From spiced mulled cider to boozy hot chocolates – blame it on the alcohol this festive season with London’s best Christmas cocktails

Words Joy Montgomery


Christmas Apple and Clementine Mulled Cider, Caravan

Mulled cider is one of those classic beverages that goes hand-in-hand with the bitter cold of winter. Made from real cider, mulling spices, apple cider vinegar, clementine and calvados apple brandy, this warming cocktail is a perfect balance of sweet and sour, tart and rich. The most hearty of this year’s Christmas cocktails.

OMG Boozy Hot Chocolate Cocktail, Blade Hairclub 

The OMG Boozy Hot Chocolate is a thick and rich winter-warmer from Blade Hairclub. Packing a serious punch, this grown-up hot chocolate is made up of organic cocoa powder, tahini, honey, vanilla, Ceylon cinnamon, and Stagg Jr. Straight Bourbon. Choose from dark, orange, chilli, matcha or milk varieties with alcohol-free and vegan options available.

Sloe Winter, Oslo Hackney

Drawing on a Nordic aesthetic, Oslo restaurant and club is situated in the heart of Hackney in a redeveloped Victorian railway station. A cosy spot for socialising and live music, this season Oslo has released The Sloe Winter, a cocktail made from Plymouth Sloe Gin, Winter Berries Syrup, Rosemary Stem, Orange Bitters and Prosecco.

Snow Ho Ho, Bobby Fitzpatrick  

Transporting nostalgic drinkers back to the ’70s, Bobby Fitzpatrick is flinging open the doors of his retro party pad in West Hampstead for a festive boogie and a Christmas cocktail or two. A slushy take on the classic Egg Nog, the Snow Ho Ho is a creamy blend Spiced rum, Rum Chata, Demerara Sugar, Milk.

Hisshoki Velvet, Zuma

Stylish Japanese restaurant Zuma has just launched a brand new winter cocktail menu. A top pick includes the Hisshoki Velvet, a pink-coloured cocktail that mixes Silent Pool Gin with aloe vera, lillet blanc inflused with green tea, basil syrup and yuzu juice.

The Plight of the Pangolin, The Kensington

In collaboration with Patrick Mavros, The Kensington’s stylish and intimate cocktail bar, The K Bar, has created a special African inspired cocktail named ‘The Plight of the Pangolin’. Made with Elephant Gin and dressed with a bespoke Patrick Mavros Pangolin swizzle stick, the cocktail will be available throughout the festive season.

Festive Spice, Bala Baya

The latest cocktail on offer at Tel-Aviv inspired restaurant Bala Baya is the Festive Spice, served with bourbon, lime, orange, cinnamon, honey and egg white. For those who like the fizz but not the tipple, the Tangerine & Clove Christmas gazoz comes with tangerines, cinnamon and cloves.

Sloeberry Icepie, Aqua Kyoto 

Aqua Kyoto’s seasonal cocktail, the Sloeberry Icepie, is created with Tanqueray gin and fragrant Sipsmith sloe gin mixed with grenadine, made from pomegranates, and lemon juice to balance the sweet flavours. Finally, apricot shrub is added which is made with fresh summer apricots preserved in-house to use throughout the winter months. The cocktail is then topped with soda, a dehydrated lemon and seasonal red currants.


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