16th December 2022 | Pairings & Recipes | 4 minute read
A sophisticated and beautifully presented Christmas cocktail is just the thing to inject a bit of glamour into your Christmas Day and will certainly be a more alluring afternoon beverage option than a cup of tea! Our Head Spirits Buyer, and in-house mixologist, Dave Roberts gives his take on four easy Christmas cocktails that’ll refresh and delight your guests – with a few twists and tips thrown into the mix to make these recipes that little bit extra special. Take it away, Dave!
If you’re looking for a super easy Christmas cocktail then you won’t get easy than this! The Boulevardier dates back to 1920s Paris and is adored by so many for its enchanting balance of bitter and sweet. It’s actually fairly similar to a Negroni, only you switch out the gin for a bourbon, and increase the amount of bourbon in the mix. By doing this, you’re intensifying the contrasting flavours of the bitterness of the Campari and the sweetness and spiciness of the red vermouth.
Method:
Personally, I like to use the Michter’s US Number 1 Small Batch Bourbon, as I find it’s truly one of the best around for enjoying in cocktails. Take 30ml of that, 20ml of Campari Bitters, and 20ml of red vermouth (for this, I’d go for the juicy and enchanting Sangiovese-based Fertuna Etrusco Nero Vermouth Rosso). Add all three ingredients to a mixing glass loaded with plenty of ice and gently stir for a minute or two. Strain into a chilled coupe glass to add a touch of class, and garnish with a twist of orange peel. Et voilà!
This is a total classic for the party season. Another Parisian invention dating back to the early 1900s, the French 75 is a stylish and elegant tipple that’ll add a touch of luxury to any occasion. It may not seem like an immediately obvious choice of cocktail to drink on a cold day, but I think it captures the celebratory feel of Christmas perfectly. Plus, it contains Champagne!
Method:
You may have come across the French 75 on cocktail menus where the key spirit used is gin. Well, the original spirit component was Cognac, and I much prefer this version of the recipe as I find the flavours to be much deeper and more decadent. Grab a cocktail shaker, chuck in some ice and pour in 30ml of Cognac, 15ml of fresh lemon juice and 15ml of simple syrup. Shake well, strain into a flute, top up with Champagne and garnish with a ribbon of orange peel. A very classy cognac Christmas cocktail indeed that’ll wow your friends and family for sure.
You really can’t go wrong with a timeless classic like the Old Fashioned. This rich and silky New York invention has become one of the most popular cocktails across the world, and there’s just something about it that makes it feel even better during the colder months – especially if you make a smoky version! The original recipe calls for bourbon, but I like to use a peaty Islay whisky, especially around Christmas. The smoky notes of the whisky add layers of complexity to this wonderfully easy cocktail.
Method:
Grab yourself a tumbler and drop in one cube of sugar, four or five dashes of angostura bitters and a dash of soda water. Stir these together until all of the sugar has dissolved. Next, add 35ml of whisky (I like to use the Smokehead Single Islay Malt Whisky as it’s one of the boldest smoky whiskies I’ve ever tried), a couple of ice cubes and stir for a minute. Add a little more ice, an additional 15ml of whisky, and continue to stir for another 30 seconds or so. Finally, grab a generous piece of orange peel and twist it directly over the glass to allow the natural oils of the fruit skin to drop into the cocktail. Leave for a few moments before adding the peel to the drink, then stir and serve.
During the festive season you need to have some cracking aperitif style drinks up your sleeve, as it doesn’t really call for a hot toddy or mulled wine when you’ve laid out a fine selection of cured meats, cornichons, warm bread and pâté ! This white vermouth-based highball cocktail is long and refreshing, with simple yet satisfying flavours. It’s one of my all-time favourites for serving as a light aperitif or palate cleanser, and it has just enough spice to feel festive.
Method:
So, this one’s super simple and very quick to prepare. Pour a double measure (that’s 50ml) of white vermouth into a highball glass with plenty of ice. I like to use Chazalettes Vermouth della Regina Bianco as it has incredible notes of citrus and cardamom that create a softly spicy and zesty palate that’s on the money for Christmas. Stir for 30 seconds before topping up with soda water. Finally, garnish with a wedge of fresh green apple and serve.
