5 unique winter cocktails for Christmas

This Christmas, we’ve tapped into the expertise of some of the industry’s top mixologists and bartenders to bring you a unique collection of winter warmer cocktails. 

Warm Port Manhattan with Spiced Cherry 

For Zoe Burgess, drinks consultant and author of The Cocktail Cabinet, Christmas isn’t quite complete without port. “Though I only ever drink it during the festive season, I’m a massive port fan—for me, nothing beats a little glass of port and a bacon butty on Christmas morning,” she shares. While port is rarely seen in cocktails, Zoe believes it’s an under-appreciated ingredient.

“I love how versatile it is—it works beautifully in simple yet delicious twists on classic cocktails,” she explains. Her Warm Port Manhattan is a perfect example, pairing Tawny Port’s nutty, complex flavours with the rich sweetness of bourbon. Served warm or cold, this cocktail can be pre-batched for convenience or bottled as a thoughtful gift for any cocktail enthusiast. 

Ingredients:

• 50ml Bourbon
• 300ml Filtered water
• 15ml Tawny Port
• 10ml Sweet Vermouth
• 2.5ml Maraschino Liqueur
• 2 dashes Angostura bitters

Method:

Add the liquid to a suitable pan and heat on a low heat until warm. The trick with this recipe is to get it to the perfect warm sipping temperature but not ‘blow off’ all of the alcohol, Zoe advises. I therefore advise to heat the liquid no more than ten minutes before you plan on serving it – don’t leave the heat on for an excessive amount of time. If you can, take a clean thermos flask and store the warmed liquid in this – it will then keep its temperature and importantly flavour while you host.

To make the spiced cherries:

• 200ml Bourbon
• 1 cinnamon stick
• 4 cloves
• 1 star anise
• Maraschino cherries

Infuse bourbon with spices overnight in the fridge. Add drained cherries and keep submerged for enhanced flavour.

Sloe Bakewell 

“Being in the heart of North Yorkshire on a winter’s day, curled up in the armchair of a 14th-century thatched inn—it’s hard not to take inspiration for seasonal cocktails,” says Olly Longbottom, bartender and assistant manager at The Star Inn at Harome. His Sloe Bakewell is a celebration of winter flavours, combining preserved fruits with a nostalgic nod to the marzipan richness of a Bakewell tart.

Using his favourite Sloe Liqueur from Edwards 1902, Olly explains, “It brings a comforting sharpness, like the warmth of a hip-flask on a cold day.” With a splash of lemon juice, almond paste for that unmistakable marzipan flavour, and a foamy top, this cocktail is festive decadence in a glass. Served over a single large ice cube and garnished with a lemon twist and kirsch cherry, it’s sure to transport you to a cosy winter retreat.

Ingredients

• 50ml Sloe Liqueur
• Half of a lemon juice
• A splash of sugar syrup
• A dash of foaming agent 
• One teaspoon of almond paste

Method:

Shake all ingredients in a cocktail shaker and strain over a large ice cube in a tumbler. Garnish with a lemon twist and a kirsch cherry. “It’s a Bakewell tart in a glass,” says Olly.

Hot Toddy

A timeless winter warmer, the Hot Toddy is a familiar favourite for soothing sore throats and lifting spirits during the festive season. Simple yet endlessly customisable, it’s a drink that’s as comforting as it is versatile. Alessandro Palazzi, fondly known worldwide as “the bartender” at Dukes Bar in Mayfair, London, stays true to tradition with a bourbon-based version, adding cloves and ginger liqueur for an extra Christmassy twist.

Meanwhile, Ewan Nolan from The Nest at Treehouse Hotel takes the classic a step further with his “Hotter Toddy,” blending Macallan whisky, blackcurrant jam, fig liqueur, and lemon for a richer, fruitier interpretation. Whether you prefer the classic or the contemporary, these toddies are guaranteed to keep you warm on chilly winter nights. 

Alessandro’s Ingredients:

• 15ml Lemon juice
• 30ml Bourbon
• Splash of agave syrup
• Boiling water
• 4 cloves
• Lemon peel
• Cinnamon stick
• Splash of ginger liqueur

Ewan’s Ingredients:

• Laphroaig and Jameson whiskey blend
• Blackcurrant jam
• Fig liqueur
• Lemon juice

Method:

Add all ingredients to a highball glass and serve with a festive garnish. 

Hot Margarita 

A bold and unexpected twist on a beloved classic, the Hot Margarita takes the zesty, refreshing flavours of the traditional serve and infuses them with warmth and seasonal charm. “Creating the Hot Margarita was a delightful experience,” says Giulio Guarini, director of bars at 1 Hotel Mayfair. “We wanted to keep the essence of a margarita intact while adding a festive, wintry touch.”

Using Casamigos Tequila as the base, this cocktail highlights fresh, in-season apples and a subtle hint of spice. A unique addition of Scottish holly grass brings an extra layer of complexity, making this drink both surprising and satisfying. Perfect for a cosy gathering, it’s a festive reimagining of a summer staple that’s sure to intrigue your guests.

Ingredients:

• 25ml Casamigos tequila
• 100ml fresh apple juice 
• A squeeze of lime
• Agave syrup dash
• Holly grass (optional)

Method:

Add all ingredients except into a pan and simmer. When warm, not boiling, pour into a glass of your choice and serve with Holly grass or a garnish of your choosing.

Irish Coffee Champagne 

Irish Coffee is a classic winter indulgence, and drinks consultant Francesco Pittala has taken this beloved drink to new heights by blending it with champagne for a luxurious twist. “The idea was to create something festive yet approachable,” he explains. 

Francesco uses Kinahan’s Single Malt Irish Whiskey, combining it with coffee kombucha, coconut milk, and a splash of mandarin juice for a flavourful, frothy experience. With a nod to sustainability, he incorporates techniques like clarification and carbonation, giving the drink depth and innovation. “It’s always a joy to see guests surprised by how much they enjoy a hot version of a classic cocktail they hadn’t imagined before,” he says. Perfect for elevating any holiday celebration.

Ingredients:

• 50ml Kinahan’s Single Malt Irish Whiskey
• 30ml Coffee Kombucha
• 20ml Coconut Milk
• 15ml Mandarin Juice
• 5ml Demerara Sugar
• 2-3 drops of Tartaric Acid
• 15ml Double Cream

Francesco makes his own coffee kombucha, but not to worry if you don’t quite have the resources, pre-bought is fine too. Combine the Kombucha with Kinahan’s Single Malt Irish Whiskey, coconut milk, and a splash of fresh mandarin juice. To enhance the frothy texture, Francesco uses a gentle clarification technique, ensuring a smooth and velvety finish. A touch of tartaric acid is added to balance the flavours, followed by a final drizzle of double cream for a rich, indulgent touch.

Serve warm in a stemmed glass or champagne flute, allowing the drink to be enjoyed both for its warmth and festive flair. 

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