6 Festive Cocktail Drinks for Christmas

Check out these 6 fabulously festive cocktails to help get you in the spirit.

From sugar-free, to alcohol-free, these are some of the podcast team’s favourite Christmas cocktail drinks for this time of the year.

Riviera Spritz:

Ingredients:

• Mirabeau Dry Rose Gin 30ml
• Elderflower liquer 10ml
• Lemon Juice 10ml
• Sparkling Water
• Fresh Lavender sprigs and a lemon wedge

How to make it:

1. Fill an ice shaker with gin, elderflower liqueur and lemon juice and shake.
2. Fill a tall glass with ice and strain in the mixture
3. Add sparkling water and stir. Add Lavender and a wedge of lemon, and drink.

Sugar-free Gin with Rosemary:

Ingredients:

• Sugar-free tonic
• Gin
• Fresh Rosemary
• Large heavy glass
• Ice Cubes (large ones if you can)

How to make it:

1. Place the ice in your glass.
2. Then place a nip (or shot) of gin and top the glass with fresh sparkling sugar-free tonic water.
3. Add a sprig of rosemary and you can even sprinkle in fresh cranberries (if available)

Espresso Martini:

Ingredients:

• 30ml Cognac (Brandy will do)
• 15ml Mr Black
• 15ml Creme de Cacao
• 30ml Espresso

How to make it:

1. Add all ingredients to a cocktail shaker.
2. Shake hard with ice and strain into couple/martini/wine glass.
3. Grate nutmeg and cinnamon over the top.

Christmas Gin:

Ingredients:

• Ribena
• Lime cordial
• Sodawater
• Gin
• Mint

How to make it:

1. Put in desired amount of ice
2. Pour 1 shot of gin
3. Add a dash of lime cordial
4. Fill the soda water to almost at the top
5. On the edge of the glass, pour a dash of Ribena – this will make the Ribena settle on the bottom, giving it a gorgeous ombre look.
6. Slap the mint to activate the flavour and add on top as a garnish. Can use Rosemary as well.
7. Can also be a cocktail without the alchohol

Gingerbread Egg Nog – (can be made without alcohol)

Ingredients:

• 6 egg yolks
• 1/2 cup sugar or coconut sugar (granulated) 
• 1 cup heavy cream (sub canned coconut cream for dairy free option)
• 2 ½ cups whole milk (sub almond milk for dairy free option)
• 3/4 cup Maker’s Mark 46 Bourbon
• 1.5 oz spiced rum
• ½  tsp ground ginger
• ¼ tsp vanilla extract
• ½  tsp ground cinnamon + extra for garnish
• ½  tsp grated nutmeg 
• ¼  tsp ground cloves
• Pinch of salt
• Whipped cream, ground cinnamon, and a gingerbread cookie for garnish

How to make it:

1. In a large saucepan, heat the heavy cream and milk over medium heat until steaming. Add in all the spices along with the vanilla extract. Make sure to just heat until simmering, but not boiling. 
2. Place the egg yolks in a large bowl along with the sugar. Whisk together until the mixture becomes creamy.
3. Temper the egg yolks by carefully and slowly transferring a small amount of the heated milk to the bowl with the egg yolks and sugar while whisking together. Continue this process until everything is combined. 
4. Transfer the mixture back to the saucepan on the stove. Bring the mixture to a simmer. Using a candy thermometer, heat until the temperature reaches 160F
5. Transfer to a pitcher or serving ware of choice and allow to chill in the fridge for 4 hours. Once cool, add the rum and the Maker’s Mark Bourbon.
6. Garnish with whipped cream, ground cinnamon and a gingerbread cookie.

Fiery Cleanse:

Ingredients:

• 15ml Bourbon
• 100mL NudeHerbs Cleanse
• A squeeze of lemon
• Cayenne pepper as desired
• Ginger powder as desired 

How to make it:

1. Add the above ingredients to a shaker and mix.
2. Pour on a bed of ice.
3. Serve with a sprig of rosemary and a lemon twirl. Or keep it simple and serve with star anise.
4. Cheers.