The gentle spice of mulled wine wafting through the house. The sparkle of a frost-rimmed cocktail glass. Christmas drinks have a way of making winter evenings magical.
There is something wonderfully comforting about winter drinks at Christmas. The scent of warm spices drifting through the kitchen, the soft fizz of a sparkling cocktail, or the first sip of something rich and creamy can turn an ordinary evening into a moment worth lingering over. I love exploring new festive flavours, but I always come back to the classics too. Some drinks are part of the season, and others become favourites the moment you try them.
Below, you will find ten festive cocktails that capture the warmth, sparkle and nostalgia of Christmas. Some are centuries old, others are modern twists, and a few may become your new traditions. I have included practical details for each one so you know exactly what to expect before you start.
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Classic Christmas Drinks for Cosy Evenings
Some drinks have stood the test of time because they feel like Christmas with every sip. These classics offer warmth, nostalgia and the familiar comfort of spices and citrus.
Classic Mulled Wine
Difficulty: Easy | Prep time: 5 minutes | Cooking time: 30 minutes | Serves: 6-8 | Best served: Throughout December, especially for gatherings
Mulled wine is my go-to winter drink. I like to make it in the slow cooker because it fills the house with a gentle, spicy aroma for hours. If you ever use ready-mixed mulled wine, it is always worth improving it a little. I usually add brandy, orange juice and cinnamon sticks before heating it. Even a basic bottle becomes something far better with a few extra touches.
This classic version uses one bottle of red wine (750ml) slowly warmed with one sliced orange, two cinnamon sticks, six cloves, three star anise and two tablespoons of honey or sugar. The key is gentle heat. Never let mulled wine boil or you will lose the alcohol and end up with a harsh, bitter taste. Keep it at a low simmer for at least 20 minutes to let the spices infuse properly.
Glassware: Heat-proof glass mugs or toddy glasses work perfectly. Warm your glasses first by filling them with hot water for a minute, then emptying before serving.
Garnishing: Float a thin orange wheel in each glass with a cinnamon stick. The visual warmth matches the flavour beautifully.
Food pairings: Mulled wine cuts through rich, fatty foods wonderfully. Serve it alongside cheese boards, pigs in blankets, or mince pies. The spices complement strong cheddar particularly well.
Alcohol-free version: Replace the wine with 750ml of grape juice or cranberry juice. Add all the same spices and simmer gently. The result tastes surprisingly similar to the alcoholic version because the spices carry most of the flavour.
Batch preparation: Mulled wine is perfect for large gatherings. Double or triple the recipe and keep it warm in a slow cooker set to low. Guests can help themselves throughout the evening.
Zesty Mulled Wine Twist
Difficulty: Easy | Prep time: 5 minutes | Cooking time: 30 minutes | Serves: 6-8 | Best served: Early December through New Year
If you want something brighter, a zesty variation brings more citrus and a little fresh ginger. Use the same base as classic mulled wine but add one sliced lemon alongside the orange, a thumb-sized piece of fresh ginger (sliced), four cardamom pods (lightly crushed) and four allspice berries.
I find this version particularly good on those grey December afternoons when you need something to lift your spirits. The ginger adds warmth that spreads right through you, and the extra citrus keeps it from feeling too heavy.
Glassware: Same as classic mulled wine. Heat-proof mugs work best.
Garnishing: Add a lemon wheel alongside the orange and include a few of the spices in the glass for visual interest.
Food pairings: This brighter version pairs beautifully with lighter appetisers. Try it with smoked salmon blinis, prawn cocktails, or Asian-inspired canapés. The ginger works particularly well with seafood.
Storage tip: Make the spiced mixture ahead and keep it in the fridge for up to three days. Reheat gently when needed, adding fresh citrus slices.
Traditional Wassail
Difficulty: Moderate | Prep time: 10 minutes | Cooking time: 45 minutes | Serves: 8-10 | Best served: Christmas Eve or Twelfth Night
Wassail is one of the oldest Christmas drinks, with roots in medieval England. The word comes from the Old English phrase wæs hæil, meaning ‘be in good health’. This feels fitting when you imagine people gathering to toast the season.
