These are the 4 festive cocktails you need to master this holiday season

Nov 22 2018, 11:01 pm

The holiday season is upon us, and we honestly couldn’t be more excited. If you’re all about joining in with the festivities, whether it be decorating Christmas trees, embracing the chilly weather, or hosting and toasting with your friends and family, these holiday-themed cocktails are perfect for you.

Featuring Dewar’s 12 Year Old Whisky, the world’s most-awarded blend of whisky with flavours of vanilla, caramel, raisin, and spice, as well as Bombay Sapphire Gin, a delicate and flavourful gin infused with a botanical bouquet of herbs, these cocktails are perfect for the winter time.

Swap your usual go-to drinks and incorporate these into holiday entertaining! Just follow our directions, and you’ll already be on your way to a great (and responsible) time.

Warm Winter Whisky

Dewars

Warm Winter Whisky/Dewar’s 12 Year Old Whisky

Ingredients:

  • 1.5 parts Dewar’s 12 Whisky
  • 0.5 parts honey syrup
  • 0.5 parts lemon juice
  • 1.5 parts Chamomile Tea

Method:

Warm Dewar’s 12 in a tea kettle along with chamomile tea with honey syrup and lemon juice. Serve in a mug or warm cocktail glass garnished with a lemon peel.

Après Ski

Dewar's

Apres Ski Cocktail/Dewar’s 12 Year Old Whisky

Ingredients:

  • 1.5 parts Dewar’s 12 Whisky
  • 1 part Martini Bianco
  • 2 parts Sparkling Apple Cider (abv 5%)

Method:

Combine ingredients. Serve over ice in a wine glass garnished with apple slices and a vanilla pod.

Winter Whiteout Negroni

Bombay Sapphire

Winter Whiteout Negroni/Bombay Sapphire

Ingredients:

  • 1 part Bombay Sapphire
  • 1 part Martini Bianco
  • 1 part Luxardo Bitter Bianco
  • 1 cinnamon stick

Method:

In a mixing glass, add Bombay Sapphire, Martini Bianco and Luxardo Bitter Bianco. Fill the mixing glass with ice and stir to chill and add dilution. Strain the cocktail into a rocks glass over fresh ice and garnish with a cinnamon stick.

Granada Island

Bombay Sapphire

Granada Island/Bombay Sapphire

Ingredients:

  • 1.5 parts Bombay Sapphire
  • 1 part pomegranate juice
  • 0.5 parts simple syrup
  • 0.75 parts lime juice
  • 6-8 mint leaves
  • 1 part Perrier
  • Optional: pomegranate seeds
  • Optional: freshly grated nutmeg

Method:

Hand-clap mint leaves and add them to a mixing tin. Add Bombay Sapphire, pomegranate juice, simple syrup and lime juice, shaking vigorously to chill and dilute. Double strain the cocktail into a Collins glass over fresh ice. Top with Perrier and crushed ice. Garnish with mint sprig, pomegranate seeds and freshly grated nutmeg.