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The festive season always calls for some celebratory drinks, even if you’re celebrating virtually. That’s why we’ve made a guide to winter’s top cocktails, to share with you and your party-goers to create at home. We have put our alcoholic and non-alcoholic versions together so that everyone has an option to choose from.

We love to see the drinks in action, so please share your drinks with us! Upload your cocktail, tag us and use the hashtag #boconceptscotland and we’ll pick our favourite!

Gingerbread Espresso Martini

Our festive twist on this classic. This is essentially a party version of the festive coffees that you can get this time of year. In this sense, you can use any syrup you like. We chose gingerbread, as that warming zing of the ginger works great with the icy bitterness of the cooled espresso. See below for our two versions of this drink. Both look near identical, and taste near the same too! Spoiler: both are delicious.

ALCOHOLIC VERSION

Servings: (1 glass)

 What you will need:

Martini glass (chilled)

Cocktail shaker

 Ingredients:

50ml espresso

25ml gingerbread syrup

A pinch of salt

65ml vodka

75ml coffee liqueur

Ice cubes

Coffee beans (as decoration)

100g equal parts cinnamon and sugar mix (to rim)

 

Method:

Chill your Martini glass in the freezer before-hand.

Prepare a bowl with the cinnamon and sugar. Make sure the bowl is wider than your glass.

Make 1 cup of your favourite espresso (50ml) and cool it in the fridge.

Fill a shaker with ice cubes.

Take your glass out the freezer and dip the rim in the cinnamon sugar mix. The mix will stick because of the moisture from the freezer.

Pour the gingerbread syrup, vodka, coffee liqueur, espresso and a pinch of salt into the shaker.

Shake your Martini and strain into the glass.

Finish off with one or two coffee beans and serve.

NON-ALCOHOLIC VERSION

Servings: (1 glass)

What you will need:

Martini glass (chilled)

Cocktail shaker

 

 Ingredients:

50ml espresso

25ml gingerbread syrup

25ml water

A pinch of salt

Ice cubes

Coffee beans (as decoration)

100g equal parts cinnamon and sugar mix (to rim)

 

Method:

Chill your Martini glass in the freezer before-hand.

Prepare a bowl with the cinnamon and sugar. Make sure the bowl is wider than your glass.

Make 1 cup of your favourite espresso (50ml) and cool it in the fridge.

Fill a shaker with ice cubes.

Take your glass out the freezer and dip the rim in the cinnamon sugar mix. The mix will stick because of the moisture from the freezer.

Pour the gingerbread syrup, water, espresso and a pinch of salt into the shaker.

Shake your Espresso Martini Mocktail and strain into the glass.

Finish off with one or two coffee beans and serve.

 

Mulled Wine

Mulled wine is said to have been invented by the Greek father of medicine, Hippocrates, who made it as a tonic. The wine was originally white or red, and was mulled with honey and spices. During the 2nd century, the Romans heated wine to keep their health in check for the cold winter months. Great to make in large quantities for parties, the wine can be kept, covered and chilled, for two to three days, making it perfect to make in bulk if you have multiple engagements over the festive period.

ALCOHOLIC VERSION

Servings: (6 glasses)

What you will need:

1 large saucepan

Mugs or any heatproof glasses

Resealable bottle (If you’re planning to keep any)

 

Ingredients

750ml bottle red wine

100ml sloe gin (optional)

1 large cinnamon stick, or 2 small ones

2 star anise

4 cloves

2 strips lemon zest, pared using a vegetable peeler

4 tbsp caster sugar

 

Method

Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.

Remove from the heat and cool, leaving to infuse for about 30 mins.

To serve, heat without boiling and pour into mugs or heatproof glasses.

For a special seasonal addition, try stirring in 100ml of sloe gin, in the final step when warming your mulled wine.

NON-ALCOHOLIC VERSION

Servings: (6 glasses)

What you will need:

1 large saucepan

Mugs or any heatproof glasses

Resealable bottle (If you’re planning to keep any)

 

Ingredients

500ml pomegranate juice

25g golden caster sugar

A handful of frozen blackberries

250ml apple juice

1 cinnamon stick

1 star anise

4 cloves

3 black peppercorns

1 orange, quartered

 

Method

Put the pomegranate juice, sugar, blackberries and apple juice in a saucepan. Add the cinnamon, star anise, cloves, peppercorns and orange. Heat gently until simmering. Taste for sweetness, then strain into heatproof glasses.

BUCK’s FIZZ SLUSH

Simple and effervescent, this drink is the best for those who don’t claim to be mixologists. Perfect for all occasions, we associate Buck’s Fizz with celebrating and good news, something that we’re all in need of. We’ve put a twist on a classic, making this version frozen.

ALCOHOLIC VERSION

Servings: (6 glasses)

What you will need:

A blender

Champagne glasses

 

Ingredients

1 carton orange juice , freshly squeezed

1 bottle, chilled, of champagne

Ice

 

Method

First, pour the orange juice into a blender.

Blitz and fill 6 champagne glasses a third full.

Very slowly top up each glass with 100ml champagne.

NON-ALCOHOLIC VERSION

Servings (6 glasses)

What you will need:

A blender

Champagne glasses

 

Ingredients

1 carton orange juice, freshly squeezed

1 bottle of chilled, non-alcoholic champagne

Ice

 

Method

First, pour the orange juice into a blender.

Blitz and fill 6 champagne glasses a third full.

Very slowly top up each glass with 100ml of the non-alcoholic champagne.

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