Christmas Cocktail Recipes

This Christmas, we’ve teamed up with master mixologist Louis Xavier Smith to create some signature Luscombe Christmas cocktails to help you celebrate the festive season. 

Louis has been creating cocktails for over twenty years now, from his early days at the prestigious Milk & Honey to his time as Global Brand Ambassador for Hendricks and Sailor Jerry, before going on to set up his own cocktail bars; The Dark Horse in Bath (winner of Top 10 Cocktail Bars in the World) and Cry Wolf in Bristol.

Louis has created two Christmas themed cocktails that will have even the most scrooge like characters, ready to celebrate the festive season.

We hope you enjoy them.

Open Fire
Combining the warmth of ginger and rum, the sweetness of honey and chestnuts, with the zing of line; Open Fire is the ideal partner to kick off the festive season.

INGREDIENTS:
35ml Hattiers Resolute Navy Strength Rum
15ml Chestnut Liqueur
15ml freshly squeezed lime
15ml runny honey
Top with Luscombe Hot Ginger Beer

GARNISH:
Lime wheel
Suggested glass: rocks / tumbler

METHOD:
Combine the first four ingredients into a cocktail shaker filled with ice. After a good shake to dissolve the honey, strain into an ice-filled tumbler and top with Luscombe Hot Ginger Beer. Garnish with a chunky lime wheel.

The Sicilian
Sloe gin, Campari and sweet vermouth blended with Sicilian lemonade and cloves – we think this tastes of Christmas in a glass.

INGREDIENTS:
35ml Devon Distillery SloeD
20ml Campari
20ml sweet vermouth
Top with Luscombe Sicilian Lemonade

GARNISH:
Clove-studded orange peel
Suggested glass: rocks / tumbler

METHOD:
Stud a long slice of orange peel with cloves. Don’t be shy with the cloves. Put the sloe gin, Campari and sweet vermouth in a mixing glass with ice and stir for a good 15 seconds. Strain into a rocks glass with the studded orange and lots of ice, and top with Luscombe Sicilian Lemonade. Give the drink one last little stir for luck and to get the cloves working.