It’s Christmas time, and ‘tis the season to not just be jolly but to also put your feet up with a drink (or more!) in your hand. While you’re at it, how about bringing the mixologist in you up front and centre? Nothing says holiday season better than lazing in your jammies and whipping up a cocktail, for yourself and for those you love.
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We get DIY drink-making might not be your go-to because... how does one make a fabulous drink? Worry not, because not-so-secret Santa is here!
Christmas Cocktail Recipes
Here are a few cocktail recipes from some of the most popular establishments across Bengaluru city. There is one for everyone’s favourite spirit. So, let’s get this party started!
Jingle Bell Julep – Manjunath, Bartender, Jamming Goat
The Jingle Bell Julep combines refreshing mint and tart cranberry with smooth bourbon, creating a vibrant, seasonal cocktail that’s perfect for spreading holiday cheer!
Ingredients
60 ml - bourbon
30 ml - cranberry syrup
6-8 - fresh mint leaves
45 ml - sparkling wine
Crushed ice
Fresh berries (for garnish)
A sprig of fresh mint (for garnish)
Method
In a glass, muddle the fresh mint leaves with cranberry syrup to release the mint’s oils and to combine the flavours.
Add a generous amount of ice to the glass.
Pour in the bourbon and fresh lime juice. Stir gently to combine and chill the drink.
Garnish with fresh cranberries and a sprig of mint.
Pineapple Juniper Shrub - Neil Alexander, Beverage Consultant, Windmills
This is a combination of warm spices but with a tropical spin, perfect for the festive season.
Ingredients
1 – medium-sized ripe pineapple
1 cup - water
1 cup - apple cider vinegar (or your choice of vinegar)
1 tablespoon - juniper berries
1 teaspoon - black peppercorns
1 stick - cinnamon (or 1 teaspoon ground cinnamon)
1 cup - sugar (adjust to taste)
Method
Peel, core, and chop the pineapple into small pieces to get about 2 cups.
In a saucepan, combine the chopped pineapple, juniper berries, black peppercorns, and cinnamon stick.
Add 1 cup of water and bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 10 minutes.
Remove the saucepan from the heat. Strain the mixture through a fine mesh sieve or cheesecloth into a bowl, pressing the solids to extract as much liquid as possible. Discard the solids.
While the liquid is still warm, stir in the sugar until it's fully dissolved to create a syrup.
Let the syrup cool to room temperature, then mix in the apple cider vinegar. Taste and adjust the sweetness if necessary.
Pour the shrub into a clean glass jar or bottle. Seal tightly and refrigerate. The shrub can be stored for several weeks.
To Serve
Ingredients
30 ml - pineapple shrub
40 ml - white rum
20 ml - vanilla vodka
50 ml - pineapple juice
15 ml - fresh lime juice
Method
Shake all ingredients and fine strain into a glass over ice.
Garnish with fresh pineapple slices or a cinnamon stick for an extra touch.
Dunkeltini - Revanth Buga - Assistant Bar Manager, Geist Brewing Co.
The Dunkeltini, with Geist’s Uncle Dunkel’s rich notes of chocolate and coffee, brings the comforting sweetness and warmth we all crave during this time of year, while a hint of Tequila adds just the right depth and complexity. The layered flavours are perfect for sharing and bringing people together.
Ingredients
90 ml - Geist Uncle Dunkel
60 ml - Tequila
15ml - Chocolate syrup
Method
Add ingredients to a shaker.
Shake well.
Serve in a coupe glass.
Winter Warmth Cocktail - Krishna Kumar, Head Bartender at SOKA
This one’s easy—cognac, spiced banana cordial, and enough holiday vibes to get you through endless small talk!
Ingredients:
60 ml - Cognac
30 ml - Yellaki Ybanana cordial (recipe below)
Ice cubes
Optional garnish: a slice of banana or a cinnamon stick
For the Yellaki Banana Cordial:
2-3 - Yellaki bananas (ripe, peeled, and mashed)
50 g - jaggery (or brown sugar)
100 ml - water
1-2 - cardamom pods (crushed)
A small cinnamon stick
A pinch of nutmeg
Method
Make the Cordial
In a small saucepan, combine the mashed bananas, jaggery, water, cardamom, cinnamon, and nutmeg.
Bring to a gentle simmer over medium heat, stirring until the jaggery dissolves.
Reduce heat and let it cook for 5-7 minutes until thickened slightly.
Strain the mixture through a fine sieve or cheesecloth to remove solids. Allow it to cool.
Mix the Cocktail:
Fill a shaker with ice cubes.
Add 60 ml cognac and 30 ml of the banana cordial.
Shake well to combine and chill.
Strain into a chilled glass over fresh block of ice.
Garnish with a slice of banana or a cinnamon stick if you’re feeling fancy.
Agave Sunrise – Ashish Tamta, Bar Manager, Siren
This cocktail brings together the festive flavours of cinnamon and apple with the smooth warmth of Tequila, making it a perfect drink for the holiday season!
Ingredients
60 ml - Tequila
30 ml - apple juice
10 ml – lime water
10 ml - cinnamon syrup
Soda water to top up
Method
Pour all the ingredients into a glass over ice.
Garnish with a burnt cinnamon stick and an apple slice.
Gingerbread Mule – Rajib Mukherjee, Head Mixologist, ZLB 23
The gingerbread mule adds a perfect festive touch to the palate.
Gingerbread syrup
Ingredients
20 gm – ginger
3 gm – cloves
1 gm - nutmeg
2 gm – cinnamon
300 ml - Honey
150ml - water
Method
Put all the ingredients into a pan and bring it to simmer. The syrup can be simmered until the flavours open up and you personally like the taste. Allow the syrup to cool naturally. Once it comes to room temperature, bottle and refrigerate.
Ingredients
60 ml - vodka
25 ml - gingerbread syrup
15 ml - lime juice
Soda to top
Method
Pour all the ingredients into a Highball or Collins glass over ice.
Garnish with star anise.