12 Cocktails of Christmas

It’s the most wonderful time of the year! Here at 3Two1 Drinks, we’re celebrating with the 12 Cocktails of Christmas. Each cocktail is inspired by traditional holiday flavours from around the world. From Australian classics like pavlova, cranberries, and watermelon, to Brazil’s spiced caipirinhas, eggnog from the north, and even a punchbowl from Mexico. We’re sure you’ll find something to enjoy with your dearest, or all by yourself.

 

Every product mentioned (plus a couple of bonus ones) can be found HERE, and we’ll teach you exactly how to make all 12 right here.

 

1. Cranberry Cosmorita

You’ll need:

1. To your shaker, add:

  • 40mL (2TBSP) Pueblo Viejo Blanco Tequila
  • 20mL (1TBSP) Giffard Triple Sec Liqueur
  • 15mL (3tsp) Giffard Cranberry Syrup
  • 30mL (1.5TBSP) Lime juice
2. Add ice, close the shaker and shake hard, until cold
3. Crack the seal and strain your drink into a chilled coupe. Garnish with a lime twist

A cosmopolitan and a margarita party together at Christmas. The result is a tart, fresh drink that makes you want to dance.

 

2. Watermelon Mint Collins

You’ll need:

1. To your shaker, add:

  • 40mL (2TBSP) Makar Old Tom Gin
  • 15mL (3tsp) Giffard Watermelon Syrup
  • 10mL (2tsp) Giffard Menthe-Pastille Liqueur
  • 30mL (1.5TBSP) lemon juice
2. Add ice, shake hard for 10-20 seconds, and strain into an ice-filled tall glass
3. Top with soda and garnish
The quintessential Christmas lunch fruit in Australia becomes even more refreshing with the original mint liqueur and some bubbles. You'll want to knock back a few on a hot Christmas day.

 

3. Christmas Caipirinha

You’ll need:

1. To your shaker, add:

  • A lime, cut into 8ths and squeezed (drop them in)
  • 30mL (1.5TBSP) Thoquino Cachaca
  • 20mL (2TBSP) Giffard Ginger (Ginger of the Indies)  Premium Liqueur
  • 10mL (2tsp) Giffard Vanilla (Vanille de Madagascar) Premium Liqueur
2. Add ice halfway, shake very hard for 20-30 seconds, and pour the entire contents into a glass ("shake and dump)
Brazil's most famous cocktail takes a spicy twist for the holiday season. Sweet, spicy, tart, and refreshing. Get ready to keep making more!

4. Chestnut Martinez

You’ll need:

1. To your stirring glass, add:

  • 60mL (3TBSP) Makar Mulberry Aged Gin
  • 10mL (2tsp) Bigallet China-China
  • 10mL (2tsp) Giffard Chestnut Syrup
2. Add ice, stir well until the booze, sweetness, and bitterness is well incorporated, and strain into a cocktail coupe
3. Garnish with an orange twist
Gin aged on mulberry wood, a fortified bitter wine from the French Alps, and rich chestnut evoke memories of white Christmas abroad.

 

5. Cherry Brandy Alexander

You’ll need:

1. To your shaker, add:

  • 30mL (1.5TBSP) Giffard Cherry Brandy Liqueur
  • 30mL (1.5TBSP) Giffard White Chocolate Liqueur
  • 30mL (1.5TBSP) Cream
2. Add ice to your shaker, seal, and shake hard until cold, about 10-15 seconds
3. Open the shaker, strain your drink into a cocktail coupe and garnish. We like grated dark chocolate and a fresh cherry.

Cherry brandy brings a seasonal twist to a classic dessert cocktail. We like the fluffy texture from the whipping cream, but you can use your preferred cream.

 

6. Macadamia Old Fashioned

You’ll need:

  • Giffard Macadamia Nut Syrup
  • Your favourite local whiskey (we used Whipper Snapper Upshot)
  • Aromatic bitters (Angostura)

1. To a cold glass, add:

  • 10mL (2tsp) Giffard Macadamia Nut Syrup
  • 60mL (3TBSP) Australian Whiskey
  • 3 dashes aromatic bitters
2. Add ice to the top, and stir well, until the drink is still strong, but there is no alcohol burn
4. Top with ice again, and garnish with an orange twist
The Old Fashioned cocktail gets an injection of Australiana this Christmas. Rich macadamia leads the drink, with an appearance from our favourite local whiskey.

 

7. 21st Santa-ry

You’ll need:

1. To your shaker, add equal parts:

  • 30mL (1.5TBSP) Giffard Espelette Pepper Premium Liqueur (less if you're not a spice fiend)
  • 30mL (1.5TBSP) San Matias Gran Reserva Extra Anejo
  • 30mL (1.5TBSP) Giffard White Chocolate Liqueur
  • 30mL (1.5TBSP) lemon juice
2. Add ice, shake hard for 10-20 seconds, and strain into a cocktail coupe
4. Garnish with a lemon twist and, if you need an extra kick, rub the glass with a sliced chilli
Our take on the classic 21st Century cocktail gains a fiery kick thanks to the brand new Giffard Espelette Pepper (Piment D'Espelette) Premium Liqueur,  and the world's first Extra Anejo Tequila. It's a certified banger!

