It certainly will be the most wonderful time of the year with these Christmas tipples.

Gingerbread Martini – The Saint in St Andrews

Serves 1


For the cocktail:

35ml vanilla vodka

20ml Baileys

25ml milk

25ml ginger/clove infused gomme

To serve

1 gingersnap biscuit, crushed

1 gingersnap biscuit, whole


Whipped cream


1. Dip the martini glass rim in honey, followed by crushed ginger biscuits.

2. Add all the cocktail ingredients to a cocktail shaker and shake. Once combined, single strain into the martini glass.

3. To serve, top with whipped cream and a drizzle of honey. Garnish with the whole gingersnap biscuit and enjoy.

For more information visit

Mulled Winter Spice Apple Juice Mocktail – Laprig Valley

Serves 4


700ml Winter Spice Laprig Valley apple juice

1 cinnamon stick, plus extra to garnish

3 cloves

Honey, to taste


1. In a large pan, pour in your Laprig Valley Winter Spice apple juice and add your cinnamon and cloves.

2. Place on the hob and bring to a light simmer.

3. Leave to cool slightly, check to see if it is sweet enough for your taste. If desired, add some honey and mix well.

4. Remove the cinnamon stick and cloves.

5. Pour into some tall glasses or mugs and garnish with a wedge of apple and fresh cinnamon sticks.

For more information, visit:

Misty by the Fire – Isle of Skye Distillers

Serves 1


50ml Misty Isle gin

15ml red vermouth

1x bar spoon of cranberry jelly

100ml red berry tea (hot)

To serve

Lemon peel


1. Add the spoon of cranberry jelly to the glass, along with the hot red berry tea and stir until the jelly has dissolved.

2. Pour the Misty Isle gin and red vermouth directly into the glass and stir again.

3. Garnish with a lemon twist and serve.

For more information visit

Winter Negroni – Contini George Street

Serves 1

For the winter infused gin:

50cl Edinburgh Gin

50g caster sugar

5 cloves

1 cinnamon stick

½ orange, zest only

1 orange, juice only

3 star anise

100ml water

To make the winter infused gin

1. Add all the ingredients apart from the gin to a pot and bring to the boil.

2. Allow to simmer for 10 to 15 minutes, until all of the sugar has dissolved and it turns
into a syrup. If necessary, add some more water.

3. Take off the heat and allow to cool for 20 to 30 minutes. Pour into a clean empty bottle or sealable glass jar, add the gin and store for 1 to 2 weeks, the longer the better, giving the bottle a turn or shake every day or two. Remove the infusions or strain before use.

For the Contini Winter Negroni

35ml Winter Infused Edinburgh Gin

35ml Carpano Antica Formula

25ml Amaro Nonino

Handful of ice

To serve

Orange peel

Dried cranberries

To make the Winter Negroni

1. Begin by adding all ingredients to a mixing jar. 
Add ice and stir 8 to 10 times.

2. Strain the mixture into a rocks glass filled with cubed ice.

3. Garnish with a flamed orange peel twist on a cocktail skewer with dried cranberries.

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