How to make your cocktails extra special for Christmas

Drinks writer, Miriam Nice shares tips for taking your festive tipples to new heights…

Every December, searches for cocktails and cocktail recipes go through the roof as we seek to make the most of some valuable time with friends and family.

“It's because we want to make moments extra special,” says drinks expert Miriam Nice.

“The beauty of cocktails is they can add something to a special meal, but equally they can form the basis of a gathering between friends. You can have loved ones pop round for a buck’s fizz and smoked salmon canape, neighbours over for a mulled wine and a cocktail sausage or invent your own mini annual celebrations - perhaps a Christmas movie and a jug of cocktails or a round of espresso martinis and mince pies.”

Festive traditions

Given Nice’s expertise on the subject, it comes as no surprise that she has her own favourite cocktail tradition over the festive season.

“My dad loved Christmas and as we got older, he was good at coming up with ideas to keep making it special – even as adults, so instead of early morning Christmas present opening and chaos pre-breakfast, it gradually morphed into a more relaxed buck’s fizz and canapes, with present swapping after about 11am. I love keeping the tradition of having a buck’s fizz on Christmas Day and remembering my dad. I like that if I'm cooking (which is most years) it's easy to vary the strength so I don't neglect my culinary duties!”

But what about more adventurous cocktails? Nice shares her top tips…

The basics

“Start with a good recipe and experiment from there,” says Nice. “It's a bit more like baking – once you understand the different ingredients and how they behave then you can start to vary them. For example, if there's a cocktail you enjoy that's gin-based try the same drink but with mezcal or aquavit.

“If it contains lemon juice see what happens if you use the same quantity of lime, grapefruit, or orange juice. Try and keep any swaps as similar as possible. For example, you wouldn’t want to switch a triple sec for a cream liquor in a margarita, but you could try swapping the triple sec for a creme de peche or apricot brandy as they are all sweet, fruity, strong and clear.”

The extras

A few additions here and there can take your cocktails to the next level. “There are a few fairly straightforward ways to go,” explains Nice.

Garnishes

“You can add simple touches to your drinks to make them feel festive. A sprig of rosemary, frozen cranberries or a sprinkle of edible glitter can turn any classic into a festive version. Why not add a wedge of clementine instead of lemon or lime. You can even stud a strip of orange zest with a few cloves to make it more seasonal.”

Citrus

“You can add clementines, mandarins and satsumas to your lemon juice for cocktails you're making – like sours, cosmopolitans, or margaritas. It’s still worth keeping lemon or lime juice in there for sharpness but you can replace up to about 50% with some seasonal citrus.”

Sugar syrup

“If you're making your own sugar syrup infuse it with additional festive flavours… You could make a festive spiced syrup with a clove and a cinnamon stick. Add them in once the sugar has dissolved and the mixture is simmering, then turn off the heat and allow them to infuse until it’s cold.

Make the most of festive drinks

There are certain drinks we all associate with Christmas, and they can make delicious cocktails.

Irish cream

“This works well in chocolate martini recipes that use vodka and creme de cacao. The vodka tempers the sweetness and the creme de cacao brings the chocolate flavour. You can have fun garnishing the glass with some grated or melted chocolate too.”

Amaretto

“This is super in a sour cocktail as the citrus gives it vibrancy and the egg white smooths it out. You can also add a splash to sparkling wine.”

Advocaat

“This is often served with something fizzy like lemonade, you can also add it to a latte and top with spices like nutmeg and cinnamon to make an eggnog-inspired coffee.”

Brandy

“I love a brandy and soda (sparkling water), but you can also try adding a splash to your mulled wine before serving or making it into a sour.”

Cherry brandy

“This would be lovely in recipes that ask for sloe gin or creme de mure (blackberry liqueur) such as a bramble. You could also combine it with sloe gin and serve chilled in small glasses.”

Port and sherry

“I enjoy white port with tonic water and it's worth seeking out a good sherry cobbler recipe too which is made with citrus and pineapple juice added to the sherry.”

Orange-based liqueurs

“These are a great addition to a cocktail cabinet and are useful for bridging ingredients together such as a spirit and a citrus juice. For example, using triple sec in a margarita helps harmonise the citrus and the tequila.”

Sparkling wine

Any sparkling wine is wonderful during the festive season as it adds a sense of occasion and particularly in spritzes, bellinis or a buck’s fizz, it can help the bottle serve more people.

How to make non-alcoholic options exciting

Non-alcoholic cocktails can feel just as festive as their boozy counterparts, explains Nice who’s co-author of the book The Art of Drinking Sober.

“Try to make something that has ingredients that give you the same spark of interest as an alcoholic cocktail might. Try looking for mocktail or other non-alcoholic drinks that contain ingredients like vinegar or one that contains kombucha or chilli.”

“You're looking for recipes that have interesting ingredients that might be sharp, sour, spicy or peppery that will encourage intriguing and enjoyable slow-sipping.”