Sharon Reid


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)fitzmas-fizz-cocktail-low-res2


25ml Amaretto

20ml Vermouth

25 ml Ginger beer

Dash of Ginger ale

Dash of Red wine

Ice cubes

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)north-polaroid


37.5ml vodka

12.5ml Amaretto

12.5ml cherry syrup/juice

25ml strawberry puree/juice

75ml pineapple juice

A squeeze of lemon


Edible glitter

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)absurd-bird-mince-pie-martini


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)gingerbread-old-fashioned


50ml Johnnie Walker Black Label

20ml Gingerbread Syrup

2 dashes Angostura Bitters

Cinnamon stick

Orange twist


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)scandi-glogg-kupp-lr

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)cct-cumin-to-town


40ml homemade cumin and pineapple vodka

10ml Koko Kanu

10ml Ginger syrup

10ml lime juice

35ml Pineapple juice

Dash Cinnamon


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.