There is nothing quite like a festive tipple to get the party started. Five of our favourite restaurants (and bar) have created a great selection of Christmas themed cocktails and fortunately for you we have access to six – yes six delicious cocktail recipes. Alternatively, if you prefer your cocktail mixed by experts then pay a visit to the respective venues.
Fitzmas Fizz by Dickie Fitz (Fitzrovia)
25 ml Ginger beer
Dash of Ginger ale
Dash of Red wine
Cloves, a slice of orange and a cinnamon stick for garnish
Add amaretto, vermouth and ginger beer to the shaker, shake with ice then strain into a glass.
Top up the glass with ginger ale and stir before adding a layer of red wine.
To finish, top with a slice of orange spiked with cloves and a cinnamon stick.
North Polaroid by Revolution Bars (Nationwide)
12.5ml cherry syrup/juice
25ml strawberry puree/juice
75ml pineapple juice
A squeeze of lemon
Printed photo of your friends
Fill cocktail shaker with ice cubes and all ingredients and shake well to create a foam.
Strain drink into chilled glass and garnish with edible glitter and photo of your friends.
Mince Pie Martini by Absurd Bird (Soho)
25ml Martini Rosso
30ml AB Moonshine
1 Bar spoon Mincemeat (£0.94 a jar from Tesco)
25ml Apple Juice
Muddle Moonshine and mincemeat in shaker, add other ingredients and shake.
Fine strain into coupette. Garnish by floating cream on top of shaken ingredients, dust with cinnamon ground.
Gingerbread Old Fashioned by ETM Group (owners of various bars & restaurants across London and Suffolk)
50ml Johnnie Walker Black Label
20ml Gingerbread Syrup
2 dashes Angostura Bitters
Serve in an Old Fashioned Glass – sometimes referred to as a ‘rocks glass’.
Add all ingredients to a glass and stir over ice until dilution is satisfactory and temperature is cold.
Finish with a cinnamon stick and an orange twist.
Scandi Glögg by KuPP (Paddington)
Serves 8 -10 glasses
For alcohol free Glögg, replace the wine with 750ml mixed blackcurrant cordial and 750ml bottled water.
Bottled Water 200 ml
A Light Fruity Red Berry Wine 1500 ml
Caster Sugar 300 g
Cinnamon Sticks 16 g
Whole Cardamom Pods 2 tbsp
Star Anise 20 g
Whole Cloves 1 tbsp
Fresh Oranges 2 whole
Orange Rind 2 tbsp
Sultanas 150 g
Flaked Almonds 10 g
Fresh Ginger 50 g
Mix the sugar in a sauce pan on low heat with 200ml of water and add the cloves, star anise, cardamom, sliced ginger, orange peel, freshly squeezed orange juice and raisins.
Simmer until the sugar has completely dissolved.
Add the red wine and bring to a light simmer for 5 minutes but do not boil.
Take off the heat, and cover the pot with cling film and leave for 1 hour to infuse the flavours.
Pass through a chinois strainer and pour into wine bottles or container until needed.
To serve; put the raisins and almonds into the bottom of the glass.
Heat up your Glögg mixture but do not boil.
Add to the glass.
Garnish with cinnamon stick and fresh orange.
Cumin to Town, by Cha Chaan Teng (Holborn)
40ml homemade cumin and pineapple vodka
10ml Koko Kanu
10ml Ginger syrup
10ml lime juice
35ml Pineapple juice
Add ingredients to Boston shake and double strain into a Coupette.
Garnish with a Nutmeg dust and a cinnamon stick.
Remember to always drink responsibly.