In this "winter joy" champagne cocktail, an exclusive recipe from the Moët & Chandon Champagne Bar at Harrods Knightsbridge in London, seasonal spices are enhanced by cherry brandy and orange liqueur.
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Garnish: redcurrant stems and sprigs of lemon thyme
Method
Mix all ingredients (except champagne) over ice to chill. Strain into a champagne glass and top up with Moët & Chandon Impérial Brut. Garnish with a small stem of redcurrants and a sprig of lemon thyme.
The Christmas Cocktail by Manetta's Bar
(Image credit: The Bar Team at Manetta’s Bar)
The bar team from Manetta's Bar at Flemings Mayfair Hotel in London have mixed together a new festive cocktail combining ingredients such as gin, Cointreau, cinnamon and delicious gingerbread liqueur.
Ingredients
40ml Gin del Professore
15ml Cointreau
10ml apple juice
15ml lime juice
5ml gingerbead liqueur
1 half spoon of cinnamon powder
10ml Gomme syrup
Method
Pour all the ingredients in a cocktail shaker with some ice. Shake vigorously and strain into a glass. Garnish with an orange wedge, a sprig of rosemary and cinnamon stick on top.
Stocking Filler by Hendrick's Gin
(Image credit: Hendrick's Gin)
Created by Duncan McRae, former global ambassador for Hendrick's Gin, the "Stocking Filler" is featured in the Scottish gin brand's debut recipe book, "The Curious Cocktail Cabinet". Served in a flute glass, this sparkling citrus fruity number is bursting with flavour.
Ingredients
20ml Hendrick's Gin
10ml Grand Marnier Cordon Rouge
25ml sparkling wine
5ml fresh lemon juice
25ml tangerine juice
Method
Combine all of the ingredients in a cocktail shaker with ice (except the sparkling wine) and briskly shake over ice. Double strain into a flute. Top up with sparkling wine.
Christmapolitan by Drake & Morgan
(Image credit: Drake & Morgan)
Cocktail bar and restaurant group Drake & Morgan has put a festive twist on the classic cosmo, which will be available on its menus during the season.
Ingredients
40ml Grey Goose Vodka
15ml elderflower liqueur
10ml dry vermouth
30ml spiced cranberry sauce
15ml fresh lime juice
Absinthe (small amount in a clean spray bottle)
Method
Shake all ingredients in a cocktail shaker with ice, before double straining into a cocktail glass. Spritz a spray of absinthe over the top of the cocktail, and garnish with a holly sprig.
The Wanderer by Salcombe Gin
(Image credit: Salcombe Distilling Company)
A wintery take on a classic martinez cocktail, "The Wanderer" combines the complex flavours of Salcombe Gin's "Start Point" with seasonal notes of pine syrup and festive spice from the vermouth.
Ingredients
50ml Salcombe Gin Start Point
15ml Knightor Rosso Vermouth
10ml William Fox Pine Syrup
2 dashes Angostura bitters
Garnish: Jack Rudy Cocktail Co. Bourbon Cocktail Cherry
Method
Chill a Nick and Nora glass with ice and place to one side. Place the Start Point, vermouth, pine syrup and Angostura bitters into a cocktail shaker, fill with ice and shake vigorously for 15 seconds. Remove the ice from the Nick and Nora glass, and use a hawthorn strainer to strain the mixture into the glass. Garnish with a cocktail cherry, leaving the stem on.
Baileys Hot Chocolate Martini Choctail
(Image credit: Justin De Souza)
Baileys has taken hot chocolate to the next level using simple ingredients already in your cupboards. This Christmas "choctail" is a perfect serve for the festive season.
Ingredients
25ml Baileys Original Irish Cream
25ml whole milk
25ml single cream
25g dark chocolate
15ml Smirnoff Vodka
To garnish
Chocolate sauce
Chocolate sprinkles
Method
Squeeze the chocolate sauce onto a small plate. Place your martini glass upside down and dip the rim in the chocolate sauce. On another plate, pour on some chocolate sprinkles and place the martini glass upside down to coat the chocolate rim. Chop/grate your 25g of dark chocolate into super small pieces. Add 25ml of whole milk and 25ml of single cream into a mug, mix together, and microwave for around 30 seconds until boiling. Make sure you watch over this so it doesn’t spill over. To the hot milk, add the chopped dark chocolate and stir until melted. Then add 15ml vodka and 25ml Baileys into your chocolate milk. Stir until fully combined. It doesn’t matter if your cocktail is still a little warm. Pour into your decorated martini glass and serve. If you have spare chocolate feel free to grate this over the top of the drink at the end for an extra treat.
