This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Luxury Libations: Celebratory cocktails from Europe’s best bars
By Tessa Crowley | 19 December 2024 | Food & Drink
Be the host with the most with these warming winter cocktails, with recipes served up and shared by the best bars in London and beyond
It’s the season of giving and gathering, and whether hosting an intimate evening to welcome the New Year or a big festive holiday bash, the pressure to impress is certainly on. While champagne is de rigueur at these occasions, if you’re hosting a festive soirée, why not wow with something a little unexpected this year? To tick one thing off your list, so you can focus on being the belle of the ball, we asked the teams at bars and luxury hotels the world over to share their warming winter cocktails. They’ve been delighted to oblige, revealing secret recipes so you can create some festive magic at home.
From a dark punch designed for sharing, to a praline-infused brandy, and an egg nog with a contemporary twist, read on to discover Christmassy spins on the classics and new concoctions fit for New Year’s Eve from our favourite creative and hospitable bar teams.
Guinness Dark Cherry Punch, created by The Wigmore, London
Ingredients
For 7 people (serve in a rum bowl)
Dark rum of your choice 200 ml
Guinness 200 ml
Cream 300 ml
Cherry syrup 150 ml (such as Monin, or another syrup of your choice. Blackcurrant will do very well here, as will hazelnut, macadamia nut, or salted caramel for example)
Nutmeg to serve
1 person:
Dark rum – 20 ml
Guinness – 20 ml
Cream – 30 ml
Cherry syrup – 15 ml
Nutmeg on top
Method
Simply mix all the ingredients together and keep it chilled
Grate some nutmeg on top to serve
Ruby Sleigh, created by Hotel Eden, Rome
Ingredients
50ml of Eminente rum
25ml of Campari
15ml of raspberry liqueur
15ml of Carpano red vermouth
10ml of bourbon
10ml of simple syrup
Lemon juice
Egg white
Method
Shake together the Eminente rum, Campari, and raspberry liqueur in a mixing glass with ice until chilled.
Dip the rim of the glass into melted chocolate, and then add the cocktail mix.
Add the bourbon, lemon juice, simple syrup and egg white to a shaker, and dry-shake for 30 seconds without ice, before adding on top of the cocktail mix.
Louxor cocktail, image credit: Laetitia Bernard
Louxor, created by Bar 228, Le Meurice, Paris
Ingredients
70ml of cognac
20ml of cacao cream
20ml of Mandarine Impériale
10ml of ginger vinegar
Dehydrated orange slice to garnish
Method
Using a cocktail shaker, shake all of the ingredients together.
Pour the mixture into a Louxor glass with a big ice cube.
Garnish with the dehydrated orange slice.
Gingerbread Matcha Egg Nog, created by Vicky Vecchione, Head of Bars, Sticks’n’Sushi, UK
Ingredients
40ml Bacardi Spiced rum
30ml double cream
20ml egg white
1 spoon (5g) matcha/matcha latte powder
20ml gingerbread syrup
10ml Bitter Truth Pimento Dram liqueur
Handful of ice
Method
Add all ingredients into shaker filled with ice, then hard shake until frozen to touch.
Double strain the liquid using a fine mesh strainer and Hawthorne strainer.
Garnish with a dusting of matcha powder and serve in a coupette glass.
Christmas Ruby, created by Cornus, London
Ingredients
30 ml Rye whiskey
20 ml Ruby Port
15 ml lemon juice
5 ml demerara sugar syrup
7ml Ms Better’s Bitters foamer
Nutmeg, to garnish
Method
Pour your whiskey, port, lemon juice, sugar syrup and bitters and strongly shake for 5-10 seconds.
Add ice and shake for 5-10 second more, before pouring into a frozen Nick & Nora glass.
Grate a little bit of nutmeg on top to garnish.
Brandy Alexander, created by Samet Ali, Bar Director, Oriole, London
Ingredients
30ml Hennessy VS cognac
7.5ml Pedro Ximenez sherry
90ml praline hot chocolate
For the praline hot chocolate:
350ml hazelnut milk
120g dark chocolate
30g caster sugar
6g cocoa powder
9g corn starch
2g Maldon salt
To garnish:
Whipped double cream
Grated chocolate
Cinnamon powder
Method
For the praline hot chocolate:
Add the caster sugar into a pan and slowly warm until caramelised.
Add in the dark chocolate and a splash of hazelnut milk, followed by the cocoa powder. Stir until everything has melted.
In a separate bowl, mix the corn starch with a splash of the milk and the Maldon salt.
Once the chocolate has melted, add the rest of the milk slowly and keep stirring.
Add in your corn starch milk and continue whisking until thickened.
For the Brandy Alexander:
Pour the Hennessy and sherry into the hot chocolate mixture and mix.
Garnish with the whipped cream, grated chocolate and cinnamon powder.