With a second lockdown upon us, Zoom chats with friends are back in full force - and what do girly catch-ups require? A glam cocktail, that's what!
Our high heels and sparkly dresses may be in hibernation, but we can still enjoy a fabulous drink with friends, albeit virtually.
We've got 5 wonderful winter cocktail recipes for you to whip up at home – from a naughty chocolate tipple to a vibrant coconut margarita. Enjoy!
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Hot Hot Chocolate
- 35ml Clementine Spiced Diablesse Rum
- Your favourite hot chocolate
- 10ml Ancho Reyes Liqueur
- Pinch of sea salt
- Add whipped cream, toasted marshmallows & chilli flakes
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- 1 bar spoon of Slingsby Marmalade Preserve
- 15ml pink grapefruit juice
- 25ml Slingsby Marmalade Gin
- Prosecco top
- 5ml blackcurrant liqueur
In a flute glass, layer the top 4 ingredients in order aside from blackcurrant liqueur. Garnish with orange zest and a blackcurrant liqueur drizzle.
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Disaronno Velvet White Espresso Martini
- 50ml Disaronno Velvet
- 25ml Tia Maria
- 25ml Vodka
Garnish: Coffee beans
Method: Shake and strain ingredients over ice
Cazcabel Coconut Margarita
- 50ml Cazcabel Coconut
- 20ml Cointreau/Triple Sec
- 25ml Lime Juice
- 5ml Agave Syrup
- A Pinch of Salt
Garnish: Salt Rim and a Lime Wheel
Shake all of the ingredients with ice and strain into a coupe glass.
- 75ml Aldi Nicolas De Montbart Champagne
- 15ml Specially Selected Crème de Cassis
- 3 Fresh blackberries
- 3 Fresh cranberries
- 1 tsp Mixed spice
- 1 tsp Icing sugar
- 10ml Cranberry juice
For the sugar syrup, you will need: 1 cup of water and 1 cup of caster sugar. Mix the water and sugar in a saucepan and bring to the boil. Stir until the sugar has dissolved and allow to cool.
Dip the rim of a chilled Champagne flute into the cranberry juice, and then into the icing sugar. Dip again in the cranberry juice, then into the mixed spice and leave to stand. Add the Crème de Cassis, 1 teaspoon of sugar syrup and 1 teaspoon of the berries (pulped) then top up with Champagne.
BACARDI Spice n all Things Nice
- 25ml Bacardi Anejo Cuatro
- 15ml Cherry Herring
- 50ml Cranberry
- 1 dash orange bitters
- 10ml Sugar syrup
Combine all ingredients in a cocktail shaker. Shake, strain and then garnish with whipped cream and a cherry on top.
- 1.5 oz The Botanist Islay Dry Gin
- 1.5 oz Cold Brew
- 0.5 oz Lavender Syrup
- 2 oz Tonic Water
Pour The Botanist Islay Dry Gin, Cold Brew and Lavender syrup into a cocktail shaker. Shake and strain over ice into a Highball glass. Top with Tonic Water.
To make the Lavender 'Tea' Syrup:
Measure 1:1 sugar to water. Bring to the boil, turn off, add lavender and let sit for 10 minutes to infuse lavender. Serve when cooled.
Haig Club Espresso Martini
- 25ml Haig Club
- 25ml crème de cacao
- 25ml Espresso -Squeeze of Honey
- 3 Coffee Beans for garnish
- Alcohol content: 13 grams
Garnish with 3 whole beans
Fill shaker with ice, add all ingredients and shake vigorously and strain into a martini glass.