Yuletide Gin White Christmas Negroni by That Boutique-y Gin Company
With Yuletide Gin from That Boutique-y Gin Company used as the base, this is a super simple cocktail that makes a bold statement.
Ingredients
25ml Yuletide Gin
25ml White Vermouth
25ml Luxardo Bitter Branco
Method
Build over ice and stir to chill. Garnish with a clove studded orange wedge. It can also be batched into a pitcher for a group serve.
Tidal Hot Toddy
Cosy up in front of the fire with this winter warmer – the Tidal Hot Toddy – from Jersey rum brand Tidal Rum.
Ingredients
50ml Tidal Rum
2 cups water
Sliced 2-inch ginger root
1 lemon
Agave syrup/honey
Optional cinnamon stick/lemon slice garnish
Method
Add ginger and water to a pan, add juice of half a lemon, and lemon slices. Bring to the boil and reduce so the liquid is bubbling. Bubble for ten minutes. Add more ginger if you like it. Strain and pour into a mug on top of a double measure of Tidal Rum and a spoonful of syrup. Garnish with a cinnamon stick or lemon slice.
Copalli Cacao Espresso Martini
(Image credit: Haydon Perrior)
A subtle, chocolatey twist on the classic espresso martini, replacing vodka with cacao-infused Copalli rum.
Ingredients
40ml Copalli Cacao Rum
15ml of sugar syrup
20ml coffee liqueur
20ml espresso
Chocolate shavings
Ice cubes
Method and garnish
Add all of the ingredients into a shaker with ice and shake. Fine-strain into a chilled martini glass. Garnish with three coffee beans or chocolate shavings
No. 3 Gin Tinseltini
This is a Christmas cracker of a cocktail from No. 3 Gin. Subtle and elegant, it's an ideal addition to your party menu.
Ingredients
40ml No. 3 Gin
20ml pine needle tea-infused Lustau Rose vermouth
1 dash Peychaud’s Bitters
How to make the pine needle tea infusion
Put ten grams of pine needle tea in a bottle of the Lustau Rose vermouth and leave it for a couple of hours. Strain before using.
Method
Add No. 3 Gin and a pine needle-infused vermouth to a mixing glass filled with ice and stir until the cocktail is ice cold and diluted. Pour in a coupette glass and finish with a grapefruit zest.
Build into a glass with ice, top up with ginger ale and garnish with cranberries and a sprig of pine
Mrs Claus
Kombucha brand Nexba has partnered with Manly Spirits to offer some delicious festive cocktail recipes, including this one which is an ideal tipple for Mrs Claus herself.
Ingredients
50ml of Manly Australian Dry Gin
1 handful of fresh raspberries
Nexba Rainforest Lime Tonic Water
100ml cranberry juice
1 lime
Ice cubes
Method
In a goblet glass, add your handful of raspberries and the juice of half a lime. Using a muddler (or the back of a spoon) smash the raspberries and the lime juice together. Add Manly Australian Gin, cranberry juice and stir. Top the glass with Nexba Rainforest Lime Tonic. Garnish with a twist of lime peel.
Axia Christmas Breakfast Martini
Axia Spirit is an extra-dry and unsweetened mastiha spirit, made with mastic resin extracted from the mastiha trees native to Chios, Greece. It's used here to make a Christmas Breakfast Martini.
Ingredients
50ml Axia Spirit
25ml fresh lime juice
15ml simple syrup (1/1)
5ml marmalade
Method and garnish
Shake all ingredients with ice and strain into a Martini Coupe glass. Garnish with fresh satsuma segments on a cocktail stick and grated nutmeg.
