Christmas and New Year’s Eve cocktail recipes you can make at home
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 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.
Deanston Kentucky Old Fashioned
This classic cocktail is a great way to usher in the new year and the perfect balance for anyone who is maybe a little tired of sweet Christmas drinks.
- Add a sugar cube and a splash of water to a glass
- A dash of bitters and give it a good stir
- Next go in with a cube or two of ice, followed by a good slug of Deanston Kentucky Cask Finish Single Malt Scotch Whisky
- Finish with a squeeze of orange and garnish with orange rind
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.
Cocktails to enjoy all year round
Bulldog Gin’s Supersonic Gin and Tonic
For a modern twist to your G&T, try it with Bulldog London Dry Gin, which is blended with 12 carefully selected botanicals including white poppy, dragon eye, lotus leaf and warming liquorice. The aromatic tonic and cassis brings a fresh fruity balance to the traditional G&T, making this the perfect sundowner.
- 25ml Bulldog Gin
- 100ml Fever Tree Aromatic Tonic
- 10ml cassis
- Blackberry and mint leaves for garnish
Pour the Bulldog Gin, Fever Tree Aromatic Tonic and cassis into a highball or copa glass over ice. Garnish with a blackberry and mint sprig.
Wild Turkey 101 Bourbon Old Fashioned
No Old Fashioned recipe would be complete without using Wild Turkey 101 Bourbon, a bold and versatile spirit. There should be an explosion of vanilla and caramel flavours that progress to bitter orange and leave you with the smokiness that reveals its eight-year charring process. A fantastic choice for a real unwind.
- 50ml Wild Turkey 101 Bourbon
- Up to 25ml simple syrup
- 3 dashes of bitters
- Orange zest
- Large ice cube
Put the ice into a lowball glass filled with a large ice cube. Measure out the bourbon and pour in a mixing glass with the syrup and bitters. Strain into the lowball glass over the ice Garnish with an orange peel.
The Moonwalk using Grand Marnier Cordon Rouge
Guaranteed to impress, this beautiful aperitif comes with its own slice of history and guests will be charmed in its re-telling. It was invented in 1969 by Joe Gilmore, head bartender of The American Bar at The Savoy London to celebrate the Apollo 11 mission. Unable to serve the astronauts himself, Gilmore sent a flask over to Houston and it was the first cocktail Neil Armstrong tasted on his return.
- 35ml Grand Marnier Cordon Rouge
- 3 dashes grapefruit bitters
- 3 dashes Orange Blossom water
- 1 sugar cube
- Champagne Brut
- Optional orange twist for garnish
Stir Grand Marnier Cordon Rouge with orange blossom and grapefruit bitters in a mixing glass. Place the sugar cube at the bottom of a chilled Champagne flute. Pour the mixing glass mixture over the sugar and top-up with Champagne.
Storywood Speyside 14 Añejo Old Fashioned
Aged for more than 14 months in single malt Scotch whisky casks, Storywood Añejo is an adventurous tequila which embodies the sip slow attitude. Hiding in every deep amber dram are notes of toasted oak, roasted nuts and treacle toffee.
- 50ml Storywood Speyside 14 Añejo Tequila
- 10ml agave syrup
- 2 dashes of bitters
- Garnish with a dehydrated orange wheel
Stir half the tequila with three cubes of ice in a glass. Add agave syrup, bitters and two more ice cubes, before stirring again. Add the rest of the tequila before stirring once more. Add more ice cubes if room and garnish with a dehydrated orange wheel.
Cazcabel Blanco Hot Jalisco Punch
At the heart of the Cazcabel tequila range is Blanco. A spirit fashioned from sun-baked Blue Weber Agave from the heart of the Jalisco region. Fresh, crisp and with a rustic hit of earthy agave, this tequila is truly one to be sipped and savoured.
- 25ml Cazcabel Blanco Tequila
- 150ml pomegranate juice
- 150ml cranberry juice 5ml agave syrup
- 1 cinnamon stick Garnish with an orange slice
Heat up both the juices. Add cinnamon and agave syrup and let it mull for 20 minutes. Pour into a glass and add the Cazcabel Blanco Tequila. Add an orange slice and serve.
Jaisalmer Indian Craft Gin Negroni
Jaisalmer Indian Craft Gin is triple distilled in traditional copper pot stills and handcrafted in the foothills of the Himalayas at one of India’s oldest distilleries. Jaisalmer has 11 botanicals, seven of which are sourced from the four corners of India.
