The easiest Christmas cocktails to make at home, according to local bartenders

Christmas in Toronto

“I’m giving the Toronto classic a holiday makeover. The tipple is largely inspired by snug European Christmases where winter exudes warmth and intimate gatherings. While I personally cook down Fernet Branca with maple syrup, chocolate and cinnamon for the ones I serve at Manhattan, this home recipe uses dark chocolate liqueur instead, which is essentially fuss-free to make. Either way, they both drink like a comforting warm hug.”

INGREDIENTS (Single serve, multiply accordingly when batching)

• 35ml Michter’s rye whiskey
• 15ml dark chocolate liqueur
• 5ml fernet branca
• 5ml maple syrup

METHOD

1. Fill the mixing glass with ice.
2. Add all ingredients and stir well until properly chilled.
3. Strain the mixture into a “Nick & Nora” glass and serve.

Ube

“Ube is a staple festive dessert in the Philippines enjoyed by everyone, especially during Christmas. Made from boiled and mashed purple yam, Ube halaya is used as a base flavour for pastries or popular desserts like halo-halo. We want to capture the essence of this holiday favourite in this cocktail. And if you’re wondering where to buy purple yam jam, you can buy them from Filipino grocery stores or online platforms like shopee and lazada.”

INGREDIENTS

• 45ml vodka
• 45ml full cream milk
• 200g purple yam jam
• 10g coconut water
• 50g jackfruit

METHOD

Purple yam mixture

1. Combine purple yam jam, coconut water and jackfruit in the blender and blend until smooth.
2. For consistency, strain the mixture.

Assembling

1. Combine vodka, full cream milk and one tablespoon of the purple yam mixture in a shaker.
2. Shake well for 15 seconds and strain as you pour.

Holiday Spirit

“In the spirit of Christmas, the worst thing I can think of is making a mess from juicing a bunch of citruses just to make a punch for a holiday party I’m already hosting. So, I usually turn to the supermarket to get some of the ready-to-go items for prep. Cold weather, or at least the idea of it, always has me craving ginger. The combination of ginger and cranberry has always been my obsession, and punch is a must-have when I am at any party. So let there be joy and bring on the holiday cheer!”

INGREDIENTS

• 500ml boiling water
• 200g honey
• 120ml Lipton black tea
• 90ml gin
• 60ml Marigold Peel Fresh lime juice
• 60ml Del Monte cranberry juice
• 50g young ginger

METHOD

Honey ginger tea

1. Wash and peel ginger then rough chop after. If you want more kick from the ginger, slice it finer.
2. Add chopped ginger and a tea bag to a heat-proof vessel. Add boiling water and steep for three to five minutes.
3. Strain out the liquid to remove ginger bits and stir in honey until it completely dissolves.
4. Taste and adjust.

Assembling

1. Combine lime juice, cranberry juice and gin together with the honey ginger tea into a large pitcher.
2. Keep it in the refrigerator without adding ice to avoid over-dilution.
3. Add ice when serving.

Tommy Royale

“Back when I lived in Australia, large gatherings in back gardens standing about the barbeque, talking about the year that was is definitely not uncommon. Unlike the crisp, potentially snow-laden comfort of the far northern hemisphere, it is properly hot. And Australians are used to a Christmas period lived in singlets, shorts and flip flops often with a cold, crisp drink not far from hand. The Tommy Royale is a fresh, and complex but light drink, perfect for beating the heat. And the top-up of champagne simply adds a touch of lightness and texture—but also luxury. It is Christmas after all, treat yourself!”

INGREDIENTS (Single serve, multiply accordingly when batching)

• 30ml Bobbys gin
• 25ml lemon juice
• 15ml fino Sherry15ml simple sugar syrup
• Champagne of your choice

METHOD

1. Combine gin, sherry, lemon and sugar syrup in a cocktail shaker filled with ice.
2. Shake well and strain over fresh ice in a chilled tall glass.
3. Top up with a splash of champagne.
4. Optional: garnish with a lemon wheel and a fresh sprig of mint for freshness.

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