12 Christmas Cocktails To Try At Home

In a shaker filled with ice, combine the Mirabeau Dry Rosé Gin, cordial, Martini rosso and Angostura.

Shake vigorously. Pour in a glass filled with ice.

Top with the sparkling water. Garnish with pomegranate seeds.

Shake all the ingredients together with cubed ice in a cocktail shaker.

Pour into an ice-filled glass.

Garnish with a sprinkling of nutmeg.

Shake all ingredients in an ice-filled shaker.

Fine strain the liquid into a martini glass using a tea strainer.

Garnish with a sprig of thyme.

Grab the instant coffee, sugar and water. Either hand whisk or use an electric mixer until the texture is light and fluffy. It takes approximately 2-3 minutes with electric and slightly longer by hand.

Pour the spiced rum and salted caramel cream liqueur into an ice-filled shaker and shake until chilled.

Pour into two martini glasses and gently spoon the whipped coffee mix on top.

Dust with a grating of dark chocolate.

Garnish your glass by wetting the side of a gimlet glass with the lime wedge, roll this wetted edge in a mix of chilli flakes, caster sugar and salt.

Pour all of the ingredients for the cocktail into a cocktail shaker filled with ice.

Shake thoroughly and strain into the garnished gimlet.

Pour the ingredients into a shaker with ice, shake and strain.

Garnish with grated lime and edible glitter.

Shake together all the ingredients in an ice-filled cocktail shaker and strain into a chilled martini glass.

Garnish with raspberries, rosemary or candy canes.

To make the thyme-infused Chambord, add 3 sprigs of thyme to half a bottle of Chambord and leave in the fridge for four days, shaking daily. Strain before use.

Chill a champagne saucer with ice and place to one side.

Place the gin, vermouth and thyme-infused Chambord into a mixing jug.

Fill with ice and stir for 20 seconds.

Remove the ice from the saucer and use a julep strainer to strain the mixture into the glass.

Top with your favourite champagne.

Chill a coupette glass.

Fill a cocktail shaker with ice.

Add the Monkey 47, honey and lemon juice. Shake for 40 seconds.

Taste and strain into your coupette glass.

Garnish with a skewered ribbon of lemon zest.

Put all the sugar syrup ingredients in a small saucepan and stir over medium-low heat to dissolve the sugar. Turn the heat off once the syrup has come to a simmer. Do not boil. Cover and leave the syrup to infuse until cool.

Shake all the ingredients and strain into an ice-filled collins glass.

Garnish with cranberries or pomegranate seeds and a sprig of rosemary.

Mix all the ingredients in a cocktail shaker and shake vigorously to get the air going.

Add some ice and repeat.

After this double shake, serve over ice in a glass rimmed with sugar and a hint of cinnamon.

Grate some nutmeg over the top and garnish with a cinnamon stick.