- 25ml Jaisalmer Indian Craft Gin
- 25ml sweet Vermouth
- 25ml Campari
Stir all the ingredients over ice in a rocks glass for around 20 seconds, until chilled. Top with ice and garnish with an orange peel twist.
Cotswold Dry Gin - Let Nothing Perish
Cotswolds Dry Gin is distilled with a blend of nine carefully-considered botanicals. The head distiller uses more than ten times the average amount of botanicals used by most premium gins.
- 45ml Cotswolds Dry Gin
- 15ml Cotswolds Amaro
- 7.5ml Maraschino Cherry Liqueur
- 45ml pink grapefruit
Place all ingredients into an ice-filled cocktail shaker, shake and strain into a chilled Martini glass. Garnish with dehydrated pink grapefruit.
J&B Rare Whisky Sour
J&B Rare Blended Scotch Whisky combines 42 malt and grain whiskies in one smooth yet subtle blend.
- 35ml J&B Rare
- 10ml lemon juice
- 10ml sugar syrup
- 15ml pasteurised egg white
- 3 dashes Angostura Bitters
- Maraschino cherries
Add all the ingredients to an ice-filled cocktail shaker. Shake and fine strain into a chilled coupe glass and garnish with a black cherry, preferably a Maraschino cherry.
Pinkster Gin and Jam
Pinkster Gin is made with “real raspberries that grow on bushes” close to the company’s rural base outside Cambridge. Given it’s a crying shame to let anything booze related go to waste, Pinkster recycles the leftover inebriated fruit to make the mildly alcoholic gin jam.
- 50ml Pinkster Gin
- 15ml lemon juice
- 15ml sugar syrup
- 1tsp raspberry jam
- A handful of blackberries
Shake all the ingredients in a cocktail shaker filled with ice. Shake and strain into a rocks glass filled with crushed ice. Garnish with fresh blackberries.
Discarded Rum Old Fashioned
- 50ml Discarded Banana Peel Rum
- 5ml sugar syrup (2:1)
- 3 dashes chocolate bitters
Cold Fashioned by Mr Black
Limited Edition Single Origin Ethiopia coffee liquor, which launches on 1 October, works perfectly in a Cold Fashioned, a signature cocktail created by Mr Black.
- 30ml Mr Black Single Origin Ethiopia
- 30ml rye whisky
- 2x dash bitters
Combine ingredients, add ice and stir. Garnish with an orange twist.
The Original Venetian Spritz
Select Aperitivo is the essential ingredient for the Original Venetian Spritz, a simple yet delicious cocktail traditionally served with a large green olive.
- 3 parts prosecco
- 2 parts Select Aperitivo
- 1 splash soda water
- 1 large green olive with stone
Pour cold prosecco into a wine glass over ice. Add Select, a splash of soda water and gently stir together. Garnish with a large green olive.
The Regent Seven Seas
All five of the luxury ships in the Regent Seven Seas Cruises fleet offer a range of distinctive cocktails. Among the pick of the bunch is the “Regent Seven Seas”, a tasty apricot brandy cocktail.
- 60ml Absolut raspberry vodka
- 30ml apricot brandy liqueur
- 30ml sweet and sour mix
- 5-6 fresh red grapes
Smash the grapes in a shaker glass and then add the other ingredients. Shake and strain into the glass.
This drink was originally created to quench the thirst of visitors who flocked to Finland for the 1952 Helsinki Summer Olympics. Called the Lonkero, the mix of gin and, most commonly, grapefruit soda has stood the test of time and is still popular with both locals and tourists today.
- 4 parts Fresca
- 3 parts gin
- 1 part Grapefruit Q Tonic
Build over ice and stir gently to combine.
The bar staff at Glenapp Castle in Scotland mix up an array of cocktails, including the Glenapp1870, which is served in a champagne flute.
- 35ml Hendricks Gin
- 20ml lemon juice
- 15ml sugar syrup
Add all ingredients except for the champagne to the shaker. Shake and strain into the glass and then top up with champagne. Serve in a chilled flute and garnish with a lemon twist and thyme.
Lady Ellenborough was a dazzling character who took English society by storm in the 19th century. Not only did she inspire the individuality of Ellenborough Park in the Cotswolds, but also the hotel’s signature cocktail, which takes her name too.
