Ten cocktail recipes for December
If there was ever a month that called for making cocktails from home, it’s December – mostly due to Christmas and the insanely cold weather. We’ve rounded up 10 recipes to set you on your way.
Looking to warm up? Try Langley’s Gin’s easy-peasy Hot Toddy recipe. After a round of applause at the Christmas dinner? Highclere’s British 75 is a guaranteed crowd-pleaser. And if you simply need a drink before you settle on the sofa for the rest of the night, well, Edwards 1902’s Pumpkin Spice White Russian is as cosy as it gets. From warming tipples to elevated classics, these recipes should see you through the new year.
Have cocktail recipes that you think would make a great addition to next month’s round-up? Email firstname.lastname@example.org.
An Old Fashioned with elderflower notes, created by Mikhail Kuchin at Naked and Famous, as part of The London Bourbon Experience.
- 50ml Rebel 100 Kentucky Straight Bourbon
- 10ml Briottet Elderflower Liqueur
- 25ml Lemon juice
- 10ml Gum syrup
Method: Mix the ingredients and milkwash to clarify. Build the cocktail in a rocks glass, serve with a large ice cube.
Pumpkin Spice White Russian
The addition of pumpkin spice brings an extra layer of cosiness to this winter favourite.
- 20ml Edwards 1902 English Potato Vodka
- 60ml Edwards 1902 Coldbrew Coffee Liqueur
- 20ml Pumpkin spice syrup
- 60ml Heavy whipped cream
Method: Pour the vodka, coffee liqueur, and pumpkin spice syrup over ice in a lowball glass. Whip the cream in a bowl using a whisk or electric whisk, and pour on top of the other ingredients. Grate nutmeg on top to garnish.
The French Rebel
Champagne and Sir Edmond’s ‘rebellious’ Bourbon vanilla-infused gin combine for a classy, easy-to-create cocktail that will make life easy for whenever you want to impress guests.
- 40ml Sir Edmond Gin
- 20ml Fresh lemon juice
- 10ml Simple syrup
- 2 Lemon peels (to shake with and garnish)
- 60ml Champagne
Method: Cool your Champagne flute. Pour Sir Edmond Gin into a shaker. Add fresh lemon juice, simple syrup, a lemon peel and ice. Shake and double- strain into the cooled Champagne flute. Top it off with Champagne, and garnish with a lemon peel.
Espresso Martini 2.0
Sir Edmond Gin’s riff on an Espresso Martini is perfect for a post-work pick-me-up.
- 50ml Sir Edmond Gin
- 30ml Freshly pressed espresso
- 15ml Frangelico
- 10ml Vanilla syrup
- 3 Coffee beans
Method: Cool your Martini glass. Pour 50ml of Sir Edmond Gin into a shaker. Next add fresh espresso, Frangelico, vanilla syrup, and ice. Shake, then double-strain into a cooled Martini glass. Finish by garnishing with three coffee beans on top.
This playfully pink cocktail – whipped up by Cin Cin Bar in Thessaloniki – is made in honour of the Greek city’s 64th International Film Festival, and one of its famous attendees, Italian actress Monica Bellucci.
- 45ml Mataroa Mediterranean Dry Gin Pink
- 60ml Condensed sweetened milk, infused with raspberries
- 10ml Methyl gel
Method: Add Mataroa Mediterranean Dry Gin Pink, raspberry-infused condensed sweetened milk and methyl gel (for the fluffy cloud effect on top) to a shaker. Shake and serve in a pony glass.
Level up from plain old bubbles this Christmas with Highclere’s take on a French 75.
- 44ml Highclere Castle Gin
- 15ml Lemon juice
- 15ml Homemade simple syrup
- 1 Lemon peel
Method: Add gin, lemon juice, homemade simple syrup, and ice to a shaker. Shake for 10-20 seconds and strain into a cocktail glass. Top with Champagne. Garnish with a lemon peel.
Pod Pea’s twist on a Martini pairs the savoury undertones of its sustainable vodka with floral and aniseed notes.
- 50ml Pod Pea Vodka
- 20ml Pickle juice
- 2 dashes of fennel bitters
- Twisted pickle
Method: Combine all ingredients and stir. Pour into a coupette glass, and garnish with lemon balm and a twisted pickle.
A variation on a Martinez from Martin Zupina at Mirror Cocktail Bar in Bratislava, Slovakia, made with homemade vermouth.
- 45ml Mataroa Mediterranean Dry Gin
- 20ml Plum and poppy vermouth
- 10ml Heering Cherry
- 1 dash Fee Brothers Orange Bitters
- 1 dash Angostura Bitters
Method: The homemade vermouth is made with rotovaped plum cake and poppy roll, traditional to Bratislava. Stir the ingredients together and pour into a coupe glass. Garnish with discarded lemon zest.
Langley’s gin version of the classic hot tipple is your new nightly remedy for dealing with these cold winter months.
- 5ml Langley’s Old Tom Gin
- 15ml Honey
- 25ml Fresh lemon juice
- 75-100ml Water
- Lemon peel
- Cinnamon stick
Method: Boil a kettle of water. In a glass or mug, combine the ingredients, add 75-100ml of boiling water and stir. Finally, garnish with a lemon peel and cinnamon stick for a touch of the festive scent.
Pumpkin Spice Gin Sour
The festive flavours of pumpkin and cinnamon are a natural fit for this seasonal cocktail that’s made with Langley’s London Dry Gin.
- 60ml Langley’s London Dry Gin
- Juice from half of a lemon
- 1 tablespoon of Pumpkin butter
- 1 Egg white
- Cinnamon thyme for garnish
Method: Add the first four ingredients in the shaker with ice and shake for a minute. Pour through the strainer into a coupe glass and garnish with thyme and a dash of cinnamon.