India’s leading mixologists share their favourite Christmas cocktail recipes.
It’s the season to be jolly, and nothing gets you in the holiday mood like a delectable Christmas cocktail. Whether you’re hosting a large soiree or an intimate festive dinner with close friends, these cocktails are easy to make and the perfect crowd pleasers. Here are some of the country’s top mixologists and bartenders’ favourite Christmas cocktail recipes.
1. Rum and Caramel by Pramod Dwivedi, Mixologist, JW Marriott Mussoorie Walnut Grove Resort and Spa
Ingredients
- 45 ml dark rum
- 15 ml caramel liqueur
- 10 ml spice decoction
- 10 ml freshly squeezed lemon juice
- White chickpeas froth for the surface of the drink
- Cranberries and rosemary for garnish
Method
- Add the dark rum, caramel liqueur, spice decoction, and freshly squeezed lemon juice in a cocktail mixer, stir it well, and pour the concoction into a champagne saucer.
- Thereafter, shake the chickpea-soaked water with ice to froth it and place it on the surface of the drink.
- Garnish the cocktail with cranberries and rosemary.
2. Encantado, a double strawberry and passion fruit margarita by Dhanashree Punekar, Bar Mixologist, TAB — Thoughtful American Bistronomy
Ingredients
- 60 ml Jose Cuervo Silver
- 20 ml lime juice
- 10-15 ml Monin strawberry puree
- 20 ml Monin passion fruit puree
- A sprig of mint and black pepper salt rim for garnish
Method
- Fill a mixing jar with two scoops of crushed ice.
- Add all the ingredients. Blend it until it becomes a soft slush.
- Pour the cocktail in a rimmed margarita glass and garnish.
3. Red Ribbon by Ankush Gamre, Mixologist at Masque Restaurants, a Relais & Châteaux Member of India
Ingredients
- 30 ml dark rum (berry-infused)
- 10 ml coffee liqueur
- 7.5 ml Cointreau
- 10 ml peach and rose liqueur
- 10 ml clarified citrus/lime juice
Method
- Chill your glass in the freezer (preferably a Nick and Nora glass) or by filling it with ice until ready to serve.
- To infuse the rum, muddle 5-6 pieces each of blackberries, mulberries and blueberries, and a handful of almond skins in half a bottle of dark rum and allow it to rest for six hours.
- Once the rum is infused, add all ingredients to a mixing glass over plenty of ice and stir well until cold and combined.
- Strain the concoction into the chilled glass.
4. Poached Pear by Jishnu A.J, Head Mixologist, KMC*
Ingredients
- One slice of poached pear
- 60 ml in-house poached pear wine
- 60 ml eggnog
- 60 ml red wine
Method
- Place the slice of poached pear in a bowl.
- Add the pre-chilled poached pear wine, eggnog, and red wine as a base.
- Serve the cocktail with a spoon on the side.
5. Mulled Wine Sour by Pradeep Joshi, Head Mixologist, Perch
Ingredients
- Equal parts castor sugar and merlot
- 45 ml gin
- 15 ml lime juice
- Cinnamon, cloves, star anise, and orange zest for the wine syrup
- One egg white
Method
- Use equal parts of castor sugar and any merlot and boil it with spices like cinnamon, cloves, star anise, and orange zest to make the wine syrup.
- Take 25 ml of this red wine syrup, and add gin and lime juice with an egg white.
- Shake the concoction over ice.
- Serve the delicious cocktail in a chilled coupe glass.
- Garnish it with star anise.
6. Akina Boulevardier by Pritam Ghyar, Head Bartender, Privé by Akina
Ingredients
- 30 ml prunes whisky
- 20 ml cinnamon cinzano
- 20 ml Campari
- A dash of chocolate bitters
Method
- In a mixing glass, add ice and top it with all the ingredients.
- Stir and strain over a clear block of ice.
- Pour into an old fashioned glass.
- Garnish the cocktail with a mulberry sheet and a block of ice.
7. Winter Old Fashioned by Latesh Kotian, Beverage Director, Silly
Ingredients
- 60 ml blended scotch whisky
- 10 ml clarified ginger juice
- 7.5 ml freshly squeezed lime juice
- 15 ml passionfruit syrup
- 45 ml milk for clarification
- One twig of baby’s breath flowers
Method
- Mix all the ingredients in a mixing jar along with milk.
- Pour the concoction over a coffee filter paper and leave it for clarification.
- Once the mix is ready, pour it over ice and serve it in an old-fashioned glass.
- Garnish the beverage with a twig of baby’s breath flowers.
8. The Clause by Yogesh Sonawane, Beverage Manager, Sofitel Mumbai BKC
Ingredients
- 30 ml vodka
- 30 ml Irish cream
- 45 ml milkmaid
- Red and white desiccated coconut
Method
- Pour all the ingredients into a shaker.
- Give a hard shake to the cocktail as the ingredients are on the heavier side.
- Dip the rim of the AP wine glass in milkmaid and rim the glass with red and white desiccated coconut.
- Then, pour the drink into the glass.
- Pipe the whipped cream on top of the drink using a piping bag and serve this Christmas cocktail.
9. Classic Eggnog by Kuber Bhat, Senior Bartender, Blue Bop Cafe and Bar
Ingredients
- 2 cups milk
- ½ tsp cinnamon powder
- ½ tsp nutmeg powder
- ½ tsp vanilla essence
- 6 egg yolks
- ½ cup granulated sugar
- 60 ml bourbon whiskey
Method
- In a small saucepan over low heat, combine the milk, cinnamon, nutmeg, and vanilla essence. Slowly bring the mixture to a low boil.
- Meanwhile, in a bowl, whisk the egg yolks with sugar until the yolks are pale in colour. Slowly add warm milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
- Keep the mixture in the refrigerator for chilling.
- Add bourbon to the mixture, shake well with ice and garnish with cinnamon or nutmeg powder.
10. Grapefruit Mulled Wine by Hitesh Sangwan, Director of Food & Beverage, The St. Regis Mumbai
Ingredients
- 150 ml Campo Viejo red wine
- 25 ml grapefruit spiced syrup
- A slice of grapefruit and star anise for garnish
Method
- Add the Campo Viejo red wine and grapefruit spiced syrup to a pot and warm the concoction on low heat.
- Pour the cocktail into a wine glass and serve warm.
- Use the grapefruit slice and star anise to garnish the cocktail.
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