 

8. Irish Coffee Eggnog

You’ll need:

1. To your shaker, add:

  • 40mL (2TBSP) Giffard Irish Syrup
  • 40mL (2TBSP) Cream
  • 1 whole egg
2. Add ice, close the shaker and shake very hard, 20-30 seconds 
3. Crack the seal and strain your drink into a chilled glass 4. Top with whipped cream. You can whip your own by shaking whipping cream hard without ice 5. Garnish with grated nutmeg. If you're feeling naughty, pour a shot of whiskey over the top

Whether you spike it with whiskey (naughty), or keep it alcohol free (nice), this drink is sure to please. Combining Irish coffee with eggnog makes a great holiday drink for any time of day.

 

9. Gingerbread Rumba

You’ll need:

1. To your shaker, add equal parts:

  • 20mL (1TBSP) Giffard Caribbean Pineapple Premium Liqueur 
  • 20mL (1TBSP) Giffard Gingerbread Syrup
  • 20mL (1TBSP) Rum-Bar Silver
  • 20mL (1TBSP) Rum-Bar Gold
  • 20mL (1TBSP) lemon juice
  • 20mL (1TBSP) lime juice
  • 2 dashes aromatic bitters
2. Add ice, shake hard for 10-20 seconds, and pour the whole contents into your favourite tiki mug
4. Garnish to your heart's desire!
This tropical tiki drink gets a spicy, seasonal twist with the addition of gingerbread. Worthy Park's Rum-Bar really takes the drink to the next level, but you can try with your favourite island rum.

 

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10. Hot Buttered Toddy

You’ll need:

1. To make enough washed Bellambre for two serves:

  • Slowly heat 10g brown sugar and 30g butter over a low heat until well incorporated
  • Take off the heat and add 120mL (6TBSP) Bigallet Bellambre
  • Allow to cool and transfer into a sealable container. Leave in fridge for at least 24 hours
  • The caramel will solidify at the top. Strain the liquid into a new container. If you'd like a clearer liquid, repeat this step. (Save the boozy caramel for your next batch of pancakes!)
2. Boil a kettle of filtered water to 80C, or boil it and leave the water for 2 minutes
3. Add to a teacup:
  • 60mL (3TBSP) Washed Bigallet Bellambre
  • 20mL (1TBSP) 1770 Peated Single Malt Whisky
  • Hot water to taste (we used 90mL to keep it boozy and strong)

This one is a little more involved, but it's definitely worth it. A boozy hot toddy meets hot buttered rum. Caramel-washed Bellambre adds depth and complexity to your holiday cheer.

 

11. Pavlova Sour

You’ll need:

1. To your shaker, add:

  • The white of one egg (you can save the yolk for your next batch of scrambled eggs)
  • 45mL (2TBSP + 1tsp) Makar Cherry Gin
  • 20mL (1TBSP) Giffard Passionfruit Fruit For Mix
  • 15mL (3tsp) Giffard Kiwi Syrup
  • 15mL (3tsp) Lime juice
2. Close the shaker without ice and shake hard, 10-15 seconds 
3. Crack the seal, add ice, and shake hard again, 10-20 seconds until very cold
4. Strain your drink over ice and garnish with your preferred fruit. Our favourite fruit is pavlova

Perhaps the most iconic Australian Christmas dessert. Our take, spiked with the world's best flavoured gin, is just what you need after a hearty lunch with the family.

 

12. Ponche (Feliz) Navideno

You’ll need:

1. To your punch bowl, add the following for 20 serves (single serve in parentheses):

  • 1 bottle Pueblo Viejo Anejo Tequila (35mL)
  • 100mL Giffard Falernum Syrup (5mL)
  • 140mL Giffard Hibiscus Syrup (7mL)
  • 300mL Giffard Triple Sec Liqueur (15mL)
  • 4-5 limes, wedged and squeezed (one quarter lime)
  • Assorted fruits and nuts. We've used mixed citrus, walnuts, dates, cherries, cranberries, cloves
2. When it's time to serve, add ice and soda to taste, and give it a good churn
3. Ladle out into glasses and enjoy!
This take on a traditional Mexican holiday ponche is easy to batch for lunch, or make into single serves. Anejo Tequila provides a spicy "punch" to the fruity and nutty mix.

 

And there you have it: 12 great options for sharing (or not) over the Christmas season.

 

Have you tried any of these? Maybe you've got your own Christmas cocktail. Don't forget to tag us on Instagram (@3two1_drinks) and Facebook (@3two1drinks)