- 25ml Hendricks Gin
- 15ml Chase Elderflower Liqueur
- 15ml lime juice
- 5ml simple syrup
- Champagne to top up
- 1in cucumber (peeled)
- Cucumber ribbons to garnish
Smash cucumber in a shaker glass. Add all ingredients to the glass and shake over ice. Fine strain into a chilled, garnished champagne flute and top up with champagne. Finish with cucumber ribbon.
The Henrietta Spice
Boutique luxury hotel Roseate Villa Bath opened The Henrietta Bar last December, when this delicious cocktail was created by resident mixologist Christiana Kiose as the perfect winter warmer.
- 50ml gin
- 15ml lemon juice
- 25ml homemade pear syrup
- 1 egg white
- Star anise
Dry shake the egg white. Combine all the ingredients in a shaker. Pour into a glass and garnish with a star anise.
Whisky Six by Nc’nean Organic Single Malt Whisky
For its signature serve, Nc’nean breaks the perceived “rule” that whisky from Scotland should be drunk neat. The Morvern-based distillery’s refreshing whisky soda is called the Whisky Six, in a nod to both the recipe and the perfect time of day for a long drink.
- 2 parts Nc’nean (50ml)
- 4 parts soda water (100ml)
- Mint sprig to garnish
Fill a glass with cubed ice and add all the ingredients. Gently stir then garnish with a fresh sprig of mint.
Bacardi has partnered with artisan florists Floom to create a range of “Grow-Your-Own Garnish” kits. With two different kinds of mints - Moroccan and spearmint - you can pick a mojito recipe that best suits your tastes. If you’re in the mood for something fresh, use the super cool spearmint to complement your cocktail. Alternatively, or if you fancy something a bit more different and full-bodied, try the Moroccan mint as your base.
- 50ml Bacardi Carta Blanca rum
- 4 to 6 lime wedges
- 8 to 10 fresh mint leaves
- 2tsp caster sugar
- 25ml soda water/club soda
- Sprig of fresh mint
Cut a whole lime into wedges and then squeeze all the juice into the glass. Add sugar and gently press together. Drop in the mint leaves. Half-fill the glass with crushed ice, add Bacardi Carta Blanca rum and churn. Top with crushed ice and soda. Garnish with a mint sprig.
Golden Negroni by BAR 45 at 45 Park Lane
45 Park Lane’s BAR 45 has its own Negroni Trolley, featuring the hotel’s barrel-aged Negroni. Head bartender Francesco Orefici has added a few twists to the classic recipe to create his Golden Negroni.
- 30ml of Botanist Gin
- 15ml of Italicus
- 15ml of Suze Liqueur
- 30ml of Martini Ambrato
- One lemon peel to garnish
Pour the Botanist Gin, Italicus, Suze Liqueur and Martini Ambrato into a mixing glass filled up with ice cubes, and stir for eight to ten seconds with a long bar spoon (mixing spoon). Using a cocktail strainer, pour the chilled liquid into a stemless burgundy wine glass over a large ice chunk, or a few cubes of ice depending on what you have. Squeeze the lemon peel over the cocktail, twist and let it drop into the glass.
RedLeg rum cocktails
These RedLeg rum cocktails are a sure-fire way to bring those Caribbean summer vibes to your home this winter.
RedLeg Hot Rum Slap (serves 8)
- 200ml RedLeg Spiced Rum
- 1ltr ginger beer
- 1ltr cloudy apple juice
- 4 cinnamon sticks
- 1 lime, cut into eight wedges
Add the apple juice, ginger beer and cinnamon to a saucepan and heat gently for approximately 45 minutes, or until the cinnamon has infused. Divide between eight heatproof glasses or mugs. Add 25ml RedLeg and a squeeze of lime to each, give it a stir and serve.
RedLeg Pineapple Daiquiri
- 50ml RedLeg Pineapple
- 25ml fresh lime juice
- 10ml sugar syrup
Shake the ingredients with plenty of ice, then strain into a cocktail glass.
Starlino Arancione Spritz
Add a touch of orange to your Halloween celebrations with Starlino Arancione. This Italian aperitivo is refreshing, full-bodied and vibrant.
- 1 part Starlino Arancione
- 1 part sparkling wine
- 1 part sparkling water
- Garnish: orange slice
Fill a large wine glass with ice and add one part Starlino Arancione. Top up with one part sparkling wine and one part sparkling water and garnish with an orange slice.