Written by Georgia Lockstone

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.

‘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.

Ingredients:

1.5tbsp Willie’s Cacao Nib Brandy
1 small teaspoon of brown sugar
Champagne or Prosecco to fill the glass

Method:

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.

Ingredients:

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

Method:

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

Image: Lanique

Bring some extra splendour to the festive season by sweetening up your morning cup of cocoa.

Ingredients:

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

Method:

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.

Ingredients:

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

Method:

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.

Gingerbread ‘s’nog under the mistletoe

Image: Tesco

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.

Ingredients:

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)

Method:

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.

Ingredients:

50ml Grey Goose vodka
30ml fresh espresso
20ml candy cane/peppermint syrup
Crushed candy canes

Method:

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!