Top 10 cocktail recipes for January 2026
If you’re starting the year with renewed motivation to become a world-class home bartender, here are 10 cocktails recipes to get you going.
Make the most of that new year, new me motivation by upping your capabilities in the home bar. From twists on classics to whisky-based serves for Burns Night (25 January), these 10 recipes will see you through the month and more.
After more cocktail recipes? Travel back to 2025 with our roundups from November and December.
And if you have recipes that you think would be great additions for next month’s roundup, email info@thespiritsbusiness.com.
Del Suelo Rosso Highball
A Highball for the mezcal fan (not a Paloma, don’t worry), shaken with rosso vermouth. Light, smoky and effortlessly refreshing.
Ingredients:
- 50ml Del Suelo Espadín Mezcal
- 30ml Rosso vermouth
- 15ml Honey liqueur
- 3 Dashes of orange bitters
- Soda water
Method: Fill a Highball glass with ice. Combine the Del Suelo Espadín Mezcal, Rosso vermouth, honey liqueur, and orange bitters in a mixing glass with ice. Stir well until chilled. Strain into the Highball glass over fresh ice. Top with soda water. Garnish with an orange wedge.
Motel Mezcal Pornstar
Created by Edgarito Santillan, this clarified Pornstar recipe brings a touch of science to the playful cocktail. It blends mezcal’s richness with the tropical sweetness of passionfruit.
Ingredients:
- 35ml Motel Mezcal
- 10ml Apricot liqueur
- 35ml Pineapple juice
- 15ml Vanilla syrup
- 25ml Lime juice
- 30ml Full milk to clarify
- Glassware: Rocks glass
- Garnish: Garnish with a quarter of passionfruit.
Method: Add ingredients to a mixing glass with ice. Stir until chilled and strain into a rocks glass over fresh ice. Clarify with 30ml full milk.
Hot Yellow
This cocktail from Tatratea might be hot and yellow, but it’s also perfectly balanced, floral and slightly sweet.
Ingredients:
- 40ml Tatratea 47% Flower
- 20ml Elderflower syrup
- 200ml Hot water
- Lemon
- Lime
- Mint
Method: Fill 1/3 of the mug with pieces of lime and lemon. Add elderflower syrup, mint leaves and Tatratea 47% Flower. Pour hot water, mix and garnish with fresh mint.
Renais & Tonic
Simple yet effective, Renais has given the Gin & Tonic a classy Chablis twist.
Ingredients:
- 50ml Renais Gin
- 100ml Premium tonic water
Method: Add ice to a wine glass and pour in Renais Gin and chilled tonic water. Give a gentle stir with a long spoon to incorporate ingredients but not to kill the bubbles. Garnish with a lemon twist and a skewered grape.
Cutty Sark Rob Roy
A foolproof serve for Burns Night that’ll have you reciting lines of old poetry if you indulge in more than a few (do it, for the Bard).
Ingredients:
- 50ml Cutty Sark Prohibition Whisky
- 20ml Sweet vermouth
- Dash of orange bitter
Method: Combine ingredients into a shaker. Shake and pour into a cocktail glass filled with ice cubes. Garnish with an orange peel.
Desi Daru + Tonic
This fruity update on a vodka tonic is the perfect platform for Desi Daru’s original vodka to show what it’s all about.
Ingredients:
- 50ml Desi Daru Original Vodka
- Top up: Fever-Tree Rhubarb & Raspberry Tonic
- Garnish: Fresh pomegranate seeds
- Glassware: Highball
Method: Pour Desi Daru Original and the tonic into a Highball glass. Fill your glass with ice cubes to the top. Give a stir to mix properly. Add the pomegranate seeds on the top.
O&G
Leave the Mimosas behind and instead try this recipe from Witchmark if you’re going the orange juice route for your next wedding reception. The same applies for brunch.
Ingredients:
- 40ml Witchmark Wiltshire Single Origin Gin
- 40ml Fresh orange juice
- 40ml Ginger beer
Method: Build ingredients over ice, stir and garnish with fresh rosemary and a slice of orange.
Pantalones Verde Marg
This crisp green Marg will knock your socks off, and maybe your pants too, considering it’s from Pantalones.
Ingredients:
- 50ml Pantalones Tequila Blanco
- 25ml Cointreau
- 25ml Lime juice
- 25ml Cucumber-jalapeño juice
- 7ml Agave syrup
- Lime wedge and Tajín for the glass edge
Method: First make the cucumber-jalapeño juice by combining a cucumber and half a jalapeño stem (seeds removed) in a blender until smooth. Strain with a fine-mesh sieve. Then combine everything in an ice-filled shaker. Shake and pour into your Tajín-rimmed glass. Top off with a lime wedge.
Sir Edward’s Highland Cloud
This take on a Whiskey Sour from Sir Edward’s is another fitting way to toast to Robert Burns on Burns Night later this month.
Ingredients:
- 50ml Sir Edward’s Finest
- 30ml Fresh lemon juice
- 20ml Sugar syrup
- 1 Egg white
- Ice cubes
- 1 Lemon slice
Method: In a shaker, combine the whisky, lemon juice, sugar syrup, and egg white. Dry shake (without ice) to emulsify. Add ice, shake again, strain into a glass, and garnish with a lemon slice.
Dutch Barn Cherry Negroni
If you find a traditional Negroni a little too bitter, try this sweeter recipe from Ellers Farm-owned Dutch Barn – made with the brand’s black cherry vodka.
Ingredients:
- 35ml Dutch Barn Black Cherry Vodka
- 35ml Campari
- 35ml Sweet vermouth
- Orange wedge and cherry garnish.
Method: Add all ingredients to a mixing jug with ice. Stir for 30 seconds and strain into a glass with ice. Garnish with an orange wedge and cherry.
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