40ml Red Vermouth
40ml Dry Vermouth
40ml Christmas Pudding Gin
1 full Barspoon of Mincemeat 

Mix in a Boston Shaker filled with ice 
Double strain into a coupe/martini glass

60ml Vanilla Vodka
15ml Bepe Tosolini Exprè Coffee Liqueur
7.5ml Gingerbread Syrup
30ml pouring cream
1 barspoon of mincemeat

Mix in a Boston Shaker filled with ice 
Double strain into a coupe/martini glass

30ml Salted Caramel Vodka
45ml Liqueur de Pain d’Epices
30ml King’s Ginger
30ml Dry Vermouth
7.5ml Amaretto

Mix in a Boston Shaker filled with ice 
Double strain into a coupe/martini glass

60ml Amaretto
30ml Frangelico
60ml Fresh Cranberry Juice
Splash of Pineapple Juice
Dash of Cranberry Bitters

Shake in a Boston Shaker
Double strain into a Rocks Glass over ice

30ml Crème de Menthe
30ml Salted Caramel Vodka
45ml Crème de Cacao
30ml pouring cream
Tiny pinch of salt to balance

Shake in a Boston or Cobbler Shaker
Strain into a Martini Glass

40ml Vanilla Vodka
80ml Advocaat
20ml double cream
20ml Bourbon (optional)
Fresh grated nutmeg 

Shake all ingredients, including half the nutmeg (Cobbler or Boston Shaker)
Strain into Coupe or Nick & Nora Glass, grate nutmeg on top

30ml Bourbon
30ml Sour Apple schnapps
30ml Fresh Cranberry Juice
3 cloves

Shake well in a Boston Shaker with plenty of ice
Double strain into a Coupe or small Rocks Glass over ice

60ml Gin 
20ml Absolut Mandarin Vodka 
20ml Extra Dry Vermouth
2 strips of orange zest
Whole cloves

Mix the gin, vodka one of the strip of orange zest and half a dozen cloves in the top of a Boston Shaker (or a glass/jug). Leave to infuse for 15-30 minutes.
Strain into the base of the shaker and add the Vermouth and lots of ice. 
Shake until very cold, then strain into a chilled martini glass. 
Garnish with strips of orange zest studded with a few cloves. 

30ml Absolut Mandarin (Orange vodka)
30ml Grand Marnier
30ml Crème de Cacao Blanc
30ml Bepe Tosolini Exprè Coffee Liqueur
Tiny pinch of salt to balance

Shake well in a Boston Shaker with ice
Double strain into a martini glass

60ml Absolut Mandrin
30ml Fresh Cranberry Juice
20ml Amaretto
10ml Fresh Lime Juice
Dash of Angostura Bitters
Dash of Fee Brother’s Cranberry Bitters

Shake well in a Boston Shaker with ice
Double strain into a martini glass

60ml Absolut Mandrin
15ml Extra Dry Vermouth
7.5ml Crème de Cacao Blanc
7.5ml Lustau Fino Del Puerto Solera Familiar Sherry
Tiny pinch of salt to balance

Combine in a Shaker (Boston or Cobbler) with plenty of ice.
Shake well to make very cold
Strain into a martini glass

30ml Grand Marnier
15ml Kings Ginger
30ml Sweet Vermouth
30ml Fresh Cranberry Juice
15ml Fresh Lime Juice

Shake well in a Boston Shaker with ice
Double strain into a martini glass

60ml Salted Caramel Vodka
30ml Bepe Tosolini Exprè Coffee Liqueur
30ml freshly brewed espresso

Fill a Boston Shaker with a lot of ice (so the drink emulsifies well). Allow the shaker to cool down (shake then drain any water)
Add all ingredients & shake very well to emulsify
Double strain into a Martini Glass (double straining will encourage the micro foam)

700ml whole milk
240ml double cream
3 cinnamon sticks
1 vanilla pod, split in half, seeds removed
Freshly grated nutmeg
5 eggs, separated
130g golden caster sugar 
200ml Bourbon

Heat milk, cream, cinnamon, vanilla beans and seeds & nutmeg in a saucepan. Bring to the boil then remove from heat and allow to steep.
Mix egg yolks & sugar, beat until combined into thick ribbons.
Slowly whisk in the warm liquid until combined and smooth
Add the Bourbon & stir. Refrigerate overnight.
Whisk egg whites & fold in before serving to make light & airy. Choose serving glass wisely….(!)

2 bottles of red wine (I always use Sangiovese)
Cinnamon sticks
Cloves
Star Anise
120g Caster Sugar
6 Clementines, sliced
150ml Ableforth’s Christmas Mulled Cup

Put 150-200ml of the wine in large pan with Cinnamon, Cloves, Star Anise, Sliced Clementines and sugar. Bring to the boil and simmer for 5/10mins to create a syrup.
Add the rest of the wine and the Christmas Mulled Cup. Do not boil this time!
Bring to  around 70°C and serve immediately

45ml Advocat
30ml Cognac
15ml Lustau Fino Del Puerto Solera Familiar Sherry

Shake well in a Boston Shaker with ice
Strain into a martini or Nick & Nora glass

45ml Gin
15ml Cointreau
15ml Fresh Lemon Juice
1 full bar spoon of Fine Cut Orange Marmalade

Pour all the ingredients into the shaker and stir to dissolve the marmalade. 
Add ice, shake very well to make very cold and strain into a martini glass. 
Shred some orange peel over the top of the drink as a garnish and added aroma

30ml VSOP Cognac
15ml Aged Tawny Port
15ml Martini Rubino Vermouth
15ml Amaretto
1–2 dashes orange bitters

Stir in a mixing glass to chill.
Serve over a large cube in a rocks glass.
Express orange peel, clove-studded if you’re feeling seasonal.

60 ml amaretto
20 ml cask-proof bourbon
30 ml lemon juice
5 ml simple syrup (optional – I prefer without)
Dash of Angostura Bitters
1 egg white (to create the foam)
Luxardo Cherries

Combine the liquid in a cocktail shaker and dry shake (without ice) for 15 seconds – be aware when opening, it will have built pressure.
Add ice and shake again for 15-30 seconds
Double strain over fresh ice in a rocks glass
Add a couple of Luxardo Cherries into the finished glass.