Seasonal drinks and winter warmers
Seasonal drinks and winter warmers

If you'd like to bottle up some of this year's Cocktails in the City magic for the festive season then look no further. We've handpicked a seasonal selection of delicious drinks created by our brilliant bars and friends that you can make at home.

Follow our recipes below and you'll be able to create some beautifully balanced drinks and impress your guests with a range of new signature serves.

From heartwarming hot toddies to cocktails with a kick, we hope you'll discover a new festive favourite below.


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Hot Mulled Sloe Gin - created by Sipsmith

50ml Sipsmith Sloe Gin, 200ml apple juice, cinnamon stick, 5 cloves, 1 star anise.

Method

Simmer the apple juice with the cinnamon stick, cloves and star anise for about 5-7 minutes. Strain. Pour the Sloe Gin into a mug or tall-stemmed glass and top up with the hot mulled apple juice.


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Flat White Russian - created by Tia Maria + The Coffee Project

25ml Tia Maria, 25ml Jamaican rum, shot of espresso, 5ml demerara sugar, 30ml milk, dust with chocolate powder.

Method

Pour the Tia Maria, espresso, rum and sugar syrup into a shaker or large glass jar with a lid. Fill with ice, close the shaker and tap to seal. Give it a fast, hard shake and strain the contents into a tumbler filled with ice. Finish it by pouring the milk gently on top.


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Crimson Pirate - created by Nightcap, Edinburgh

35ml Woods Old Navy Rum, 125ml coconut milk, 65ml pineapple juice, 20ml demerara syrup, pinch salt.

Method

Gently heat the pineapple juice and demerara syrup in a pan. In a separate pan heat the coconut milk until just simmering. Take off the heat. Slowly add in the pineapple juice and sugar syrup stirring continuously. Finally add in the rum and stir. Serve hot and top with cinnamon for a delicious winter warmer.


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The Red Ribbon - created by Arcane, Manchester

35ml Grand Marnier, 15ml Bulldog Gin, 5ml Cinzano Dry Vermouth, dash Peychaud Bitters, 5ml Absinthe.

Method

Combine all liquids into a cocktail shaker or large glass jar. Stir and strain into a coupette and for added flare garnish with flamed orange peel.

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La Perla and El Nivel - created by Black Rock, London

40ml Glenmorangie 10 year old, 20ml Grapefuit Shrub, 60ml Grapefruit Juice 10ml, Lime Juice Top Beer 40ml, Garnish with grapefruit slice.

Homemade Grapefruit shrub

1 ruby red grapefruit, sugar, water, champagne or white wine vinegar.


Method

To make the grapefruit shrub separate segments from one Ruby Red grapefruit. Heat 1 cup filtered water and 1 cup granulated sugar in a saucepan. Bring to a boil. Add the grapefruit. Reduce heat; simmer 10 minutes. Remove from heat and let sit 30 minutes. Strain syrup into a bowl; stir in 4 tablespoons champagne or white vinegar. Cover and chill shrub.

Combine all liquids into a cocktail shaker or large glass jar. Shake and serve over cubed ice Topped with beer Garnish with a grapefruit slice.

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Champagne Charlie - created by Hawksmoor, Edinburgh

20ml Clementine and clove cordial, topped with Champagne.

Homemade cordial

1 kg clementines, 2 tbsp lemon juice, 400 g golden caster sugar, zest of half of lemon, 1 tsp whole allspice, 1 star anise, 2 leaves bay

Method

To make the cordial cut the clementines in half, then juice them all. Place clementine juice and the rest of the ingredients in a medium saucepan and add 100ml water. Bring to the boil, then turn the heat down and simmer for about 1 hour or until you have a light syrup. Leave to cool, strain through fine sieve and bottle. Keep in the fridge. Pour 20ml of cordial into a champagne glass and top with champagne of your choice.

Posted on November 20, 2018 Category Cocktails