Bounce Magazine December 2018
In this months festive edition, catch our interview with Max Heyler, guitarist of the much loved indie rock band, You Me and Six. We also feature Paul Weller and Gentleman's Dub Club, we have our Christmas Gift Guide and seasonal recipes, plus local features and a competition from The Apex.
In this months festive edition, catch our interview with Max Heyler, guitarist of the much loved indie rock band, You Me and Six. We also feature Paul Weller and Gentleman's Dub Club, we have our Christmas Gift Guide and seasonal recipes, plus local features and a competition from The Apex.
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FEBRUARY DECEMBER 2014 DECEMBER <strong>2018</strong> | ISSUE | ISSUE <strong>2018</strong> #28 | #74 ISSUE | FOOD | FOOD #74 AND & DRINK<br />
Christmas<br />
Mimosa<br />
A sparkling delight that’s<br />
full of festive flavours…<br />
The recipe pairs pomegranate and<br />
cranberry to form a sweet, fruity<br />
base that is perfect for your favourite<br />
sparkling wine. The fun part<br />
comes with the garnish of fresh<br />
cranberries and a sprig of real pine.<br />
Method<br />
1. Gather the ingredients.<br />
2. Pour the liqueur and juice into a<br />
Champagne flute.<br />
Ingredients<br />
• 1 1/2 ounces pomegranate liqueur<br />
• 1 ounce cranberry juice<br />
• 3 ounces Champagne (chilled)<br />
• Garnish: cranberries (fresh)<br />
• Garnish: sprig of pine (or<br />
rosemary)<br />
3. Top with Champagne.<br />
4. Garnish with a few fresh cranberries<br />
and a sprig of pine.<br />
BY THE ANGRY WAITER<br />
5. Serve and enjoy!<br />
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