Sugar Plum Fairy
A very rich and juicy long drink – the big and comforting flavours are perfect for the colder part of the year.
What you’ll need
- 45ml Scotch whisky infused with pink peppercorns (leave a handful in a bottle for 4 days)
- 15ml White port
- 15ml Fresh lemon juice
- 5ml Orgeat
- 25ml Cranberry juice
- 1 Plum
- Soda, to top
- Highball glass
- Mint sprig, cinnamon bark
Method
- Muddle the plum in the bottom of a shaker.
- Add all the other ingredients except the soda.
- Shake with cubed ice for 4 seconds. Strain into a highball full of cubed ice and top with soda.
Sloe and Steady
This is a very perfumed drink that almost tastes like sweets.
What you'll need
- 50ml Sloe gin
- 10ml Aperol
- 5ml Violet liqueur
- 15ml Fresh lemon juice
- 20ml Sugar syrup
- 1 Small egg white
- Cocktail glass
- Flower to decorate
Method
- Put all the ingredients in a shaker and shake with cubed ice for 8 seconds.
- Strain liquid back into the shaker discarding the ice, and shake for another 6 seconds, for added texture.
- Double strain into a cocktail glass.
Recipes from Cocktail Cookbook by Oskar Kinberg, photography by Joakim Blockström
Fairytale of New York
You can’t get much more Christmassy than the audaciously Irish spirit from the famed Celtic punk band who sang Fairytale of New York.
What you’ll need
- 50ml The Pogues Irish Whiskey
- 10ml Sweet Vermouth
- 10ml Dry Vermouth
- 3 dashes bitters
- Maraschino cherry
- Orange zest to garnish
- Martini glass
Method
- Mix together and stir before straining into a classic martini glass.
- Garnish with the cherry and orange zest.
Recipe by Pogues Irish Whiskey
Bramble & berry rum
This rum-based take on sloe gin is perfect for cold-weather walks – or try adding a snifter to mulled wine for an extra-fruity kick.
Infuse for 7-10 days
Makes: about 1 litre
What you’ll need
- 1 litre white or golden rum
- 1 vanilla pod, split open
- 250g frozen forest fruits
- 100g caster sugar
Method
- Mix all the ingredients together and pour into a large Kilner jar or wide-necked bottle. Seal and leave to infuse for 7-10 days.
- Strain and decant into a pretty bottle or smaller presentation bottles.
Coffee & chocolate bourbon
This richly flavoured infusion makes a charming homemade gift for bourbon lovers and is also great with chocolate desserts or as a digestif
Makes: about 850ml
What you’ll need
- 1 tbsp chocolate extract
- 100ml freshly brewed espresso
- 700ml bourbon
- 150g caster sugar
- Kilner jar or wide-necked bottle.
Method
- Mix all the ingredients together and pour into a large (minimum 1.5 litre) Kilner jar or wide-necked bottle.
- The drink is then ready to serve – simply decant into a pretty bottle or smaller presentation bottles.
Recipes provided by Waitrose visit their for more Christmas cocktail ideas.
About the Author / Gareth Hargreaves
Gareth looks after all editorial content on 50connect. He is the Swiss Army knife of content ideas and production.
