Tenure England Vodka Announces its Top Holiday Cocktails

Boston MA

11 December, 2020

12:17 PM

Description

Tenure England Vodka has announced its list of top cocktails for any palette to savor this holiday season at home. Tenure hails from a 250-year-old distillery in England where a Master Distiller selects only the finest NON-GMO grains from for each batch. Distillation in the copper pot stills varies for each batch and could be up to 100 times to achieve the desired taste profile. Known for its smooth flavor which creates the perfect proper cocktail meant to be savored, Tenure is available exclusively in the state of Massachusetts for purchase and delivery from Drizly, at dozens of retailers, and served at restaurants across the Commonwealth. The following are Tenure’s Top Four Holidays Cocktails, offering something for everyone from those who enjoy only the classics like Tenure’s take on a Clover Club, to someone who always wants some bubbles, or prefers a rare ingredient that truly makes it a proper cocktail to savor: Pomegranate Ginger Fizz Cocktail 2 oz Tenure Vodka 2 oz grapefruit juice 3 oz pomegranate juice 2 oz honey ginger syrup Juice of ½ a lime Ginger beer (Tenure prefers Fever Tree) Garnish with pomegranate seeds and mint sprigs Honey Ginger Syrup ½ cup honey 1 inch fresh ginger chopped Bring 1/2 cup water, the honey and ginger to a boil over high heat. Once boiling simmer, 1-2 minutes and then remove from the heat. Strain out the ginger then let cool before use. Fill shaker with ice. Add the pomegranate juice, grapefruit juice, lime juice, syrup, and vodka. Shake well to combine and then top with ginger beer. Garnish with pomegranate seeds and mint sprigs Tenure’s Clover Club A twist on a classic Cocktail 3 oz Tenure Vodka 1 oz raspberry syrup 1 oz fresh lemon juice 1 egg white For the garnish: lemon twist, fresh raspberries Add Tenure Vodka, raspberry syrup, lemon juice, and egg white to a cocktail shaker without ice. Shake for 15 seconds. Add the ice to the cocktail shaker. Shake again for 30 seconds. Strain the drink into a cocktail glass; the foam will collect at the top. Garnish with a lemon twist or fresh raspberries. Raspberry Syrup 6 oz fresh raspberries (approx. 1 regular container) 1 cup water 1 cup sugar Add raspberries to sauce pan. Cover with water and bring to a boil. Reduce to a medium simmer and let the raspberries cook for about 20 minutes. Skim any foam that rises to the top. After about 20 minutes, the raspberries will have lost most of their color and the water should be deep pink/red in color. Remove from heat. Strain the raspberry liquid through a fine mesh strainer into another clean pot, separating the solid berries from the liquid. DO NOT press down on the solids to extract more juice; it’s tempting, but doing this will make your raspberry syrup cloudy. Once the raspberry liquid has been strained, discard the solid berries. Add 2 cups of sugar to the raspberry liquid. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes till the sugar is completely dissolved, skimming any additional foam that rises to the top. Remove from heat and allow to cool completely. Cider Martini 2 oz Tenure Vodka 1 oz Cointreau 1 oz fresh lemon juice 2 oz fresh apple cider Lemon twist & brandied cherries for garnish Add Tenure Vodka, Cointreau, lemon juice, apple cider & ice into a cocktail shaker. Shake until the shaker is frosting over and feels cool to the touch. Strain into coup glass and top w/ lemon twist & brandied cherry . Cranberry Clementine Cocktail 2 oz Tenure Vodka 1.5 oz rosemary citrus simple syrup 3 oz unsweetened cranberry juice 1 small clementine Top w/ club soda OR sparkling wine Fresh cranberries & rosemary for garnish Muddle the clementine in the bottom of a cocktail shaker. Add ice, Tenure vodka, simple syrup, and cranberry juice, then give it a good shake. Strain into a glass filled with ice, then top with club soda or sparkling wine. Garnish with a rosemary sprig and a few fresh cranberries. Rosemary Clementine Syrup 1 cup water 1 cup granulated sugar 4 large rosemary sprigs Peel from 2 clementines  Combine all ingredients in a small saucepan and bring up to a simmer (but do not boil). Once the sugar has completely dissolved, turn off the heat and let steep for at least one hour. Strain, then let cool completely. Follow Tenure England on Instagram for recipes and how-to videos at @TenureEngland.