Whether its backlit bars stacked with jewel-coloured bottles, or the sense of ceremony that comes from watching a mixologist that really knows how shake up a special blend, the ritual of the cocktail feels especially right at Christmas.
We've selected our favourite cocktail recipes for enlivening Christmas parties or a long, leisurely brunch, all made using our high-quality artisan spirits.
Turkish Delight Martini
If a decadent taste of Eastern promise is your poison, you'll love this fragrant twist on a classic martini, encapsulating the floral, jammy flavours of its exotic namesake.
- 2 measures of The Society's Gin
- A half measure of crème de cacao
- A dash of vanilla syrup
- A splash or two of red grenadine
- A drop or two of rosewater (more if you like it really Turkish Delighty!)
- Sugar syrup (to taste)
Give it a good shake and serve in a classic Martini glass that's been dipped in icing sugar for a snow-dusted rim.
When Christmas excess is getting too much, bring some English summertime to the party with this elegant elderflower concoction, livened up with some fresh cucumber and a twist of lime.
- 2 measures of The Society's Gin
- 2 ½ measures of James White Suffolk Cox Apple Juice
- A dash of Thorncroft Elderflower Cordial
- Freshly squeezed lime juice
- Cucumber slices for garnishing
Mix together and serve in a short glass with plenty of ice.
Created at the, now infamous, Harry's New York Bar in Paris in 1915, this iconic Champagne cocktail was once said to have been so powerful that it felt like being shelled with a field gun. Here's our more refined version that still retains its bite.
- 1 measure of The Society's Gin
- Freshly squeezed lemon juice
- A pinch of sugar (or more to taste)
- 3 parts Champagne (Jules Camuset Brut works very nicely)
Serve in a Champagne flute with a garnish of lemon peel (in a curl if you're feeling fancy)
Pomegranate sloe gin fizz (serves one)
A classic and super-easy wintry cocktail with added fruity, festive pizzazz from the pomegranate – and the seeds are rather lovely to eat once they've been soaking in all the bubbly, too. Beware, these are deceptively drinkable, but they pack a punch!
- 25ml sloe gin
- 25ml pomegranate juice
- 125ml sparkling wine, such as Prosecco, Cava or Champagne if you're feeling particularly fancy
- 1 small handful pomegranate seeds
Pour the sloe gin and pomegranate juice into a flute and top with sparkling wine. Garnish with the pomegranate seeds.
- 40ml Cognac
- 30ml Crème de Cacao
- 30ml cream
- Chocolate powder
- Ice cubes
Fill the shaker with ice, Cognac, crème, and cream. Mix well, pour into a tumbler glass and finish by dusting with some chocolate powder. This makes a brilliant, albeit alcoholic, alternative to pudding!
The Summit Cocktail
This was created in 2008 at the International Cognac Summit (who knew there was a Cognac Summit?!) with the aim of creating the ultimate Cognac cocktail.
To make this you will need the following ingredients:
- 4 slices of ginger
- 1 lime slice
- 40ml VSOP Cognac
- 60ml lemonade
- A fine peel of cucumber
Place the lime and ginger into a martini glass and add half of the Cognac. Then add ice and stir. Add the rest of the Cognac and the lemonade – then, finally add the cucumber peel and serve.
Between the Sheets
- 30ml Cognac
- 30ml white rum
- 30ml Cointreau
- 30ml lemon juice
- Slice of lemon
- Crushed ice
Simply shake all of the ingredients together with the crushed ice, pour into a martini glass, and decorate with the lemon slice.
The Champagne Cocktail
- 1 sugar cube
- A few drops of Angostura bitters
- 20ml Cognac
- 80ml Champagne
- A thin slice of orange (if you want to be decorative)
Place the sugar lump into the bottom of the glass, add a few drops of the Angostura Bitters and let it soak into the cube. Add the Cognac and then gently pour over the Champagne. Decorate with the slice of orange and serve.
Hot Buttered Rum
If you'll be taking the party outside then a glass of something warming is a must - this is a perfect mix of classic Christmas spice and buttery richness with a good glug of Caribbean tipple for good measure.
- A measure of Doorly's XO Barbados Rum
- A pat of unsalted butter
- Orange peel
- 1½ teaspoons of brown sugar
Melt the butter, sugar and spices over a very low heat, before removing from the hob and adding a glug of rum. Top up with hot water to taste and garnish with the orange peel.
Boozy mince pie coffee
A perfect treat to serve at the end of brunch – and you can make it a mocktail by substituting the liqueur for cream and a little grating of nutmeg, if you like. Mince pie syrup is available online or in many supermarkets at this time of year.
- 125ml freshly brewed coffee
- 50ml Irish cream liqueur, or just dark rum if you prefer
- 15ml mince pie syrup
Pour the coffee and liqueur into a glass or festive mug, and add the mince pie syrup to taste, depending on how sweet a tooth you have. (If you're feeling really decadent, top your coffee with squirty or whipped cream and chocolate shavings!)
A seriously stylish classic, our Old Fashioned is made with Ezra Brooks Bourbon – packed with tempting honey, baked-pear and spice flavours – and is perfect for warming up post-snowy walk.
- 60ml Ezra Brooks Bourbon
- 1 sugar cube
- 2 dashes of Angustora Bitter
- A few of ice cubes
- A splash of water
Add your sugar cube to a short tumbler with a dash of water and stir until dissolved. Add the bitters and ice cubes before splashing in the Bourbon. Stir and garnish with a slice of orange and a maraschino cherry for extra retro cool points.
- 5ml rhubarb & rosehip cordial
- Dash of angostura bitters
- 25ml The Society's Exhibition Islay Single Malt Scotch Whisky 8 Years Old
- Soda water
Put some crushed ice in a tumbler and add the cordial and whisky. Top up with chilled soda water and give a good stir.