Festive cocktail and mocktail recipes to try this Christmas

Christmas is a time of celebration, indulgence, and, let’s face it, a little overindulgence. Staying on track with your fitness goals can be tricky between festive feasts, parties and cosy nights.

But here’s the good news – enjoying a delicious cocktail or mocktail if you’re steering clear of alcohol doesn’t have to derail your healthy habits.

In fact, a well-chosen drink can lift your spirits and even help you feel balanced during the holiday madness.

Whether sipping something strong or alcohol-free, these festive recipes will make your Christmas merry and bright.

Festive cocktail and mocktail recipes

Pete’s whisky sour

Prep: Five minutes

Ingredients (serves one):

50ml bourbon

35ml lemon juice

12½ml 2:1 sugar syrup

Two dashes of Angostura bitters

½ fresh egg white

Ice

Piece of lemon zest

For the garnish

Slice of orange and a cherry on a stick

Method

Shake all the ingredients (except the lemon zest) hard with ice and strain into an ice-filled rock glass. Squeeze the lemon zest shiny side down over the drink so the scented oils spray across the surface. Discard the zest, add the garnish and serve.

Whylie’s whisky sour mocktail

Prep: 10 minutes plus cooling

Ingredients (serves one)

25ml lemon juice

½ egg white (see tip below)

¾ tbsp sugar syrup, or to taste

Ice cubes

One lemon slice and one cocktail cherry to serve

For the infusion

1 tsp Assam tea leaves

¼ tsp vanilla extract

Method

First, make the infusion. Tip the tea leaves into a jug or heatproof teapot and pour over 150ml of boiled water from the kettle.

Immediately strain through a fine mesh sieve into a second heatproof jug, discarding the tea leaves so the tea doesn’t become too strong. Add the vanilla and leave to cool.

Pour 50ml of the cooled tea infusion into a cocktail shaker, add the lemon juice, egg white, sugar syrup and a handful of ice. Shake until the outside of the shaker feels cold.

Strain the mocktail into an ice-filled tumbler and garnish with a slice of lemon and cocktail cherry to serve like a classic whiskey sour.

Adrienne’s classic margarita

Prep: Five minutes

Ingredients (serves one)

50ml tequila

1 lime

1.5 tsp lime juice

1 tbsp Triple Sec

Salt

Method

Add salt to a plate. Wipe the rim of your glass with lime juice, turn the glass upside down onto your plate and twist to coat.

Add all other ingredients to a cocktail shaker, mix well, and strain into the glass. Serve with a slice of lime.

Gede’s mulled cider

Prep: 10 minutes, 35 to cook:

Ingredients (makes 2l)

1.5l dry cider

7 tbsp Calvados

400ml apple juice

75g dark brown sugar

Zest of one orange

Four cloves

Two cinnamon sticks

1 tbsp allspice berries

Method

Gently heat the cider, Calvados, apple juice and sugar in a saucepan. Add the spices and orange zest. Bring to a simmer, then lower heat and cook for 20-30 minutes.
Serve in a mug.

Gus’ mulled cider mocktail

Prep: Five minutes, 10 to cook.Ingredients (serves eight)

1 apple juice

Strips of orange peel

1 cinnamon stick, plus extra to garnish

3 cloves

Honey to taste

Method

Simmer the apple juice with the strips of orange peel, cinnamon stick and cloves for 5 to 10 minutes until all the flavours have infused. Sweeten to taste with honey. Serve with some orange peel and a piece of cinnamon stick.

Gabby’s extra dirty martini

Prep: 10 mins

Ingredients (serves one)

70ml vodka or gin

1 tbsp dry vermouth

2 tbsp olive brine

1 lemon wedge

1 green olive

Ice

Method

Add the vodka, vermouth, and olive brine into a cocktail shaker with a handful of ice. Shake well. Rub the rim of your glass with a wedge of lemon. Pour the contents of the cocktail shaker into the glass and add the olive.

Lawrence’s high-protein egg nog

Prep: 10 mins

Ingredients (serves four to six)

50g caster sugar

4 egg yolks

397g condensed milk

100ml brandy or rum

1 tsp vanilla essence

Method

Heat the sugar with 75ml water in a saucepan. Once dissolved, leave to cool.

Beat the yolks and vanilla essence until smooth. Add the condensed milk, brandy and cooled sugar mix to the vanilla yolks. Mix well.

Chill in a jug for at least 2 hours, then serve within 24 hours over ice.

For the alcohol-free option, swap the brandy for milk and cream and add a pinch of nutmeg.

Sean’s vodka Red Bull

Prep: 30 seconds

Ingredients (serves one)

50ml vodka

250ml red bull

Method

Crack open the Red Bull and pour it into a glass. Add the vodka. Drink and enjoy.

• Source: Content and photographs: Fiit