This variant of the champagne cocktail is a great way to use up any left over Christmas Day port, and Christmas pudding brandy.
A whisky riff on the Dickensian ‘Dog’s Nose’ with warm beer and mulling spice.
A festive take on the Vieux Carré, with the addition of a Cognac and port based mulling liqueur.
The Scandinavians know a thing or two about surviving cold winters, so we turn to them for this Saturday’s winter warmer.
Cinnamon-spiced pear whiskey forms the base of this wintery twist on an old fashioned.
An extra spicy twist on a winter warmer of a veritable vintage, our purl is warm ale served with a nip of gingerbread gin and seasonal spice. Purl was by far the most popular of the hot ale drinks of the Victorian period, although its roots can be traced right back to the Middle Ages. …
This hot chocolate recipe is rich, creamy and spiked with peppermint-infused bourbon to warm you from the inside out.
Some records claim that gin and gingerbread is the first recorded pairing of spirits and food, so this could hardly be more on trend for 2017!
Two seasonal flavours combine in this refreshing highball.
Add a floral note to your Christmas hot toddy with a touch of soothing camomile tea.
Gin and Guinness sounds like an unusual combination, but with a touch of gingerbread it tastes incredibly festive!
A Sazerac with a twist – the dried fruit flavour of our mince pie cognac and sweet sherry.
A mince pie syrup makes this old fashioned the perfect pre-Christmas nightcap.
An applejack and cinnamon-spiked Manhattan variant.
Rich and red, and imbued with all of the flavours of a good Christmas postprandial.
Used as a base for our 2014 recipes, this Mince Pie Cognac is easy to make, and goes with anything!
A wonderfully warming whisky cocktail – ideally sipped while you’re sat by the fire in a tastefully understated Christmas jumper.
The perfect use for our Christmas pudding bourbon.
My aunt makes the best Christmas Pudding. No, no arguments, it’s true.