For a traditional wassail, you need 2 litres of medium-sweet cider, 300ml of pale ale, four small apples (cored and scored around the middle), 100g soft brown sugar, one sliced orange, two cinnamon sticks, six cloves, half a teaspoon of ground nutmeg and half a teaspoon of ground ginger.
Roast the apples at 180°C for 25 minutes until soft. Meanwhile, gently heat the cider, ale, sugar and spices in a large pan. Do not boil. When the apples are ready, add them to the liquid. They will bob on the surface and gradually break down, creating a wonderful frothy texture.
Some versions were known as lamb’s wool because the roasted apples created a fluffy, frothy top that resembled sheep’s wool. Modern versions vary, but the flavour always feels old-fashioned in the best possible way.
Glassware: Traditional tankards or heat-proof mugs. The rustic presentation adds to the historical feel.
Garnishing: Let the roasted apples float on top. They are the garnish and part of the drink’s charm.
Food pairings: Wassail works brilliantly with roasted meats, especially pork. The apple and ale combination complements traditional Christmas ham perfectly. It also pairs well with strong blue cheeses.
Alcohol-free version: Use 2 litres of apple juice instead of cider and replace the ale with 300ml of ginger beer. The result is sweeter but keeps the spiced apple character.
Historical note: Wassailing was originally a blessing ceremony for apple orchards. People would drink to the health of the trees and pour some wassail on the roots to ensure a good harvest.
Tom and Jerry Cocktail
Difficulty: Advanced | Prep time: 15 minutes | Cooking time: 5 minutes | Serves: 1 (multiply as needed) | Best served: Christmas Day evening or Boxing Day
Despite the name, this drink has quite a specific history. Created by British journalist Pierce Egan in the 1820s and named after characters in his book Life in London, it gained particular popularity in America during the 19th century.
The batter is what makes this special. For four servings, separate three eggs. Beat the yolks with 75g caster sugar and a pinch of ground cloves until pale and thick. In a separate bowl, whisk the egg whites until they form stiff peaks, then fold them into the yolk mixture with one tablespoon of dark rum.
For each serving, spoon two tablespoons of batter into a mug. Add 50ml of dark rum and 25ml of brandy, then top with 150ml of hot milk or hot water. Stir gently and grate fresh nutmeg on top.
I will be honest, this one takes more effort than most. You need to separate eggs and whisk them properly. But on a particularly cold night, it is absolutely worth it.
Glassware: Heat-proof glass mugs or Irish coffee glasses. The drink looks beautiful in clear glass where you can see the pale, frothy mixture.
Garnishing: Fresh nutmeg is essential. Grate it directly over the drink so the oils release. A cinnamon stick makes a nice stirrer.
Food pairings: This rich drink works as dessert rather than alongside food. Serve it after dinner with shortbread or ginger biscuits for dipping.
Make-ahead tip: The batter keeps in the fridge for up to two days. Just give it a gentle stir before using. This makes it practical for Christmas morning when you want something special without too much fuss.
Alcohol-free version: Use the same batter but replace the spirits with one teaspoon of rum extract and one teaspoon of vanilla extract. Top with hot milk.
Peppermint Eggnog
Difficulty: Easy | Prep time: 5 minutes | Serves: 1 | Best served: Throughout December
Eggnog is a Christmas favourite, and a little peppermint gives it a playful twist. For one serving, pour 150ml of shop-bought eggnog into a cocktail shaker with ice. Add 25ml of peppermint schnapps and 25ml of vanilla vodka. Shake vigorously for 15 seconds.
Rim your glass with crushed candy canes first. Wet the rim with a little eggnog, then dip it into finely crushed candy canes on a plate. Pour in the chilled eggnog mixture.
Whenever I hear the words peppermint schnapps, I am instantly reminded of a sitcom scene, so it always feels slightly mischievous.
