Need some inspiration for the holiday season ahead? Treat your friends and family to a selection of classic cocktails with a Christmas twist. By introducing flavours such as cinnamon, gingerbread, rosemary and cranberry, your guests will certainly feel the warmth and spirit of Christmas.

1. Mince Pie Martini

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:

1. To make the Mince Pie Vermouth, shake all three ingredients well and immediately strain
2. Combine the mince pie vermouth with the 58 Gin English Berry and sugar syrup in a Nick & Nora glass
3. Light the orange with a flame and squeeze for the zest – discard the zest at the end

2. Plymouth Christmas Buck

Buck the trend this Christmas by using ginger ale as a mixer, instead of your usual tonic.

Ingredients

• Plymouth gin
• Ginger ale (we’ve used Schweppes Canada Dry Ginger Ale)
• 1 lemon, juiced
• Ice
• Bunch of rosemary
• Fresh cranberries and/or whole star anise (to garnish)

Method

1. Combine 50ml of gin with 150ml of ginger ale and 20ml of lemon juice in a cocktail shaker filled with ice and shake for 15-20 seconds
2. Using a strainer, serve over cubed ice
3. Top with sprigs of rosemary and a couple of fresh cranberries and star anise to garnish

3. Chocolate orange martini

Ingredients

• Absolut Original vodka
• Kahlúa coffee liqueur
• Grand Marnier French Cognac and bitter orange liqueur
• Simple sugar syrup (we’ve used Monin pure cane sugar syrup)
• Espresso prepared per packet instructions (We’ve used Lavazza’s new Qualita Rosso Eco Caps which are 100% industrially compostable too!)
• Fresh orange slices (to garnish)

Method

1. Combine 30ml of the vodka with 30ml of the coffee liqueur
2. Next, add 15ml of the orange liqueur, 5ml of sugar syrup and 25ml of  the prepared espresso
3. Pour into a cocktail shaker with crushed ice and shake for 15-20 seconds
4. Strain into martini glasses and garnish with fresh orange slices

4. Rhubarb and apple hot toddy

Ingredients

• Absolut Juice Rhubarb Edition
• Cloudy apple juice
• Hot water
• Maple syrup
• Cinnamon stick and/or dehydrated lemon slice

Method

1. Pour 50ml Absolut Rhubarb and 75ml of cloudy apple juice
2. Add 75ml of hot water and 15ml of maple syrup
3. Serve in a mug, channeling the festive season by garnishing with a cinnamon stick and/or dehydrated lemon slice

5. Festive espresso martini

Ingredients

• Kahlúa coffee liqueur
• Absolut Original vodka
• Cinnamon syrup (We’ve used Monin Canelle)
• Gingerbread syrup (We’ve used Monin Pain d’Epices)
• Espresso prepared per packet instructions (We’ve used Lavazza’s new Qualita Rosso Eco Caps which are 100% industrially compostable too!)
• Cocoa powder (We’ve used Green and Black’s organic fairtrade)

Method

1. Combine 25ml coffee liqueur and 25ml vodka
2. Add 10ml cinnamon syrup, 10ml of gingerbread syrup and 25ml of the prepared espresso
3. Serve in a chilled cocoa powder dusted glass, reminiscent of a snowy winter setting

6. Whiskey hot toddy

Ingredients

• Glenlivet Founder’s Reserve whiskey
• Simple sugar syrup (we’ve used Monin pure cane sugar syrup)
• Angostura bitters
• Hot water
• Lemon wedges
• Cloves (optional)

Method

1. Combine 50ml of the whiskey with 10ml of the sugar syrup
2. Top up with hot water
3. Add 3 dashes of angostura bitters
4. Garnish with a lemon wedge (studded with cloves if using)

7. Irish coffee

Take the classic Irish Coffee to the next level by adding Jameson Caskmates Stout Edition for extra chocolatey tones.

Ingredients

• Jameson Caskmates Stout Edition whiskey
• Demerara sugar
• Dark roast coffee, prepared per packet instructions (We’ve used Lavazza’s new Passionale Eco Caps, which are 100% industrially compostable too)
• Double cream, lightly whipped
• Fresh nutmeg, grated

Method

1. Pour 40ml of the whiskey and stir in 2 tsp Demarara sugar into a warmed glass until dissolved
2. Add 75ml of the prepared dark roast coffee
3. Gently float the whipped cream onto the coffee
4. To garnish, sprinkle the grated nutmeg from a height

8. 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:

1. Pour the Cacao Nib Brandy into the bottom of a champagne glass.
2. Fill to the top with champagne, and stir.
3. Dust with brown sugar.

9. Tickled Pink Gin Cocktail

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:

1. Garnish a Champagne flute by spraying with glitter spray.
2. Use a cocktail shaker to mix the gin, grapefruit juice and vanilla syrup with 4 ice cubes. Strain into your glass.
3. Top with the crémant and a long piece of grapefruit zest.

10. Turkish Delight Espresso Hot Chocolate

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:

1. Combine the freshly brewed espresso with the milk and milk chocolate.
2. Simmer on mid-heat stirring occasionally.
3. Slowly mix in Lanique Spirit of Rose.
4. Top with whipped cream and dust with candied rose petals to serve. 

11. 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.

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:

1. 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.
2. Meanwhile, in a medium bowl, whisk together the eggs and sugar for about 1 min until frothy. Add the gingerbread liqueur and the whisky.
3. When the milk is steaming hot, pour it into the egg mix, stirring all the time.
4. Transfer back to the warm pan for 1 min, stirring.
5. Divide into 4 latte glasses. Garnish with a dusting of nutmeg and a gingerbread man, if you like.

12. Grey Goose Candy Cane Lane

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:

1. Crush candy canes onto a small plate.
2. Wet the rim of your glass and gently dip the rim onto the plate, ensuring it gets a nice coating.
3. Fill a cocktail shaker with a 50ml (double shot) measure of Grey Goose vodka, espresso, and candy cane syrup.
4. Shake and strain the liquid into your glass and enjoy!

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