Boë Candy-Cane Christmas
A Christmas cocktail from Boë Gin that combines the flavours of Boë Violet and classic mint candy-cane. It's all spruced up by the festive flavours of a Christmas tree cutting.
Ingredients: for the cocktail
60ml Boë Violet Gin
40ml cranberry juice
20ml lime juice
20ml home-made syrup
300g ice cubes
100g icing sugar (for decoration)
For the home-made syrup
6 peppermint candy canes
1 x 10cm fir tree cutting
250g caster sugar
250ml boiling water
Method
To make the syrup, add all ingredients (apart from the fir cutting) to a pot and heat on hob until candy-canes are dissolved. Once dissolved, add fir cutting and allow to cool for approximately an hour. Using tape, tape your desired pattern onto the glass, leaving gaps where you want your icing sugar “snow” pattern to go. Place glass in the freezer and leave for ten minutes. Using a sieve, shake the icing sugar over the chilled glass. Carefully remove the tape to reveal the snow pattern. Add measured ingredients to a shaker and shake for 30 seconds before pouring.
BAR 45's Christmas Cake Negroni
A selection of "festive negronis" have been a regular addition to the BAR 45 Christmas menu at 45 Park Lane hotel in London. Festive tipples include mulled negroni, gingerbread negroni, mince pie negroni, Christmas pudding negroni, panettone sbagliato and the featured cocktail, Christmas cake negroni.
Ingredients
15ml Cointreau
3ml Maraschino
40ml gin
20ml cinnamon-vanilla syrup
3 drops of orange bitter
Garnish with orange peel
Method
Fill a cocktail shaker with ice and add all of your cocktail ingredients. Close and shake well for six to eight seconds. Using a strainer, pour the cocktail into your martini glass. Squeeze an orange peel on top of the drink, twist it and drop it into the glass. Your cocktail is ready to serve.
Santa's Little Helper by Coole Swan
Coole Swan Superior Irish Cream Liqueur features only three ingredients – single malt Irish whiskey, Belgian white chocolate and fresh Irish cream. It can be used in many different cocktails recipes, including the "Santa's Little Helper" which was created by renowned Irish chef Neven Maguire.
Ingredients
8 tbsp cream
5 tbsp Coole Swan
5 tbsp vodka
2 tbsp amaretto
About 50g (2oz) crushed ice
ground cinnamon, to dust
Freshly grated nutmeg, to dust
Method
Put the cream, Coole Swan, vodka, and amaretto in a cocktail shaker. Add a good handful of crushed ice and shake until thoroughly combined. Strain into martini glasses and give each one a light dusting of cinnamon and nutmeg to serve.
Ginato Christmas Fizz
Ginato Pinot Grigio is a fresh and bright gin distilled using Tuscan juniper berries and blended using the finest Italian-grown pinot grigio grape. It's used here to create Ginato's "Christmas Fizz".
Ingredients
50ml Ginato Pinot Grigio Gin
100ml cranberry juice
1tbsp fresh orange juice
Ginger ale
Rosemary sprig/cranberries to garnish
Method
Fill a cocktail glass with ice. Pour in gin, orange juice and cranberry juice. Stir and top up with ginger ale. Garnish with a rosemary sprig and/or fresh cranberries.
The Cointreau Christmas Margarita
Complete with Cointreau, tequila, fresh lime juice and aromatic bitters, the Cointreau Christmas Margarita makes for the perfect cocktail to enjoy this season and is balanced with a hint of cinnamon and citrus freshness.
Ingredients
30ml Cointreau
50ml Blanco Tequila
20ml fresh lime juice
6 drops aromatic bitters
Method
Make a cinnamon-sugar rim on your glass. Pour all ingredients directly into a shaker. Shake vigorously before serving in a chilled martini glass. Garnish with a rosemary sprig and enjoy.
Cotswolds Cloudy Christmas Gin
Cotswolds Cloudy Christmas Gin is a festive G&T twist on the Cotswolds Distillery's dry gin. It is distilled in a traditional copper pot still and features nine carefully considered botanicals, including sweet zesty clementine and cardamom. The result is a classic juniper-led gin with a touch of Christmas magic. Expect refreshing bursts of clementine, a hint of warm spice as well as the signature cloudy glow when ice or tonic is added.
