’Tis the season for cheer! And what better way to celebrate than with a delicious cocktail? 

Four top mixologists have shared festive drink recipes with Caxton Local Media to help you ring in the holiday season with style.

Kurt Schlechter, who was named an Angostura Bar and Beverage Awards industry icon in 2023, asked Liam Montanus and Keagan Booysen, mixologists from his award-winning Cause l Effect Cocktail Kitchen, to craft alcoholic and virgin drinks that are sure to hit the spot. 

Montanus says the taste of his Santa’s Sleigh cocktail reminds him of waking up on Christmas morning and smelling the Christmas lunch being prepared. The Red Snowman recalls the childhood excitement of unwrapping gifts and playing with his new toys. “Now and then, I’ll make a drink to remind myself of how life was when I was a kid growing up.” 

Santa’s Sleigh

• 50ml house brandy 
• 25ml citrus mix 
• 25ml Van der Hum 
• 2 dashes of naartjie bitters 
• Warming spice dusted on glass 

The Red Snowman (non-alcoholic)

• 50ml pineapple juice 
• 25ml citrus mix 
• 25ml whey
• 25ml strawberry puree 
• Hibiscus dust 

Fellow mixologist Booysen believes a world without cocktails would be boring! 

To get people into the Christmas spirit, he crafted three drinks: A delicate spin on a negroni, a proper whiskey sour and an easy-drinking non-alcoholic delight.

Master²

• 15ml Inverroche Verdant gin
• 15ml  Inverroche Amber gin 
• 15ml Chambord raspberry liqueur
• 15ml Campari
• 1 dash Angostura orange bitters 
• 2 dashes Kurt Schlechter rooibos bitters

Red Nose Rain Deer

• 50ml Suntory whiskey 
• 25ml citrus mix
• 25ml simple syrup 
• 10ml Romansbay red wine 
• 2 dashes Angostura bitters 

Putin’s Summer Plans (non-alcoholic)

• 50ml Abstinence Cape Spice non-alcoholic spirit
• 37.5ml apple juice
• 25ml ginger nutmeg syrup
• Soda water

Thabisó Molonyama, whose Nimbus Moon was the African winner of the 2023 Johnnie Walker Global Bartender Challenge, shared with us a non-alcoholic version of his famed cocktail. The citrus flavours of Nimbus Moon are perfect for the festive season. His alcoholic cocktail is Think Festives, a delightful blend of citrus and woody spice.

Molonyama is the founder of the hospitality consultancy firm, The Everyday Bar.

Nimbus Moon (non-alcoholic version)

• 50ml Lyre’s American Malt
• 20ml Lyre’s Italian Orange
• 2 T orange marmalade
• 10ml yuzu citrus lemon juice
• 20ml cranberry juice

Method: Stir and fine strain 

Glass: Tumbler

Garnish: Dehydrated orange wheel and soaked pepper 

Think Festives

• 60ml Muti citrus-styled gin
• 25ml Galliano liqueur
• 60ml fresh pineapple juice
• 15ml fresh lemon juice
• 10ml saffron and cardamom-infused syrup
• 10ml pasteurised egg white
• 5ml grenadine

Method: Shake and fine strain

Glass: Shallow, wide bowl, such as coupe or cactus glasses

Garnish: Branded ice cube

The following three cocktails are courtesy of Cameron-Leigh Hunter – a former bartender, global winner of the Absolut Invite 2018 (with George Hunter) and currently, the creative director of Cocktail Culture.

Gingerbread Fizz (non-alcoholic)

• 50ml gingerbread syrup
• 50ml lemon juice
• Dash of Bitter Truth Aromatic Bitters (emit if non-alcoholic for religious reasons)
• Top off with sparkling apple (such as Appletiser)
• Garnish: Nuttikrust biscuit
• Glass: Highball

Method: 

• Add cubed ice to a highball glass.
• Pour 1/3 of sparkling apple into the glass.
• Add the gingerbread syrup, fresh lemon and aromatic bitters.
• Top off with more sparkling apple.
• Give the cocktail a gentle mix.
• Garnish with a Nuttikrust biscuit to enjoy alongside the cocktail. One bite, one sip for a great aromatic pairing. Feel free to enjoy a few extra biscuits!

Mistletoe Spritz

• 25ml vodka
• 25ml cucumber syrup
• 25ml fresh lime juice
• 37.5ml litchi juice
• 4 dashes of Bitter Truth Cucumber Bitters
• Topped off with prosecco sparkling wine
• Garnish: Candy cane
• Glass: Champagne flute

Method:

• Add all vodka, cucumber syrup, fresh lime juice, litchi juice and cucumber bitters to a shaker with cubed ice.
• Shake for 10 to 15 seconds.
• Strain the cocktail into a chilled flute.
• Top off with prosecco.
• Garnish with a candy cane to enjoy alongside the cocktail.
• Optional: Add the tip of a teaspoon worth of green edible glitter to the shaker before shaking to add some extra festive magic.

Merry Cherry

• 50ml gin
• 25ml cherry syrup
• 25ml lime juice
• 12.5ml Aperol
• 4 dashes of Bitter Truth Cherry Bitters
• Garnish: Smoked rosemary spring
• Glass: Cocktail/coupe

Method: 

• Add the gin, cherry syrup, fresh lime juice, Aperol, and cherry bitters to a shaker with cubed ice.
• Shake for 10 to 15 seconds.
• Strain into a chilled coupe glass.
• Garnish with a rosemary sprig.
• Gently light the rosemary sprig to release the smoky aroma.
• Optional: Add the tip of a teaspoon worth of red edible glitter to the shaker before shaking for some festive sparkle.