Christmas Cocktail Recipes

Mulled Wine - Mary Berry 

You will need;

• 1 large orange
• 3 lemons
• 12 cloves
• 2 satsumas or clementines
• 2 x 750ml bottles red wine
• 2 cinnamon sticks
• 150g/5½oz caster sugar (optional)
• brandy, to taste (optional)

Method;

1. Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve.
2. Stick the cloves into the satsumas.
3. Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, heavy-based saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 1 hour. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your liking (you may not need all of the sugar
4. Strain the mulled wine and serve hot in cups.

Spiced Mulled Wine - Ainsley Harriott

You will need;  

• ½ bottle red wine
• 1 cinnamon stick
• 2 star anise
• 2 cloves
• 1 orange, sliced
• 1 lemon, sliced
• 50g/1¾oz brown sugar

Method;

1. Place all of the ingredients into a saucepan and simmer gently for 6-8 minutes, without boiling. Alternatively, place the ingredients in your slow cooker and cook on low until warm (1-2 hours, depending on your slow cooker).
2. To serve, pour the mulled wine into heatproof glasses.

Mulled White Wine - Merrilees Parker

You will need;

• 2 bottles of dry white wine

• 4 sprigs of rosemary

• 4 sprigs of thyme

• 4tbsp clear honey

• 5 slices of lemon

Method;

1. Heat gently together in a pan until ingredients have infused. Serve warm.

   Vodka and Cranberry Blush - Mary Cadogan 

You will need;

• 200ml/7fl oz each vodka and Cointreau
• 600ml cranberry juice
• 400ml orange juice
• strips of peel from 2-3 limes
• crushed ice, to serveMethod;

1. Pour the vodka and Cointreau into a jug, then add the cranberry juice and orange juice. Stir well.

Pare strips of peel from 2-3 limes. Fill 12 glasses with the crushed ice, then pour over the cocktail. Finish each glass with a strip oflime peel

Pomegranate rosemary spritzer - Chelsie Collins

You will need;

• 200ml pomegranate juice
• sprig of rosemary
• Prosecco
• 4 rosemary sprigs (optional)

Method;

1. Put the pomegranate juice in a small saucepan with a sprig of rosemary. Bring to the boil and reduce for a few mins until syrupy. Leave to cool, then chill until ready to use.
2. Fill four Champagne flutes with 1 part pomegranate syrup and top up with 3 partsProsecco. Garnish each glass with a rosemary sprig, if you like.

  Non-Alcoholic Cocktails 

Mulled Apple Juice - Emma Lewis 

You will need; 1l apple juice strips of orange peel 1 cinnamon stick, plus extra to garnish, if you like 3 cloves sugar or honey, to taste Method; Simmer the apple juice with the strips of orange peel, cinnamon stick and cloves for about 5-10 mins until all the flavours have infused. Sweeten to taste. Serve each drink with a little orange peel and a piece of cinnamon stick, if you like.

Orange and Cranberry Spritz - James Martin 

500ml smooth orange juice 500ml smooth cranberry juice 400ml sparkling elderflower drink Method; Mix together orange juice and cranberry juice in a large jug. Slowly pour in the sparkling elderflower drink, as it will fizz up. Mix together and serve in tall glasses with ice.  

Drivers Punch - Jo Pratt 

100g cranberries 100ml/3½fl oz cranberry juice 500ml blood orange juice (Sanguinello) juice of 1 lime thin wedges of lime thin wedges of orange mint sprigs 600ml Appletise, sparkling apple juice drink Method; Put the cranberries into a medium size, rigid freezer container, cover with water (by about 2.5cm), freeze until solid. Mix the cranberry juice in a large jug (about 1.5 litre) with the orange and lime juices. To serve, smash the sheet of frozen cranberries into shards and put in the bottom of eight highball glasses. Put a wedge of lime and orange and a mint sprig in each glass, then pour in the mixed fruit juices and top up with Appletise.