10 FESTIVE DRINKS TO TRY OVER THE CHRISTMAS SEASON

The party season is fast approaching! Why not enhance the Christmas spirit with some delicious festive inspired drinks for your guests.

Christmas drinks

We’ve picked out the top 10 festive drinks you need to try over the season. Take a look below!

Auld Laing Syne (Courtesy of Baileys Treat Bar)

Auld Laing Syne

Ingredients

  • 2 x 50 cl of Baileys Chocolat Luxe Cream Liqueur [1.6 units]
  • 280 ml double cream
  • 120 ml whole milk
  • 300g dark chocolate, 70% solid
  • 1 tbsp unsalted butter
  • 2 tbsp good quality cocoa powder
  • 1 tsp dried chilli flakes [optional]
  • Pinch sea salt [optional]
  • Large handful marshmallows
  • Small handful Maltesers
  • 80g strawberries
  • 1 favourite chocolate bar, Jamie ops for a Crunchie
  • Handful of your favourite flavour of Candy Kittens
  • Squirty cream
  • Any extra favourite treats for decorating, such as mini brownies, macaroons, mini biscuits
  • kebab sticks and straws to serve

Method

  1. Break the dark chocolate into small pieces, place in a large saucepan and set aside for later.
  2. Meanwhile place the cream and milk in a medium pan, add one shot of 50ml Baileys Chocolat Luxe Cream Liqueur and place on a medium heat.
  3. Heat until just before boiling (approx 5 minutes), stirring continually. At this point stir in the butter and once it is completely melted, pour the cream mix over the broken chocolate.
  4. Stir the chocolate until completely melted then place back on a low heat, keeping it warm. Stir occasionally to ensure it doesn’t catch.
  5. Add in the cocoa powder, chilli flakes and sea salt and stir until well blended. If you feel the chocolate is slightly too thick at this point, loosen with a splash of extra milk.
  6. Adjust the heat to get the drinking chocolate to the desired temperature and then divide between the jars. Chop the strawberries into halves and any larger ones in quarters. Then smash the Maltesers either in your hand or in a pestle and mortar or just with a rolling pin if easier.
  7. Divide the remaining 50 cl of Baileys Chocolat Luxe Cream Liqueur between the two glasses, then top each drink with marshmallows, followed by squirty cream.
  8. Place some of your favourite bite size treats onto the kebab sticks, such as strawberries, brownies and candy kittens, and continue to add until the stick’s full.
  9. Pop a sweet kebab and a couple of straws in the top of each drink and decorate with all the remaining sweets, they should stick to the cream well. Cut the chocolate bar in half or shards and pop in the top for the final extravaganza.

Santa Teresa Right Hand

Santa Teresa Right Hand

Ingredients 

  • 25 ml 1796
  • 25 ml MARTINI Riserva Speciale Bitter
  • 25 ml MARTINI Riserva Speciale Rubino

Method

  • Wet the side of the glass and dust with sugar powder
  • Pour ingredients into the glass and stir

CÎROC Velvet Crush (Courtesy of Cîroc)

Velvet Crush

Ingredients

  • 35ml Cîroc Black Raspberry
  • 15ml Red Vermouth
  • Juice of one lemon wedge
  • Dry tonic water
  • Garnish with a lemon wheel and a black raspberry threaded through a metal skewer.

The Christmas Gingle (Courtesy of Salcombe Gin)

The Christmas Gingle

Ingredients

  • 1-part (50ml) Salcombe Gin ‘Start Point’
  • 5 parts (75ml) Luscombe Cranberry Crush
  • 2 parts (100ml) Luscombe Passionate Ginger Beer
  • 5ml fresh lime juice
  • 3 thin slices of fresh ginger
  • 10 fresh or frozen cranberries
  • A sprig of fresh mint
  • Ice

Method

  1. Add Salcombe Gin, fresh lime juice, 5 cranberries and 2 slices of fresh ginger to a Boston shaker glass.
  2. Add ice and shake vigorously.
  3. Fill a large highball with ice.
  4. Double strain the mixture over the ice into the glass using a Hawthorne strainer and ne sieve.
  5. Add Luscombe Cranberry Crush followed by Luscombe Passionate Ginger Beer and stir.
  6. Garnish with 5 cranberries, a sprig of fresh mint and the remaining fresh ginger sliced into thin julienne matchsticks.