Ingredients
50ml Cotswolds Cloudy Christmas Gin
Tonic water
Method
Fill a large copa glass with ice, pour over gin, top with Indian tonic water and watch the cloud appear! Garnish with a slice of orange and star anise.
Christmas Blossom by Russian Standard Vodka
Russian Standard Vodka has mixed up a range of cocktail serves for the festive season, including the "Christmas Blossom".
Ingredients
¾ cup Russian Standard Vodka
2 cups fresh or frozen peach slices
¼ cup sugar
3 tablespoons peach schnapps
Ice cubes
Fresh mint springs, for garnish
Method
In a blender, mix the vodka, peach slices, sugar and schnapps until smooth. Add ice cubes to the mixture (to five cup level) and process until smooth. Pour into a coupe glass and garnish with fresh mint.
The Greatest Gift by the Cotswolds Distillery
Impress your guests with this delicious sour-style cocktail using the Cotswolds Distillery's single malt whisky and Amaro liqueur. It has herbal complexities, berry sweetness and looks wonderfully festive.
Ingredients
45ml Cotswolds Single Malt Whisky
25ml Cotswolds Amaro Liqueur
45ml cranberry juice
15ml lemon juice
15ml egg white or aquafaba and a bar spoon of honey
Method
Dissolve the honey in Cotswolds Single Malt Whisky, add all the ingredients into a shaker and dry shake (without ice). Add ice, shake and strain into a rocks glass. Garnish with a dehydrated orange wheel.
Gingle Bell Fizz by That Boutique-y Gin Company
GINgle All the Way is a festive gin from That Boutique-y Gin Company. With botanicals including cocoa, bitter orange, ginger and cardamom, GINgle All the Way is a fantastic addition to any Christmas drinks cabinet.
Ingredients
50ml GINgle All the Way
50ml blood orange juice
Soda water
Method
Add gin and ice to goblet glass. Add blood orange juice and top with soda water. Garnish with clove-studded orange slice.
Old Pulteney's Prawn Cocktail
Old Pulteney presents the "Prawn Cocktail", a mixologist's twist on the classic Christmas starter course. Featuring a 12-year-old scotch from the UK's most northerly shores and tasting notes of salted honey, anise, baking spice and herbaceous backnotes, it has been designed to pair perfectly with the starter too.
Ingredients: for two servings
60ml Old Pulteney 12 Year Old Single Malt
30ml sweet Vermouth
15ml benedictine
5ml saline
2 dashes bitters
Grilled prawns for garnish
Method
Make a 25% saline solution by combining 25g of sea salt with 100g boiling water and leave to cool. Place two coupes in the freezer to chill. Add liquid ingredients to a mixing glass and fill with ice. Stir for 30 seconds to allow the ice to dilute and strain into chilled coupe. Garnish with a grilled prawn and enjoy.
After Eight Martini by Skylight at Tobacco Dock
This deliciously creamy Christmas concoction was created by the team from Skylight at Tobacco Dock in London.
Ingredients
30ml vodka
20ml Creme De Menthe
50ml Baileys (try with vegan alternative - Almande Baileys)
Method
Shake well over ice, then fine strain into a martini glass (also delicious over ice in a rocks glass). Garnish with grated dark chocolate.
The Orion by The Savoy's American Bar
The team at the American Bar at The Savoy hotel in London concocted a menu of sparkling cocktails and festive drinks. The "Orion" is a twist on the classic eggnog and served with stencilled cinnamon stars. It features Michter's 10 Year Bourbon, Diplomatico Reserva Exclusiva Rum, vintage port, Earl Grey, egg and cream.
Ingredients
45ml Earl Grey infused Michter’s Bourbon
15ml Diplomatico Reserva Rum
15ml Graham’s Vintage Port
60ml whole milk
30ml double cream
30g castor sugar
1 egg
Method
Mix the ingredients and pour into a footed port glass. Garnish with cinnamon stars.