Glassware: Short tumblers or coupe glasses. The candy cane rim looks particularly pretty on a coupe.
Garnishing: Hook a small candy cane over the rim. It slowly dissolves and adds more peppermint as you drink.
Food pairings: Chocolate desserts work beautifully with peppermint eggnog. Try it with chocolate brownies, chocolate yule log, or after-dinner mints.
Alcohol-free version: Use non-alcoholic eggnog and add half a teaspoon of peppermint extract. The flavour is strong, so start with less and add more if needed.
The peppermint trick: Do not overdo the peppermint. Start with 20ml of schnapps. You can always add more, but you cannot take it away once it is too strong.
Creative Christmas Drinks to Try This Winter
Once you have enjoyed the classics, it is fun to explore newer festive ideas. These drinks use winter flavours in creative ways and are perfect for evenings when you want something a little different.
White Christmas Margarita
Difficulty: Easy | Prep time: 5 minutes | Serves: 1 | Best served: Christmas week, especially for parties
This snowy drink transforms a summer favourite into a winter cocktail. In a cocktail shaker with ice, combine 50ml of tequila, 25ml of coconut rum, 50ml of coconut milk, 25ml of fresh lime juice and 15ml of orange liqueur (Cointreau or Triple Sec).
Shake hard for 20 seconds until the outside of the shaker frosts. The coconut milk needs vigorous shaking to blend properly.
Glassware: Margarita glasses or wide coupe glasses. The broad rim gives plenty of space for a sugar garnish.
Garnishing: Rim the glass with white sugar first. Wet the rim with lime juice, then dip in caster sugar. Float three sugared cranberries on top. To sugar cranberries, roll fresh cranberries in water, then in caster sugar. They look like little snowballs.
Food pairings: This creamy cocktail works well with spicy food. The coconut cools the heat beautifully. Try it with spiced nuts, jalapeño poppers, or tandoori prawns.
Alcohol-free version: Replace the tequila with 50ml of white grape juice and the rum with coconut water. Use the same amounts of coconut milk, lime and orange juice (instead of liqueur). The tropical character remains.
Batch preparation: Multiply the recipe by the number of guests and mix everything except the ice in a jug. Keep it chilled. Shake individual portions with ice when serving to ensure each drink is perfectly cold.
I discovered this one by accident when I had leftover coconut milk and wanted to use it up. Now it is a regular part of my December rotation.
Pomegranate Margarita
Difficulty: Easy | Prep time: 5 minutes | Serves: 1 | Best served: Christmas through New Year
If you prefer bright flavours, this version uses pomegranate juice for a jewel-toned Christmas drink. In a cocktail shaker with ice, combine 50ml of tequila, 25ml of orange liqueur, 25ml of fresh lime juice and 50ml of pomegranate juice.
Shake for 15 seconds and strain into your glass. The deep red colour makes it feel instantly festive.
Glassware: Margarita glasses or coupe glasses. The red colour looks stunning against clear glass.
Garnishing: Rim the glass with red sugar (mix caster sugar with a tiny drop of red food colouring). Float pomegranate seeds on top and add a small sprig of fresh thyme. The herbal scent of thyme pairs beautifully with pomegranate.
Food pairings: This sharp, fruity cocktail cuts through rich Christmas food wonderfully. Serve it with turkey, roast goose, or duck. The tartness works particularly well with fatty meats. It also complements Middle Eastern-inspired dishes like lamb koftas.
Alcohol-free version: Replace the tequila with 50ml of white grape juice and use fresh orange juice instead of liqueur. Keep the lime and pomegranate juice the same.
Why it works for New Year: The pomegranate is sharp enough to cut through rich Christmas food, but it also feels celebratory enough for New Year’s Eve. One recipe serves both occasions.
Candy Cane Champagne
Difficulty: Very easy | Prep time: 2 minutes | Serves: 1 | Best served: Christmas Day breakfast or toasts
This sparkling drink adds a peppermint twist to a glass of bubbly. Pour 100ml of chilled champagne or prosecco into a flute. Add 15ml of peppermint schnapps. The bubbles carry the peppermint flavour beautifully without it becoming overwhelming.
