The 12 Sips of Christmas

We all know a significant part of the festive period is how much alcohol we can consume and luckily our clients have come up with a fabulous array of Christmas cocktails and tipples to see readers through the festive season.

On the first day of Christmas Quaglinos gave to me…

Bianco Natale!

The mixology maestros at Quaglino's bar (Marco Sangion and Federico Pasian) have created this gorgeous Christmas cocktail for the festive season. Classic, creamy and comforting, Bianco Natale! consists of Cointreau, Cacao white, yellow Chartreuse, lemon juice, egg white, chocolate bitters with a dark chocolate garnish.

On the second day of Christmas Blade Hairclub® gave to me…

Vegan Oatnog!

Located in the heart of Soho, Blade Hairclub’s® unique fusion of socialising over highly-skilled hairdressing and an expertly stocked bar turns the traditionally awkward and intimidating salon culture on its head. Mixology wizard, Stroo Despot-Olofsson has created a winter themed cocktail menu including the Vegan Oat Nog, the perfect winter warmer for those looking to indulge in a tipple during their haircut. It’s made of either Stagg Jr. Bourbon or Foursquare Dominus Rum, Maple Syrup, Vanilla Bitters, Oatly Oat Cream, Oatly Barista Oat Milk, Real Organic Cinnamon and garnished with a luxury soft date stuffed with pecans.

On the third day of Christmas The Beaufort Bar gave to me…

The Overture!

Entitled Music, Magic & Drama, the new menu at The Beaufort Bar seeks to elevate the hotel bar experience through a refined signature offering, including grower Champagnes and sparkling wine, expertly prepared mixed drinks, and a well-chosen, in-depth whisky selection. The Overture, inspired by Operetta, consists of Grey Goose Vodka, Cucumber syrup, Hibiscus kirsch tonic and Perrier-Jouet Belle Epcque Champagne.

On the fourth day of Christmas Skylight gave to me…

The Skylight Cobbler!

Skylight is now home to cosy igloos and mountain huts on its top level, transporting guests to a wintry wonderland perched above the city - the perfect spot to sip on a Skylight Cobbler and admire London's twinkling skyline with friends. Made up of Bombay Sapphire gin, lemon juice, peach syrup, sugar syrup and plum bitters the Skylight Cobbler offers a festive alternative to the classic G&T.

On the fifth day of Christmas OSLO gave to me…

The Winter Spritz!

Winter is coming and to combat the cold OSLO Hackney is launching a new cocktail menu brimming with seasonal spices and fruity twists. Guests can wile away the cold evenings with a Winter Spritz, which combines the comforts of gingerbread syrup with the fresh zing of grapefruit, or indulge in the Alejandro's subtle scent of nutmeg a top creamy cacao concoction. The new menu also features bar classics such as the Whiskey Sour and a floral Daiquiri where attention to fundamental components is cardinal for making a top tipple. More unusual elements such as tai plum sake and lingonberry powder add a touch of flare to winter warmers.

On the sixth day of Christmas Heads and Tails gave to me…

Mistletoe and Pine!

As its name suggests, Heads + Tails is a bar of contrasts, both in its beautiful design and its

creative output. Heads, a bright airy bar serving light cocktails, gins, wines and aperitivo will be cleverly juxtaposed with Tails, a dark, atmospheric basement bar specializing in whiskies and rums. For the festive season, this gin based drink, Mistletoe and Pine, encompasses the smells of the forest with a sweet twist of cranberry. It’s made up of Cranberry Infused Fords Gin, Smoked Pine Liqueur and Clarified Cereal Milk.  

On the seventh day of Christmas The Meet gave to me…

Vegan Bakewell Tart Hot Chocolate with Baileys Almande!

Chef Dominic Taylor has used everybody’s favourite Christmas tipple to revamp popular festive dishes into indulgent vegan alternatives. Using Baileys Almande he has created a warm and rich Bakewell tart hot chocolate which is served with a shortbread crumb rim, a dollop of Raspberry Jam, lashings of dairy free cream and adorned with shavings of vegan chocolate.

On the eighth day of Christmas Knights bar gave to me…

Fig!
The Winter iteration of the menu pays homage to beautiful evergreen foliage, preserved jewel-like berries and hardy winter vegetables. Each cocktail tells a winter's tale: the Boundary Marker (gin, spiced pear, celery, walnut and ginger beer) harks back to the Middle Ages when pear trees were used to divide the land between estates, while Blackthorn (sloe gin, vanilla, spice, English sparkling wine) celebrates the berries foraged in the Autumn which have now transformed for the winter into rich sloe gin.  Fig is made up of Bourbon, fig, spice, lemon and wormwood.

On the ninth day of Christmas Raasay Distillery gave to me…

While We Wait Single Malt Whiskey with Fentimans Curiosity Cola!

An alternative to Champagne over the festive season Raasay While We Wait Single Malt whisky is delicious served neat and paired with Fentimans Curiosity Cola. The award-winning whisky, Raasay While We Wait balances peatiness with smoothness, making it the perfect introduction for newcomers to peated whisky. It is matured in bourbon barrels and finished in Tuscan Montechiari wine casks which lends dry fruit notes to the spirit. Curiosity Cola is botanically brewed, a technique that is not only healthier and more natural than other cola-production. Although still considered a soft drink, it has a slightly alcoholic edge which ensures that the herbal sweetness of the soda combines smoothly with the zesty, lightly smoky and red fruit notes of the whisky.

On the tenth day of Christmas Monsieur Le Duck gave to me…

Pousse Rapiere!

Monsieur Le Duck is a new pop-up restaurant set to bring the food and wine of South-West France to the heart of London. Inspired by the douceur de vivre of Gascony, it will offer a simple but alluring menu, focusing on duck, chips, salad and wine. The Pousse Rapiere consists of Armagnac Liqueur and Fizz, making a delicious apero to a delicious French meal.

On the eleventh day of Christmas Cocktail Trading Company gave to me…

The Sprout Martini!

Whether you love them or hate them, sprouts are a staple at the Christmas dinner table. The Cocktail Trading Company has taken this humble vegetable to a new level by turning it into a Christmas tipple consisting of Tarquins Dry Gin, Brussel Sprout Vermouth and one brined and pickled Brussel Sprout heart.

On the twelfth day of Christmas The Alice House gave to me…

The Lemon Saison!

After a bracing winter's walk in Queen's Park head to The Alice House for a warming toddy to keep the winter's chill at bay. For the festive season, The Alice House will be mulling their own Lemon Saison - brewed at Hop Stuff by the bar's beer geeks - with winter spices. This warming concoction will be served in a half pint mug and is best enjoyed in the cosy Library Bar.