Graffigna Malbec Mulled Wine
Whether you're serving it as an aperitif at a Christmas party, or you just fancy a bit of festive cheer, be sure to add some Graffigna Genuine Collection Malbec to your mulled wine recipe.
Ingredients
4 tablespoons of caster sugar
1 orange peel and juice
2 small cinnamon sticks
2 star anise
4 cloves
1 bottle of Graffigna Genuine Collection Malbec
A dash of brandy (optional)
Method
Put red wine, cinnamon, star anise, cloves, sugar, orange peel and juice into a pan and cook on a low heat for 10 minutes, stirring constantly. Once warmed through, remove from the heat and allow to cool for about 30 minutes, letting the spices and wine infuse. When ready to serve, warm through, but don't let it boil. Ladle into mugs or heatproof glasses and add a dash of sloe gin or brandy to each cup. Garnish with a cinnamon stick, star anise and orange slice.
Beeble's Honey Whisky Godfather
Beeble is a bee business based near Malmesbury in Wiltshire that specialises in making honey liqueurs. Its honey whisky is used to create the "Godfather" cocktail.
Ingredients
60ml Beeble honey whisky
30ml Amaretto
Ice
Garnish: orange slice and maraschino cherry
Method
Add all the ingredients to an ice-filled mixing glass and stir. Strain into a rocks glass and serve over ice. Garnish with a slice of orange and a maraschino cherry.
Żubrówka Sparkling Cranberry Rosé
(Image credit: Haydon Perrior)
Żubrówka launched its premium spirit Żubrówka Rosé in 2021. The spirit brand has a range of delicious cocktails for the festive season, including its signature serve, the "Sparkling Cranberry Rosé".
Ingredients
40ml Żubrówka Rosé
80ml cranberry juice
Champagne
Cranberries and a fresh thyme sprig to garnish
Method
Put a handful of cranberries into a champagne flute. Pour the Żubrówka Rose and cranberry juice in. Top with champagne and garnish with a fresh sprig of thyme to serve.
The Sun Tavern's Mulled Wine
Ross Painter, head of drink development at The Umbrella Project, put together this mulled wine recipe for The Sun Tavern in east London. "Making a mulled wine at home can be fairly simple – heat wine, add winter spices and a bit of sugar," he said. "But making a truly delicious one can be a little more challenging."
Ingredients
4 bottles (2800ml) Malbec / Cab Sav red wine
1lt orange juice
2lt water
600g caster sugar
2 vanilla pods
2 cinnamon sticks
15 cloves
2 star anise
Grating of nutmeg
Method
Add all the ingredients into a 6lt / 200oz pot and put on the lid. Turn hob on to the lowest temperature. After 10 minutes, check the temperature, it should be between 50C and 60C (122 to 140F). After one hour remove the spices by carefully transferring the liquid through a sieve to another pot. Return to heat, when serving, replacing the lid after. Keep an eye on the heat, if you are using gas the lowest setting on the smallest burner may still be too hot. Simply have the pot half on half and off the heat to reach the correct temperature. To garnish simply grate some nutmeg over the top and serve.
Honey have you seen my Ruby! by The King of Soho
This cocktail recipe is made using Variorum gin – a pink berry edition of the original King of Soho London Dry Gin.
Ingredients
50ml King of Soho Variorum
25ml honey water (mix two parts honey to one part water)
25ml lime juice
30ml ruby port to float
Method
Shake pink gin, honey and lime juice with plenty of ice and strain into a chilled cocktail glass. Finish with a ruby port float by pouring slowly over a teaspoon at the side of the glass.
Chocolate Orange Espresso Martini by Mr Black
Created using Mr Black Coffee Amaro, this cocktail has all the flavours of a festive treat.
Ingredients
45ml Mr Black Coffee Amaro
15ml Giffard Creme De Cacao
30ml vodka
30ml fresh espresso
Method
In a cocktail shaker add all ingredients, as well as a fresh orange peel, add ice, hard shake, strain into a coupe, garnish with grated chocolate. This method of shaking with fresh citrus peel is called a “regal shake”.
