14 cocktails you can make at home to celebrate New Year's Eve

After an impossibly long year, New Year’s Eve is finally here.

For the first time in living memory, the vast majority of the country will be staying in as they ring in the New Year.

But that doesn’t mean the celebrations will have stopped completely – plenty of us will be wanting to enjoy delicious libations as we count down to 2021.

Whether you’re looking for classic cocktail recipes or winter warmers you’ve never heard of before, you’re in the right place.

Warm Orchid

Ingredients:

• 90ml Campo Viejo Rioja Tempranillo
• 45ml apple juice
• 1 teaspoon of honey
• 1 English Breakfast tea bag
• 1 Cracked green cardamon
• 1 Fresh bay leaf and cinnamon quil

Method:

Add all ingredients to saucepan.

Heat to 50-60 degrees Celsius (approx.).

Strain mix into heatproof cup.

Gin-ger Apple

Ingredients:

• 50ml Beefeater Dry London Gin
• 200ml ginger beer
• 150ml apple juice
• 1 cinnamon stick
• 5ml honey
• Lemon juice
• Cinnamon stick
• Ginger slice

Method:

Place ginger beer, apple juice, cinnamon and honey in a small saucepan over high heat and bring almost to the boil.

Remove pan from heat, stir in the lemon juice and Beefeater Dry Gin.

Pour into warmed glasses or cups.

Serve immediately with a shredded cinnamon stick and ginger slice.

Credit: Beefeater Gin

Belfast 75

Ingredients: 

• 25ml Jawbox Small Batch Gin
• 10ml lemon juice
• 10ml sugar syrup
• 2 dashes of rhubarb bitters
• Champagne 
• Lemon peel to garnish 

Method:

Shake all ingredients and double strain into a flute glass.

Top up with champagne and garnish with a vibrant lemon peel.

Credit: Jawbox

The Lively Rabbit Southside Royale 

Ingredients

• Eight mint leaves
• GIN01 – The Rabbit
• Freshly squeezed lime juice
• Sugar syrup
• Champagne
• Ice

Method:

Mix the majority of the mint leaves, two parts of GIN01 – The Rabbit, one part of freshly squeezed lime juice and a half part of sugar syrup over ice in a shaker.

Shake hard and fine strain into a tall glass.

Top with champagne and finish with a couple mint leaves. 

Credit: Two One Four & Bermondsey Mixer Co. and The Rabbit Spirit

Strawberry Orchard

Ingredients:

• 50ml Beefeater Pink Strawberry Gin
• 200ml cloudy apple juice
• 15ml simple syrup
• 3 cloves
• 2 dashes orange bitters
• 1 star anise
• 1 cinnamon stick

Method:

Add all ingredients (excluding the cinnamon stick) into a pan and simmer over a low heat for around 15-20 minutes.

Leave to cool and then strain.

Pour into glasses and add the cinnamon stick.

Credit: Beefeater Gin

Wee Lady

Ingredients:

• 35ml Jawbox Small Batch Gin
• 10ml triple Sec
• 10ml lemon juice 
• 10ml Ruby Blue Cranberry
• 1 egg white
• Star anise for garnish 

Method:

Dry shake all ingredients for about 30 seconds.

Add ice and shake again until cold.

Double strain into a martini glass and garnish with star anise.

Credit: Jawbox

Hot Chocolate Orange

Ingredients:

• 40ml Beefeater Blood Orange Gin
• 200ml milk/milk alternative
• 60g dark chocolate (finely chopped)
• Pinch of salt
• Dark chocolate shavings

Method:

Melt chocolate in a bain-marie.

Add to room temperature milk and if available use a milk frother and froth until a mousse develops.

Add gin into mug and top with hot chocolate.

If a frother is not available, add milk to a saucepan and to a simmer over a low heat stirring continuously.

Remove from heat as soon as bubbles begin to appear.

Stir in chopped dark chocolate and mix until smooth.

Add the Beefeater Blood Orange and pinch of salt and stir until combined

Credit: Beefeater Gin

Espresso Martini 

Ingredients:

• 50ml Vodka
• 25ml fresh espresso (single shot)
• 25ml Kahlua Coffee Liqueur
• 5ml Gomme Syrup
• Pinch of salt
• Cinnamon

Method:

Pour all ingredients into an ice filled shaker. 

Shake until chilled.

Strain into a martini glass.

Garnish with a dusting of cinnamon.

Credit: Pritesh Mody

Perfect Swerve

Ingredients: 

• 35ml Jawbox Small Batch Gin
• 100ml Fever Tree Ginger Ale or any other premium ginger ale 
• Lime to garnish

Method:

Pour Jawbox into an ice-filled mug.

Top up with refreshing ginger ale, squeeze and drop in a wedge of lime.

Credit: Jawbox

Winter Sidecar

Ingredients:

• 60ml Remy Martin 1738 Cognac
• 40ml Cointreau
• 40ml Lemon Juice
• 60ml Cloudy Apple Juice
• Tablespoon Marmalade
• Cinnamon Stick
• Tablespoon sliced fresh Ginger
• 2-3 Fresh Blackberries

Method:

Gently bring to simmer all non-alcoholic ingredients for five mins,
add alcoholic ingredients and continue to warm for around three
minutes until you can smell the aroma.

Strain into your glass, garnish with a couple of fresh blackberries

Credit: Pritesh Mody

Sunborn London Bourbon Hot Chocolate

Ingredients:

• 25ml Woodford Reserve Bourbon
• 25ml Frangelico 
• 175ml Hot drinking chocolate
• Mini marshmallows
• Chocolate powder
• Cinnamon powder
• Cinnamon stick

Method:

Mix together 50ml Woodford Reserve Bourbon, 25ml Frangelico and 175ml Hot drinking chocolate in a tall glass

Sprinkle mini marshmallows on top and, if you’ve got a cooking blowtorch, use it to golden the top.

Sieve chocolate and cinnamon powder over the top and add a cinnamon stick as garnish and serve with spiced amaretti biscuits

Credit: Sunborn London

Whiskey Sour

Ingredients:

• 50ml Bourbon
• 25ml Freshly squeezed lemon Juice
• 15ml Gomme/Sugar Syrup
• 20ml of syrup from a tin of Black Cherries 
• 25ml Aquafaba (unsalted Chickpea Water) or ½ Egg White
• Cherries
• Cocoa or hot chocolate powder

Method:

Pour all ingredients into an ice-filled cocktail shaker.

Shake hard until you can feel the shaker chill.

Using a cocktail or tea strainer, pour liquid into an ice-filled tumbler.

Garnigh with cherries and a dusting of the cocoa or hot chocolate powder.

Credit: Pritesh Mody

Hot Gin Punch

Ingredients:

• 50ml Reverend Hubert Gin Liqueur
• 50ml Oloroso Sherry
• 100ml Cranberry Juice
• Lemon slice
• Orange Slice

Method:

Gently warm cranberry juice in a pan for three minutes with lemon
and orange slice, before adding the gin and sherry.

Continue to warm for another two-three minutes until you can smell the lovely
flavours.

Garnish with a lemon peel.

Credit: Pritesh Mody

Hot Cocoa Picante

Ingredients:

• 40ml The Lost Explorer Espadín Mezcal
• 200ml Hotel Chocolat Chilli Hot Chocolate (or 70% hot chocolate, warmed through for a couple of minutes with a quarter slice of Habanero chilli)
• Orange peel oil

Method:

Pour Mezcal into the cup of hot chocolate, give a quick stir.

Spray orange peel oil over the drink and garnish with the peel.

Credit: Pritesh Mody

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