20 Christmas cocktails and winter warmers to mix up this holiday

1. Combine ingredients in a cocktail shaker, add ice and shake well.

2. Strain into a glass with ice and garnish with freshly grated cinnamon and a candy cane.

1. Combine the bourbon, syrup and bitters in a cocktail shaker over ice and stir.
2. Strain into an old fashioned glass over fresh ice (preferably one large cube or sphere).
3. Garnish with an orange zest, star arise and a cinnamon stick.

1. Make a pot of coffee.
2. Add the Sailor Jerry Spiced Rum, heavy cream, and a pinch of brown sugar to your mug. Top with piping hot coffee. If you usually take cream and sugar in your coffee, add that too. 
3. Stir, and top with cinnamon and whipped cream.

1. Fill a coup or a martini glass with ice water and leave to chill.
2. Add Skrewball Whiskey and chocolate liqueur to a mixing glass and stir.
3. Discard the water and dip the glass into a light amount of caramel sauce, followed by a light amount of sea salt.
4. Strain the cocktail into the dressed glass.

1. Combine all the ingredients in a brandy glass.
2. Stir lightly to mix.
3. Add a sprig of toasted rosemary to garnish.

1. Combine all ingredients in a shaker with ice. Shake.
2. Strain into your favourite glass.
3. Garnish with a dollop of whipped cream and a cinnamon stick.

1. Combine all ingredients in a glass. Stir.
2. Garnish with powdered or fresh grated nutmeg.

1. Fill a glass with ice.
2. Add Harveys Bristol Cream Sherry and apple juice.
3. Top with a dash of ginger ale.
4. Mix with a cinnamon stick and leave it in the glass. Garnish with a spring of mint and apple slices.

1. Combine Coca-Cola, rum, eggnog, espresso shot and simple syrup into a cocktail shaker half-filled with ice.
2. Stir until chilled, then pour into a cocktail glass.
3. Garnish with coffee beans and a dash of nutmeg.

1. Fill a rocks glass with ice.
2. Add rum and grenadine. Stir to combine.
3. Top with Coca-Cola.
4. Garnish with an orange wheel, rosemary and skewered cranberries.

1. Add all ingredients to a shaker tin with ice. Shake.
2. Strain into a martini glass and garnish with cranberries and a sprig of thyme.

Note: For an extra bit of fun, serve this cocktail like the hotel does. Strain into a clear glass Christmas bulb, and have guests pour it into the glass themselves. 

1. Add all ingredients to an old fashioned glass full of ice.
2. Stir well.
3. Garnish with a twist of orange.

1. Add all the ingredients to a saucepan over medium heat and whisk to dissolve the sugar, or stir if you can’t whisk. Watch carefully and reduce heat before the mixture boils over.
2. Simmer on low for 10 minutes.
3. Turn off heat, cover and allow the mixture to steep and cool for another 10 minutes.
4. Strain the syrup into an airtight glass jar or bottle by pressing down on the cranberries to squeeze everything out. Store in the refrigerator for up to two weeks.

Non-Alcoholic Christmas Kiss

1. Muddle 5–6 fresh cranberries in the bottom of a cocktail shaker.
2. Add ice and the rest of the ingredients. Shake to chill.
3. Strain into a coupe glass and garnish with sugared cranberries. Note: Use a hawthorne strainer to strain or else the cranberries block the openings on the shaker lid and you’ll have trouble getting the whole cocktail out.

1. Add the gin, Southbrook Cassis and Luxardo Maraschino Liqueur into a shaker with ice and stir until well-chilled.
2. Strain into a chilled glass.
3. Garnish with a lemon twist and rosemary spring.

1. Heat apple cider according to directions on package.
2. Combine hot apple cider with Skrewball Peanut Butter Whiskey in a mug and stir.
3. Garnish with a cinnamon stick.

Gingerbread Syrup

1. Chop the ginger into small pieces.
2. Add the allspice and cloves to a mortar and pestle and crush.
3. Add everything for the syrup, except the vanilla, into a small saucepan and bring to a simmer on medium heat, stirring to make sure the sugar dissolves. Keep on a simmer for several minutes, then remove from heat.
4. Add the vanilla, stir and then cover to cool.
5. Strain into an airtight glass jar or bottle.

Gingerbread Old Fashioned

1. Put 4–5 gingerbread cookies into a plastic bag, or between parchment paper, and gently crush them with a rolling pin. Pour the crumbs onto a small plate.
2. Pour a small amount of the gingerbread syrup (1 tsp) onto another plate.
3. Dip a rocks glass into the syrup and then into the ginger crumbs to rim the glass with the cookie crumbs.
4. Add the rest of the ingredients into the rocks glass and stir to combine.
5. Add a big square ice cube, and stir again to chill.
6. Garnish with a gingerbread cookie.

1. Add all ingredients except sparkling wine to a shaker tin with ice. Shake.
2. Strain into a chilled coupe glass.
3. Top with sparkling wine and garnish with star anise.