Easy Christmas Cocktails To Try At Home

Add a handful of ice to a tumbler. Add in the Mirabeau Dry Rosé Gin, rosé and Luxardo Bitter Bianco.

Give it a gentle stir just to start the ice melting and diluting to your preferred taste.

Take a zest of grapefruit and wipe it around the rim of the glass. Pinch the zest to express a little oil and add it as a garnish.

Squeeze the chocolate sauce onto a small plate. Place a martini glass upside down and dip the rim in the chocolate sauce.

Grate the dark chocolate into small pieces.

Add the milk and single cream into a mug, mix together and microwave for around 30 seconds until boiling. Make sure you watch over this, so it doesn’t spill over.

To the hot milk, add the chopped dark chocolate and stir until melted.

Add the vodka and Baileys into the chocolate milk. Stir until fully combined. It doesn’t matter if your cocktail is still a little warm, we like it this way!

Pour into your martini glass and serve. If you have spare chocolate, grate this over the top of the drink at the end for an extra treat.

Combine the gin, Campari, lemon juice and sugar syrup into a shaker and shake for a few seconds.

Pour into a chilled flute and top up with champagne. Garnish with the twist of grapefruit.

Add all of the ingredients into a shaker and dry shake vigorously.

Add ice to the shaker and give another shake.

Strain into a chilled coupe glass and garnish with lemon zest.

Pour the wine into a small saucepan and add all the ingredients, except the sugar.

Bring to just below a very gentle simmer – do not bubble or boil as the alcohol will evaporate. Place a lid on the saucepan and keep over a very low heat for 1.5 hours. Add up to 200ml water to dilute if you wish.

Once mulled, ladle into glasses and sweeten to taste. Serve hot, garnished with slices of orange, pomegranate seeds, and a dash or rum or brandy if you fancy!

Add all of the ingredients to the hot water and stir. Transfer into a heat-proof glass and stir until all the ingredients have dissolved.

Garnish with a slice of lemon and star anise.

Fill a cocktail shaker with ice, then add the vodka, Kahlua, Frangelico and PureOaty. Shake well for 10-15 seconds.

Strain into a martini glass and garnish with freshly ground nutmeg.

Add the whisky, Campari and sweet vermouth into a mixing glass with ice and stir until well-chilled.

Strain into a Rocks glass over fresh ice.

Garnish with the blood orange twist.

Mix together the coconut nectar, brandy and maple syrup and let this sit for about an hour.

Next, make the cashew cream by whizzing together the drained cashews with water and a pinch of salt in a high-speed blender. Adjust the water if needed, adding more to thin out the cream.

Whisk the oat drink, cashew cream, vanilla, nutmeg and cinnamon into the mixture from step one. And put this in the refrigerator to chill for 1-2 hours.

When this has chilled, whisk your aquafaba with a pinch of sea salt to form stiff peaks and fold these into the boozy Oat Drink mixture. Check the flavour and adjust with more brandy or spices, if you wish.

Return to the fridge and chill before serving. Serve chilled with an extra grating of nutmeg.

Put all of the ingredients into a shaker with ice and shake until the outside is ice cold.

Pour your cocktail into a chilled coupe glass and garnish with the classic 3 coffee beans.