Christmas cocktail ideas for pub operators

Black’beery Sour

First up, we have a lager-infused cocktail crafted by drinks expert and star of Channel 4’s Sunday Brunch, Portia Freeman, in collaboration with Peroni Nastro Azzurro.

To create the Black’beery Sour, Freeman said The morning announcer (The MA) she focused on the “heavenly accord” of Peroni and blackberry.

She said: “I love how this cocktail really pushes Peroni’s incredible flavor profile while allowing the blackberry to hold its own.”

For customers looking for an alcoholic version, Freeman advised operators to swap out the blackberry liqueur for a blackberry syrup as well as Peroni’s 0.0% variant and non-alcoholic spirits.

Additionally, the drinks expert explained that “versatility” was key when it came to cocktails, adding that serving could be altered by replacing gin with tequila, vodka or mezcal.

“There are no rules, but the one thing to remember is that it has to taste good,” she said.

When it comes to culinary pairings, the Black’beery Sour is “heavenly” when it accompanies cheese dishes, an onion tart or a vanilla cheesecake.

Additionally, the beverage expert advised operators to use a Boston shaker and hawthorn strainer to create the cocktail, which, she added, is not ideal for batch preparation.

Black’beery Sour

Ingredients:

Peroni syrup:

• 2 cups of Peroni
• 1 cup of sugar

Method:

Peroni syrup:

• Add all the ingredients to a saucepan and dissolve the sugar over medium heat
• Once dissolved, reduce heat and simmer for 20 minutes
• Pour into an airtight glass container and once cooled, store in the refrigerator

Cocktail:

• Add all ingredients to a shaker except ice and Peroni and shake
• Add ice and shake again
• Strain into a glass filled with ice, using the back of a bar spoon, garnish with iced Peroni. (around 20-30 ml is perfect)
• Stir gently, sprinkle with blackberries and gold powder, add the dehydrated lemon slice, serve and enjoy.

Chocolate wine and fireside reversal

Next we have two festive cocktails from Top 50 Gastropub the Black Bull in Sedbergh, Cumbria. (Image credit Amanda Farnese-Heath photography)

Below, co-owner James Ratcliffe explains how to prepare the portions, for which ingredients can be multiplied equally to make larger batches.

The operator said the Chocolate Wine cocktail could be lightened with the addition of soda, and operators could also use the recipe as a base and play with spices, fruits and alcohol.

Meanwhile, for the Fireside Flip, Ratcliffe said the ginger could be replaced with marmalade or apricot jam for variety.

Chocolate wine

Ingredients:

• 1 bottle of fruity red wine (not too tannic)
• 100g of sugar
• 10g cocoa nibs
• Pinch of anise seeds
• Pinch of sea salt
• 3 grains of black pepper
• 30g apricots or prunes
• 150 ml of brandy

Method:

• Place all ingredients together in the microwave on high heat for 3 minutes.
• Leave to cool and filter
• Pour into a wine glass over ice and garnish with lemon or orange zest

Back to the fireside

Ingredients:

• Ginger piece
• 1 tablespoon of local honey
• 30 ml of sloe gin (We use our own house)
• 25 ml malt whiskey (One with notes of honey, Highland Park, Old Pultney etc.)
• 1 whole free-range egg
• Dash Angostura Bitters
• Sprinkle with nutmeg and orange zest to garnish

Method:

• Muddle the ginger and honey in a shaker
• Add the rest of the ingredients and shake like hell
• Double strain and serve with a pinch of nutmeg to finish#

Apple strudel with ice cream and sloe

Franklin & Sons also shared the secrets of its Apple Strudel-inspired cocktail and Ice & Sloe gin service.

The Apple Strudel serve should be made in a glass with ice cubes and garnished with a lemon wedge studded with cloves, while the Ice & Sloe cocktail should be made in a highball or wine glass, garnished with a dehydrated lemon slice.

Apple strudel

Ingredients:

• 50 ml spiced rum
• 75 ml of apple juice
• 10 ml lime juice
• 10 ml cinnamon syrup
• Lemon wedge studded with cloves for garnish
• Top with Franklin & Sons Ginger Ale

Method:

• Build the cocktail in a tumbler glass
• Carefully add the ice and serve garnished with the studded lemon wedge

Ice and sloe

Ingredients:

• 50 ml of sloe gin
• 25 ml of apple cream
• 75ML cranberry juice
• 1.5 ml of sugar syrups
• Franklin & Sons Sicilian Lemon Tonic

Method:

• Prepare the cocktail in a highball or wine glass
• Carefully add ice
• Serve garnished with a slice of dehydrated lemon

Cranberry Rose Mince Pie Mule

We also feature two delicious winter cocktail recipes from Fentimans brand ambassador and award-winning bartender Joe Schofield.

The Mince Pie Mule is served in a highball glass with a mini tart filling for an added festive touch.

Mince pie mule

Ingredients:

• 200 ml Fentimans ginger beer
• 50 ml of Amaretto

Method:

• Add all ingredients and mix the cocktail in a highball glass filled with ice
• Stir gently
• Serve topped with a mini tartlet

Schofield’s second recipe, the Cranberry Rose, is a non-alcoholic serving mixing tangy cranberry juice with Fentimans botanically infused pink lemonade, topped with a playful candy cane garnish.

Cranberry Rose

Ingredients:

• 200 ml Fentimans rose lemonade
• Cranberry juice

Method:

• Add all ingredients and mix the cocktail in a highball glass filled with ice
• Stir gently
• Serve garnished with a candy cane

Born Irish Creamy Coffee

Spirits distributor Kirker Greer has shared this creamy version of the classic Espresso Martini, created using Born Irish Whiskey.

Served in a coupe glass and garnished with chocolate powder, the cocktail, which also includes the Christmas classic Bailey’s, is sure to provide a festive mood for pub-goers.

Born Irish Creamy Coffee

Ingredients:

• 40 ml Born Irish whiskey
• 20 ml of Bailey’s
• 10 ml of sugar syrup
• 20 ml cold espresso
• Powdered chocolate to garnish

Method:

• Add all ingredients to a cocktail shaker and shake over ice
• Finely filter into a coupe glass
• Serve garnished with a sprinkle of chocolate powder

Orange hot chocolate

Finally, Palmaráe Gin also shared the recipe for Hot Chocolate Orange with The AD.

Garnished with candied orange, the hot cocktail should be served in a large glass cup or tulip.

Orange hot chocolate

Ingredients:

Hot chocolate “magic mix”

• 1 kg of white chocolate chips
• 1000g of whole milk
• 400g of cream
• 1 whole peeled orange
• 1 green cardamom
• 1 green pepper

Cocktail (per serving)

• 45cl Palmaráe Golden Gin Premier Cru
• 150 ml of magic hot chocolate mix
• 1 ml of saline solution

Method:

Magic Hot Chocolate Mix

• Mix white chocolate and milk
• Bring to a boil, mix well until you obtain the desired texture.
• Add the spices then cover for 1 hour

Cocktail:

• Build the ice cream by pouring in the Palmaráe, the magic hot chocolate mix and finally the saline solution.
• Stir gently
• Serve garnished with a candied orange placed in the cocktail

To participate​​​​​ The MA​​​​​​ Drinks Masterclass Series, please email [email protected]​​​​. See the previous Drinks Masterclass on wine cocktails here.