Try these festive party tips to be the host with the most this Christmas!
On Thursday, December 9, Tanqueray Gin partnered with some incredible hosting experts to throw the ultimate masterclass-come-cocktail party. They showed guests how to whip up perfect canapés with a modern twist, dial up your tablescaping skills, and shake up delicious Tanqueray gin cocktails. But don’t worry if you missed it – as we’ve lined up all the top takeaways from the night, right here.
We’ve got festive decor tips from style guru Candice Brathwaite, a canapé recipe from chef and restaurateur Gizzi Erskine and a delicious recipe from mixologist Pritesh Mody to create a sophisticated Tanqueray Blackcurrant Royale cocktail that will complement your food perfectly. Put this party planning wisdom to the test at your next festive shindig, and wow your guests with your hosting prowess!
Start with the canapés
Chef, restaurateur and ultimate foodie, Gizzi Erskine shares her recipe for Divine Duck Liver Parfait served with a Tanqueray Blackcurrant Royale Conserve jelly on mini sourdough toasts. This decadent dish will take your guests’ taste buds on a unique culinary experience and is perfect as part of an opulent festive buffet or as a tasteful canapé.
So, don your apron, pour yourself a Tanqueray and Tonic and get stuck into this fabulous festive recipe. Just remember to start your prep the night before as you’ll need to chill this recipe overnight!
Duck Liver Parfait With Tanqueray Blackcurrant Royale And Cherry Conserve
Prep time: 1 hour, plus chilling overnight
Cooking time: 1 hour
Serves: 25 Canapés
What you need:
● 1kg Duck Livers
● 400g Butter, at room temperature
● 6 Eggs, at room temperature
● 2 tsp Fine Salt
● Ground Black Pepper
For the reduction:
● 150ml Brandy
● 150ml Port
● 150ml Madeira
● 8 Shallots, finely chopped
● 1 Garlic Clove
● A Few Sprigs of Thyme
For the Tanqueray Blackcurrant Royale conserve:
● 500g Frozen Blackcurrants
● 350ml Tanqueray Blackcurrant Royale
● 400g Sugar
● The Juice 1 Lemon
To serve: • Toasted Sourdough
1. Preheat the oven to 140C
2. Place all of the reduction ingredients into a small pan and bring to the boil
3. Reduce the liquid until most of the liquid is reduced and the shallots are soft
4. Remove the thyme sprigs and then place the shallot reduction with all of the remaining ingredients in a blender until smooth
5. Pass the mixture through a fine sieve and transfer to a greased 2-litre ovenproof terrine mould
6. Fill the terrine mould no higher than 5mm from the top and then tap the full mould on your worktop to knock out any air bubbles
7. Pace a sheet of baking parchment over the top of the mixture and wrap in foil
8. Place the mould in a deep roasting dish and pour water into the dish to create a bain marie to gently cook the parfait
9. Bake for 25 minutes, then turn the mould around and bake for a further 25 minutes
10. After 50 minutes, remove the foil and baking parchment, the parfait should be just set and should only move a little when touched, like jelly (if not set, cook for a further 5 minutes)
11. Leave to cool, then place the parfait for 12 hours to set
12. To serve, take 2 spoons and plunge them into boiling water before scraping against the surface of the parfait to create the perfect egg shape
13. Serve on mini toasted sourdough
Set the scene
Once you’ve left your canapés to chill, it’s time to set the scene with some festive decor. Author, journalist and style icon, Candice Brathwaite shares her tips and tricks to bringing bold, bright colours and styles to your celebrations.
Shake off old traditions and opt for a stylish, modern look by switching your battered old baubles for Tanqueray Gin miniatures. They make gorgeous Christmas tree decorations tied with a beautiful green ribbon. Plus, you can always take a few down and mix with tonic for a little festive tipple every now and then!
Dial up your cocktail hour with opulent accessories that are sure to impress your guests. Think gold and glass cocktail shakers, a drinks trolley and chic cocktail glasses.
Serve delicious cocktails
For the ultimate cocktail party, you need…well, great cocktails. And you’ve got to match your drinks to your food. Trust us, it’ll add another layer of sophistication to your evening. Luckily, master of mixology and cocktail connoisseur, Pritesh Mody has a twist on the Tanqueray Blackcurrant 75 Royale for you to try – and it complements Gizzi’s Duck Liver Parfait perfectly!
Tanqueray Blackcurrant 75 Royale (2.6 units)
What you need:
● 35ml Tanqueray Blackcurrant Royale
● 15ml Cranberry Juice
● 15ml Lemon Juice
● 10ml Sugar Syrup
● 1ml of Vanilla Extract
● 100ml Champagne
1. Shake all the ingredients except the champagne in an ice filled shaker
2. Pour liquid into a champagne coupe
3. Top with 100ml of champagne
4. Garnish with a spring of thyme & lightly toasted star anise
Please drink responsibly, 18+ with valid ID.