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Ten cocktail recipes for January
You know what they say: new year, new cocktail recipes. We’ve rounded up 10 of January’s best to open 2025 with.
As January tends to be a month of goals and resolutions, it’s the ideal time to put all that early-year go-getter spirit to good use in the home bar and work on honing your mixology prowess. From a multitude of tropical tipples to a Hot Toddy to celebrate Burns Night, we’ve rounded 10 cocktail recipes that we reckon are perfect for kick starting 2025 with.
As the month also signifies Dry January to many, we’ve added in a few low and no serves for those looking to limit their booze intake this month as well.
For more, check out our roundup of recipes from November and December.
And if February’s already on your mind, email info@thespiritsbusiness.com any cocktail recipes you think would be great additions for next month’s roundup.
Over Clover
Taking part in Dry January doesn’t mean you have to be a boring home bartender – try out this non-alcoholic Clover Club if you’re going sober for the month.
Ingredients:
- 50ml Tarquin’s Cornish dry non-alcoholic ‘spirit’
- 20ml Lemon juice
- 15ml Sugar syrup
- 6 Fresh raspberries
- 1 Egg white
- Garnish: Fresh raspberries
Method: Combine all ingredients in an ice-filled cocktail shaker. Shake well until creamy, then strain into a chilled coupe glass. Garnish with a fresh raspberry… Yeghes Da!
Peppermint Frost
If you can’t beat it, you may as well make a cocktail that mirrors the January chill, like this fun peppermint flavoured recipe from Absolut.
Ingredients:
- 30ml Absolut Vanilla
- 30ml Minttu
- 30ml Heavy cream
- Garnish: Grated chocolate or crushed candy canes
Method: Add all ingredients into a shaker filled with ice. Shake the drink and strain into a coupe. Garnish and serve.
Jawbox Rhubarb Gin Rickey
Jawbox presents its gin version of the classic Highball that originated in Washington DC, which here brings a sweet tang from country garden rhubarb and warm spice from ginger.
Ingredients:
- 50ml Jawbox Rhubarb & Ginger Gin Liqueur
- 15ml Lime juice
- 15ml Sugar syrup
- 120ml Soda water
Method: Shake all ingredients with ice, strain into an ice-filled Highball glass. Garnish with a slice of rhubarb.
Highland Hot Tod Tea
Toast to Burns Night appropriately with this Hot Toddy and tea hybrid. If you’re not near a roaring log fire as they do in Scotland, there are alternatives – the sofa with a blanket and the TV on works.
Ingredients:
- 40ml Highland Nectar Scotch whisky liqueur
- 150ml Peach tea
- Spoonful of honey
- Garnish: Cinnamon stick and dried orange wheel
Method: Add 150ml hot water and a peach tea bag to a glass mug. Infuse for 35 minutes. Add Highland Nectar and a spoonful of honey. Stir then garnish with a cinnamon stick and dried orange wheel.
Rosalía
Banish the January blues with this fruity and smooth Rosalía, which is bursting with tropical flavours.
Ingredients:
- 44ml Cocuy Saroche
- 59ml Grapefruit soda
- 15ml Agave syrup
- 15ml Lime juice
Method: Pour the ingredients directly into the glass. Stir gently with a spoon, and top up with ice.
Holiday Hive
Start the year like you’re still on holiday with this smoky and citrusy cocktail from Still G.I.N, which is served with a herbaceous touch of fresh thyme.
Ingredients (serves two):
- 60ml Still G.I.N.
- 85ml Laphroaig 10 Year
- 30ml Lemon juice
- 15ml Honey
- Garnish: Fresh lime
Method: Add all ingredients to a cocktail shaker with ice, and strain into two coupe glasses.
Maracujão
If you don’t have a trip to somewhere sunny like the Algarve in Portugal booked this month, this could be the next best thing.
Ingredients:
- 60ml Licor Beirão
- 30ml Lemon juice
- 100ml Passion fruit juice
- Ice
Method: In a long glass, add the passion fruit and lemon juice. Add crushed ice, pour the Beirão and stir vigorously. Add a straw and serve.
Years or Hours
Made a New Year’s resolution to become a pro at making cocktails? Start by borrowing one from the actual pros with this recipe from mixologist Brenny Savoy at Diamond Division, Connecticut Distributors, Inc.
Ingredients:
- 60ml Highclere Castle Gin
- 22ml Fresh lemon juice
- 22ml Lavender syrup
- 15ml Coffee liqueur
- 15ml Freshly pressed coffee
Method: Add all ingredients and shake. Double strain into a chilled coupe or Nick & Nora glass. Garnish with an orange slice.
Ukiyo Passionfruit Martini
Ukiyo’s velvety rice vodka serves as the springboard for this rendition of the crowd-pleasing tropical cocktail.
Ingredients:
- 45ml Ukiyo Japanese Rice Vodka
- 25ml Passionfruit purée
- 15ml Vanilla syrup
- 1 Pineapple slice
- 1 Passionfruit (halved)
Method: Muddle one slice of pineapple in a cocktail shaker. Add ice, Ukiyo vodka, passionfruit purée, vanilla syrup and pulp of squeezed passionfruit. Shake all ingredients and double strain into a Martini glass. Garnish with a half a passion fruit and a shot of Prosecco.
When Doves Cry
This serve from The Cotswolds Distillery’s head mixologist Oliver Morris uses the brand’s Dry Gin Essence to reduce the amount of alcohol while keeping much of gin flavour intact, making it a handy tipple for Dry January.
Ingredients:
- 5ml (a teaspoon) Cotswolds Dry Gin Essence
- 60ml Pink grapefruit juice
- 25ml Lime juice
- 15ml Agave syrup
- Pinch of sea salt
- Soda water
Method: Shake all ingredients, except soda water, over ice. Strain into a rocks glass with ice and top with soda water. Garnish with a wedge of pink grapefruit.
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