From Mulled Gin to Moscow Mule’s, these festive favourites will go down a treat at every Christmas party. With limited time in which you can enjoy a Christmas tipple, Wren Kitchens has revealed their top five festive favourite beverages which are guaranteed to get the party started.

Some of the seasonal drinks on the list are rich in both taste and history. The Eggnog for example dates to early medieval Britain and is still a firm favourite amongst Brits to this day. Others on the list, such as the Moscow Mule which was created back in the 1940s, originating from the USA.

It’s easy to understand why such cocktails have been a top choice over the decades. They’re all super easy to replicate from the comfort of your kitchen and they are packed with flavour. With a cocktail to suit any palette, these recipes are not to be missed from your menu this Christmas.

Mulled Gin

  • 400ml gin
  • 1 litre apple juice
  • 1tsp runny honey
  • 1 cinnamon stick
  • 4 juniper berries
  • 2 cloves
  • 2 cardamom pods, lightly crushed
  • Lemon and pear slices and bay leaves for garnish

1. Divide the gin between eight heatproof glass mugs

2. Pour the apple juice into a saucepan with the rest of the ingredients. Heat until simmering, then strain the micture into a jug

3. Pour the mixture into the glasses with the gin and stir gently

Using the lemon or pear slices and bay leaves, garnish the glass and serve.

Eggnog

  • 500ml full-fat milk
  • 6 large eggs
  • 350ml double cream
  • 300ml rum, bourbon (or a mixture of both, dependent on preference)
  • 150g caster sugar
  • Grated nutmeg and cinnamon, to taste

1. separate your egg whites from the yolk. Pour the eff whites into a container and freeze until you’re ready to serve your eggnog.

2. Whisk the egg yolks in a bowl with 2/3 (100g) of the caster sugar until the mixture is pale yellow and thick

3. Stir in the milk, double cream, and rum/bourbon. At this point you can add your nutmeg or cinnamon.

4. Pour your mixture into secure bottles with stoppers and store in your fridge. You can store this for up to two weeks.

5. When ready to serve, defrost your egg whites into a clean glass bowl. Whisk your egg whites until foamy and opaque. Add the remaining 1/3 (50g) of caster sugar and continue to whisk the egg whites until soft peaks form when you remove the whisk.

6. Pour the eggnog from the pint bottles into a large bowl. Fold in the egg whites until well-combined.

7. Pour the eggnog into tumblers using a ladle and serve with nutmeg or cinnamon on top.

Christmas Mimosa Punch

  • Champagne (or lemonade for a mocktail)
  • 2 cups of orange pineapple juice
  • 2 cups of cranberry juice
  • 2 Granny apples
  • 175g pomegranate seeds
  • 120g fresh cranberries
  • 3 limes, sliced
  • 100g green grapes, halved
  • Rosemary

1. Combine the juices in a large pitcher or bowl

2. When ready to pour yourself a mimosa, put a sprig of fresh rosemary in your flute.

3. Fill your champagne flute halfway with champagne or lemonade, and using a ladle, pour in the juice mixture from the punch bowl.

Snowball Cocktail

  • 50ml advocaat
  • 50ml sparkling lemonade
  • 15ml lime juice
  • Ice and a cherry, to serve

1. Fill a glass with ice and add 15ml of lime juice

2. Pour the advocaat and lemonade over the ice and stir until the glass feels cold.

3. Top with a cherry and serve.

Moscow Mule

  • 50ml Vodka
  • 150ml ginger beer
  • Fresh lime
  • Crushed ice
  • Sprig of mint and a wedge of lime to serve

1. In a fancy glass of choice, pour in the vodka and load the glass 3/4 full of crushed ice.

2. Fill the glass to the top with ginger beer and stir.

3. Squeeze lime over the top of the glass and serve with a sprig of mint.

  • Apple fizz mocktail
  • 50ml cloudy apple juice
  • 50ml lemonade
  • 1 ½ tsp cinnamon
  • Sprig of mint
  • 1 apple, sliced

1. In a tall glass with ice and a slice of apple, mix the cloudy apple juice, lemonade, and cinnamon

2. Serve with a sprig of mint

Subscribe to HOLR Magazine