3 Christmas cocktail recipes that'll wow your guests this December - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food 3 Christmas cocktail recipes that’ ll wow your guests this December By You Magazine - December 14, 2018 The tree is decorated, the presents are wrapped, the festive movies are streaming – the only thing you need to complete the scene is a brilliant Christmas cocktail recipe. And luckily for you, we’ve got just the thing. London Cocktail Club’s JJ Goodman has drawn inspiration from the most iconic flavours of December to bring us three of his sweetest seasonal drink ideas, and each one is more delicious than the last. Happy mixing! Sticky toffee old fashioned Jodi Hinds It always cheers me up to see my favourite dessert, the sticky toffee pudding, mixed in with my favourite whisky cocktail, the Old Fashioned. If the turkey needs a hand washing itself down, reach for one of these to help your digestion along nicely. JJ says: ‘I really do love an Old Fashioned a LOT. The sweetener is usually sugar soaked in Angostura bitters, but you can use almost anything from honey, treacle or molasses, or if you fancy testing your skills, microwave equal parts Werthers Originals to water and use the syrup that it makes, you really can’t get this drink wrong.’ 60ml Jack Daniels 10ml Werther’s Original syrup (see below) 1 dash Angostura bitters 1 drop vanilla extract FOR THE WERTHER’S ORIGINAL SYRUP In a saucepan add 1 x 50g packet of Werther’s Original for every 100ml of sugar syrup (You may also use Sugar Free Werther’s Original to make this syrup). Simmer on a medium heat for 6 minutes. Let the mixture cool, pour into an empty bottle or kilner jar and refrigerate (lasts up to 6 weeks). SERVED IN: Rocks glass ICE: Cubed ice GARNISH: None Add the ingredients to mixing glass filled with cubed ice, stir and strain into rocks glass filled with cubed ice. Mince pie flip Jodi Hinds Imagine a Christmas version of Baileys Irish cream, well…. This quick homemade egg nog tastes just that. This is for those of you who love a bit of booze with your festive mince pies. I’m sure if you left one out for Santa he’d take you off the naughty list! JJ says: ‘I love flips of all styles, but this one is the king! Fruit “mince” (I always imagine minced meat for some reason) is available year round and it’s packed with flavour from orange, cinnamon, ginger and nutmeg to sultanas and raisins. I love this cocktail by itself, but feel free to pour it over your Christmas cake, you’ll never go back to regular cream again!’ 30ml Scotch whisky 2 tsp fruit mincemeat 1 whole egg 20ml cream 5ml vanilla extract 10ml sugar syrup Orange twist SERVE IN: Coupe glass ICE: None GARNISH: Orange twist Add all ingredients to your shaker, add cubed ice, shake and fine strain into a chilled coupe glass. Terry’ s chocolate mulled wine Jodi Hinds Nothing screams Christmas like the smell of mulled wine in the air and I can’t get enough of this recipe! Not even a full-blooded Scrooge could resist at least a glass on a frosty Christmas Day, so lock the doors, switch on the fire, and let this classic warm your soul! JJ says: ‘The Terry’s Chocolate Orange always comes out at Christmas yet never seems to get finished at my house. Whether you’re a fan or not, I’ve found a perfect way to knock it back that will have you queuing up for more. Change or take the chocolate out if you like, it’ll still taste divine!’ 100ml Scotch whisky 750ml shiraz red wine 1 (157g) Terry’s Chocolate Orange 10 cloves 5 star anise 2 cinnamon sticks 1g powdered nutmeg 75g brown sugar Juice of 1 orange & rind Garnish SERVE IN: Poured from the saucepan into your favourite mug ICE: None GARNISH: 1 star anise 1 half of an orange slice Grated nutmeg Add all ingredients into a large saucepan, simmer for 6-8 minutes until all the chocolate has dissolved. Remove from heat, leave to stand for 5 minutes then pour from saucepan to mugs. 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