‘Tis the season

If ever a time calls for cocktails it’s the festive season. Toast family and friends with these fail-safe drink recipes…

Clementine bellinis

Serves 8



600g bag clementines

3 tbsp Grand Marnier

75cl bottle Prosecco, chilled


1 Juice the clementines to make about 300ml and mix with the Grand Marnier. Pour into 8 champagne flutes.

2 Just before serving, top up the glasses with the Prosecco.

Snowflake cocktail

Serves 1


30ml Liquid Glucose

50g Horlicks

25ml Advocaat

25ml Baileys

25ml full-fat milk

1 small piece white chocolate, finely grated

1 milk chocolate stick


1 Using a small pastry brush, carefully coat the rim of a martini glass with the glucose syrup. Invert the glass onto a small plate covered with Horlicks to create a rim.

2 Three-quarters fill a cocktail shaker with ice. Pour in the Advocaat, Baileys and milk, then put the lid on and shake for 10-15 seconds, or until the outside of the shaker is frosted and ice cold.

3 Strain the contents of the cocktail shaker into your Horlicks-rimmed glass and garnish with a light grating of white chocolate and the chocolate stick balanced on the edge. Serve immediately.

Mulled wine

Serves 6


6 tbsp honey

1 cinnamon stick

1 sliced orange or 3 sliced clementines

300ml water

5 cloves

1 star anise

1 vanilla pod, split


1 Pour 750ml of full-bodied red wine, into a pan.

2 Add 6 tbsp honey, 1 cinnamon stick, 1 sliced orange or 3 sliced clementines, 300ml water, 5 cloves, 1 star anise and a vanilla pod, split.

3 Bring to a simmer and warm gently for 10 minutes then add 50ml brandy and stir well.

4 Strain, if desired, into a warmed bowl then ladle into heatproof glasses or mugs.

Spiced Apple and toffee

Serves 6


1 litre vodka

4 apples cut into wedges

150g chewy toffee

150g caster sugar

2 star anise

1 cinnamon stick


1 Pour the vodka into a large screw-top kilner jar and add the apple wedges, chewy toffee, caster sugar, star anise and cinnamon stick.

2 Shake every so often until the chewy toffee has dissolved then leave for a further 4-5 days in a cool dry place, shaking occasionally, for the flavours to permeate.

3 Strain through a sieve and pour into sterilised bottles.

Recipes and images courtesy of http://www.waitrosecellar.com

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