9 delicious Christmas cocktails to enjoy this festive season
The festive season is about spending time with family, exchanging gifts and, of course, enjoying the odd drink - and we've got the best cocktail recipes to enjoy this Christmas.
So whether your tipple is gin, whiskey or rum - why not sample these delicious cocktails with loved ones this Christmas?
1. The Perfect Swerve
- 35ml Jawbox gin
- 100ml Fever Tree ginger ale or any other premium ginger ale
- lime to garnish.
- Pour Jawbox into an ice-filled mug. Top up with ginger ale and serve with a squeeze and a garnish of fresh, zesty lime.
Founder of Jawbox Gin, Gerry White says: "The Perfect Swerve calls on a splash of one of Belfast’s finest inventions, ginger-ale. A squeeze of zesty lime perfects the flavour combination. This clean and refreshing serve is a trusty companion to enjoy over the ever-filling Christmas dinner.”
2. Wee Lady
- 35ml Jawbox Gin
- 10ml Triple sec
- 10ml lemon juice
- 10ml Ruby Blue Cranberry
- 1 Egg white
- star anise for garnish
- Dry shake all ingredients for about 30 seconds.
- Add ice and shake again until cold.
- Double strain into a martini glass and garnish with star anise.
Gerry says: "Wee Lady is a taste sensation, as fresh as it is festive, giving the pale and cloudy White Lady a Christmas makeover. Wee Lady’s joyous, berry colour and undeniable festive flavour will delight both gin-lovers and those new to the spirit in equal measure.”
For more ginspiration, visit @jawboxgin on social media.
3. The Black & Blueberry Tea
- 25ml Bushmills Black Bush
- 15ml Grand Marnier
- 15ml Amaretto
- 1 Earl Grey tea bag
- boiling water
- 1 orange wheel
- Add an Earl Grey tea bag to some boiling water in a glass mug and muddle.
- Add 25ml Black Bush, 15ml Grand Marnier and 15ml Amaretto to the tea and stir.
- Garnish with a large orange wheel; the perfect finishing touch for any festive tipple.
- Serve and enjoy!
Created by Sean Duffy at The Apartment Bar, Belfast this cocktail will appeal to whiskey lovers and first-time whiskey drinkers alike.
For more Bushmills serve inspiration, follow @BushmillsUK on social media.
4. The Red Bonny
- Red Bonny Dark Rum
- premium Ginger Beer
- Pour 50ml Red Bonny Dark Rum over ice into a highball glass.
- Top-up with premium ginger beer.
- Squeeze in some fresh lime juice. Garnish with a wedge of lime.
5. Mulled Tempted Irish Cider
- Tempted Irish Cider - Medium
- 1/2 a cup of brown sugar
- teaspoon of cloves
- dash of nutmeg
- 3 cinnamon sticks
- orange wedge and whole cloves to garnish
- Combine brown sugar, cloves, nutmeg, cinnamon and apple cider in large saucepan and slowly bring to boil.
- Reduce heat, cover the saucepan and simmer for 20 minutes.
- Strain to remove spices.
- Serve in mugs with clove-studded orange wedges.
6. Braemble’s Bramble
- 25ml Gin
- 25ml Braemble
- 20ml Lemon Juice
- 10ml Sugar Syrup
- blackberries to garnish
- Pour the gin, lemon juice and sugar syrup into a rocks glass, fill with crushed ice and stir gently.
- Top with more crushed ice and cap with Braemble.
- Garnish with blackberries if desired.
Braemble Gin Liqueur is a blend of sweet, Scottish brambles with English London Dry Gin - a fruity liqueur that can be enjoyed on its own, as well as with a mixer or sparkling wine.
7. Gold, frankincense and one more please!
- 25ml Caorunn
- 12.5ml Cocchi vermouth
- 12.5ml Curacao orange
- dash of chocolate bitters
- 15 ml Star anise sugar syrup
- Garnish: dehydrated orange, rosemary and star anise.
- All ingredients are added to a chilled mixing glass and stirred.
- Fine strain over ice and garnished with rosemary, orange and star anise.
Cocktail by Jamie Jamieson, Muriels
- 60ml Caorunn Gin
- 25ml fresh lemon juice
- 25ml spice apple & honey syrup
- 15ml Calvados
- spiced apple syrup.
- Combine 150ml honey with 50ml boiling water and add a, cinnamon stick, star anise, 4 rings of fresh ginger, freshly grated nutmeg, 4 dashes of angostura bitters & 4 dashes of orange bitters.
- Stand for 4 hours in the refrigerator.
- Strain the solids from the resulting liquid and blend with 4 heaped bar spoons of apple sauce.
- Combine all the ingredients in frozen shaker and shake vigorously over ice.
- Strain into a chilled rocks glass over a single large cube of ice.
- Garnish with a lemon twist.
Cocktail by Matthew Murnin, Paddy Kellys
9. Winter Fizz
- 50ml Caorunn gin
- 15ml. Yellow Chartreuse
- 15ml. Lemon juice
- 100ml Cloudy blush apple juice
- 5 dashes Dandelion and Burdock bitters
- 1 scoop lemon sorbet
- Shake spirits, juices, bitters and sorbet together in a Boston shaker and double strain in to highball glass.
- Top up with lemonade and garnish with an apple fan, anise star and nutmeg powder.
- Add two drops of Dandelion before serving.
Cocktail by Asen Georgiev, House of Zen
- Please enjoy all cocktails responsibly. For more information, visit www.drinkaware.co.uk
Belfast Telegraph Digital