Missing the iconic cocktail hour? Well why not create your own cocktails at home.

Making cocktails at home is fun and a new experience for most of us.

Recently crowned the favourite household ‘lockdown’ cocktail The Margarita is a tried and tested classic. And of course you cannot have a Margarita without Cointreau. Since the early 20th century Cointreau has become a must have for bartenders and its bold orange flavour and freshness has given it a place in over 350 recipes, including The Margarita.

As the drinks creator Magaret “Margarita” Sames famously once said of her concoction “A margarita without Cointreau is north worth its salt”.




Ingredients: 20ml Cointreau, 30ml Blanco Tequila, 15ml Fresh Lime Juice, 1 Bar Spoon Simple Syrup, 1 Shake Edible Pearlescent Powder (Optional), Sparkling Wine.

Method: Combine all ingredients (except sparkling wine) in a shaker and add ice. Shake and strain into a chilled flute. Top with sparkling win. Garnish with a lime twist.






World class mixologist Walter Pintus has created an exciting cocktail with Caorunn Gin, a super premium Scottish gin handcrafted using only the finest pure grain spirit as well as traditional and foraged gin botanicals.

It’s handcrafted in the Scottish Highlands, made in small batches and vaporised through the world’s only working Copper Berry chamber that was built in the 1920’s


Ingredients: 35ml Caorunn Gin, 50ml Clarified Apples & Spices Milk, 20ml Pear Cider.

Method: Stirred Over Ice. Garnish: Dehydrated Apple

Clarified Milk: 400g Caster sugar, Peel from two lemons, l kg Cox apple, 4-star anise, 500ml Jasmine tea, 100ml Apple Juice, 500ml whole Milk, 150ml Lemon Juice.

Method:Muddle all spices and fruit and with sugar, add the zest and the hot tea. Let it cool down, add the apple juice and let it rest for 24 hours well covered in the fridge . Train the punch in a jar. Warm up the milk until 80c, add it to the punch while you are pouring the lemon juice in it. Let is rest for 30 minutes until it will naturally curdle and strain it with coffee filter paper. Once the liquid if filtered through, bottle and label it.


Black Tower Wine has taken on a new look with specially designed decorated bottles for Christmas. This old favourite is a great wine for cocktails especially the Black Tower Smooth Red. Not only does it make a great Sangria it also makes a delicious New York Sour



Ingredients: 50ml Rye Whisky or Bourbon, 25ml Lemon Juice, 100 ml Simple Syrup, 1 Egg White (optional)_15ml Smooth Black Tower Red.

Method: Add all ingredients except Smooth Red Wine in shaker with ice and shake hard until chilled. Stir mixture into glass over fresh ice. Slowly pour Smooth Red Wine over back of bar spoon so it floats on top of drink.







Tesco has teamed up with  T.V. barman Merlin Griffiths (featured in our main picture) this festive season and you can view his numerous recipes on their real food portal including a very warming cocktail ideal for Christmas Eve.



Infused with all sorts of festive spices, this gingerbread latte liqueur version of the classic winter eggnog is warming and familiar and the perfect alternative to mulled wine.

It takes only 10 minutes to create and the quantities serve 4

Ingredients:  160ml semi-skimmed milk, 160ml single cream, one eighth tsp of ground nutmeg plus extra to serve, one eighth tsp of ground cinnamon, half a tsp vanilla essence, 2 eggs, 50g golden granulated sugar, 150ml Tesco Finest gingerbread latte cream liqueur, 50ml Tesco Finest Highland Single Malt Whisky, Mini Gingerbread Men to serve (optional)

Method:Place small saucepan over a low heat. Add the milk, cream, spices and vanilla essence. Heat gently for 2 mins until steaming and boiling.

Meanwhile in a medium bowl, whisk together the eggs and sugar for about a minute until frothy and then add gingerbread liqueur and the whisky. When the milk is steaming hot, pour into egg mix, stirring all the time. Transfer back to the warm pan for 1 mint stirring. Divide into 4 latte glasses. Garnish with a dusting of nutmeg and a gingerbread man.

Hot Tip: This can be served chilled. It can also be made the night before and warmed gently before serving. Keeps a couple of days in the fridge.

There’s a whole host of cocktails Merlin has created including a Tickled Pink Gin Cocktail, A Quarantini and a Christmas G and Tea for Two. Merlin’s recipes are available on their Food Portal.



If you are looking for a last minute gift for a cocktail enthusiast then Santa Teresa 1796 have partnered with Harvey Nichols to product a limited edition gift pack.

The gift consists of the Venezuelan rum, with over 220 years of tradition and hand-crafted experience behind it, plus a cocktail kit and the option to personalise the label. The gift is available both in store and on the website.

Santa Teresa 1796 is a blend of rums aged for up to 35 years before being refined in a traditional Spanish Solera, making for a rum of exceptional richness with an unexpectedly dry finish.

Santa Teresa has launched a special cocktail perfect for pairing with Christmas Pudding. Created by the Head Bartender at the prestigious Lost Alpaca





Ingredients: 45ml Santa Teresa 1796, 5ml maple syrup, 5ml cherry syrup, 2 dashes of cacao bitters.

Method: Add ingredients in a missing glass. Serve over ice into an old fashioned tumbler and garnish with orange twist and cloves.



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