With the Christmas lights switched on along Oxford and Regent Street, and renowned department stores Harrods and Harvey Nichols donning their spectacular window displays, it’s safe to say the festive season is upon us. Recently, I reviewed the newly renovated Stables Bar at The Milestone Hotel, where I had the pleasure of sampling an array of innovative cocktails. This experience has inspired me to explore my flavour profiles more.
While I enjoy fine dining experiences and quintessential drinking spots, this year I plan on spending some time creating a festive atmosphere at home. If you also appreciate hosting a cozy gathering, the following list below may interest you. Ingredients such as gingerbread and five-spice syrup, spiced rum and gin, along with orange peels as garnish, are among the elements featured in various festive cocktails bringing flair to West London.
Explore the holiday cocktails being served at select restaurants and bars in West London, along with tips on how to mix these drinks at home…
Thai Square’s Coconut Mojito
“The Coconut Mojito was created by Sarawut, the manager of Thai Square Mansion House. Sarawut had the idea to bring a tropical, Thai twist to the festive season. Since Coconut is a key ingredient in That cuisine, the idea was to create something both refreshing and celebratory for Christmas.” – Thai Square
Ingredients:
- Fresh mint leaves (about 10 leaves)
- 50ml coconut milk
- 50ml white rum
- 30ml freshly squeezed lime juice
- 15ml sugar syrup
- Soda water
- Fresh mint leaves and pomegranate seeds for garnish
Instructions:
- Muddle the Mint: In a sturdy glass, add the fresh mint leaves and sugar syrup. Using a muddler or the back of a spoon, gently press the mint leaves to release their essential oils without tearing them.
- Add Lime Juice: Squeeze in the freshly squeezed lime juice and stir to combine with the muddled mint and syrup.
- Mix in Coconut Milk and Rum: Pour in the coconut milk and white rum, stirring gently to combine all the ingredients.
- Add Ice: Fill the glass with crushed ice, packing it down as needed.
- Top with Soda Water: Pour soda water over the ice until the glass is full. Stir gently to mix.
- Garnish: Add fresh mint leaves and a sprinkle of pomegranate seeds on top for garnish.
The Shed’s Christmas cocktail x Hayman’s of London – Winter Spritz
“Our festive cocktail is bursting with seasonal flavours and is the perfect aperitif to Christmas celebrations at The Shed. The combination of sloe gin, Aperol and blood orange soda creates a delightful balance of sweetness, tartness, and fizz. The sprig of fresh rosemary gives the drink an aromatic touch, while the dried orange slice adds a lovely festive garnish! – The Shed” – The Shed
Ingredients:
- 35ml Hayman’s Sloe Gin
- 15ml Aperol
- Fever Tree Blood Orange Soda
- orange wheel and rosemary to garnish
Instructions:
- Pour the gin and Aperol into a large wine/copa glass filled with ice.
- Top with the soda and stir.
- Garnish with a dehydrated orange slice and a sprig of rosemary.
Sticks’n’Sushi’s Matcha Eggnog – Christmas Special Cocktail
“For a modern twist on the classic eggnog cocktail, why not add the trendiest ingredient of the year — matcha! Shake all the ingredients with ice until frozen to the touch, then double strain through a fine mesh and Hawthorne strainer for a silky-smooth finish. Top with a sprinkle of matcha powder and serve in a chic coupette glass.” – Vicky Vecchione, Head of Bars at Sticks’n’Sushi
Ingredients:
- 40ml Bacardi Spiced rum
- 30ml double cream
- 20ml egg white
- 1 spoon (5g) matcha/matcha latte powder
- 20ml gingerbread syrup
- 10ml Bitter Truth Pimento Dram liqueur
- Handful of ice
Instructions:
- Add all ingredients into a shaker filled with ice
- Hard shake until frozen to touch
- Double strain the liquid using a fine mesh strainer and Hawthorne strainer
- Garnish with a dusting of matcha powder and serve in a coupette glass
The Stables Bar’s Golden Snow Globe
“The Golden Snow Globe is inspired by the traditional snow globe decorations that adorn fireplaces and trees worldwide during the festive season. It’s visually captivating and invites guests to be part of the experience as they assemble it at the table. We know that a touch of fizz is always a favourite around Christmas, so we added a festive twist—introducing glistening liquid gold to the chilled Champagne. The drink itself is rich and warming, with buttery, toasted notes and a spiced finish. Almond and chocolate flavours round out the profile, bringing in the familiar tastes of Christmas.” – The Stables Bar
Ingredients:
- 75ml The Lakes No 7 Whisky (infused with toasted bread and butter)
- 30ml Eve Fig Liqueur
- 10ml Demerara syrup
- 3 dashes of Chocolate bitters
- 4 sprays of Edible gold
Instructions:
Here’s a quick, step-by-step guide for infusing whisky with toasted buttered bread:
- Tear a hearty bread (like sourdough) into bite-sized pieces.
- Toast the bread slowly in a pan with plenty of butter until deep golden brown.
- Cool slightly, then place the toasted bread in a jar with whisky and seal.
- Let it infuse at room temperature for 6–8 hours.
- Refrigerate the jar until the butter solidifies on top, then remove the butter layer.
- Strain the whisky through a coffee filter to catch any particles. This technique gives the whisky a warm, buttery richness and nutty depth!
Then for the cocktail itself:
- Add all the ingredients into a mixing glass
- Add some ice
- Stir it 15 times and decant into a small glass globed jar
- Mix the glass globed jar to create a mystical swirl of gold and present it to your guests.
