Caramelised clementine and sherry cocktail
Serves: 8
Prep time: 5 minsTotal time: 
Recipe photograph by Catherine Frawley
Caramelised clementine and sherry cocktail
If this cocktail doesn’t change your life, it will certainly change your Christmas!
Serves: 8
Prep time: 5 minsTotal time: 
See more recipes
Tristan Welch
Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. As Chef Director at Parker’s Tavern at The University Arms Hotel in Cambridge, Tristan sources as much seasonal, local produce as possible, and reimagines some great British classics.
See more of Tristan Welch’s recipes
Tristan Welch
Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. As Chef Director at Parker’s Tavern at The University Arms Hotel in Cambridge, Tristan sources as much seasonal, local produce as possible, and reimagines some great British classics.
See more of Tristan Welch’s recipes
Ingredients
- 4 tbsp demerara sugar
- 2 clementines, halved
- 365ml dry sherry
- 1 cinnamon stick, plus extra to garnish (optional)
- 1 x 75cl bottle sparkling wine, well chilled
Step by step
Get ahead
Make the clementines a few days before and chill
- First, make the caramelised clementines. Heat a medium frying pan on a medium heat, then sprinkle the demerara sugar over the base. Place the clementines, cut-side down, into the sugar. Gently cook until the edges start to look caramelised.
- Add 125ml of the sherry and the cinnamon stick, broken into shards, then take off the heat and allow to cool. Transfer to a bowl or large jar and chill until needed.
- To make the cocktail, cut the clementine halves in 2. Squeeze a clementine quarter into each glass, then drop the clementine into the bottom of the glass. Add a dessertspoon of the chilled caramelised sherry syrup. Pour 30ml dry sherry into each glass; top up with sparkling wine. Garnish with cinnamon sticks, if you like.
