It may not be the most pleasant winter yet, but the festive spirit remains undeniable. And what makes a Christmas better than an array of easy to whip up cocktails?
A Christmas menu is incomplete without puddings, rum balls, plum cakes, and an array of wintery cocktails of course. From velvety smooth eggnogs to rich and warm mulled wines, there’s no dearth of drinks for enhanced festivities.
Alongside some wild cards from Glenmorangie and Hennessy, we’ve also curated some holiday cocktails from Maka Zai. What sets these recipes apart is the ease of preparation as well as the heritage involved.
The O’ Coquito, for example, is a traditional Christmas drink that originated in Puerto Rico. The coconut-based alcoholic beverage is similar to eggnog, sometimes referred to as Puerto Rican Eggnog.
The Rumhattan, on the other hand, is inspired from the classic Manhattan. Inspired from the character of this drink, the use of the Maka Zai Tribute edition gold rum makes for an interesting blend.
While each cocktail utilises a unique blend of bitters, sweet notes and garnishes – they’re all decidedly simple concoctions with complex flavour notes. At the next Christmas gathering and NYE bash, you’re sure to turn heads (quite literally!) with these drinks!
Glass – Stem glass
- 45 ml Maka Zai Gold Rum
- 15 ml Triple Sec
- 10 ml Orgeat
- 20 ml coconut cream
- Grated nutmeg
- Grated cinnamon
- A whole egg
- Star anise to garnish
- In a shaker, pour all the ingredients and give it a nice shake without the ice. The egg as well as the other ingredients will emulsify and mix well.
- Once this is done, add one big cube of ice and give it another shake.
- Pour in a nice stem glass and garnish it with grated nutmeg and grated cinnamon on top.
Glass – Coupe
- 45 ml Maka Zai Tribute Edition (Gold Rum)
- 15 ml Sweet vermouth
- 3 dashes of Aromatic Angostura bitters
- Orange peel, to garnish
- In a chilled mixing jar, add a lot of ice, pour all the ingredients and gently stir down the mix for 30 seconds.
- Pour it in a chilled coupe glass. Express the orange oils on the top of the cocktails and garnish it with orange peels.
Glass – MZ Goblet
- 60 ml Maka Zai Gold Rum
- 1 bar spoon orange marmalade
- 7.5 ml ginger honey
- 120 ml Earl Grey Tea
- Clove studded orange slice, cinnamon, star anise to garnish
- In a warm goblet, put 1 bar spoon of orange marmalade, add in the gold rum, ginger honey, spices like star anise, cinnamon and give it a nice stir till the marmalade dissolves.
- Add warm earl grey tea from the top and garnish it with an orange slice studded with clove. The cinnamon can be burnt as well for a better experience.
Glass – Highball
- 60 ml Maka Zai White Rum
- 120 ml Cranberry red wine sauce
- 120 ml ginger beer
- Dried berry, orange slice to garnish
- In a shaker, add all the ingredients other than soda and ginger beer and give it a nice shake. Strain it into a highball glass full of ice.
- Now gently pour the ginger beer and finish it with a dash of soda. Garnish with some dried berries and edible flowers.
Hennessy Maple Spiced Old Fashioned
- 60 ml Hennessy Very Special
- 4 dashes of Angostura Bitters
- 7.5 ml homemade spiced maple syrup
- A slice of ginger & dehydrated lime to garnish
- Add spiced maple syrup, bitters and Hennessy in a mixing glass full of ice. Stir until well chilled and diluted.
- Strain into an old fashioned glass with an ice block. Garnish with a flamed cinnamon stick.
Suggested read: How did mulled wine become a signature Christmas drink?
Glenmorangie Orange Mingle
Glassware – Nick & Nora
- 45 ml Glenmorangie Original
- 2 ml orange marmalade
- 10 ml aperol
- 15 ml lemon juice
- 10 ml orange juice
- 25 ml egg white
- Orange bitters
- Edible flowers to garnish
- Add all ingredients to a shaker and reverse dry shake.
- Double strain into a nick and nora glass. Garnish with bitters and edible flowers.