Winter warmers: 28 Christmas cocktail recipes
Let the festive season be a very merry one indeed
The Orion by The Savoy’s American Bar
This Christmas, guests at The Savoy hotel in London can indulge in a tipple or two at the American Bar, where the team has concocted a menu of sparkling cocktails and festive drinks. The “Orion” (£26) 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.
- 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
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 the new Graffigna Genuine Collection Malbec to your mulled wine recipe.
- 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)
Put red wine, cinnamon, star anise, cloves, sugar, orange peel and juice into a pan and cook on a low heat for ten 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.
- 60ml Beeble honey whisky
- 30ml Amaretto
- Garnish: orange slice and maraschino cherry
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 recently launched its new premium spirit Żubrówka Rosé. The spirit brand has a range of delicious cocktails for the festive season, including its signature serve, the Sparkling Cranberry Rosé.
- 40ml Żubrówka Rosé
- 80ml cranberry juice
- Cranberries and a fresh thyme sprig to garnish
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 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.
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 to create the Ginato Christmas Fizz.
- 50ml Ginato Pinot Grigio Gin
- 100ml cranberry juice
- 1tbsp fresh orange juice
- Ginger ale
- Rosemary sprig/cranberries to garnish
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.
Cotswolds Cloudy Christmas Gin
Launched in October, Cotswolds Cloudy Christmas Gin is a festive twist on the distillery’s Cotswolds 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.
- 50ml Cotswolds Christmas Cloudy G&T
- Tonic water
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.
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.
Ingredients: for the cocktail
- 60ml Boë 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.
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.
BAR 45’s Christmas Cake Negroni
BAR 45 at 45 Park Lane hotel in London has a selection of “Festive Negronis” on its Christmas menu. Created by bar manager Francesco Orefici, festive tipples include Mulled Negroni, Gingerbread Negroni, Mince Pie Negroni, Christmas Pudding Negroni, Panettone Sbagliato and the featured cocktail, Christmas Cake Negroni.
- 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.
Russian Standard Vodka’s 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.
The Greatest Gift by the Cotswolds Distillery
Impress your guests 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.
Old Pulteney’s Prawn Cocktail
Old Pulteney, The Maritime Malt, presents the Prawn Cocktail - the 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
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
This deliciously creamy Christmas concoction was created by the team from Skylight 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. “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.”
- 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 festive 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”.
Hot Hot Chocolate by Diablesse Rum
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.
- 35ml Diablesse Clementine Spiced Rum
- Your favourite hot chocolate
- 10ml Ancho Reyes Liqueur
- Pinch of sea salt
Combine all the ingredients and add whipped cream, toasted marshmallows and chilli flakes.
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.
- 340ml Guinness
- 225ml whole milk
- 120ml Daddy Rack
- 120ml condensed milk
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- 1 teaspoon of vanilla extract
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 gift set has everything you need to make this winter warmer. It contains a bottle of Nc’nean single malt organic Scotch whisky, Scottish heather honey, a bottle of sherry vinegar, recipe card and a thermal flask to keep it hot.
- 120ml Nc’nean Organic Single Malt Scotch Whisky
- 30ml sherry vinegar
- 300ml boiling water
- 4 heaped teaspoons honey
Mix all the ingredients and pour in the flask provided with the gift set. Serves two to three.
Winter Spiced by Diablesse Rum
The Diablesse Rum festive menu also features the Winter Spiced, which is perfect for the cold season.
- 40ml Diablesse Clementine Spiced Rum
- 20ml Irish cream
- 15ml Mozart White Chocolate Liqueur
- 10ml ginger liqueur
- 5ml toasted almond liqueur
- All spice bitters
Combine all the ingredients, shake with ice and strain into a martini glass.
Grey Goose Holiday Punch
Vodka brand Grey Goose has a full range of cocktail recipes available on its website. Tasty tipples include the Grey Goose Holiday Punch here.
- 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.
Rising Skies by Nuet Dry Aquavit
Nuet Dry Aquavit’s homemade Christmas cocktail, the Rising Skies, is perfect for the festive season.
- 50ml Nuet Dry Aquavit
- 20ml lemon juice
- 1tsp of sugar
- 2tsp of blackcurrant jam
Pour all ingredients into a shaker with ice cubes. Stir well. Double strain. Watch a video tutorial here.
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 as a cocktail like the Mandarina Martini, which has been created by Dangerous Don founder Thea Cumming.
- 45ml Dangerous Don Con Mandarina
- 20ml White Vermouth (full body is better)
- 10-15ml Italicus liqueur (as you like it)
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 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 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.
- 25ml Jaffa Cake Gin
- 25g dark chocolate
- 150ml semi-skimmed milk
- 10g caster sugar
- Orange zest
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.
Gingle Bell Fizz
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.
- 50ml GINgle All the Way
- 50ml blood orange juice
- Soda water
Add gin and ice to goblet glass. Add blood orange juice and top with soda water. Garnish with clove-studded orange slice.
Grey Goose Countdown
A citrusy and bubbly delight for the countdown to welcome in the New Year.
- 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.