Christmas spritz

Ingredients

60ml Aperol or Campari
90ml sparkling wine, chilled
2 dashes Angostura bitters
ginger beer, to top up
orange wedge, rosemary sprig, star anise and pomegranate seeds to garnish

Here's how

In a chilled wine glass filled with ice, add the Aperol, sparkling wine, and bitters. 
Add the ginger beer and mix gently. 
Serve with orange, star anise, and pomegranate seeds as garnishes.
 

Christmas gin cocktail

Ingredients

50ml gin
25ml lemon juice
15ml orange juice
15ml Campari
1 tsp caster sugar
1 egg white
ice
a grating nutmeg
orange peel or cocktail cherry, to garnish

Here's how

STEP 1
Combine gin, lemon, orange, Campari, sugar, and egg white in a cocktail shaker filled with ice and shake well.

STEP 2
Place the cocktail in a coupe glass, grate some nutmeg over it, and garnish with some orange peel or a cocktail cherry.

Christmas mocktail orange and rosemary fizz 

Ingredients

2 large wedges oranges
a sprig rosemary
soda water
1 tsp seeds pomegranate
1 stick cinnamon, to serve

Here's how

Combine half of the rosemary and the orange in a highball glass. Gently muddle the ingredients, add ice to fill the glass, and pour soda water over the mixture. Stir thoroughly to blend the flavors. Garnish with the remaining rosemary, along with pomegranate and a hint of cinnamon

Dirty martini 

Ingredients

300ml gin
60ml dry vermouth
25ml olive brine, (add more if you prefer a saltier martini)
to garnish green olives
 

Here's how

Combine gin, vermouth, and brine in a mixing jug and gently stir. Transfer the mixture into a sterilized flip-top bottle and refrigerate. Just before serving, garnish with green olives.

Rum negroni 

Ingredients

50ml golden rum
50ml bitter aperitif, (we used Sacred Rosehip Cup but Campari or Cynar would also work)
50ml sweet red vermouth
 

Here's how

Combine rum, aperitif, vermouth, and 25ml of water in a jug, mixing thoroughly. Transfer the mixture into a flask and securely seal it.

Spanish bloody mary

Ingredients

200ml amontillado sherry
400ml tomato juice
a couple of squeezes lemon juice
8-12 dashes Tabasco, according to taste
8-12 dashes Worcestershire sauce, according to taste
 

GILDA GARNISH

4 small pitted green olives
2 pickled guindillas or pickled green chillies, stalks removed, cut in half
2 anchovy fillets

 

Here's how

Prepare a refreshing concoction by filling a mixing jug with ice and combining all the ingredients, excluding those reserved for the garnish. Stir thoroughly and then strain the mixture into a pre-chilled collins or highball glass filled with ice. For the garnish, assemble it by skewering one olive onto the end of a toothpick (opt for longer ones for better balance on the glass). Continue by threading one end of an anchovy fillet onto the toothpick, followed by a piece of chili and another olive. Slide the other end of the anchovy fillet on top, and complete the garnish with the final piece of chili. Repeat these steps to create a second garnish.

Sloe gin fizz

Ingredients

50ml sloe gin
25ml lemon juice
1 tbsp sugar syrup
sparkling water, to top up
maraschino cherry or lemon slice, to garnish

Here's how

Combine sloe gin, lemon juice, and sugar syrup in a cocktail shaker filled with ample ice. Shake vigorously until the exterior of the shaker becomes chilled. Pour the mixture into a highball glass or tumbler and fill it up with sparkling water. Finish by garnishing with a lemon slice and a maraschino cherry.