What will you be drinking this Christmas? Forget about the champers during the day and the wine with dinner, that’s a given; we’re talking about cocktails. If ever there was a time to mix up something rich and indulgent 25th December is it. Go for something warm, or try one of these beauts, each one is bursting with Christmassy goodness.
The North Star
2.5 oz Hennessy V.S
.25 oz maple syrup
1 dash Fee Brothers black walnut bitters
1 dash Angostura aromatic bitters
Star anise to garnish
Add all ingredients to a mixing glass and stir with ice until chilled. Strain into an old-fashioned glass without ice and garnish with a star anise.
5ml Monin Gingerbread Syrup
50ml Jack Daniel’s Silver Select or Silver Barrel
2 dashes of Angostura aromatic bitters
Add the syrup and bitters to a tumbler glass and stir together. Add the Jack Daniel’s and 3 cubes of ice and stir. Add 3 more cubes and continue to stir until required dilution is achieved.
Honey Glazed Cosmo
40ml Salty Caramel Popcorn OODKA
40ml cranberry juice
1 teaspoon redcurrant jelly
2 lime wedges
2 dashes of frankincense bitters (or orange bitters)
Star anise to decorate
Shake all ingredients with ice and strain into a martini glass. Garnish with star anise and a slice of lime.
25ml walnut-infused Bushmills*
40ml Baileys Original Irish Cream
60ml hazlenut and almond milk (or any other your prefer)
2 dashes chocolate bitters
12.5ml date syrup**
Shake all the ingredients in a cocktail shaker and strain into an elegant long stemmed glass.
*To create the walnut whisky you’ll need 500ml whisky and 100g walnuts. Add the ingredients to a plastic or metal bowl, cover with cling film and leave overnight. Strain out walnuts through a cloth and bottle up. Alternatively, instead of walnut-infused whisky, you can use hazelnut liqueur.
**To create the date syrup you’ll need 400g sugar, 200ml water, 100g stoned dates and a squeeze of a fresh orange. Heat together gently over a low heat until sugar is dissolved. Use a spoon to gently crush dates then allow to cool. Strain out dates and bottle the liquid.
Recipe by Gareth Evans, Group bar manager, Social Eating House
Maker’s Mark The Samuels
50ml Maker’s Mark Bourbon
15ml part cranberry juice
Juice of 1 fresh lemon wedge
Flamed oils from 3 orange zests for garnish
Add all ingredients to a shaker, including the lemon wedge that had been squeezed for juice. Add ice. Shake and strain into a martini glass.
The Mint (can be served cold or hot)
1.5 oz Hennessy V.S
.5 oz Carpano antica formula
Splash of lemon juice
Splash of simple syrup
2 dashes Fee Brothers old fashioned bitters
1 oz cranberry juice
2 oz peppermint tea
(Cold method): Add all ingredients to a shaker tin and shake with ice until well chilled. Strain into a Collins glass with fresh ice, garnish with an orange twist.
(Hot method): Add all non-alcoholic ingredients to a pot and bring to a boil. Remove from heat and pour into a heatproof glass. Add all alcohol, garnish with an orange twist.