So you've finally clocked off for Christmas and you have just enough time to panic before the inlaws arrive. There are still presents to buy and to wrap; the house looks like a herd of reindeer have been partying in it for weeks; and all you can find left in the turkey aisle at the supermarket is giblets. Whatever they are. Best not ask.

Fear not, because I am here to provide you with the only three Christmas cocktail recipes you need to sail through the festive period and well into the new year without a mulling sachet in sight.

1. You've just got home from a hellish Christmas shopping expedition/long walk and your hands are so cold you've had to ask Siri what the symptoms of frostbite are.


Peppermint Hot Chocolate:

  1. Add 30ml of peppermint-infused bourbon to a mug (or heat-proof glass).
  2. Top with hot chocolate.
  3. Add a dash of Chartreuse for a richer, more complex, floral flavour.

(Peppermint Bourbon (200ml) - Combine four teaspoons of peppermint tea in 200ml of bourbon and leave to infuse for one hour. Strain out the solids and store in a sterile bottle).

2. It's 3am on Christmas morning, you're still up wrapping presents while listening to Christmas Card from a Hooker in Minneapolis on repeat because, well it's 3am on Christmas morning and you're still up wrapping presents and oh- the sellotape just ran out.


Winter Sour:

  1. Add 60ml bourbon, 15ml fresh lemon juice, 15ml cranberry juice, 15ml falernum and an egg white to a cocktail shaker.
  2. Add ice and shake to chill.
  3. Strain back into shaker and shake again to aerate the egg white.
  4. Strain into a coupe glass and finish with a couple of dashes of Angostura and cranberry bitters.

3. You've eaten so much turkey, so much ham and so many pigs in blankets that you're worried your bowels might pack up. You vaguely recall eating a brussel sprout about 36 hours ago but couldn't swear that anything green has passed your lips since (unless the Quality Street green triangles count?)


Cranberry & Pine:

  1. Muddle 15-20 cranberries at the base of a cocktail shaker (if that sounds like too much effort, a teaspoon of cranberry sauce works just as well)
  2. Add 50ml gin, 30ml fresh lime juice, 15ml pine syrup* and a dash of bitters.
  3. Add ice and shake to chill.
  4. Strain into a highball glass over ice and top with soda water.

If you're feeling really virtuous you can even omit the gin.

(Pine syrup: Combine equal parts sugar and water and a handful of pine needles, steep for two hours and strain).

All these and more are available at the Fox & Beagle Christmas site.

All photos styled and shot by @mennie.pennie for @foxandbeagle.