7 Christmas cocktail recipes to try this festive season
Add a dose of ‘merry’ to your mixology with a Mince Pie Martini or a Southern Comfort Snowball.
Image: Willie’s Cacoa
‘Tis the season for festive tipples! Whether you fancy a classic cocktail with a Christmas twist, or you’re keen to wow with a wholly unique beverage, these seven recipes are sure to add some much-needed merriment to the final weeks of 2020.
Cacao Champagne Cocktail
Made by soaking cacao nibs in artisan cognac, this Cacao Nib Brandy is perfect for adding a taste of chocolate to your classic champagne cocktails.
- 1.5tbsp Willie’s Cacao Nib Brandy
- 1 small teaspoon of brown sugar
- Champagne or Prosecco to fill the glass
- Pour the Cacao Nib Brandy into the bottom of a champagne glass.
- Fill to the top with champagne, and stir.
- Dust with brown sugar.
Tickled Pink Gin Cocktail
Image: Tesco Food
Swap out your Bucks Fizz for this baby pink celebratory alternative. Fresh and bright, it’s the perfect Christmas brunch accompaniment.
- Cake décor gold glitter spray, to garnish
- 50ml Tesco Finest The Melodist London dry gin
- 1 pink grapefruit, juiced, plus a strip of pared zest, to garnish
- 15ml Monin vanilla syrup
- 4 ice cubes
- 60ml Tesco Finest Crémant de Limoux rosé 2018
- Garnish a Champagne flute by spraying with glitter spray.
- Use a cocktail shaker to mix the gin, grapefruit juice and vanilla syrup with 4 ice cubes. Strain into your glass.
- Top with the crémant and a long piece of grapefruit zest.
Turkish Delight Espresso Hot Chocolate
Bring some extra splendour to the festive season by sweetening up your morning cup of cocoa.
- 25ml Lanique Spirit of Rose
- 1 shot of good quality Espresso
- 100ml milk (or almond milk)
- 25g of good quality, high cocoa content milk chocolate
- Combine the freshly brewed espresso with the milk and milk chocolate.
- Simmer on mid-heat stirring occasionally.
- Slowly mix in Lanique Spirit of Rose.
- Top with whipped cream and dust with candied rose petals to serve.
Mince Pie Martini
Image: 58 Gin
As Christmassy as a cocktail can get, this Mince Pie Martini uses actual mince meat. An alcohol-rich but pastry-free alternative to a festive favourite.
For the Mince Pie Vermouth
- 200ml Sweet Vermouth (Cocchi di Torino)
- 200ml Dry Vermouth (Dolin Dry)
- 100g Mince Meat mix, from the jar
For the Martini
- 50ml 58 Gin English Berry
- 30ml Mince Pie Vermouth
- 5ml 1:1 Sugar Syrup
- Orange slice
- To make the Mince Pie Vermouth, shake all three ingredients well and immediately strain.
- Combine the mince pie vermouth with the 58 Gin English Berry and sugar syrup in a Nick & Nora glass.
- Light the orange with a flame and squeeze for the zest – discard the zest at the end.
Read more: 6 more cocktail recipes for Christmas
Gingerbread ‘s’nog under the mistletoe
Infused with an array of festive spices, this gingerbread latte liqueur version of the classic winter eggnog is warming and familiar, and a perfect alternative to mulled wine.
- 160ml semi-skimmed milk
- 160ml single cream
- 1⁄8 tsp ground nutmeg, plus extra to serve
- 1⁄8 tsp ground cinnamon
- 1⁄2 tsp vanilla essence
- 2 eggs
- 50g golden granulated sugar
- 150ml Tesco Finest gingerbread latte cream liqueur
- 50ml Tesco Finest Highland single malt Scotch whisky
- Mini gingerbread men, to serve (optional)
- Place a small saucepan over a low heat. Add the milk, cream, spices and vanilla essence. Heat gently for 2 mins until steaming, not boiling.
- Meanwhile, in a medium bowl, whisk together the eggs and sugar for about 1 min until frothy. Add the gingerbread liqueur and the whisky.
- When the milk is steaming hot, pour it into the egg mix, stirring all the time.
- Transfer back to the warm pan for 1 min, stirring.
- Divide into 4 latte glasses. Garnish with a dusting of nutmeg and a gingerbread man, if you like.
Grey Goose Candy Cane Lane
Image: Grey Goose
Infused with fresh espresso and peppermint syrup, this festive tipple is sure to provide a much-needed afternoon boost before the Monopoly board gets cracked out.
- 50ml Grey Goose vodka
- 30ml fresh espresso
- 20ml candy cane/peppermint syrup
- Crushed candy canes
- Crush candy canes onto a small plate.
- Wet the rim of your glass and gently dip the rim onto the plate, ensuring it gets a nice coating.
- Fill a cocktail shaker with a 50ml (double shot) measure of Grey Goose vodka, espresso, and candy cane syrup.
- Shake and strain the liquid into your glass and enjoy!
Brother’s Hot Apple Toddy
A rich concoction of cider, rum, and an abundance of festive spices, this warming winter punch is the perfect treat after a brisk December walk.
- 500ml Brothers Toffee Apple cider
- 50ml Spiced Rum
- Stud clementines with cloves (optional)
- 3 cinnamon sticks
- Place a saucepan on a low heat
- Pour the Brothers Toffee Apple into a saucepan.
- Add the spiced rum, cinnamon sticks and clementines and cloves (optional)
- Stir on a low heat for 5 minutes
- Ladle into mugs and enjoy!