The countdown to Christmas gets us closer and closer to our fave winter holiday and we’re looking forward to it with great anticipation. We’ve put together a list of ten of our favourite Christmas gin cocktails to help you celebrate this festive season in the most tasty way possible.
The festive martini
- 60 ml 6 O’clock Gin
- 10 ml Bramley & Gage Dry Vermouth
- 2 dashes Orange Bitters
- Chill you glass in the fridge / freezer and prepare a piece of orange peel for the garnish.
- Fill a cocktail glass (or a glass measuring jug) with plenty of ice.
- Add the 6 O’clock Gin, the dry vermouth and the bitters and stir with a long spoon to combine and chill the drink.
- Pour into your cocktail glass and garnish with the orange peel. Drink while cold!
Hendrick’s Hot Spiced Apple
- 150ml Hendrick’s Gin
- 750ml Spiced Apple Juice
- 2 cloves
- 2 cardamom
- 2 star anise Juniper berries
- Peel of 1 orange
Simmer the apple juice with spices in a pan. Add Hendrick’s Gin in a tankard or teacup, and garnish with 3 slices of apple and a dusting of nutmeg.
Under the mistletoe
- 2 oz Dry gin
- 7 Cranberries
- 1 Thyme
- 1 oz Simple syrup
- 1 Club soda
- 1 Cranberry juice
- 2 orange half-wheels
In a Collins glass, muddle the cranberries and orange. Add the gin and simple syrup, and fill with ice. Top with a mixture of two parts cranberry juice to one part club soda. Stir with a thyme sprig and garnish with three additional cranberries.
Image: Bombay Saphire
- 25 ml Star of Bombay
- 15 ml Sugar syrup (2:1 ratio sugar:water)
- 15 ml fresh lemon juice
- 50 ml Sparking wine or Champagne
- Star anise to garnish
- Take flute glass from freezer
- Shake all ingredients (apart from Champagne)
- Add chilled champagne to flute
- Pour shaker contents into flute on top of Champagne
- Garnish with a single star anise
Pink peppered grapefruit
- 25 ml Pink Gin
- 50 ml Pink Grapefruit Juice
- 5 ml Pink Rose Syrup
- London Essence Pomelo & Pink Pepper Tonic Water
Mix together in a highball glass and serve with a grapefruit wedge garnish.
Sipsmith gingerbread sour
- 50 ml Sipsmith London Dry Gin
- 20 ml Lemon juice
- 12.5 ml gingerbread syrup
- 1 dash Regan’s OJ bitters
- 1 egg white
- Ginger to garnish
Pour all of the ingredients into a cocktail shaker, fill with ice and shake. fine strain the mixture into a chilled glass and serve with slivers of ginger on a cocktail stick.
Kintyre slingle bells
- 50 ml Kintyre gin
- 30 ml Grenadine
- 2 spoonfuls pomegranate seeds
- Shake over ice
- Top with soda water
- Garnish a sugar rimmed glass with pomegranate seeds
- 2 oz. Boodles Mulberry Gin
- 1 oz. Fresh lemon juice
- 2 Mint leaves
- Soda water
- Combine Mulberry Gin, lemon juice and mint in a shaker with ice.
- Shake and strain into a Collins glass over fresh ice and top with soda water.
- 25 ml gin
- 15 ml Fresh Lemon Juice
- 15 ml Sugar Syrup
- 2 Blackberries
- Add gin, lemon juice, sugar syrup and blackberries to cocktail shaker with ice
- Shake and fine strain into flute
- Top with Prosecco
- Garnish with a blackberry
Sloe gin flip
- 50 ml Sipsmith sloe gin
- 12.5 ml sugar syrup
- 1 whole egg
- Dark chocolate garnish
Place all of the ingredients into a cocktail shaker, dry shake, then fill with ice and shake again. Double strain into a chilled glass and garnish with a grating of dark chocolate.
More from The Gin Kin:
- 10 perfect gin cocktails for autumn
- This Four Pillars Gin will give you the perfect Christmas cocktail punch
- The Army and Navy cocktail with Four Pillars Navy Strength Gin