Rail House Café’s Berry Fizztive 

Rail House Café’s Berry Fizztive 

Ingredients

  • 15ml Sloe Gin
  • 15ml Cranberry Liqueur
  • 95ml Prosecco

Method

Make a ring around the rim of your prosecco glass using your North Pole sugar dust. Mix together the sloe gin and cranberry liqueur at the bottom of the glass before topping up with chilled prosecco. Garnish with a candy cane in your favourite festive colours.

Martini Golden Sbagliato

Martini Golden Sbagliato

Ingredients 

  • 25 ml MARTINI Riserva Speciale Rubino
  • 25 ml MARTINI Riserva Speciale Bitter
  • MARTINI Collezione Speciale Prosecco
  • Edible gold dust

Method

  • Pour the MARTINI Riserva Speciale Rubino and MARTINI Riserva Speciale Bitter into Champagne flute.
  • Top with prosecco and stir.
  • Pour in a splash of edible gold dust and stir again.

Snowflake Cocktail (Courtesy of Waitrose & Partners)

Snowflake Cocktail

Ingredients

  • 30ml liquid glucose
  • 50g malted drink powder (recommended Horlicks)
  • 25ml Advocaat (egg liqueur)
  • 25ml Irish cream-based liquor (recommended Baileys)
  • 25ml full fat milk
  • 1 small piece white chocolate, finely grated
  • 1 milk chocolate stick (recommenced Mikado)

Method

  1. Using a small pastry brush, carefully coat the rim of a martini glass with the glucose syrup. Invert the glass onto a small plate covered with malted drink powder to create a ‘malted drink powder rim’.
  2. Three-quarters fill a cocktail shaker with ice. Pour in the Advocaat, Irish cream-based liquor and milk, then put the lid on and shake for 10-15 seconds, or until the outside of the shaker is frosted and ice cold.
  3. Strain the contents of the cocktail shaker into your malted drink powder-rimmed glass and garnish with a light grating of white chocolate and the chocolate stick balanced on the edge. Serve immediately

Spiced Chocolate Sour (Courtesy of Motley Restaurant

Spiced Chocolate Sour

Ingredients 

  • 30ml Cognac
  • 20ml Mozart Dark Chocolate
  • 20ml Lemon
  • 15ml Clove Syrup
  • 20ml Egg white
  • 10ml Port floated

Method

  1. Dry shake then shake with ice.
  2. Serve in large rocks glass, dehydrated orange with clove pierced in.

Mulled Christmas Sours (Courtesy of Waitrose & Partners)

Mulled Sours

Ingredients

  • 50ml gin
  • 25ml lemon juice
  • 25ml gomme (syrup)
  • 1 egg white
  • 1 tbsp mulled wine

Method

  1. Shake all the ingredients over ice and strain into a glass. Garnish with orange peel and enjoy!

Almande Apricot Flip

Almande Apricot Flip

Ingredients:

  • 50ml Baileys Almande [0.8 units]
  • 50ml apricot & cardamom syrup
  • 10ml agave syrup
  • 50ml coconut milk

Method:

  1. In the glass, add both syrups
  2. Then fill the glass with ice
  3. Pour over the Baileys Almande and coconut milk
  4. Stir until blended together
  5. Top with ice
  6. Grate nutmeg over the top of the glass

Apricot & cardamom syrup, ingredients:

  • 100g apricot jam
  • 50g  hot water
  • 2 cardamom pods

Method:

  1. In a mixing jug, crush two cardamom pods
  2. Weigh in the jam
  3. Pour over the hot water
  4. Stir until smooth

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