Hot Hot Chocolate by Diablesse Rum
Diablesse Rum, an independent female-owned British rum brand, has three distinct, small-batch expressions: Caribbean Golden Rum, Clementine Spiced Rum, and Coconut & Hibiscus Rum. The brand has created a number of winter warmers, including the "Hot Hot Chocolate".
Ingredients
35ml Diablesse Clementine Spiced Rum
Your favourite hot chocolate
10ml Ancho Reyes Liqueur
Pinch of sea salt
Method
Combine all the ingredients and add whipped cream, toasted marshmallows and chilli flakes.
Winter Spiced by Diablesse Rum
The Diablesse Rum festive menu also features the "Winter Spiced", which is perfect for the cold season.
Ingredients
40ml Diablesse Clementine Spiced Rum
20ml Irish cream
15ml Mozart White Chocolate Liqueur
10ml ginger liqueur
5ml toasted almond liqueur
All spice bitters
Method
Combine all the ingredients, shake with ice and strain into a martini glass.
Add all the ingredients into a blender without ice, blend and then refrigerate until chilled. Serve over ice and garnish with grated nutmeg.
The Nc'nean Hot Toddy
Nc'nean's Hot Toddy is a perfect winter warmer. It uses Nc'nean Organic Single Malt Scotch Whisky as the base.
Ingredients
120ml Nc'nean Organic Single Malt Scotch Whisky
30ml sherry vinegar
300ml boiling water
4 heaped teaspoons honey
Method
Mix all the ingredients and pour into a flask. Serves two to three.
Grey Goose Holiday Punch
Vodka brand Grey Goose has a full range of seasonal cocktail recipes and tasty tipples include the "Holiday Punch".
Ingredients
45ml Grey Goose vodka
15ml pomegranate juice
30ml sweetened black tea
30ml Martini & Rossi Prosecco
Garnish: mint and lime wedge
Method
Combine ingredients in a rocks glass over ice and top with prosecco to finish.
Mandarina Martini by Dangerous Don
(Image credit: @cleverdrinks_photography)
Like all mezcal, Dangerous Don Con Mandarina should be sipped. It can be enjoyed simply on its own, mixed with a dash of tonic, or in a cocktail like the "Mandarina Martini", which was created by Dangerous Don founder Thea Cumming.
Ingredients
45ml Dangerous Don Con Mandarina
20ml White Vermouth (full body is better)
10-15ml Italicus liqueur (as you like it)
Method
Stir all the ingredients in a mixing glass, serve in Martini glass and garnish with a pickle onion.
The Metaxa Blue Blazer Cocktail
A flaming tipple featuring Metaxa's 12 Stars amber spirit, Cointreau, amaretto and walnut bitter. This twist on the classic Blue Blazer brings with it delicious hints of sweet liqueur and citrus making it a true showstopper to celebrate the season.
Ingredients
50ml Metaxa 12 Stars
20ml Cointreau
30ml water
20ml amaretto
1 dash of black walnut bitter
Method
Add the Metaxa 12 Stars, amaretto and bitters to a shaker and roll, add water and syrup. Garnish with orange zest and a burned cinnamon stick on the side.
Jaffa Cake Gin Hot Chocolate
Bringing together two timeless classics, Jaffa Cake Gin is distilled with oranges, fresh orange peel, cocoa powder and real Jaffa Cakes. The result is just as you'd expect – full-on Jaffa Cake tastiness built around a distinctive base of crisp juniper – perfect for gin lovers with a sweet tooth. It's used here as the base for a warming hot chocolate.
Ingredients
25ml Jaffa Cake Gin
25g dark chocolate
150ml semi-skimmed milk
10g caster sugar
Orange zest
Method
Slowly melt the chocolate. Add the milk and sugar, and stir until dissolved. Grate in orange zest, then add the Jaffa Cake Gin and serve, garnished with a Jaffa Cake.
Rising Skies by Nuet Dry Aquavit
Nuet Dry Aquavit's homemade Christmas cocktail, the "Rising Skies", is perfect for the festive season.
Ingredients
50ml Nuet Dry Aquavit
20ml lemon juice
1tsp of sugar
2tsp of blackcurrant jam
Method
Pour all ingredients into a shaker with ice cubes. Stir well. Double strain. Watch a video tutorial here.
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