Top 10 Christmas cocktails

The festive party season is upon us once again, and in the face of a never-ending festive drinks list, we enlist some of London’s best bartenders to recommend their favourite Christmas cocktails.

We enlist the help of London’s best bars to help us compile our list of top 10 Christmas cocktails

A thriving cocktail culture permeates the city of London, which has a swathe of festive cocktail choices created by some of the best bartending brains in the business.

While decadent festive ingredients such as chocolate, orange, cream and spices, dominate our list, some unusual and creative serves also make an appearance.

Breaking with tradition are hot, aged and Asia-inspired cocktails, giving festive serves a thoroughly modern makeover.

Take a look through our top 10 Christmas cocktails for some festive drinks inspiration.

Think we’ve missed an obvious favourite? Let us know by leaving a comment below. 

 Santa Baby

A Christmas version of the Cosmopolitan created by Mike Rogers, general manager of Archer Street, this cocktail will add a splash of colour to any Christmas occasion.

Ingredients
25ml cranberry juice
25ml vodka
15ml aperol
15ml strawberry liqueur
15ml lemon juice

Method
Stir all ingredients together with cubed ice, top with crushed ice and garnish with a mint sprig, redcurrants, a strawberry candy cane, and dust with icing sugar.

Dark Expression

Available at Mary Janes, this drink makes perfect use of the decadent chocolate and cream ingredients most look forward to indulging in over the Christmas period.

Ingredients

25ml Havana especial
15ml Kahlua
1 shot espresso
Chocolate Whipahol
Orange zest

Method

Add all ingredients into a shaker except the Whipahol (an alcoholic whipped cream) and shake and fine strain into a chilled coupette. Then top with whipahol, flame an orange zest to make use of its citrus oils and garnish.

Dodged a Bullet

This creation by Mr Fogg’s is both aesthetically beautiful and tastes delicious. With plenty of rich, luxurious ingredients, it is a perfect substitute for a dessert if too much turkey has been consumed.

Ingredients
50ml Bourbon
30ml blackberry puree
25ml Berry’s red port
20ml mulled wine spice syrup
15ml lemon juice
Dash of egg white

Method
All ingredients are shaken and poured into a Victorian cobbler glass with a big block of ice. Garnish with a sprig of mint and a cinnamon stick.

Rediscovered Christmas

Created by Vincenzo Sibilia, of trendy London hangout Barts, Rediscovered Christmas is a sophisticated and sweet mix which avoids tasting sickly.

Ingredients
50ml Bacardi 8
15ml Grand Marnier
5ml vanilla syrup
Cinnamon
2 dashes of chocolate bitters

Method
Pour all ingredients into a Boston tin and shake and strain into a cold Martini glass. Serve on a small crepe pan and top with a macedonia and chocolate fondant.

Rock and Rye

The Rock and Rye, created by bartenders at London’s Spice Market, makes use of the popular aged cocktail trend. You will need to plan ahead if you would like to serve this elegant cocktail at a Christmas party as this large batch of ingredients takes 15 days to infuse.

Ingredients
1 litre Rittenhouse Rye Whiskey
110ml Luxardo Cherry Sour syrup
225g rock candy
12 cloves
3 thinly sliced lemons
3 thinly sliced oranges
3 cinnamon sticks
5 pieces star anise

Method
Place all ingredients in a large bell jar and stir once a day for 15 days to keep the candy from sticking to the bottom. After 15 days strain into a Chinoise. Serve over ice in a rocks glass and garnish with an orange twist and maraschino cherry.

Magic Snowball

Created by Michael Ziengs, general manager of Soho’s Disco, this fun serve is sure to get you in the party mood. The Magic 8 ball cup could be substituted by any novelty Christmas cocktail glass.

Ingredients
40ml Mount Gay XO Rum
20ml Cointreau
15ml Velvet Falernum
2 dashes Angostura bitters
Fresh lime juice

Method

Shake all ingredients together and serve in a Magic 8 ball. Garnish with powdered sugar for a snowy effect.

Snow White Negroni

A Christmas version of the classic Negroni, this serve has been selling throughout December at Le Caprice restaurant.

Ingredients
20ml Tanqueray
20ml Kamm & Sons Ginseng spirit
20ml white wine
20ml crème de poire

Method

Stir all ingredients together with ice and serve in a rocks glass. Garnish with an orange leaf and sugar-dusted pine needles.

Big Snow

This winter warmer, inspired by the flavours of Japan, has been created by the team at the Old Bengal Bar specially for the festive period. Take a look at our previous article on how to make the perfect hot cocktail for a few more ideas.

Ingredients
40ml Hibiki 17 Year Old
20ml Umeshu plum liqueur
20ml hot water
2 dashes chocolate bitter
1 tbsp green jasmine tea leaves
Grated orange zest

Method
Place jasmine tea in an Old Fashioned glass and infuse in hot water just before boiling point. In a separate balloon glass, stir together the Hibiki, plum liqueur and chocolate bitters, then grate orange zest on top. Place the balloon glass over the jasmine tea and leave to infuse.

Let it Sloe

Mike Rogers, of Archer Street, adds another festive mix to his Christmas cocktail repertoire with Let it Sloe, which apparently gives consumers the impression they are drinking snow in a cup.

Ingredients
25ml sloe gin
15ml lemon
15ml chestnut liqueur
15ml plum liqueur
Egg white
Grated nutmeg

Method

Hard shake all ingredients and fine strain into a Martini glass. Garnish with grated nutmeg.

Frost Descends

Another creative offering from the team at the Old Bengal Bar, Frost Descends encompasses traditional festive Sherry notes, as well as the flavours of Japanese whisky.

Ingredients

50ml Suntory Hakushu 18 Year Old
12.5ml Pedro Ximenez
2 dashes cherry bitters
Orange twist

Method
Stir all ingredients together over ice and pour into a tall glass. Garnish with an orange twist and maraschino cherry.