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Christmas Cheers!

26 December 2021

Lets get Fizzy!!

Tis the season to be jolly! Hopefully we will all be spending time with our family and friends.  Whatever, you are doing the home bar now vies for space in our homes almost as much as the home office adding some much needed glitz and glamour!

With this in mind we’ve put together our top 5 festive tipples, there’s something for everyone from the velvety smooth espresso martini to a warming gingerbread hot chocolate, festive takes on some classic drinks.  If your not drinking alcohol and don’t want to miss out, try this non-alcoholic orange and rosemary fizz. It’s a Christmassy mocktail that anyone can enjoy!

Top 5 Drinks
  1. Gingerbread & Espresso Martini Cocktail
  2. Festive Negroni
  3. Christmas Mocktail Orange and Rosemary Fizz
  4. Classic Mulled Wine
  5. Gingerbread Hot Chocolate
Cocktail glass of gingerbread and espresso martini cocktail, with sugar around the rim
Olive Magazine
1. Gingerbread & Espresso Martini Cocktail


50ml Vodka

25ml espresso coffee, chilled

15ml gingerbread syrup

3 coffee beans

Cinnamon sugar

Serves 1, Prep 5 minutes


Step 1 Rim a chilled martini glass with cinnamon sugar

Step 2 Shake all the liquid ingredients with some ice and strain into the glass, finish with the 3 coffee beans.

Festive negroni in 3 glasses
Olive Magazine
2. Festive Negroni


3 cinnamon sticks

4 whole cloves

2 star anise

2 cardamon pods, crushed

1 tsp black peppercorns

200ml Gin


100ml – 200ml Vermouth

100ml – 200ml Campari

Orange slices and fresh bay leaves to serve

Serves 4-8, Prep 10 mins cook 5 mins plus 48 hours infusing


Step 1   Put the cinnamon, cloves, star anise, cardamon and peppercorns in a dry frying pan and toast for 5 mins, or until the spices are just fragrant. Remove from the heat and leave to cool.

Step 2 Tip all the toasted spices into a medium jar and pour over the Gin.  Seal and chill for 48 hours to infuse.

Step 3 Strain the infused Gin through a fine mesh sieve, and fill four to eight glasses with ice.  To mix the cocktail, tip 25ml each infused Gin, Vermouth and Campari into the glasses, then garnish with orange slices and bay.  Any leftover infused Gin will keep, sealed in a cool dry place for up to two months.


Orange Fizz Mocktail Recipe with Rosemary - non-alcoholic cocktail served with cinnamon sticks, orange slices, rosemary and pomegranate seeds
BBC Good Foot
3. Christmas mocktail orange and rosemary fizz


2 large orange wedges

1 sprig of rosemary

Soda water

1 tsp pomegranate seeds

1 cinnamon stick

Serves 1, prep 5 minutes


Step 1 Put the orange and half the rosemary into a highball glass. Muddle well, then fill with ice. Top with soda water, stir to mix, and garnish with pomegranate and cinnamon and the remaining rosemary.

Mulled wine in glasses on tray
BBC Good Food
4. Classic Mulled Wine


750ml bottle of red wine

1 large cinnamon stick, or 2 small ones

2 star anise

4 cloves

2 strips lemon zest, pared using a vegetable peeler

4 tbsp caster sugar

100ml Sloe Gin (Optional)

Serves 6, prep 5 mins, cook 15 mins plus 30 minutes infusing


Step 1 Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan.  Cook on a low heat for 10 mins.

Step 2 Remove from the heat and cool, leaving to infuse for 30 minutes.

Step 3. To serve, heat without boiling, stir in the sloe gin (if using) and pour into mugs or heatproof glasses.

Gingerbread hot chocolate in a large mug with a small gingerbread biscuit alongside
BBC Good Food
5. Gingerbread Hot Chocolate


150ml Milk

50ml double cream

¼ – ½ tsp dark brown soft sugar

½ orange, zested

Pinch of ground ginger

Pinch of ground cinnamon

1 clove

2 drops of vanilla extract

50g dark chocolate, chopped

To serve, whipped cream, 1 mini gingerbread or speculoos biscuit, crushed.

Serves 1 prep 10 mins cook 5 mins


Step 1 Stir the milk, cream, sugar, orange zest and spice together in a saucepan, then bring to a simmer over a low heat. Remove from the heat and pour through a sieve into a jug, discarding the clove and orange zest.  Pour the warm infused milk back into the pan and stir in the vanilla and chocolate until the chocolate has melted and is smooth.

Step 2 Return the pan to a low heat to warm through, if needed, then pour into a heatproof mug.  Top with whipped cream and crushed gingerbread biscuit, if you like and serve.

However you will be spending your time this holiday we wish you a wonderful Christmas and Happy New Year!  Cheers!

We’d love to know what your favourite winter cocktail is…

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