Christmas and New Year’s Eve cocktail recipes
Get creative and mix up a selection of festive delights
Have yourself a merry little Christmas and a happy New Year by creating some delicious cocktails at home.
Drink brands and experts have put together their favourite cocktail recipes for the festive season, plus other classics that can be enjoyed all year round.
Here’s what’s on The Week’s at-home festive cocktail menu.
Grey Goose Holiday Punch
Vodka brand Grey Goose has a full range of cocktail recipes available on its website. Two tasty tipples include the Grey Goose Holiday Punch here and the Grey Goose Countdown below.
- 45ml Grey Goose vodka
- 15ml pomegranate juice
- 30ml sweetened black tea
- 30ml Martini & Rossi Prosecco
- Garnish: mint and lime wedge
Combine ingredients in a rocks glass over ice and top with prosecco to finish.
Grey Goose Countdown
- 35ml Grey Goose vodka
- 15ml light agave syrup
- 25ml yellow grapefruit juice
- 25ml pineapple juice
- Soda or ginger ale
Combine ingredients to a cocktail shaker before straining and top with soda or ice cold ginger ale. For the garnish, peel a zingy grapefruit zest for a stylish finish.
Santa’s Little Helper by Coole Swan
Coole Swan 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.
- 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
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.
Boë Candy-Cane Christmas
Boë Gin has created a Christmas cocktail combining the flavours of Boë Violet and classic mint candy-cane. It’s all spruced up by the festive flavours of a Christmas tree cutting.
- For the cocktail
- 60ml @Boe_gin 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
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.
After Eight Martini by Skylight Christmas at Tobacco Dock
This deliciously creamy concoction can be made at home or sipped at Skylight Christmas at Tobacco Dock.
- 30ml vodka
- 20ml Creme De Menthe
- 50ml Baileys (try with vegan alternative - Almande Baileys)
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 Sun Tavern’s Mulled Wine
Ross Painter, head of drink development at The Umbrella Project, has put together this mulled wine recipe for The Sun Tavern in east London. He says: “Making a mulled wine at home can be fairly simple - heat wine, add winter spices and a bit of sugar. But making a truly delicious one can be a little more challenging.”
- 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
Add all the ingredients into a 6lt / 200oz pot and put on the lid. Turn hob on to the lowest temperature. After ten 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.
- 50ml King of Soho Variorum
- 25ml honey water (mix two parts honey to one part water)
- 25ml lime juice
- 30ml ruby port to float
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 Christmas treat.
- 45ml Mr Black Coffee Amaro
- 15ml Giffard Creme De Cacao
- 30ml vodka
- 30ml fresh espresso
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”.
Russian Standard Vodka Christmas Blossom
Russian Standard Vodka has mixed up a range of new cocktail serves this festive season, including the Christmas Blossom.
- 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
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.
Old Pulteney’s Prawn Cocktail
Old Pulteney, The Maritime Malt, presents the Prawn Cocktail - the mixologist’s twist on the Christmas classic. 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.
- 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
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.
BAR 45’s Christmas Cake Negroni
To celebrate the season, BAR 45 at 45 Park Lane hotel in London reopens on 3 December with a selection of newly-created “Festive Negronis”. The cocktail menu includes Mulled Negroni, Gingerbread Negroni, Mince Pie Negroni, Christmas Pudding Negroni and a Panettone Sbagliato. Christmas Cake Negroni is also on the menu and Francesco Orefici, bar manager at BAR 45, has provided the recipe here.
- 15ml Cointreau
- 3ml Maraschino
- 40ml gin
- 20ml cinnamon-vanilla syrup
- 3 drops of orange bitter
- Garnish with orange peel
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.
The Greatest Gift by the Cotswolds Distillery
Change your guests’ perceptions of single malt whisky and impress them with this delicious sour style cocktail from the Cotswolds Distillery. It has herbal complexities, berry sweetness and looks wonderfully festive.
- 45ml Cotswolds Single Malt Whisky
- 25ml Cotswolds Amaro
- 45ml cranberry juice
- 15ml lemon juice
- 15ml egg white or aquafaba and a bar spoon of honey
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.
Diablesse Rum’s Christmas and winter cocktail recipes
Diablesse Rum, an independent female-owned British rum brand, comprises two distinct, small-batch expressions: Diablesse Caribbean Rum and Diablesse Clementine Spiced Rum. The rum brand has created a number of winter warmers, including the Hot Hot Chocolate and Winter Spiced.
Hot Hot Chocolate
- 35ml Diablesse Clementine Spiced Rum
- Your favourite hot chocolate
- 10ml Ancho Reyes Liqueur
- Pinch of sea salt
Add whipped cream, toasted marshmallows & chilli flakes.
- 40ml Diablesse Clementine Spiced Rum
- 20ml Irish cream
- 15ml Mozart White Chocolate Liqueur
- 10ml ginger liqueur
- 5ml toasted almond liqueur
- All spice bitters
Shake with ice and strain into a martini glass.
The Metaxa Blue Blazer Cocktail
A flaming tipple featuring Metaxa 12 Stars, 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.
- 50ml Metaxa 12 Stars
- 20ml Cointreau
- 30ml water
- 20ml amaretto
- 1 dash of black walnut bitter
Add Metaxa, amaretto and bitters to a shaker and roll, add water and syrup. Garnish with orange zest and a burned cinnamon stick on the side.
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.
- 30ml Cointreau
- 50ml Blanco Tequila
- 20ml fresh lime juice
- 6 drops aromatic bitters
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.
The Botanist Gin Bramble
A guaranteed festive favourite, The Botanist Gin Bramble is complete with The Botanist Gin, lemon and honey water, drizzled with Aelder Elixir and beautifully garnished with bramble and rosemary. This tipple is filled with festive fruits and hints of sweet honey.
- 50ml The Botanist Gin
- 20ml lemon
- 15ml honey water
Add all ingredients, shake and strain. Drizzle with Aelder Elixir and garnish with bramble and rosemary.
Grey Goose Hot Chocotini
An ideal drink for the festive season, this Grey Goose Hot Chocotini is a decadent blend of vodka, coffee and chocolate.
- 30ml Grey Goose L’Orange Vodka
- 100ml milk at 65-70°c
- 15g 70% dark chocolate
- 20ml espresso
- 10ml Monin gingerbread syrup
Stir all the ingredients in a mug and garnish with a toasted marshmallow.
The Caramel Apple Crumble by The King of Soho
This sweet cocktail recipe is made using The King of Soho’s London Dry Gin.
- 35ml King of Soho London Dry Gin
- 15ml sourz apple
- 35ml apple juice
- 15ml Monin caramel syrup
Shake all ingredients well and strain into a chilled cocktail glass. Garnish with apple.