Shake up your Christmas with Festive Cocktails



Add a twist to your Christmas with festive cocktails and drinks

We all love to share a drink with family and friends on Christmas, so why not add a twist with some Christmas cocktails. We have some great recipes to inspire you!


Raspberry Martini Fizz

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BBC Good Food

Ingredients

350ml Martini Rosso
150ml gin
4 tsp icing sugar
24 frozen raspberries
2 bottles chilled Prosecco or other sparkling wine

Equipment

Blender

Method

Mix the Martini and gin together and chill or store in a bottle if making ahead. If you have room in your fridge or freezer, chill your Champagne glasses, too.  When your guests are due to arrive, spoon ½ tsp icing sugar into 8 Champagne glasses. Pour over the Martini mixture, mix with a spoon and add the frozen raspberries. Top up with the sparkling wine just before serving


Vodka & Cranberry Blush

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BBC Good Food


Ingredients

200ml/7fl oz each vodka and Cointreau
600ml cranberry juice
400ml orange juice
strips of peel from 2-3 limes
crushed ice, to serve

Equipment

Blender

Method

Pour the vodka and Cointreau into a blender, then add the cranberry juice and orange juice.  Pare strips of peel from 2-3 limes. Fill 12 glasses with the crushed ice, then pour over the cocktail. Finish each glass with a strip of lime peel.

Grinch Cocktail

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About.com

Ingredients

2 ounces  Midori melon liqueur
1/2 ounce lemon juice
1 teaspoon  simple syrup
Maraschino cherry for garnish

Equipment

Cocktail shaker

Method

Pour the ingredients into a  cocktail shaker with ice.  Shake well.  Strain into a chilled  cocktail glass.  Garnish with a maraschino cherry.

Hot Buttered Rum

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 Guardian.com

Ingredients

120ml  boiling hot water 
butter a knob
brown sugar to taste
Havana Club Añejo 3-Year 750ml
1 vanilla bean
3 whole cloves
2 cinnamon sticks
1 ginger
5 black peppercoms
Garnish with a sprinkling of nutmeg and a cinnamon stick

Equipment

Coffee strainer

Method

To make your spiced rum: in a 1 litre glass bottle place, Havana Club Añejo 3-Year 750ml, vanilla bean 1 split lengthwise
whole cloves 3, cinnamon sticks 2, ginger 1 fingertip-sized piece, black peppercorns 5, whole nutmeg ⅛ piece.
Steep for 3 to 4 weeks, gently shaking the bottle once every few days. Strain through a coffee filter, sweeten with sugar to taste and bottle. It can be stored indefinitely, and the flavour improves with age.

Cranberry Cocktail

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Marthastewart.com

Ingredients

2 cups fresh or thawed frozen cranberries
1 cup pure maple syrup
2 cups dry red wine, such as Pinot Noir
1/2 cup packed light-brown sugar
1 vanilla bean, split, seeds scraped
Thin strips of zest from 1/2 lemon
2 teaspoons pink peppercorns, crushed
Pinch of coarse salt
2/3 cup granulated sugar
2 cups seltzer


Equipment

Oven
Whisk
Saucepan
Sieve
Skewers

Method

Preheat oven to 350 degrees. Put cranberries into a large, high-sided skillet; set aside. Bring syrup, wine, brown sugar, vanilla bean and seeds, lemon zest, peppercorns, and salt to a boil in a medium saucepan, whisking occasionally.  Pour over cranberries. Cover tightly with foil, and bake until cranberries are soft but have not burst, about 10 minutes. Using a slotted spoon, transfer cranberries to a bowl; cover with 1 cup cooking liquid. Let cool completely.  Bring 1/2 cup cooking liquid and the granulated sugar to a boil in a small saucepan, whisking until sugar has dissolved. Reduce heat to low; simmer until liquid has reduced and barely coats the back of a spoon, about 6 minutes. Pour through a fine sieve into a medium bowl; let cool completely. Syrup can be refrigerated in an airtight container until ready to use, up to 3 days.  Reserve 40 cranberries. Puree remaining cranberries and liquid in a blender.  To serve, place 10 reserved cranberries on each of 4 decorative skewers. Pour 1/4 cup puree and 1/4 cup syrup into each of four 12-ounce glasses; stir to combine. Add skewers, and fill glasses with ice. Top with seltzer, and serve.


Chocolate Peppermint Stick

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Mixthatdrink.com

Ingredients

1 1/2 ounce white creme de cacao
1 ounce cream
1 ounce peppermint schnapps

Equipment

Cocktail shaker
Strainer

Method

Skake well with ice. Strain ingredients into chilled martini glasses. Garnish with a small peppermint candy cane (or, optionally, crush the candy cane and sprinkle it on top) and serve.


Summer in Winter

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Stylist.co.uk

Ingredients

1 x 75cl bottle of fizzy dry white wine, chilled
125ml Elderflower liqueur
500ml bitter lemon
Fresh mint to garnish

Equipment

Jug

Method

Mix all ingredients together in a jug and pour into wine glasses or champagne flutes/saucers.

Mulled Wine

Mulled Winebowl Schwartz


Goodtoknow.co.uk

Ingredients

75cl bottle red wine
300ml (1/2pt) water
300 ml (1/2 pint) orange juice
3 tbs caster sugar
Mulled wine spice sachet
150 ml (1/4pt) brandy
1 orange, sliced
1 apple

Equipment

Large saucepan

Method

Place the wine, water, orange juice, sugar and Mulled Wine Spice Sachet in a large saucepan.  Heat to just below boiling point and hold this temperature for 10 minutes, stirring occasionally.  Remove the sachet. Stir in the brandy and fruit.

Chocolate Cocktail

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Goodtoknow.co.uk

Ingredients

150g milk chocolate bar
210ml (just over 7fl oz) milk
75ml (2 1/4fl oz) vanilla syrup
3 squares of milk chocolate
Ice

Equipment

Saucepan
Strainer
Cocktail shaker

Method

Place the milk in a non-stick saucepan and heat on a gentle simmer.  Break half of the chocolate bar into squares and add into the milk. Stir the milk and chocolate gently and continuously to create a liquid chocolate mixture.  Allow to cool for one hr at room temperature and then store in fridge.  Pour the cool milk mixture into a cocktail shaker and add the vanilla syrup. Shake over ice for 1 min and double-strain into martini glass.  Make an insertion in the back of the chocolate squares and place one at an angle on the edge of each martini glass.


Creamy Eggnog

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Myrecipes.com

Ingredients

quart milk 
12  eggs
1/4 teaspoon  salt
1 1/2 cups  sugar
3/4 cup  to 1 1/2 cups bourbon
1 tablespoon  vanilla extract 
1/2 teaspoon  ground nutmeg, divided 
quart whipping cream
 
Equipment

Saucepan
Electric mixer

Method

Heat milk in a large saucepan over medium heat. (Do not boil.) Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.  Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160°.  Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover and chill up to 2 days.  Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture. Sprinkle with remaining 1/4 teaspoon nutmeg before serving.

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