Christmas Cocktails #3

Ho, ho, ho. The spirit of Christmas is upon us, and we've assembled a third crop of Yuletide cocktails submitted by our readers. There's still time for your cocktail to be featured in our Christmas Day edition of digital CLASS magazine and it could make it into the next edition of diffordsguide #11, the Bartender's Bible. Email us your suggestions by clicking here.

Click here for Christmas Cocktails #2
Click here for Christmas Cocktails #1

Mimi Lorandova, Hawksmoor Seven Dials

Winter Calling
: coupette
Garnish: Star anise, nutmeg
Method: Dry shake, wet shake and fine strain into glass.
50ml Compass Box Spice Tree
15ml Crème de Figue
30ml Pineapple juice
25ml Lemon juice
10ml Home made spicy sugar syrup
20ml Egg white

For the spicy sugar syrup: Bring water containing coffee beans, cinnamon, nutmeg, star anise, cardamon, vanilla pod and cloves to the boil, let boil for five minutes and then add caster sugar to create a 2:1 syrup.

Elias Vega, Karpo

The Harpo Flip
: Sour
Garnish: Grated cinnamon
Method: Dry shake all ingredients, add ice and shake and strain into glass.
40ml Flor de Cana 7 yr
10ml Sugar syrup (1:1)
15ml Stout syrup
5ml Amer Picon
2 dashes Angostura bitters
1 whole egg
For the stout syrup: Combine one can of Guinness with 500g caster sugar, 2 cinnamon sticks, grated nutmeg and three cloves and heat until volume is reduced by half.

Mark Holmes, Cardiff Cocktails (tumblr blog)

Nadolegg Nog
: Coupette
Garnish: Grated 70% cocoa chocolate
Method: Dry shake the egg to emulsify, shake the rest with ice and strain.
25 ml Jamaican Rum
15 ml Oloroso Sherry
15 ml Walnut orgeat
20 ml Date juice

20 ml Whole milk
1 Whole fresh egg
For the Walnut Orgeat: The method Mark uses is the same as Darcy O'Neils, substituting walnuts for almonds, however you can also try this method.:
For the Date Juice: Blend one cup of dates with two cups of milk. Strain and bottle.

Camille Vidal, St Germain Brand Ambassador UK

St Germain Hot Gin Punch
: Tea cup
Garnish: None
Method: Mix all the ingredients in a saucepan and place on the heat. Let the concoction simmer for 20 to 30 minutes.
2 cups Fino Sherry
2 cups St. Germain
1½ cups Gin
2 cups Pear Nectar
½ cup Lemon Juice
10 Cardamon pods
8 Star Anise
5 Cinnamon Sticks
1 large teaspoon of Nutmeg
6 large twists of Lemon & Grapefruit
5 slices Apple and Pear

Mahogany Bar, Wilton's Music Hall

The Great McGonogall
: Old Fashioned Glass
Garnish: Crystallised Ginger and a poem by the man himself.
Method: Place all of the ingredients in a mixing glass with ice. Stir and strain over an ice ball in the glass.
35ml The King's Ginger
25ml Amer Picon
25ml Famous Grouse

Shane Mulvany, Paese, Toronto

Rum 'n Raisin Flip:
: Sour glass
Garnish: Grated Nutmeg
Method: Dry shake, wet shake and fine strain into glass.
50ml El Dorado 5 Rum
10ml Pedro Ximenez sherry
10ml Raisin syrup
1 Whole egg
30ml Guinness

Ballantine's Whisky

The Clementine Bauble
Glass: Brandy balloon
Garnish: Clementine slices
Method: Squeeze Clementine then add other ingredients and shake with ice. Strain and pour into glass half filled with crushed ice.
50ml Ballantine's Christmas Reserve
2 teaspoons Cranberry sauce
Juice of half a Clementine
15ml Sugar syrup

Clotilde Lataille, Calooh Callay, London

: Flute
Garnish: Orange twist garnish
Method: Muddle the orange segments. Add cognac, clove tincture, cardamom bitters, dash of sugar, shake, double strain, top with champagne.
2 Orange wedges
10ml Clove syrup
20ml Hennessy fine de cognac
Top Champagne.

Jamie Lawton, Ancestral, New Zealand

Pompon Pear
: Champagne flute
Garnish: Pear fan on pick
Method: Shake all ingredients, except sparkling wine and double strain into champagne flute then top.
10ml Vilmos Pear Brandy
10mls Boudier Poire William
1 teaspoon Spiced pumpkin Syrup*
Dash of Aperol
Dash of Sugar syrup
Sparkling Wine
For the Pumpkin Spice Syrup: Combine 1/3 cup pumpkin puree (Butternut Pumpkin is best), 1 cup sugar, 1/2 vanilla pod, 11/4 cups water, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ground ginger in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning. Let mixture cook together until it becomes syrupy and begins to coat the spoon (for about 10-15 minutes), then remove from heat.

Laurie Brown, Spice of India, Nyack, New York

Naughty Santa
: Cocktail.
Garnish: coarsely crushed peppermint candy cane
Method: shake with ice, strain
1.5oz Castries Peanut Rum
0.5 oz Creme de Menthe
0.5 oz Creme de Cacao
0.5 oz Hennessey VS

Scott Ingram, Blythswood Square Hotel

Seven Swans a-Swimming
: Toddy
Garnish: Lime zest
Method: Build in toddy glass, layer orgeat foam on top.
37.5ml Martin Millers gin
15ml Antica Formula Vermouth
15ml Raspberry syrup
Barspoon Rose's Lime Marmalade
Dash Xmas Bitters (Angostura Bitters infused with cinnamon, clove, nutmeg, orange peel and anise)
Hot water
Orgeat foam (agar, water and orgeat dilution charged in siphon)

Click here for Christmas Cocktails #2
Click here for Christmas Cocktails #1

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