This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
News
5 unique winter cocktails for Christmas
This Christmas, we’ve tapped into the expertise of some of the industry’s top mixologists and bartenders to bring you a unique collection of winter warmer cocktails.
Warm Port Manhattan with Spiced Cherry
For Zoe Burgess, drinks consultant and author of The Cocktail Cabinet, Christmas isn’t quite complete without port. “Though I only ever drink it during the festive season, I’m a massive port fan—for me, nothing beats a little glass of port and a bacon butty on Christmas morning,” she shares. While port is rarely seen in cocktails, Zoe believes it’s an under-appreciated ingredient.
“I love how versatile it is—it works beautifully in simple yet delicious twists on classic cocktails,” she explains. Her Warm Port Manhattan is a perfect example, pairing Tawny Port’s nutty, complex flavours with the rich sweetness of bourbon. Served warm or cold, this cocktail can be pre-batched for convenience or bottled as a thoughtful gift for any cocktail enthusiast.
Ingredients:
- 500ml Bourbon
- 300ml Filtered water
- 150ml Tawny Port
- 100ml Sweet Vermouth
- 25ml Maraschino Liqueur
- 20 dashes Angostura bitters
Method:
Add the liquid to a suitable pan and heat on a low heat until warm. The trick with this recipe is to get it to the perfect warm sipping temperature but not ‘blow off’ all of the alcohol, Zoe advises. I therefore advise to heat the liquid no more than ten minutes before you plan on serving it – don’t leave the heat on for an excessive amount of time. If you can, take a clean thermos flask and store the warmed liquid in this – it will then keep its temperature and importantly flavour while you host.
To make the spiced cherries:
- 200ml Bourbon
- 1 cinnamon stick
- 4 cloves
- 1 star anise
- Maraschino cherries
Infuse bourbon with spices overnight in the fridge. Add drained cherries and keep submerged for enhanced flavour.
Sloe Bakewell
“Being in the heart of North Yorkshire on a winter’s day, curled up in the armchair of a 14th-century thatched inn—it’s hard not to take inspiration for seasonal cocktails,” says Olly Longbottom, bartender and assistant manager at The Star Inn at Harome. His Sloe Bakewell is a celebration of winter flavours, combining preserved fruits with a nostalgic nod to the marzipan richness of a Bakewell tart.
Using his favourite Sloe Liqueur from Edwards 1902, Olly explains, “It brings a comforting sharpness, like the warmth of a hip-flask on a cold day.” With a splash of lemon juice, almond paste for that unmistakable marzipan flavour, and a foamy top, this cocktail is festive decadence in a glass. Served over a single large ice cube and garnished with a lemon twist and kirsch cherry, it’s sure to transport you to a cosy winter retreat.
Ingredients
- 50ml Sloe Liqueur
- Half of a lemon juice
- A splash of sugar syrup
- A dash of foaming agent
- One teaspoon of almond paste
Method:
Shake all ingredients in a cocktail shaker and strain over a large ice cube in a tumbler. Garnish with a lemon twist and a kirsch cherry. “It’s a Bakewell tart in a glass,” says Olly.
Hot Toddy
A timeless winter warmer, the Hot Toddy is a familiar favourite for soothing sore throats and lifting spirits during the festive season. Simple yet endlessly customisable, it’s a drink that’s as comforting as it is versatile. Alessandro Palazzi, fondly known worldwide as “the bartender” at Dukes Bar in Mayfair, London, stays true to tradition with a bourbon-based version, adding cloves and ginger liqueur for an extra Christmassy twist.
Meanwhile, Ewan Nolan from The Nest at Treehouse Hotel takes the classic a step further with his “Hotter Toddy,” blending Macallan whisky, blackcurrant jam, fig liqueur, and lemon for a richer, fruitier interpretation. Whether you prefer the classic or the contemporary, these toddies are guaranteed to keep you warm on chilly winter nights.
Alessandro’s Ingredients:
- 15ml Lemon juice
- 30ml Bourbon
- Splash of agave syrup
- Boiling water
- 4 cloves
- Lemon peel
- Cinnamon stick
- Splash of ginger liqueur
Ewan’s Ingredients:
- Laphroaig and Jameson whiskey blend
- Blackcurrant jam
- Fig liqueur
- Lemon juice
Method:
Add all ingredients to a highball glass and serve with a festive garnish.
Hot Margarita
A bold and unexpected twist on a beloved classic, the Hot Margarita takes the zesty, refreshing flavours of the traditional serve and infuses them with warmth and seasonal charm. “Creating the Hot Margarita was a delightful experience,” says Giulio Guarini, director of bars at 1 Hotel Mayfair. “We wanted to keep the essence of a margarita intact while adding a festive, wintry touch.”
Using Casamigos Tequila as the base, this cocktail highlights fresh, in-season apples and a subtle hint of spice. A unique addition of Scottish holly grass brings an extra layer of complexity, making this drink both surprising and satisfying. Perfect for a cosy gathering, it’s a festive reimagining of a summer staple that’s sure to intrigue your guests.
Ingredients:
- 25ml Casamigos tequila
- 100ml fresh apple juice
- A squeeze of lime
- Agave syrup dash
- Holly grass (optional)
Method:
Add all ingredients except into a pan and simmer. When warm, not boiling, pour into a glass of your choice and serve with Holly grass or a garnish of your choosing.
Irish Coffee Champagne
Irish Coffee is a classic winter indulgence, and drinks consultant Francesco Pittala has taken this beloved drink to new heights by blending it with champagne for a luxurious twist. “The idea was to create something festive yet approachable,” he explains.
Francesco uses Kinahan’s Single Malt Irish Whiskey, combining it with coffee kombucha, coconut milk, and a splash of mandarin juice for a flavourful, frothy experience. With a nod to sustainability, he incorporates techniques like clarification and carbonation, giving the drink depth and innovation. “It’s always a joy to see guests surprised by how much they enjoy a hot version of a classic cocktail they hadn’t imagined before,” he says. Perfect for elevating any holiday celebration.
Ingredients:
- 50ml Kinahan’s Single Malt Irish Whiskey
- 30ml Coffee Kombucha
- 20ml Coconut Milk
- 15ml Mandarin Juice
- 5ml Demerara Sugar
- 2-3 drops of Tartaric Acid
- 15ml Double Cream
Francesco makes his own coffee kombucha, but not to worry if you don’t quite have the resources, pre-bought is fine too. Combine the Kombucha with Kinahan’s Single Malt Irish Whiskey, coconut milk, and a splash of fresh mandarin juice. To enhance the frothy texture, Francesco uses a gentle clarification technique, ensuring a smooth and velvety finish. A touch of tartaric acid is added to balance the flavours, followed by a final drizzle of double cream for a rich, indulgent touch.
Serve warm in a stemmed glass or champagne flute, allowing the drink to be enjoyed both for its warmth and festive flair.
Related news
Perrier-Jouët combines art and biodiversity in Ambonnay vineyard