Taking inspiration from Chile’s traditional borgoña, this red-wine cocktail makes for a great aperitif

A Chilean twist on a wine cocktail: elegant, vibrant and built on the balance between the depth of pinot noir and the bright sweetness of cherries. It takes inspiration from Chile’s traditional borgoña, a drink where red wine meets fruit (usually strawberries), but layers in cherry liqueur and soda for a modern, effervescent edge. I sometimes add a few drops of fresh lime juice to sharpen the sweetness and make the fruit flavours really pop. It’s refreshing yet sophisticated, and a great aperitif.

Nico Einersen, head chef, Mareida, London W1

With 2026 being the year of the fire horse, this spicy number has a suitable kick to mark the occasion

Here’s a spicy little number that will help you see in the lunar new year in style on 17 February.

Rron Rakoci, mixologist, Huŏ, London

Wake up to smoked trout crepes, giant pancakes with caramelised pears and dark chocolate, and a lady marmalade cocktail

Give me breakfast in bed over a bunch of limp supermarket roses any day. Nothing says “I love you” more genuinely than a decadent tray of delicious things to savour between the sheets. Because V-Day falls on a weekend this year, you can do better than just buttered toast and an unbidden cup of tea. Whether it’s sweet or savoury (or even a cheeky cocktail), I’ve got you!

A totally tropical livener with familiar cachaça and lime and an intriguing kiwi jam twang

This tropical, vibrant drink is our most popular cocktail, perhaps because it’s a twist on something familiar. Rather than building it in the glass with crushed ice, as for a traditional caipirinha, this is shaken so that the kiwi jam is mixed into the drink more thoroughly.

Jake Garstang, restaurant manager and sommelier, Maré, Hove, East Sussex

A sherry old-fashioned with added southern Spanish sizzle

This reimagining of the old fashioned, in which American whiskey meets Andalusian flair, is a well-earned indulgence for the depths of winter. Deep, dark and full of Spanish warmth, it’s a cocktail that wraps you up like a velvet jacket with bourbon spice, sherry sweetness and a glint of orange zest.

Neki Xhilaga, head bartender, El Pirata, London W1

Single malt prices soar, but scotch should be fun and affordable

We have Robert Burns to thank for perhaps the greatest poem about any dish ever – a poem so good that it inspires an entire nation to dedicate an evening of each year to eating haggis, even though most people find it kind of gross.

No? If the “Great Chieftan o’ the Puddin-race” were that delicious, we’d all be eating it all the time, surely? And yet Burns’ Address to a Haggis is enticing enough to dispel any such doubts just once a year. I especially like the bit about slitting it open so the bright entrails spill out: “And then, O what a glorious sight / Warm-reekin, rich!”

Based on a cocktail called the bees’ knees, this winter warmer will put a bit of sunshine into your evening

This drink is full of ginger spice and aromatics from both the honey and the London dry gin. The fresher it is, the better, so don’t keep the syrup for longer than two days. I’m pretty particular about citrus shelf life, too, so always squeeze it fresh and never keep it overnight or, heaven forbid, even longer.

Ross Finnegan, bar manager, The Palomar, London W1

Spiced rums are a hit but the traditional blends outshine them all

After Hurricane Melissa hit Jamaica last October, rum lovers anxiously awaited news from the island’s six distilleries. Hampden Estate, in the parish of Trelawney to the north, was right in the hurricane’s path, and the furious winds deprived its historic buildings of their roofs and the palm trees of their fronds. Then came more alarming rumours: the dunder pits had overflowed.

Dunder pit? This is the one of the most distinctive features of traditional Jamaican rum, a style exemplified by Hampden, which has been in operation since 1753. You typically make rum by fermenting molasses and/or sugar cane juice into an alcoholic “wash”, then distil that into a potent liquor, but local distillers developed several strategies to oomph up the flavour. Dunder is the leftover liquid from the still, and it’s lobbed into the next fermentation for its funky notes, a bit like a sourdough starter. At Hampden, they also use muck, an outrageously smelly, semi-sentient soup containing countless billions of yeast bacteria, plus various bits of decomposing, well, stuff. I’m not sure what would happen if you fell in: possibly die, or perhaps be granted infinite powers, Obelix-style. Then there’s the fermentation process itself: most distilleries use generic industrial yeasts, which typically convert sugars to alcohol over a couple of days, but at Hampden they harness wild yeasts, which can take weeks. Incidentally, Andrew Hussey, Hampden’s owner, has reported that production is now safe, though the communities who live and work around the distillery remain badly affected.

Pandan leaf brings fragrant southern Asian sweetness to a mix of rice gin, white vermouth and green chartreuse

At Bun House Disco, we’re all about bringing the vibrancy of late-night 1980s Hong Kong to Shoreditch, east London, and paying homage to a time when the island came alive after dark. In that same spirit, our cocktail list nods to the classics, but also features all sorts of Chinese and Asian ingredients and spices.

Serves 1

Linus Leung, Bun House Disco, London E2

A sweet and sparkly way to use up cocktail cherries at the 19th hole

If, like many people, you’ve got an opened jar of cocktail cherries in the fridge after the festivities, here’s a very classy way to use up some of the syrup.

Emilio Giovanazzi, head bartender, The American Bar, Gleneagles, Auchterarder, Perthshire

A booze-free mocktail that uses lemon juice to bring a bright sharpness to the earthy sweetness of beetroot and sumac

Traditionally, shrubs are made with vinegar, but for this one we use lemon juice to bring a bright sharpness to the base syrup, because it balances the earthy sweetness of the beetroot and sumac. A 0% gin brings some botanical notes to proceedings, but the syrup also works wonderfully just topped with soda water. You’ll need to start the syrup a day ahead.

