Christmas Cocktails & Drinks

Emma Brown - Nutritionist | 01 Dec, 2020

Who doesn't love a cocktail at Christmas? Just keep an eye on the calories.

Baby, it's cold outside – and what better way to warm up than with a Christmas cocktail (or two!)? Here's a few of our festive favourites to serve your friends and family this Christmas. Whether you just need something simple for a get-together with friends, or you're looking for a more sophisticated recipe to serve at your Christmas party, we've got a few ideas here.

Tips

  1. Always ask for diet mixers to avoid adding unnecessary calories and sugar.
  2. Steer clear of sugar-packed sweet cocktails: most contain as many calories – and at least half as much sugar – as a bar of chocolate.
  3. Try to alternate between an alcoholic drink and soft drink to save calories – and a sore head!
Mince Pie Martini
Mince Pie Martini

Ingredients – serves 4

  • 100g golden caster sugar
  • 50g mincemeat
  • 4 tbsp caster sugar
  • 4 tsp mixed spice
  • 4 tsp mincemeat
  • 100ml gin
  • 100ml sweet red vermouth
  • 20ml dark rum

Method

  1. To make the mincemeat syrup, put 100ml water, golden caster sugar and 4 tsp mincemeat in a pan and bring to the boil. Cool and strain though muslin into a sieve.
  2. Separately, mix the caster sugar and mixed spice, then dampen the rims of 4 Martini glasses and dip in the sugar and spice mixture.
  3. Mix the 50g mincemeat in a cocktail shaker (you may need to make in 2 batches), then add the gin, sweet red vermouth, dark rum, mincemeat syrup and ice.
  4. Shake well and strain into your prepared glasses.

Peach Bellini
Peach Bellini

Ingredients – serves 1

  • 100ml prosecco
  • 50ml peach purée

Method

  1. Pour the peach purée into a chilled glass and then add the prosecco.
  2. Stir gently, top with a slice of peach (optional) and enjoy!

Kir Royal
Kir Royal

Ingredients – serves 1

  • 90ml champagne
  • 10ml Crème de Cassis

Method

  1. Pour the Crème de Cassis into a flute then top up with champagne.

Bucks Fizz
Bucks Fizz

Ingredients – serves 1

  • 117ml champagne
  • 58ml orange juice

Method

  1. Pour 1 part orange juice into a flute and then add 2 parts champagne.
  2. Stir gently and enjoy!

Spice 75
Spice 75

Ingredients – serves 6

  • 60g golden caster sugar
  • 1 tbsp allspice
  • 200ml rum
  • 90ml lime juice
  • 600ml Champagne
  • Orange twist to decorate

Method

  1. To make the spiced syrup, gently warm golden caster sugar in a pan with 30ml water and 1 tbsp allspice. Heat gently until the sugar has dissolved, then leave to cool.
  2. Strain through a sieve lined with a double layer of kitchen paper (or a coffee filter if you have one).
  3. Pour the spiced syrup into a cocktail shaker along with the rum and lime juice.
  4. Shake with ice and strain between six flute glasses. Top up with the champagne and garnish each with an orange twist.

Snowball
Snowball

Ingredients – serves 4

  • 200ml advocaat
  • 50ml lime juice
  • 375ml lemonade

Method

  1. Shake the advocaat and lime juice together.
  2. Pour into an ice-filled highball and top up with lemonade.

Mulled Wine
Mulled Wine

Ingredients – serves 5

  • 1 bottle red wine
  • 60g demerara sugar
  • 1 cinnamon stick
  • Grated nutmeg
  • 1 orange, halved
  • 1 dried bay leaf
  • 100ml sloe gin

Method

  1. Put the wine, orange, bay leaf, sugar and spices in a saucepan.
  2. Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter – sweeten to your liking.
  3. Remove from the heat and stir in the gin.
  4. Strain into heatproof glasses and serve immediately.

Egg Nog
Egg Nog

Ingredients – serves 8

  • 700ml whole milk
  • 240ml double cream
  • 3 cinnamon sticks
  • 1 vanilla bean pod, split and seeds removed
  • 1 teaspoon freshly grated nutmeg, plus extra for garnish
  • 5 eggs, separated
  • 130g granulated sugar
  • 175ml Bacardi Dark Rum

Method

  1. In a saucepan, combine the milk, cream, cinnamon, vanilla bean and seeds and nutmeg. Bring to the boil over a medium heat – once boiling, remove from the heat and allow to steep.
  2. In a large bowl, whisk the egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly add the milk mixture and continue to whisk until it’s all combined and smooth.
  3. Add the rum and stir. Refrigerate overnight or for up to 3 days.
  4. Before serving, whisk the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into the chilled eggnog until combined. Serve and garnish with freshly grated nutmeg and a cinnamon stick.

Nutritionist Emma Brown (ANutr), MSc Human Nutrition is passionate about how food science applies to the human body, and how the nutrients in what we eat affect us and ultimately have an impact on our health.