The New Year is nearly here!
Whether you are heading out, throwing a party or even staying in, a drink or two is a great way to bring the New Year in.
We’ve put together a selection of cocktail recipes that you can enjoy over the New Year festivities.
CÎROC Pornstar Martini (CÎROC hero serve for the festive season)
End the year with one of the most favourite cocktails of the year! This is sure to go down a treat.
- 50ml CÎROC French Vanilla
- 20ml Passionfruit Liqueur
- 10ml Passionfruit Syrup
- 20ml Fresh lime Juice
- ½ Fresh Passionfruit (scoop contents into shaker)
Garnish: Float with the other ½ Passionfruit & 50ml of Champagne served in a shot glass on the side
Top of the Pops by Crystal Head Vodka
If you’re staying in this New Year, why not cosy up on the sofa with a movie, and try a new way to have popcorn.
- 25ml popcorn-infused Crystal Head Vodka*
- 1 sugar cube
- Pinch of salt
- Champagne to top
- Add all ingredients to champagne flute
*Popcorn infused Crystal Head Vodka recipe – Make 50g of buttered popcorn in a pan, pour in a bottle of Crystal Head Vodka and leave to infuse for 20 minutes, then drain and pour back in the bottle.
Kombucha Sparkle Cocktail (Courtesy of Waitrose Cellar)
Add a bit of sparkle to your New Year, with this fab cocktail recipe!
- 1-2 drops of Angostura Bitters (optional)
- 40ml Pomegranate juice
- 25ml of St-Germain Elderflower Liqueur
- 100ml Equinox Raspberry & Elderflower Kombucha
- Simply add 1-2 drops Angostura Bitters (optional) to a sugar cube
- Pour over 40ml pomegranate juice and 25ml St-Germain Elderflower Liqueur
- Top with 100ml Equinox Raspberry & Elderflower Kombucha (great with champagne too) Garnish with a sprig of rosemary coated in whisked egg white, sprinkled with caster sugar and left to dry.
Mrs Klaus’ Tipple
Christmas might be over, but Amaretto is a must!
- 30ml Amaretto
- 120ml Clamato Juice
- 20ml Lemon Juice
- Add all ingredients to the glass and top up with ice
- Stir and garnish
- Cinnamon Stick
Chocolush Kalhua Espresso Martini
This chocolatey take on an espresso Martini is so delicious you’ll want more than one!
- 100ml Shaken Udder Chocolush milkshake
- 25ml Kalhua coffee liqueur
- 25ml Vodka
- 25ml espresso shot
- Single Cream
- Chocolate, for dusting
- In a cocktail shaker add all the liquid ingredients along with some ice.
- Shake well to mix.
- Pour into a martini glass and swirl with single cream and a dusting of chocolate.
1. Shake the vodka, apple juice and spices with ice in a cocktail shaker, pour into a martini glass.
2. Top with SodaStream sparkling water.
3. Serve with a cinnamon stick to garnish.
Chilli Nights by Crystal Head Vodka
What better way to start the New Year, than with a cocktail with a kick!
- 50ml Crystal Head Vodka
- 25ml Lime Juice
- 20ml Achiote Syrup**
- 50ml Fresh pineapple juice
- Add all ingredients to a shaker and shake hard with ice, strain over fresh ice into a Collins glass. Garnish with burnt corn.
** Achiote Syrup recipe: 20g achiote paste, 50ml fresh orange juice, 500g agave syrup. Blend all ingredients together and straight through fine strainer.
Let this sumptuous blend kiss your throat like an angel as it glides gracefully down leaving you wishing for more!
- 25ml Belvoir Elderflower Cordial
- 25ml Sherry
- 25ml Fresh lime juice
- Top with Soda
- Add ingredients together in a wine goblet, mix with a spoon before topping off with soda.
- Garnish with mint sprig, grapes and cinnamon bark. Enjoy!
Long Winter Negroni (Courtesy of Waitrose Cookery School at Finchley)
A flambé pudding is one of the most exciting things about Christmas; spread the magic with this crowd-pleasing negroni, a real festive show stopper!
For the pavlova:
- 2 medium egg whites
- 60g caster sugar
- 60g icing sugar
For the cocktail:
- 1 orange
- 25ml Bombay Sapphire or Sipsmith gin, plus a little extra for flaming
- 25ml Campari
- 25ml Martini Rosso
- Few ice cubes
- 50ml cranberry juice
- 50ml Bundaberg ginger beer
- Preheat the oven to 110°C, gas mark 1/4 and line a baking tray with parchment. To make the pavlovas, whisk the egg whites using an electric whisk until they have doubled in volume. Gradually add the caster sugar and whisk on full speed for about 10 minutes. The resulting mixture will seem over-whisked but it is perfect for this recipe.
- Gently fold in the icing sugar in three stages. Transfer the meringue to a piping bag and pipe onto the tray in discs around 5cm in diameter, with good height. Bake for 45 minutes, then allow to cool. Any extra pavlovas can be stored in an airtight container for 2-3 days.
- Using a vegetable peeler, take some slices of zest from the washed orange. Be careful not to take too much pith. Add to the cocktail shaker with the gin, Campari and Martini Rosso, and a few ice cubes. Leave for a minute or two to chill, then add the cranberry juice and ginger beer and stir.
- To serve pour into a martini glass, filtering out the ice. Top with a pavlova.
- Pour a little extra gin into a small pan and heat. Light with a match or a blow torch and pour over the drink.
It’s a Gift
This simple to make but ‘oh so delicious’ cocktail is what it says, ‘a gift’ to any busy host or hostess.
- 25ml Belvoir Ginger Cordial
- 3-4 Basil leaves
- 35ml Honey vodka
- 25ml Lemon juice
- Mix the ingredients in a cocktail shaker and strain into a rocks glass over ice
- Garnish with a basil sprig and with berry dusting
Tia Coffee Tonic
This one is for all the coffee lovers!
- 50ml of Tia Maria
- Tonic water
- Garnish with a twist of grapefruit or lemon peel
- Combine the Tia Maria with a shot of espresso
- Top up with tonic water
- Garnish with a twist grape or a lemon peel
Cranberry Rum Punch
There’s something refreshing about drinking cranberry juice, and this is a punch to try!
- 1tbsp Frozen Cranberries
- 40ml Rum
- Dash of Angostura Bitters
- 50ml Orange Juice
- 50ml Cranberry Juice
- 1tsp Orange Zest
- 100ml SodaStream Sparkling Water
- Sprig of Rosemary
- Add rum to bottom of a highball, along with both the fruit juices and Angostura Bitters. Stir to mix.
- Add the zest and the SodaStream sparkling water. Tip in the frozen cranberries and add a sprig of rosemary to serve.