12 Christmas Cocktails To Try At Home

12 Christmas Cocktails To Try At Home

Whether you’re looking for last-minute entertaining ideas or want something fun to serve on Christmas Day, you’re in the right place. From a gingerbread espresso martini to a festive twist on a margarita, here are 12 great Christmas cocktail recipes to try this year.

Christmas on The French Riviera

Serves
1
Total Time
5 Minutes
Ingredients
50ml of Mirabeau Dry Rosé Gin
50ml of pomegranate & elderflower cordial
30ml of Martini rosso vermouth
1 dash of Angostura bitters
Sparkling water to top
1 tsp of pomegranate seeds
Method
Step 1
In a shaker filled with ice, combine the Mirabeau Dry Rosé Gin, cordial, Martini rosso and Angostura.
Step 2
Shake vigorously. Pour in a glass filled with ice.
Step 3
Top with the sparkling water. Garnish with pomegranate seeds.

Jack Frost Colada

Serves
1
Total Time
5 Minutes
Ingredients
40ml of Irish Cream or Ballycastle White Chocolate Cream Liqueur
20ml of Cassario Black Spiced Rum
50ml of coconut milk
50ml of pineapple juice
1 pinch of ground cinnamon
1 pinch of nutmeg
Method
Step 1
Shake all the ingredients together with cubed ice in a cocktail shaker.
Step 2
Pour into an ice-filled glass.
Step 3
Garnish with a sprinkling of nutmeg.

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Winter-Spiced Martini

Serves
1
Total Time
5 Minutes
Ingredients
50ml of The Infusionist Snow Globe Blackberry Gin Liqueur
35ml of cloudy apple juice
15ml of lemon juice
¼ tsp of Specially Selected Plum & Apple Chutney
Sprig of thyme, to garnish
Method
Step 1
Shake all ingredients in an ice-filled shaker.
Step 2
Fine strain the liquid into a martini glass using a tea strainer.
Step 3
Garnish with a sprig of thyme.

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Caramel, Rum & Festive Fun

Serves
2
Total Time
5 Minutes
Ingredients
30ml of Cassario Black Spiced Rum
70ml of Ballycastle Salted Caramel Cream Liqueur
Moser Roth Luxury Dark Chocolate, to garnish
For the whipped coffee
2 tbsp of instant coffee
2 tbsp of granulated sugar
3 tbsp of boiling water
Method
Step 1
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.
Step 2
Pour the spiced rum and salted caramel cream liqueur into an ice-filled shaker and shake until chilled.
Step 3
Pour into two martini glasses and gently spoon the whipped coffee mix on top.
Step 4
Dust with a grating of dark chocolate.

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Hot Mezz

Serves
1
Total Time
5 Minutes
Ingredients
30ml of Montelobos Joven mezcal
15ml of Giffard Peche de Vigne
25ml of fresh lime juice
10ml of cinnamon syrup
4 dashes celery bitters
To garnish
Lime wedge
1 tsp of chilli flakes
½ tsp of caster sugar
½ tsp of salt
Method
Step 1
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.
Step 2
Pour all of the ingredients for the cocktail into a cocktail shaker filled with ice.
Step 3
Shake thoroughly and strain into the garnished gimlet.

Let it Snow

Serves
1
Total Time
5 Minutes
Ingredients
40ml of Belvedere vodka
20ml of Disaronno Velvet
20ml of Edmond Briottet Crème de Cacao Blanc
20ml of vanilla syrup
Method
Step 1
Pour the ingredients into a shaker with ice, shake and strain.
Step 2
Garnish with grated lime and edible glitter.

Mistletoe Martini

Serves
1
Total Time
5 Minutes
Ingredients
60ml of Mirabeau Dry Gin
15ml of Chambord raspberry liqueur
15ml of Cointreau orange liqueur
Juice of 1 lime
Method
Step 1
Shake together all the ingredients in an ice-filled cocktail shaker and strain into a chilled martini glass.
Step 2
Garnish with raspberries, rosemary or candy canes.

Salcombe Winter Sky

Serves
1
Total Time
5 Minutes
Ingredients
25ml of Salcombe Gin ‘Rosé Sainte Marie’
15ml of Knightor rosé vermouth
15ml of thyme-infused Chambord (see recipe below)
Champagne, to top up
For the thyme-infused Chambord
3 sprigs of thyme
½ bottle of Chambord
Method
Step 1
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.
Step 2
Chill a champagne saucer with ice and place to one side.
Step 3
Place the gin, vermouth and thyme-infused Chambord into a mixing jug.
Step 4
Fill with ice and stir for 20 seconds.
Step 5
Remove the ice from the saucer and use a julep strainer to strain the mixture into the glass.
Step 6
Top with your favourite champagne.

Festive Bee’s Knees

Serves
1
Total Time
5 Minutes
Ingredients
50ml of Monkey 47 Schwarzwald dry gin
30ml of runny honey
25ml of lemon juice
Lemon zest
Method
Step 1
Chill a coupette glass.
Step 2
Fill a cocktail shaker with ice.
Step 3
Add the Monkey 47, honey and lemon juice. Shake for 40 seconds.
Step 4
Taste and strain into your coupette glass.
Step 5
Garnish with a skewered ribbon of lemon zest.

Mirabeau Festive Fizz

Serves
1
Total Time
25 Minutes
Ingredients
45ml of Mirabeau Dry Gin
15ml of Salers gentiane liqueur
30ml of lemon juice
30ml of Festive Sugar Syrup (see below)
Sparkling water, to top
For the festive sugar syrup
200g of sugar granulated caster sugar
50ml of honey
250ml of water
2 cinnamon sticks
1 tbsp of freshly grated ginger
2 allspice berries
1 whole clove
Orange zest
Slices from a quarter of an orange
Method
Step 1
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.
Step 2
Shake all the ingredients and strain into an ice-filled collins glass.
Step 3
Garnish with cranberries or pomegranate seeds and a sprig of rosemary.

Mirabeau Gin Egg Nog

Serves
1
Total Time
5 Minutes
Ingredients
30ml of Mirabeau Dry Gin
15ml of cognac
20ml of Festive Sugar Syrup (see recipe above)
90ml of almond milk
30ml of double cream
1 egg
Method
Step 1
Mix all the ingredients in a cocktail shaker and shake vigorously to get the air going.
Step 2
Add some ice and repeat.
Step 3
After this double shake, serve over ice in a glass rimmed with sugar and a hint of cinnamon.
Step 4
Grate some nutmeg over the top and garnish with a cinnamon stick.

Gingerbread Espresso Martini

Serves
2
Total Time
5 Minutes
Ingredients
50ml of Haig Clubman
20ml of gingerbread puree or Monin pain d’épice syrup
35ml of fresh espresso
Method
Step 1
To make the gingerbread pure, put 200g of gingerbread biscuits into a blender and pulse so that becomes a fine powder. Pour in 150ml of simple syrup and pulse the blender until it becomes a paste. Add more sugar syrup, 25ml at a time, until it reaches a pourable consistency. You are aiming for something that is similar in consistency to a very thick cream.
Step 2
Add all ingredients to a cocktail shaker and then fill the shaker ⅔ filled with ice.
Step 3
Shake hard for 8-12 seconds, then fine strain into a chilled glass.
Step 4
Garnish with a gingerbread biscuit or a sprinkle of ground coffee.

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