Britton’s Royal Mixers will have your holiday party guests dancing on the ceiling and pulling off all sorts of other cool party tricks—like whipping up regal cocktails without the ol’ plain-Jane ice.
These festive ice substitutes, which serve as swanky frozen mixers, include Ndali Estate Vanilla Bean ice cream and four sorbets: Grapefruit; Raspberry; Sugar Plum; and—back by popular demand—Feuerzangenbowle.
Only 140 collections are available and when they’re gone, they’re gone; 100 are online and 10 are available at each of these scoop shops: 12 South (Nashville); Short North (Columbus); Southport (Chicago); and Westside Provisions (Atlanta).
Each of Britton’s Royal Mixers are easy to pair with spirits of your choosing. But, to make it even easier, we include in each collection Britton’s Royal Cocktail recipes.
BRITTON’S ROYAL COCKTAILS:
Jeni’s go-to cocktail features Grapefruit Sorbet, which is acerbic and ultra-clean. It makes gin shine and fancies up a cranberry and soda.
- 2 tablespoons Murray River Salt (for dipping)
- 2 ounces (1 scoop) Grapefruit Sorbet
- 1/4 cup vodka
- 1 tarragon sprig
Pour the salt onto a small plate. Moisten the rim of a lowball glass and gently dip into the salt to coat. Drop the Grapefruit Sorbet into the glass and pour the vodka over the top. Serve with a sprig of tarragon hanging off the side and a spoon.
Lady of the Lake
This one co-stars Raspberry Sorbet and Ndali Estate Vanilla Bean.
Raspberry Sorbet, made with pulverized red raspberries, has a bright red flavor and the scent of berries and grass. It’s a perfect accompaniment to your cocktail or a slice of chocolate cake.
Ndali Estate Vanilla Bean is our voluptuous vanilla ice cream. It’s rich and full-flavored, with notes of jasmine and honey and we make it with fair-trade-certified African vanilla beans reserved exclusively for us by Ndali Estate in Uganda. It makes a great milk cocktail by melting into liquor and pouring over ice cream—like the Lady of the Lake.
- 2 ounces (1 scoop) Raspberry Sorbet
- 1 cocktail sword
- 1/4 cup gin or vodka
- 2 tablespoons Ndali Estate Vanilla Bean
Make scoops of Raspberry Sorbet and plunge a sword into the top of each. Lay them out on a sheet pan and freeze hard. Shake the gin and Ndali Estate Vanilla Bean in a shaker until it is just melted and incorporated. Place a frozen scoop (with sword) of Raspberry Sorbet in a frozen Champagne coupe, and pour the cream gin all around the outer edge.
The Lady of the Lake—she’s been waiting for you.
Sugar Plum Fairy
Sugar Plum Sorbet—pulverized sweet and tart black plums with almond-scented plum wine—pairs beautifully with a lovely liqueur in this holiday cocktail.
The Sugar Plum Fairy—every evening needs one.
- 2 tablespoons Pink Ginger Glitter Sugar Rim* (for dipping)
- 3 ounces (1 1/2 scoops) Sugar Plum Sorbet
- 2 ounces Domaine de Canton
- 2–4 ounces sparkling water
Pour the ginger sugar onto a small plate. Moisten the rim of a Collins or highball glass and gently dip it into the sugar to coat. Drop the Sugar Plum Sorbet into the glass and pour the Domaine de Canton over it. Add the sparkling water over top and serve.
*Pink Ginger Glitter Sugar Rim: Slice a 1-inch piece of ginger into 1/8-inch coins. Combine the ginger coins with one cup of sanding sugar and 1/4 teaspoon of beet powder (for color) in a small bowl. Let it rest in the refrigerator for 2 days; remove ginger before using.
This is far from the traditional preparation, but it has all the right parts (and then some).
- 2 ounces (1 scoop) Feuerzangenbowle Sorbet
- 1 ounce rum
- 1 ounce red wine
Scoop the Feuerzangenbowle Sorbet into a coupe or highball glass. Pour the rum over the sorbet, then—this is optional—light on fire. It’s fun, it crackles. Then add the red wine to put out the fire. Use a cinnamon stick as a garnish if desired.