Top 10 cocktail recipes for November 2025
Holiday season is fast approaching and your expert cocktail-making skills will soon be needed – here are 10 recipes as a helping hand.
As we enter prime cocktail-making season, the thought of the holidays can be overwhelming at times – but don’t worry, you got this. From sharing-sized winter vessels to Espresso Martinis and alcohol-free serves, these 10 recipes should see you well-equipped to handle drinks over the coming months.
Scroll down for the top picks of recipes to make this November.
And if you need to a few more recipes in your arsenal, check out our roundups from October and September.
Summit
Cocktails with pineapple and Tequila don’t always require a sun-kissed situation; this warm tropical-spiced recipe from Tatratea is for cozy nights in at home.
Ingredients:
- 20ml Tatratea 22% Coconut
- 30ml Smoked pineapple Tequila
- 30ml Pineapple purée
- 10ml Cinnamon and turmeric syrup
- 15ml Lemon juice
- 40ml Mead
- 40ml Hot water
Method: Mix all ingredients in a small saucepan and heat to 70°C, or use a coffee-machine nozzle. Pour into a ceramic cup, and garnish with grilled pineapple cubes.
Boulevardier
The Boulevardier – also known as the Bourbon drinker’s Negroni – is perfected here with Elijah Craig.
Ingredients:
- 35ml Elijah Craig Small Batch
- 25ml Campari
- 25ml Sweet vermouth
Method: Combine Elijah Craig Bourbon, sweet vermouth, and Campari in a mixing glass with ice. Stir for 10 seconds. Strain and pour over a large clear ice cube. Express orange peel over the glass and use it as a garnish.
Thandai Desi Lassi
Wear that froth moustache with pride after slurping this spiced lassi from Desi Daru (note: you can also drink it normally with a straw).
Ingredients:
- 35ml Desi Daru Original
- 10ml D.O.M Bénédictine
- 10ml Amaretto
- 10ml Fresh lemon juice
- 40ml Indian cream
- 2 dashes Scrappy’s cardamon bitters
- 25ml Egg white
- 50ml Soda water
Garnish: Indian aromatics powder, and dried rose.
Method: Fill a big shaker tin with ice to the top. Pour Desi Daru Original and the other ingredients except soda into the tin. Shake for 30 to 45 seconds. Fine strain into a Highball glass. Add the soda water, and give a quick stir to mix the ingredients.
The Hennessy North Star
This woody, aromatic cocktail from Hennessy has us wanting to wear ugly sweaters and bake pies – it’s so full of holiday flavours.
Ingredients:
- 70ml Hennessy VSOP
- 10ml Maple syrup
- 1 dash Fee Brothers black walnut bitters
- 1 dash Angostura bitters
- 1 Star anise
Method: Place all ingredients in a mixing glass and stir with ice until chilled. Strain into an Old Fashioned glass without ice. Garnish with star anise.
Label 5 Fig Mule
Fig fans, this Mule has your name written all over it.
Ingredients:
- 50ml Label 5 Classic Black
- 20ml Fig syrup
- 2ml Lemon juice
- Ginger beer
- A dried fig
Method: In an Old Fashioned glass filled with ice, add ingredients and top with ginger beer. Mix, and garnish with a dried fig.
Jawbox Pineapple & Ginger Wassail
Jawbox’s version of this traditional winter drink may say eight servings, but be prepared to double that due to popular demand.
Ingredients:
- 400ml Jawbox Pineapple & Ginger Gin Liqueur
- 1 litre Sweet cider
- 40ml Honey syrup
- 23 Cinnamon sticks
- Hot water to top (optional, to taste)
- Garnishes: Cinnamon sticks, orange slices, apple, cloves.
Method: Warm the cider in a saucepan with the honey syrup and cinnamon. Once hot but not boiling, stir in the Jawbox Pineapple & Ginger Gin Liqueur. Pour into eight pre-warmed glasses or a heatproof jug over fruit slices studded with cloves.
Cutty Sark Pear Cooler
A show of appreciation for the pear here, which rounds off this crisp and refreshing autumnal cocktail.
Ingredients:
- 50ml Cutty Sark whisky
- 20ml Fresh lemon juice
- 20ml Ginger syrup
- Small spoon of honey
- Ginger ale
- 1/8 pear slice
Method: In a mixing glass, add pear slice, ice cubes, lemon juice, honey, and ginger syrup. Muddle the ingredients. Add Cutty Sark whisky and stir. Strain into a mug and top with ginger ale. Serve with your leftover pear slice.
Hennessy Espresso Martini
Try making an Espresso Martini with XO Cognac the next time you’re feeling a little French and fancy.
Ingredients:
- 45ml Hennessy XO
- 30ml Espresso
- 10ml Simple syrup
- Coffee beans
Method: Add all ingredients to a shaker with ice and shake until chill. Strain into a Martini glass and garnish with coffee beans.
Witchmark’s Tini-Heat
Transform your next Martini with this spicy twist from English distillery Witchmark.
Ingredients:
- 40ml Witchmark Black Lime Single Origin English Gin
- 40ml Aperitivo Co. sweet vermouth
- 5ml Bristol Syrup Company green chilli
- Dash of toasted lime-infused rapeseed oil
Method: Stir Black Lime Gin, sweet vermouth and green chilli syrup over ice. Strain into a coupe, and garnish with toasted lime rapeseed oil.
Bees Knees
Sober November? This alcohol-free serve from The Pathfinder means you don’t have to miss out on the cocktail experience, even if you’re keeping it clean this month.
Ingredients:
- 25ml The Pathfinder
- 25ml Lyre’s Gin Alternative
- 20ml Lemon juice
- 15ml Honey syrup
Method: Shake all ingredients with ice until chilled, then strain into a coupe glass.
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