Whimsical Winter Cocktails

Herradura - Blood Moon Spritz

"Inspired by the moon's powerful role in Mexican cosmology, Herradura, which balances tradition with a modern twist, wanted to mark the upcoming supermoon," says Daniele Umoette, Brand Ambassador for Herradura Tequila.

"The Blood Moon Spritz honours this celestial event with a simple, refreshing serve that stays true to who we are. It features Herradura Plata, blood orange soda, a touch of syrup, and rosemary. The bright citrus profile is a beautiful complement to Plata's clean agave notes."

Recipe:

• 35ml Herradura Plata  

• 10ml Monin blood orange syrup  

• Top with blood orange soda  

• Garnish with rosemary sprig  

• Serve over cubed ice in a wine glass 

Sandia Chang's Prune Negroni

"A play on a classic cocktail but dedicated to the season. The prune-infused gin creates a wintry, sweet, spice element that balances well with the bitterness of the Campari & vermouth," says Sandia Chang, co-founder of Kitchen Table. "This is definitely something you want to have next to a big fireplace."

Tasting notes: Consoling, warming, sweet

Ingredients for the prune gin:

• 700ml London Dry Gin

• 210g prunes

Method to make the prune gin:

1. Vacuum pack 700ml of London Dry Gin with 210g of prunes.

2. Sous vide in 63°C for two hours. 

3. Strain the prunes out through a muslin cloth and coffee filter. 

Ingredients to make the cocktail:

• 30ml Prune Gin

• 25ml Vermouth

• 20ml Campari 

• 10 ml Empirical The Plum, I suppose

Method to make the cocktail:

1. Stir all of the ingredients in a mixing tin with ice.

2. Pour into a chilled Dory glass. 

3. Finish by adding a large ice cube.

Room Two Cocktails - Under The Pines

"This winter serve layers sharp seasonal fruit with a touch of smoked cherry, giving the drink a subtle fireside warmth," say Room Two's co-founders Matt and Luke. "The tobacco bitters add an aromatic depth, while a light pine foam brings that fresh, alpine edge. It's clean, smoky and effortlessly festive."

Ingredients:

• Vodka 50ml 

• Lemon 20ml 

• Cranberry 35ml 

• Smoked maraschino syrup 15ml 

• Pine foam 

• Tobacco bitters

Method for the pine foam:

Lightly crush and steep fresh pine needles in warm sugar water  for 10–15 minutes, add lemon then strain to keep the flavour bright. Combine this pine-infused base with egg white or a foaming agent and blend briefly to activate it. Let the mixture rest, blend again just before service. Spoon the light pine foam gently over the finished cocktail!

Honey & Smoke - Pomegranate Spritz

"This is a super simple cocktail, built in a wine glass with no need to shake, making it perfect for easy hosting this Christmas. It's bright and beautifully festive, instantly bringing a sense of celebration. The sumac makes things extra sharp and zesty!" says Honey & Co. co-founder, Itamar Srulovich.

Recipe (to make one):

Start with the sumac rim – spread some sumac on a plate, rub a wedge of lemon or lime around the rim of each glass, then dip the rim into the sumac. Then, assemble the following ingredients in a wine glass:

• Cubed ice

• 30ml pomegranate juice

• 10ml sugar syrup

• 20ml lemon juice

• 30ml vodka

• Top with equal parts cava & sparkling water

• Optional  garnish - mint sprig / pomegranate seeds (or wedge as in the photo)

Ixchel - Cold Moon Special

"The Cold Moon is our winter tribute to the final full moon of the year. It's a drink that feels celebratory yet smooth and we love the contrast of the gentle spice of reposado tequila against velvety sweet coconut cream. A frosted rim of cranberry and rosemary give the cocktail a final festive flourish that we’re excited for our guests to try", says Xavier Baez, Senior Bartender at Ixchel.

Ingredients:

• 60ml 1800 Reposado Tequila

• 30ml Kalani Coconut Liqueur 

• 30ml Coconut Cream

• 30ml Cranberry Juice

• Ice

• Caster sugar

 Method:

1. Chill your glass - Place a coupe or rocks glass in the freezer for 5 minutes.

2. Shake well - In a cocktail shaker add the ingredients and shake vigorously for about 10–12 seconds until the shaker is cold and the mixture is smooth.

3. Strain & Serve - Fine-strain into your chilled glass if you want it silky or Pour over a large ice cube in a rocks glass for a slower-melting option.

4. Garnish: add your sugared rosemary and a few sugared cranberries on top 

 For the garnish:

1. Make a simple syrup: heat equal parts water and sugar until dissolved

2. Dunk rosemary sprigs and toss cranberries into the warm syrup and place on a rack

3. Sprinkle generously with caster sugar until coated and allow to dry

The Mutton: Fr'um Chocolate Old Fashioned

"Aromatic and rich, the Fr'um Chocolate Old Fashioned is our idea of a hug in a glass. Bold, luxurious and decadent; Fr'um brings citrus and warm spice notes," says The Mutton's bar manager Anthony Peart. "You get depth from muscovado which works wonderfully with dark chocolate and orange bitters. A festive cocktail where the flavours complement each other perfectly".

Ingredients:

• 50ml Fr'um Pineapple & Smokey Scotch Bonnet Rum

• 10ml Mozart Dark Chocolate Liqueur

• 1 teaspoon Muscovado Sugar

• 2 dashes Orange Bitters

Method: 

1. Add all ingredients to a mixing glass and stir to incorporate the sugar 

2. Add ice and stir to dilute and chill the liquid

3. Strain into a whisky glass with a big ice block

4. Garnish with a twist of orange peel