12 days of great Christmas cocktail recipes
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:
- 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
Photo: 58 Gin
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
- 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
- Using a strainer, serve over cubed ice
- Top with sprigs of rosemary and a couple of fresh cranberries and star anise to garnish
Photo: Pernod Ricard
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
- Combine 30ml of the vodka with 30ml of the coffee liqueur
- Next, add 15ml of the orange liqueur, 5ml of sugar syrup and 25ml of the prepared espresso
- Pour into a cocktail shaker with crushed ice and shake for 15-20 seconds
- Strain into martini glasses and garnish with fresh orange slices
Photo: Pernod Ricard
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
- Pour 50ml Absolut Rhubarb and 75ml of cloudy apple juice
- Add 75ml of hot water and 15ml of maple syrup
- Serve in a mug, channeling the festive season by garnishing with a cinnamon stick and/or dehydrated lemon slice
Photo: Pernod Ricard
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
- Combine 25ml coffee liqueur and 25ml vodka
- Add 10ml cinnamon syrup, 10ml of gingerbread syrup and 25ml of the prepared espresso
- Serve in a chilled cocoa powder dusted glass, reminiscent of a snowy winter setting
Photo: Pernod Ricard
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
- Combine 50ml of the whiskey with 10ml of the sugar syrup
- Top up with hot water
- Add 3 dashes of angostura bitters
- Garnish with a lemon wedge (studded with cloves if using)
Photo: Pernod Ricard
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
- Pour 40ml of the whiskey and stir in 2 tsp Demarara sugar into a warmed glass until dissolved
- Add 75ml of the prepared dark roast coffee
- Gently float the whipped cream onto the coffee
- To garnish, sprinkle the grated nutmeg from a height
Photo: Pernod Ricard
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:
- Pour the Cacao Nib Brandy into the bottom of a champagne glass.
- Fill to the top with champagne, and stir.
- Dust with brown sugar.
Photo: Willie’s Cacoa
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:
- 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.
Photo: Tesco
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:
- 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.
Photo: Lanique
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:
- 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.
Photo: Tesco
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:
- 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!
Photo: Grey Goose