Christmas Cocktails by Diageo Ambassadors & Trainers
Dec 14, 2023
Silly season is well underway, and chances are that by the time Christmas day comes around your friends and family might be looking to you to be responsible for the Christmas Day drinks program.
Depending on what the traditions are in your house you’ll want to consider the food that’s being served along with the atmosphere and mix up some drinks that are well suited to the day. Of course, there are also other things to think about, if you worked for 3 weeks straight in the run-up to Christmas then simple and easy is the way to go, but maybe you have some time and want to show off a little. What better day to flex your creativity than with a memorable cocktail?
We caught up with some of the Brand Ambassador and DBA team to find out what they serve up on Christmas day.
Nick Veale
Diageo Bar Academy Training Manager
I’ve got a big family, (16 adults at the dinner table!) so in that scenario I always prebatch drinks ahead of time so that I’m not stuck in the kitchen on the day with a shaker in my hand. But recently I introduced the family to the Irish Coffee. It’s super indulgent, comes together quickly and is the perfect alternative to coffee after a big lunch.
Irish Coffee
45 ml Roe & Co Irish Whiskey
10 ml Rich Demerara Sugar Syrup*
90 ml Black Coffee (not espresso)
Float Whipped Cream
Glass: Irish coffee glass (or other small wine glass)
Garnish: Grated Nutmeg
Ice: None
Approx. 1.6 Std Drinks
Method:
Preheat the glass with hot water from the kettle whilst you Whip your cream.
To whip the cream, fill a mason jar or protein shaker about half full with cold single cream and shake until it increased in volume by about 50%
Discard the hot water and add the Whiskey, sugar syrup and coffee to your glass, leaving enough space for about 1 cm of cream.
Carefully float the cream on top, pouring it directly out of the jar/ shaker.
Grate a little nutmeg over the top of the drink to finish.
*Combine 2 parts by weight Demerara sugar to 1 part boiling water and stir until dissolved.
(regular sugar syrup will also work if needed)
Simone Sanna
Western Australia and South Australia Brand Ambassador
Simone will be spending Christmas with friends in Perth, but he’ll be on Facetime with his family in Italy instructing them on how to make this tasty cocktail inspired by a Whisky Sour.
Glazed Apricot Toddy
30ml – Johnnie Walker Black Label
15ml – Apricot Brandy
15ml – Apricot Honey
30ml – Lemon Juice
5ml – Lagavulin 16yro
Glass: Rock Glass
Garnish: Glazed Apricot
Ice: Cubed
Method: Shake & Double Strain over ice
Approx. 1.32 Std Drinks
*Apricot Honey recipe:
1 cup white sugar
1 cup water
1 cup honey
1 tablespoon lemon juice
2 cups dried pitted apricots (400g)
1 teaspoon pure vanilla extract
Method:
Add the water, sugar, honey, and lemon juice to a saucepan over medium heat, stirring until the sugar dissolves.
Stir in the apricots, reduce the heat to low, and simmer, stirring occasionally, for 25 minutes.
Remove the pot from the heat and stir in the vanilla. Allow the apricots to cool in the pot of syrup to room temperature.
Separate the apricots from the syrup and save to use as a garnish for the drink.
The shelf life for both products is 1 month, stored in the fridge.
Tracy Gardner
Victoria and Tasmania Brand Ambassador
Tracy’s drink is inspired by winters back home in California, so she often serves this tasty treat at Christmas work parties.
Spiced gingerbread on the rocks
30 ml Captain Morgan’s Spice Rum
30 ml Baileys
Rocks: Glass
Garnish: Cinnamon Stick
Ice: Cubed
Method: Build
Approx. 1.23 Std Drinks
Luke Redington
DBA Trainer
Luke leans into the Aussie summer vibes with a twist on the classic British aperitivo. Replacing a traditional lemonade with Yuzu soda puts a fun twist on this drink.
Yuzu Pimm’s Cup
45 ml Pimm’s
60 ml Yuzu Soda
75 ml Ginger Ale
Glass: Highball
Garnish: 1 Orange Slice, 1 sliced strawberry, 1 cucumber slice and a mint sprig
Ice: Cubed
Method
Fill the glass with ice, layering the fruit through the glass. Build the ingredients in the glass and gently stir to combine. Garnish with the mint sprig.
Approx. 0.89 Std Drinks
If you want to learn more about pairing cocktails with food then check out this masterclass with Liam Davy (Head of Bars for International restaurant chain Hawksmoor - World's Best restaurant Bar at Tales of the Cocktail) in New Orleans), Ana Ulrich (bartender at Mexican bar Hanky Panky, voted no. 13 in The World’s 50 Best Bars 2022.) and Nick Wu (Owner of Taipei bar, Bar Mood, voted no.17 in Asia's 50 Best Bars 2021.
