Mixologists at The Gin Club, Novotel have created a range of three limited-edition Ã¢â‚¬ËœGIN-gle bell’ cocktails. The cocktails are a twist on traditional Christmas treats and flavours, and are available through to the end of December. 

The spiced tipples have been carefully crafted with notes of gingerbread, mince pie, and cranberry with roasted pine nut – available at participating Novotel bars all over the UK.

The three cocktails have been developed by three regional bar staff.

The Gingerbread Gin cocktail, mixologists at Ropewalks Food & Drink Lounge at Novotel Liverpool Centre created this to get us in the Christmas spirit.

Cranberry and Pine Nut are infused into The Soap Factory, Novotel Leeds Centre’s tipple. A

Nnd bar tenders at eXchange Food & Drink Lounge, Novotel Manchester Centre, prepared the and indulgent Mince Pie infused gin cocktail.

The Gin Club is Novotel’s range of six premium gins produced all around the world. Each gin has distinct tasting notes and brands include: Whitley Neill, The Botanist, GinMare, Monkey 47, Silent Pool and Sipsmith.

If you are feeling experimental, why not try your hand at these tipples and spread some festive cheer?

Gingerbread Gincocktail


50ml Whitley Neill

25ml Gingerbread Syrup

25ml Egg White

To make the cocktail

  • Dip the rim of a glass in gingerbread syrup, then coat in gingerbread cookie crumbs
  • Fill a cocktail shaker with ice. Pour in the Whitley Neill, gingerbread syrup and egg white. Shake until contents are well combined and chilled
  • Strain into prepared glass

Cranberry and Roasted Pine Nut Gincocktail


25ml Gin Mare

40ml of cranberry juice

20ml apple juice

15ml lime juice

1 bar spoon grenadine

Top up with ginger beer

To make the cocktail

  • Flame rosemary and pine nuts and place the glass upside down on top of it too infuse
  • While the infusion occurs, put all ingredients in the shaker – except for the ginger beer
  • Shake it and double strain into a martini or coupe shared glass
  • Add the rosemary and the pine nuts that were previously flamed and top up with the ginger beer

Mice Pie Infused Gincocktail


75 ml of Cloudy pear juice

50ml of Sipsmith

25ml of Mince Pie Syrup (100ml water, 100g golden caster sugar, 50g mincemeat)

1 Egg white

To make the cocktail

  • To make the mince pie syrup, put 100ml water, golden caster sugar and mincemeat in a pan and bring to the boil. Cool and strain though muslin into a sieve.
  • Combine the Sipsmith gin with mince pie syrup, cloudy pear juice and egg white. Shake well and serve on a coupe glass with a garnish of powdered cinnamon and pear slice

The Gin Club is Novotel’s range of six premium gins produced all around the world. Each gin has distinct tasting notes and brands include: Whitley Neill, The Botanist, Gin Mare, Monkey 47, Silent Pool and Sipsmith.