Festive Cocktails : Ketel One, Bulleit, Fever-Tree, and Tanqueray n.10 

All are very simple and perfect for making at home and impressing guests at this time of year.  See recipes below 

Ketel One Oranje Espresso Martini

50ml Ketel One Oranje

25ml Mr Black Spirits: Cold Press Coffee Liqueur

25ml Cold-brew coffee concentrate

One dash orange bitters

Shake all ingredients vigorously and strain into a chilled coupe, or over rocks in a large tumbler. Garnish with chocolate flakes and orange zest.

Bulleit Bourbon Hot Toddy

35ml Bulleit rye

4-5 cloves

1 lemon twist

¼ Lemon juice

1 tsp Demerara or fine brown sugar

Hot Water

Warm glass with boiling water then throw out. Cut a lemon twist and stud it with cloves, add fresh boiling water to mug, add one tsp of Demerara or fine brown sugar and stir to dissolve, add lemon and clove garnish and a squeeze of lemon juice and stir.

Finally add 35ml of Bulleit Rye and stir a final time. 

Clementine and Cinnamon Sloe G&T

50ml of Sipsmith Sloe Gin 

Fever-Tree Clementine & Cinnamon Tonic

1 cinnamon stick and a grate of nutmeg to garnish

Add the gin to a highball glass over ice cubes, followed by the tonic water. Garnish with a cinnamon stick and a grate of nutmeg. 

Tanqueray No. TEN Lee Broom Cocktail

Tanqueray No. TEN has partnered with the exquisite Connaught Bar to offer the perfect Christmas cocktail this season, served in a special glass created by iconic designer Lee Broom.

Lee Broom Cocktail

50ml Tanqueray n.10

30ml Connaught cordial ( pineapple, timur pepper and kombucha) *

5ml freshly squeezed lime juice

5ml Galliano L’Autentico liqueur

Shake all the ingredients with ice and strain in the cocktail glass.

Spray of green mandarin essence as garnish