‘Tis the season to make merry, and if you’re hosting this year, we’re on hand to ensure your guests are suitably impressed with an array of yuletide-themed tipples. Bottoms up!
Words Hannah Hopkins
Bubblelini Lychee or Strawberry
Ingredients: 80 ml G.H. Mumm Rose Champagne, 10-12 ml Lychee Boba or Strawberry Boba (Available on Amazon)
Method: Add the boba to the bottom of the glass and top with champagne. Served in a flute glass.
Available at Forge, Bar Soho and Foundation this Christmas season.
Winter Warmer Martini
Ingredients: 20ml Amaretto, 20ml Pernod, 20ml Double Cream, 10ml Frangelico, 10ml Bailey’s Irish Cream
Method: Mix and top with chocolate powder, serve with a star anise and cinnamon rim
Available at Olives Bar, The Bailey’s Hotel
Snow Flake
Ingredients: 20ml of cinnamon syrup, 30 ml Spiced rum, 20 ml Baileys Irish Cream, 15ml Crème de cacao, 5 ml Gomme syrup
Method: Shake All the ingredients in a shaker, and pour it in a chocolate rimmed Old Fashioned Glass. Garnish with chocolate crumbs
Available at West8 Cocktail Lounge & Bar, Copthorne Tara Hotel London Kensington
Crema Catalana
Ingredients: 40ml Orange brandy liqueur, 20ml orange juice, 15ml lemon juice, 10 ml merlet triple sec, 15 ml cinnamon-infused Naparbier ZZ amber ale reduction (10ml sugary syrup, 10ml amber ale & cinnamon reduced for 15 minutes – still sticky), 1 whole egg
Method: Dry shake first then wet shake with ice and strain into a coupe glass
Available at Tapas Brindisa Shoreditch
The Ghost of Christmas Past
Ingredients: 20ml Calvados, 20ml Cognac, 10ml punt e mes, 15ml festive shrub
Method: Stir with ice and strain into glass over large ice ball.
Available at Michelin-starred Pollen Street Social
Godfather Christmas
Ingredients: 25ml Glenfiddich 12yo, 20ml Disaranno amaretto, 10ml Cointreau, 50ml crème anglaise
Method: Shake together and pour over ice.
Available at newly launched Temple and Sons
Hotei
Ingredients: 25ml Nikka All Malt, 25ml sugar syrup, 50ml seasoned cream (mace, toasted coconut, orange, sesame seed blend), Japanese pepper + jasmine flowers to garnish
Method: Shake with ice and strain over ice.
Available at 7 Tales
Eggnot
Ingredients: 800ml milk, 1 cinnamon stick, 1/2 vanilla pod, 1/2 tsp ground nutmeg
Method: Bring milk and spices to very gentle boil and simmer on very low heat for 15 mins. Strain and discard spices. Add 400ml Double Cream & 200ml Banana puree.
Available at City Social
Christmas Colada
Makes 2
Ingredients: 50ml Light rum, 50ml Golden rum, 30 ml Mozart chocolat liqueur, 30 ml Licor 43, 75 ml orange juice, 100ml coconut water, 50 ml cream, 50ml coconut cream
Method: With a couple of scoops of ice, put the ingredients into a blender. Blitz for 20-30 seconds, and serve in a golden pineapple.
Available at Hopscotch
Smirnoff Bloody Mary with all the Trimmings
Makes 4
Ingredients: 200ml Smirnoff, 600ml Tomato juice, Half a lemon, 1 teaspoon Tabasco, 2 teaspoons Worcestershire sauce, 1 teaspoon celery salt, Pinch of cracked black pepper, 2 teaspoons horseradish sauce, Cranberry sauce, Dry packet stuffing mix, Ice, Crispy turkey crisp (to garnish)
Method: Fry pieces of turkey skin in hot oil for 2-3 mins until very hot. Take out once crispy, pat dry and leave to cool on kitchen roll, season with salt. In a jug mix the Smirnoff, tomato juice, lemon, Worcestershire sauce, Tabasco, celery salt, pepper, horseradish and ice. Take four glasses, dip the rims in cranberry sauce, followed by the stuffing mix. Pour the Bloody Mary mix between the glasses and garnish with turkey crisp.
Smirnoff, Gordon’s, Johnnie Walker and Captain Morgan teamed up with Smith & Sinclair to create this Christmas cocktail
Johnnie Walker Wrapped In Blanket
Makes 2
Ingredients: 100ml Johnnie Walker Red Label, 1 pack bacon lardons, 1 pack streaky bacon, 1 lemon, 1 orange, 50ml maple syrup, 2 egg whites, Ice
Method: Fry bacon lardons on a low heat, once cool add to Johnnie Walker Red Label whisky and leave to infuse for 30 minutes (optional). At the same time, arrange streaky bacon into a cross hatch and bake on a medium heat, flip occasionally until crispy. In a cocktail shaker, add Johnnie Walker Red Label, squeeze a whole lemon and orange, maple syrup, egg white and ice. Shake vigorously for 20 seconds. Fill a glass with ice, pour cocktail over and serve with bacon blanket on top
Smirnoff, Gordon’s, Johnnie Walker and Captain Morgan teamed up with Smith & Sinclair to create this Christmas cocktail
Sprouting Gordon’s Gin Fizz
Makes 2
Ingredients: 50ml Gordon’s gin, 2 Tablespoon lemon juice, 1 Tablespoon lime juice, 100ml cranberry syrup (200ml cranberry juice, 100ml honey bring to boil and cool), 100ml Prosecco, Caramelized Brussels sprouts (to serve), Ice
Method: Fry par-boiled Brussels sprouts with a drizzle of honey until caramelized. Take out of the pan and pour 200ml of cranberry juice and 100ml of honey into the same pan. Boil and cool to create your syrup. In a tall glass pour ice, Gordon’s gin, lemon juice, lime juice and cranberry syrup and stir. Top with Prosecco and garnish with a spike of caramelised Brussels sprouts.
The Captain’s Mince Pie Freakshake
Makes 4
Ingredients: 200ml Captain Morgan Original Spiced, 200ml mince pie syrup, 500ml milk, 6 scoops vanilla ice cream, Mince pies (to serve)
Method: In a pan mix 600g mincemeat, 200g sugar and 200ml water. Bring to the boil and chill for 30 mins. In a blender, whizz the milk, ice cream, mince pie syrup and Captain Morgan Original Spiced. Pour into a mason jar or tall glass. Decorate glass with syrup and sprinkles. Place mince pies on top of the glass and stab a straw through to drink.
Smirnoff, Gordon’s, Johnnie Walker and Captain Morgan teamed up with Smith & Sinclair to create this Christmas cocktail
