LONDON (AP) — With winter upon us and Christmas lights twinkling, London’s cocktail bars are unveiling their seasonal favorites. From festive takes on classics to indulgent hot chocolates, these after-dinner cocktails may inspire your own holiday concoctions. Here are five recipes from prominent bars that can be enjoyed by the fireside or paired with your Christmas pudding.
Roasted Chestnut Old Fashioned from Archive & Myth
Archive & Myth, a speakeasy reached via a secret door, has reimagined the traditional Old Fashioned. Instead of sugar, it incorporates chestnut liqueur and uses walnut bitters for a nutty twist. Consultant Jack Sotti makes it easy to replicate at home with just three ingredients, adding a pinch of salt for a hint of salted caramel and cloves for aromatic depth.
Ingredients:
- 50ml (1.7oz) Compass Box Nectarosity blended Scotch whiskey
- 20ml (0.7oz) roasted chestnut liqueur
- 2 dashes aromatic bitters, preferably black walnut
- 1 pinch of salt
Directions:
Stir with ice until chilled and strain into a rocks glass. Garnish with a clove-studded orange peel.
The Nutcracker from Swift Borough
Swift Borough’s senior bartender, Rebecca Pink-Swann, presents The Nutcracker, a twist on the flip cocktail, blending vintage port, hazelnut liqueur, and a whole egg, resulting in a creamy holiday treat. Topped with grated nutmeg, it is best served with Christmas pudding.
Ingredients:
- 1 whole egg
- 20ml (0.7oz) chestnut liqueur (or Frangelico)
- 30ml (1oz) port
- 50ml (1.7oz) Hennessy/cognac
Directions:
Combine ingredients in a cocktail shaker. Dry shake first, then add ice and shake again. Strain into a chilled glass and garnish with freshly grated nutmeg.
Nougat & Vodka from Twice Shy
Elon Soddu’s Twice Shy has introduced a light and enjoyable Nougat & Vodka cocktail that evokes memories of eggnog. It is made using homemade nougat-infused vodka, a process that involves steeping nougat in vodka.
Ingredients:
- 50ml (1.7oz) nougat-infused vodka
- 5ml (0.18oz) Disaronno amaretto
- 15ml (0.5oz) lemon juice
- 10ml (0.25oz) honey
- 15ml (0.5oz) egg white
Directions:
Combine ingredients in a shaker, dry shake first, then shake with ice. Double strain into a rocks glass over ice and garnish with grated nutmeg.
Suzette from Sofitel London St James
Bartender Mikey Chaplin recommends Suzette, inspired by French crepes, taking a twist on the whiskey sour. The cocktail’s orange notes add to its holiday appeal.
Ingredients:
- 30ml (1oz) Singleton of Dufftown 12-year-old whisky
- 15ml (0.5oz) Grand Marnier Cuvee Alexandre (or regular Grand Marnier)
- 10ml (0.25oz) Aperol
- 5ml (0.18oz) Discarded Sweet Cascara Vermouth (or Lillet)
- 25ml (0.75oz) lemon juice
- 15ml (0.5oz) orange syrup (see below)
Directions:
In a shaker filled with ice, combine all ingredients. Shake well and strain into a rocks glass over large ice cubes. Garnish with orange peel.
Orange Syrup Recipe:
- Slice 1kg (5 cups) of orange peels, removing pith.
- In a pot, simmer peels, 1kg (5 cups) caster sugar, and 500ml (18oz) filtered water until thick.
- Strain to remove peels.
Ho, Ho, Hot Chocolate from Side Hustle, NoMad London
For a warming holiday drink, Liana Oster’s Ho, Ho, Hot Chocolate blends rich hot chocolate with herbal flavors.
Ingredients:
- 15ml (0.5oz) Green Chartreuse
- 22ml (0.75oz) Fernet-Branca
- 150ml (5oz) hot chocolate base (see below)
Directions:
Combine ingredients in a glass or coffee mug, mixing until dissolved, then strain.
Hot Chocolate Base Recipe:
- Heat 200g milk chocolate, 520g dark chocolate, and 8 split vanilla beans in a mixture of 8 pints of double cream and 300g sugar, stirring until melted.
- Strain to serve.
These delicious cocktails offer cozy comforts for the holiday season, perfect for sharing with friends and family. Enjoy crafting your own festive drinks with these expert recipes!