Connor Wilson, head chef, The Kirkstyle Inn, Slaggyford, Northumberland

Stop stressing about 31 December, keep things simple and go with a flow of prosecco, lambrusco or maybe even a Korean soju …

Oh, you thought it was all over? After all the carolling, gifting and tree-ing (not to mention the eating and drinking) of the actual Christmassy bit, it feels almost cruel to have to do it all again, and on – in my opinion – one of the most stressful nights of the year: New Year’s Eve.

If you’re not paying over the odds and going out, with long queues and stressed-out staff, you’re the stressed-out one yourself. “Is everyone good for drinks?” “When was the last time anyone saw [insert child’s name here]?” And then there’s the clean glass matrix, where no one can remember whose is whose and you’re caught in an endless cycle of washing-up. The antidote to all of the above is, for me, just to stay in with your immediates and a bottle of something nice. Five guests maximum. I don’t like going into the New Year already tense – what hope will I have for 2026 if I’m going into it with high blood pressure and flat wine in a warm glass?

An old fashioned with a batty backstory

Legend has it that in 1920 Bhupinder Singh, the maharaja of Patiala, was determined that his cricket team would triumph over a visiting English team. To gain the upper hand, he hosted a grand party the night before the match at which he served his guests Patiala pegs, famously generous four-finger whisky pours traditionally measured from pinky to index finger. Unsurprisingly, the English players overindulged, leaving them very hungover and, inevitably, defeated the next day, and the legend of the Patiala peg was born. This Punjabi kind-of old fashioned is inspired by Singh’s drink. At the restaurant, we serve it from a bespoke five-litre bottle, but we’ve adapted the recipe to make it more suitable for a domestic environment.

James Stevenson, beverage director, Ambassadors Clubhouse, London W1

A selection of meringues, boozy cherries, coffee mascarpone and whisky caramel to mix and match until Big Ben strikes and beyond

Your favourite cocktail is now a DIY pavlova party! Pile crisp coffee meringues high with espresso cream, boozy cherries, a drizzle of whisky caramel and a flicker of edible gold leaf, then shake, spoon and sparkle your way into the New Year. A few tips: arrange the toppings in glass bowls or on tiered trays for a beautiful display, add labels for fun and, if it’s sitting out for a while, keep the whipped cream chilled on ice.

Whiskey brand, owned by Japanese drinks group Suntory, to close main distillery amid tariff uncertainty

The maker of Jim Beam bourbon whiskey will halt production at its main site in Kentucky for all of 2026.

The company said in a statement it would close its distillery in Clermont until it took the “opportunity to invest in site enhancements”.

A cross-cultural jamboree of a festive meal, mixing Middle Eastern, west African and French cuisine: peppered smoked mackerel pies, crab gratin, slow-cooked lamb, jewelled rice, and a rum and pineapple cake to round things off

I was born in west Africa, and brought up between there, France and the UK in a French-Lebanese-British family. Unsurprisingly, then, our Christmas lunch was more than a bit diverse: my father always insisted on some British and Lebanese elements, while my mother contributed French dishes and technique; west African produce was also a must, because the house would be full of all nationalities, including our African family. Not only that, but our Christmas would invariably start with a guest list of about 20, and another 20 or so waifs and strays would always then turn up in need of feeding and watering. Today’s dishes were part of our regular seasonal festivities, as good in the sunshine as they are robust enough for a chilly British winter.

Clementines and cranberries sing Christmas carols in this classy festive premix

This is a home-friendly version of one of the drinks on our new cocktail menu. It’s a batch premix that’s packed with the flavours of Christmas, making it ideal for a festive party. Save the excess cordial for breakfast drinks or for puddings, or for another round of bikinis.

Tibor Krascsenics, group beverage director, La Petite Maison, London W1

Hobnobs, ricotta, chocolate and amaretto – what’s not to like?

I believe in divine communion, especially when it comes to food; an alliance of ingredients that come together as though they were meant to feed spirit and body. It might be too lofty to say that this semifreddo is divine, but the combination of Hobnobs, ricotta, chocolate and amaretto really does it for me. That said, there are many alliances that can be formed in the Christmas store-cupboard, so use this as a base for any biscuits, dried fruit and chocolate to which you feel most spiritually aligned.

Three sweet treats for even the fussiest sweet tooth: fig and hazelnut crumble mince pies, sherry and raisin ice-cream, and chestnut and pear meringues

Out of sheer laziness, this is a no-churn, very quick to assemble take on things. I tend usually not to recommend no-churn ice-creams unless there is booze involved, so this sherry and raisin one is a great candidate (the alcohol stops the ice-cream from becoming too hard and crystallised). And keep the leftover egg whites from the mince pies to make the chestnut and pear meringue, an alternative for the Christmas pudding haters at your table – there is always one. I think it’s important to have at least two puddings at Christmas.

A margarita dressed in a red vermouth coat with white tequila trimmings … ho ho ho

This smoky, deep-red cocktail takes its cue from our Latin roots, but with a seasonal twist. The mix of mezcal, tequila and vermouth is warming and vibrant, while pomegranate and rosemary lend a winter accent that makes it as fitting for a Christmas gathering as for a relaxing night in.

Maria Yanez and Carlos Socorro, Tiny Wine, London W1