ripe cherries Simply stir the whisky, vermouth and bitters together over ice, then strain into a glass. Garnish with a cherry, or two. Jamie Oliver’s Christmas Cookbook HOT TODDY 1 lemon 50ml blended Scotch whisky 15ml runny honey 1 stick of cinnamon Squeeze 20ml of lemon juice into a heatproof glass, add the whisky and honey, then stir in 100ml of boiling kettle water until the honey has dissolved. Serve garnished with a cinnamon stick and a slice of lemon. Jamie Oliver’s Christmas Cookbook FESTIVE BELLINI 20ml peach purée or crème de pêche (peach liqueur) 20ml orgeat syrup (almond syrup) ½ a lemon Prosecco Shake the peach purée or liqueur, orgeat syrup and 15ml of lemon juice together over ice, then strain into a Champagne flute. Top up with chilled Prosecco. Jamie Oliver’s Christmas Cookbook PARTY PROSECCO LOTS OF FUN & FRUITY IDEAS Bubbly Prosecco is the perfect party drink and can easily be pimped in all sorts of fruity ways to create a bounty of enticing cocktails to impress your guests and liven up the party. I hope this page will give you lots of inspiration. 5 MINUTES PLUS CHILLING If you want a super-simple way to keep your party interesting on the drinks front, whether you’re entertaining a handful of people or a bigger crowd, then look no further than this colourful page of joy. Prosecco is super-popular, and as such you’ll often find it on offer in the shops these days. Look out for the best deals, take advantage of its popularity and stock up ahead of the party season, ready to rustle up drinks as the host or to take with you when you get invited elsewhere. Just be sure to take along something from the list below to pimp that ride and get the party started with a bang! First up, as host, as well as chilling the Prosecco you’ll get a lot of thanks for popping your glasses in the freezer for about an hour before you use them, so they’re super-chilled and keep your drinks nice and cold, too. When you’re ready to serve up, simply line up your glasses and get squeezing, spooning and pouring with fresh fruit or liqueurs. You can go bold with one flavour in each, or mix and match to find your favourite combos. THINGS THAT WILL ALWAYS WORK A TREAT ARE: ◆Freshly squeezed clementine, blood orange or grapefruit juice ◆The sweet, tangy flesh scooped out of a wrinkly passion fruit ◆Pomegranate seeds or a fresh squeeze of their juice ◆Fresh seasonal berries for garnish or smashed into a tasty purée ◆Fruity liqueurs, such as St-Germain elderflower, crème de cassis or Cointreau ◆A splash of sloe gin or a dash of Campari ◆A few dashes of interesting bitters, such as lavender, pomegranate or citrus blends Jamie Oliver’s Christmas Cookbook FROZEN GRAPES & GRAPPA GOOD-QUALITY CHOCOLATE & A SMILE 5 MINUTES PLUS FREEZING My mate Mr David Loftus, my food photographer for a long time, obviously loves food as he spends half his life taking pictures of it. When we were in Italy shooting a few years back, he said I should freeze my grapes – which immediately made me think he was a raving heathen! God knows what my friends the grape-pickers would say. Why on earth would you get beautiful fresh grapes, then freeze them? But … of course, it was a fantastic idea and I admit I was completely wrong! When David brought the frozen grapes outside for us to eat, it was an incredibly hot and sweltering day and just what we needed to cool us down. And that's the brilliant thing about this amazingly simple dessert, it's super-refreshing, so it works a treat at any time of the year, particularly during the festive period when you may be in need of a pud that provides a cool contrast to the rich indulgence of all that wonderful Christmas food. To be honest, you could even serve up the grapes on th --- *Downloaded from BCBCBath Cookbook Club* *https://bcbcbath.com*