Christmas cocktail recipes and festive party drinks

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Joie d'Hiver by the Moët & Chandon Champagne Bar

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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Ingredients

• 90ml Moët & Chandon Impérial Brut 
• 7.5ml cherry brandy 
• 12.5ml orange liqueur 
• 22.5ml mulled spice liqueur 
• 10ml lemon juice 
• 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

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

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

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

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

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

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.

Mermaid Vodka Pine and Cranberry Buck

This pine and cranberry cocktail is made using Mermaid Salt Vodka from The Isle of Wight Distillery.

Ingredients

• 30ml Mermaid Salt Vodka
• 10ml pine syrup
• 5ml lemon juice
• Top with ginger ale

Method

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

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.

Tennessee Guinness Punch by Daddy Rack

Daddy Rack Tennessee Straight Whiskey's smooth and luxuriously creamy Tennessee Guinness Punch is a must for any winter gathering.

Ingredients

• 340ml Guinness
• 225ml whole milk
• 120ml Daddy Rack
• 120ml condensed milk
• Pinch of ground cinnamon
• Pinch of ground nutmeg
• 1 teaspoon of vanilla extract

Method

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

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.