Tempting Christmas gin cocktails to try at home

While most of us in the UK are not going to be able to go out to bars and sample their best Christmassy concoctions this year, all hope is not lost for those of us who love a shamelessly festive drink. We’ve rounded up a selection of gin cocktail recipes from big and small brands to give you that festive fix. These range from simple Christmassy takes on the classics, to drinks that require a bit more time and effort for the home cocktail aficionados among you. Time to crack out the Prosecco, mulling spices and gingerbread syrup!

Don’t forget to share your versions with us on Instagram @ginmagazineuk.

Masons of Yorkshire – The Ginger Yorkshireman

Ingredients

• 50ml Masons Tea Edition Gin
• 25ml Monin gingerbread syrup
• 20ml lemon juice
• 1 egg white
• Ginger powder, to garnish

Method

Add all ingredients and some ice to a shaker and shake until chilled and mixed. Fine strain into your glass and serve with a dusting of ginger powder.

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Greenall’s – Blueberry and Ginger Christmas Mojito

Ingredients

• 50ml Greenall’s Blueberry Gin
• 10 fresh blueberries
• Fresh ginger
• Juice of half a lemon
• 20ml sugar syrup
• Ginger ale
• 8 mint leaves and 1 mint sprig
• 10ml grenadine
• Crushed ice

Method

Muddle five blueberries with the ginger, gin, lemon juice, mint and sugar in an Old Fashioned glass. Add crushed ice and top with ginger ale. Pour 10ml grenadine onto the top of the cocktail, garnish with skewered blueberries and a mint sprig and dust with icing sugar.

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The Botanist – Mulled Gin

Ingredients

For the cocktail:

• 150ml cloudy apple juice
• 10ml spiced syrup
• 50ml The Botanist Gin

For the spiced syrup:

• 500ml boiling water
• 500ml sugar
• Half an orange
• 10 cloves
• 4 cardamom pods
• 1cm ginger
• 1 cinnamon stick

Method

Heat the syrup ingredients in a pan to infuse, then add to a glass containing The Botanist Gin. Top up with cloudy apple juice and garnish with a clove-studded apple wedge.

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Caorunn Gin – A Winter’s Tale

Ingredients

For the cocktail:

• 35ml Caorunn Gin
• 50ml clarified apples and spices milk
• 20ml pear cider (perry)

For the clarified milk:

• 400g caster sugar
• Peel from 2 lemons
• 3 coriander seeds
• 1kg Cox apples
• 4 star anise
• 500ml jasmine tea
• 1 litre apple juice
• 500ml whole milk
• 150ml lemon juice

Method

To make the clarified milk:
Muddle all the spices and fruit with sugar, add the zest and the hot tea. Let it cool down. Add the apple juice and let it rest for 24 hours, well covered, in the fridge. Strain the punch in a jar. Warm up the milk to 80°C and add it to the punch, adding the lemon juice at the same time. Let it rest for 30 minutes, by which time it will have naturally curdled, and strain it with coffee filter paper, muslin cloth or similar. Once the liquid is filtered through, bottle it and label it.

To build the cocktail:
Combine the ingredients in an Old Fashioned/rocks glass with a chunk of ice. Stir to mix, and garnish with dehydrated/dried apple.

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One Gin – Port Cobbler

Ingredients

• 40ml One Port Barrel Rested Gin
• 20ml tawny port
• 10ml cassis
• 2 lemon wedges
• 2 orange wedges
• 1tbsp fine caster sugar
• 1 dash orange bitters (optional)
• 1 sprig reduccrants

Method

Using a cocktail shaker, squeeze and drop in the citrus wedges, add the remaining ingredients and shake with ice. Strain into an ice-packed large wine glass or highball glass. Cap with crushed ice and decorate with slices of orange, lemon and redcurrants dusted with icing sugar.

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York Gin – Chocolate Orange Espresso Martini

Ingredients

• 25ml York Gin Chocolate & Orange
• 15ml Tia Maria
• 10ml Cointreau
• Shot of espresso

Method

Add all the ingredients to a Boston shaker with ice (to cool the coffee). Shake and strain into a Martini glass, and serve with a dusting of chocolate.

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Gordon’s – Sloe-secco

Ingredients

• 25ml Gordon’s Sloe Gin
• 100ml Prosecco, chilled

Method

Pour the Gordon’s Sloe Gin into a chilled champagne flute and top up with chilled Prosecco, then give it all a final stir.

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Opihr – Spiced Mulled Punch

Ingredients

• 25ml Opihr Spiced Gin
• 35ml sweet cider
• 15ml beetroot juice
• 5ml lemon juice
• 5ml runny honey
• 3g sliced ginger
• 20ml filtered water

Method

Brew all the liquid ingredients together and bring up to temperature (60°C). Serve in glass tea cup. Garnish with an orange wedge and candied angelica root.

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Looking for more cocktail inspiration? Explore our Cocktail of the week recipes here.

Find more Christmas gin inspiration here, or see our pick of some of 2020’s top gin releases here.