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Christmas Cocktails

christmas cocktail

Winter Pimm’s punch


500ml Pimm’s

500ml brandy

1½ l apple juice


2 cinnamon sticks

apple, sliced

orange, sliced


Combine the Pimm’s and brandy with the apple juice in a jug filled with ice, cinnamon sticks and a sliced apple and orange.

Drivers’ punch


100g cranberries

100ml/3½fl oz cranberry juice

500ml blood orange juice (Sanguinello)

juice of 1 lime

thin wedges of lime

thin wedges of orange

mint sprigs

600ml Appletise, sparkling apple juice drink


Put the cranberries into a medium size, rigid freezer container, cover with water (by about 2.5cm), freeze until solid.

Mix the cranberry juice in a large jug (about 1.5 litre) with the orange and lime juices.

To serve, smash the sheet of frozen cranberries into shards and put in the bottom of eight highball glasses. Put a wedge of lime and orange and a mint sprig in each glass, then pour in the mixed fruit juices and top up with Appletise.

Angel’s kiss


400ml Tia Maria, chilled

16 tbsp (approx 250ml) double cream

cocoa, for dusting


Pour the Tia Maria into small cocktail or liqueur glasses. Carefully pour the cream into the glasses over the back of a teaspoon so it floats on the surface of the Tia Maria and makes a separate layer. Dust the cream with cocoa by shaking it through a tea strainer, and serve.

Peppermint hot chocolate


200g bar plain chocolate, broken into chunks

600ml milk

150ml pot single or double cream

sugar, to taste

6 peppermint candy canes, to serve


Put the chocolate in a pan with the milk. Gently heat, stirring until all the chocolate has melted. Continue heating until the milk is steaming, then remove from the heat and stir in the cream. Divide the hot chocolate between 6 mugs, add sugar to taste and hang a candy cane on the edge of each. Pass the mugs round and let everyone stir their hot chocolate with their candy cane – letting as much of the sweet peppermint dissolve as they fancy.

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