Duddell’s London are bringing a taste of the east to London Bridge this Christmas with their Cantonese Mulled Wine, an intense explosion of flavours and aromas inspired by the traditional Chinese five spices. Cognac, orange, dark fruits, cinnamon, fennel seeds, ginger roots and a touch of traditional Christmas spices combine to make this unique festive tipple.

Ingredients
Red Wine
Dark Wild Fruits
Cognac
Orange Liquor
Chinese Five Spice
Cinnamon
Ginger
Fresh Orange Slices
Cloves
Dry Fig
Fennel Seeds
Szechuan Peppercorns

The Cantonese Mulled Wine is £8
For reservations call 020 3957 9932
or email reservations.london@duddells.co
Address: 9A St. Thomas Street, London SE1 9RY
www.duddells.co/london
Instagram (@DuddellsLondon) | Twitter (@DuddelsLondon)

St Nicholas’ Tipple
The Donovan Bar at Brown’s Hotel

Warm up this winter with St Nicholas’ Tipple against the sophisticated backdrop of the Donovan Bar at Brown’s, London’s oldest hotel. This cocktail is a festive mix of raisin-infused Hennessey, Tonka beans syrup, almond milk, and coffee liquor, served with a luxurious cacao and coffee powder rim. Available from Monday 26th November.

Ingredients
50 ml Hennessey infused with Raisins
20 ml Tonka beans syrup
5 ml Kahlua Coffee liquor
60 ml Almond Milk

Method
Shake and strain. Garnish with grated Tonka beans, and serve with a cacao and coffee powder rim

The St Nicholas’ Tipple Cocktail is £19
For reservations call +44 207 493 6020
or email thedonovanbar@roccofortehotels.com
Address: London W1S 4BP
www.roccofortehotels.com
Instagram (@Browns_Hotel) | Twitter (@Browns_Hotel)

The Boodles Cocktail
The Donovan Bar at Brown’s Hotel

It’s the most wonderful time of the year – and The Boodles is one of the most wonderful additions to this holiday season’s cocktail list! While the elves are working away in Santa’s workshop, Salvatore Calabrese has been busy creating this alluring combination of pink gin, lemon juice, cherry blossom sugar, Cocchi Rose, and topped up with soda. Starting on 29th November, the Boodles Cocktail will be served at the glamorous Donovan Bar at Brown’s Hotel.

Ingredients
50 ml Hoxton Pink Gin
10 ml Lemon Juice
10 ml Cherry Blossom Home Made Sugar
10 ml Cocchi Rosa
Soda (to top)
Absinthe (optional)

Method
Pour all the ingredients in a shaker and shake it very well, then pour into a long glass and top with soda. Add an optional spray of Absinthe on the top for the aroma. Garnish with an edible Violette flower

The Boodles Cocktail is £19
For reservations call +44 207 493 6020
or email thedonovanbar@roccofortehotels.com
Address: London W1S 4BP
www.roccofortehotels.com
Instagram (@Browns_Hotel) | Twitter (@Browns_Hotel)

Alpine Spritz
Lobby Bar at The London EDITION

Lobby Bar at The London EDITION will be bringing a touch of festive cheer to Fitzrovia this Christmas with the Alpine Spritz, a long and refreshing cocktail inspired by the hotel’s 14ft Nordmann fir tree, decorated in collaboration with pioneering paper artist Zoe Bradley. £2 from every cocktail going to the charity Heads Together, committed to tackling mental health issues.

Ingredients
40ml Grey Goose
10ml Green Chartreuse
10ml Oakmoss Syrup
25ml Citric Acid
Soda (to top)
2 dash absinthe (optional)

Method
Shake Vodka, Chartreuse, oakmoss syrup and Citric Acid. Serve in a white wine glass over cubed ice. Top with soda and garnish with a mint sprig and a light dusting of icing sugar.

Alpine Spritz is £14
Address: 10 Berners Street, W1T 3NP
www.editionhotels.com
Instagram (@EDITIONhotels) | Twitter (@EDITIONhotels)

Hendrick’s Dreich Day Punch
Punch Room at The London EDITION

Punch Room at The London EDITION will be warming things up this winter with the Dreich Day Punch, created in collaboration with William Grant & Son’s, Time Out and Delight Drinks for their Hotboozapalooza. Available throughout the month of December, the Dreich Day Punch is the perfect winter warmer.

Tickets for the main Hotboozapalooza event at Night Tales can be purchased here.

Ingredients
40ml Hendricks
25ml red currant syrup
2.5ml lemon juice
125ml of Nepalese and chocolate tea*
2 dash of absinth (or anise)
2 dash of chilli bitter

Method
*Nepalese black tea serve for two and 1 teaspoon of chocolate powder in, stir together) fine fine strain!
Build and serve hot in an Irish coffee glass. Garnish with a long orange peel.

Dreich Day Punch is £14
Address: 10 Berners Street, W1T 3NP
www.editionhotels.com
Instagram (@EDITIONhotels) | Twitter (@EDITIONhotels)

Campfire Hot Chocolate
Nobu Hotel London Shoreditch

Cosy up at Nobu Hotel London Shoreditch with a warming cup of Campfire Hot Chocolate, a sumptuous cup of creamy chocolate topped up with Talisker Skye, Baileys Luxe and spiced golden syrup, topped with toasted marshmallow’s and spiced raspberry powder.

Recipe
30ml Talisker Skye
35ml Baileys Luxe
25ml Full Cream
15ml Spiced Golden Syrup
Toasted Marshmallow
Spiced Raspberry Powder

Method
Add all ingredients in a pan and heat the liquid, being careful not to bring to the boil. Pour all ingredients into a coffee mug, and add whipped cream, if desired. Garnish with a toasted marshmallow on a stick and spiced raspberry powder.

Campfire Hot Chocolate is £12
Address: 10-50 Willow St, London EC2A 4BH
www.nobuhotelshoreditch.com
Instagram (nobuhotelshoreditch)

Sake Mulled Wine
Dinings SW3

Dinings SW3 is bringing a touch of Japan to the classic winter warmer with a plum sake-based mulled wine, brewed with Amaretto, Cointreau and Pinot Noir and seasoned with star anise, fennel and cloves.

Recipe
50ml Plum sake
50ml Pinot Noir
20ml Amaretto Disaronno
20ml Cointreau
Fresh Apple Juice
Fresh Orange Juice
Star Anise
Fennel
Cloves
Cinnamon Stick

Sake Mulled Wine is £XX
Address: Lennox Gardens Mews, Chelsea, London SW3 2JH
www.dinings.co.uk/sw3
Instagram (@dinings_sw3)

FIOL Red Twist
FIOL Prosecco DOC

FIOL is known for bringing innovation to the traditional prosecco market, and this cocktail is anything but conventional as it comes in red hot, custom-made for this holiday season! With vodka, lemon, sugar syrup, and blackberry puree, this cocktail is as red as Santa’s cheeks and will have even Rudolph wanting one.

Recipe
40ml Vodka
25ml Lemon
15ml Sugar Syrup
15ml Blackberry Puree

Method
Shake ingredients and serve in a coupette. Garnish with a slice of dried lemon and a fresh blackberry.

www.fiol.it
Instagram (@fiolprosecco)