Friends introduced me to champagne cocktails years ago, and I still have the delicate glasses I bought after that. They are slightly hollow through the stem so the sugar cube sinks right to the bottom. I have no idea how I managed not to break them over time.
Glassware: Champagne flutes are essential here. The narrow glass concentrates the bubbles and keeps the drink fizzy longer.
Garnishing: Rim the glass with crushed candy canes (wet the rim with water first). Hook a small candy cane over the side of the glass. It slowly dissolves and adds more peppermint as you drink.
Food pairings: This cocktail works brilliantly with breakfast foods. Serve it with smoked salmon and scrambled eggs, pastries, or Christmas morning bacon sandwiches. The bubbles and peppermint wake you up gently.
Alcohol-free version: Use alcohol-free sparkling wine or sparkling apple juice. Add half a teaspoon of peppermint extract. The bubbles create the same celebration feeling without alcohol.
Timing tip: Make these just before serving. The bubbles are the magic, and they dissipate within 10 minutes. Do not pre-mix.
Jingle Juice
Difficulty: Easy | Prep time: 10 minutes | Serves: 10-12 | Best served: Large gatherings throughout December
If you need a drink that serves a crowd, this cheerful punch is ideal. In a large punch bowl, combine 500ml of vodka, 250ml of orange liqueur, 500ml of cranberry juice, 500ml of orange juice, 250ml of fresh lemon juice and 100ml of simple syrup (or to taste).
Chill this mixture thoroughly. Just before serving, add 750ml of prosecco or champagne and 500ml of lemonade.
Glassware: Any medium-sized glasses work. I use tumblers because they are practical for parties where people are standing and chatting.
Garnishing: Float cranberries and orange slices in the bowl. Fresh rosemary sprigs add a lovely pine aroma. For individual glasses, add a sprig of rosemary and a few cranberries.
Food pairings: Jingle juice works with virtually all party food because it is relatively light and fruity. It pairs particularly well with canapés, vol-au-vents, sausage rolls and cheese straws.
The ice ring trick: Freeze cranberries, orange slices and rosemary in a ring mould with water. This keeps the punch cold without diluting it. The frozen ring also looks impressive floating in the bowl.
Alcohol-free version: Replace the vodka with 500ml of white grape juice and the orange liqueur with 250ml of orange juice. Use alcohol-free sparkling wine instead of prosecco.
Make-ahead tip: Mix everything except the sparkling elements up to 24 hours in advance. Keep it chilled. Add the prosecco and lemonade just before serving so it keeps its fizz.
I make this when I have more than eight people coming. It sits in a large bowl and people can help themselves throughout the evening. Nobody has to play bartender.
Poinsettia Cocktail
Difficulty: Very easy | Prep time: 2 minutes | Serves: 1 | Best served: Christmas week, especially for elegant gatherings
This elegant drink takes its name from the Christmas flower. Pour 15ml of orange liqueur into a champagne flute. Add 30ml of pomegranate juice. Top with 100ml of chilled prosecco. The drink creates beautiful layers if you pour carefully.
Glassware: Champagne flutes. The tall, narrow shape shows off the pretty red colour.
Garnishing: Add a sprig of fresh rosemary. The rosemary is not just for show. When you bring the glass to your lips, you get that wonderful herbal scent before you even taste the drink. Float three or four pomegranate seeds on top for visual interest.
Food pairings: This sophisticated cocktail pairs beautifully with elegant starters. Try it with oysters, smoked salmon, prawn cocktails, or delicate canapés. The bubbles cleanse your palate between bites.
Alcohol-free version: Use alcohol-free sparkling wine. Replace the orange liqueur with 15ml of fresh orange juice. The pomegranate provides most of the flavour, so the alcohol-free version tastes remarkably similar.
The layering trick: Pour the orange liqueur first, then gently pour the pomegranate juice down the inside of the tilted glass. Finally, pour the prosecco slowly. The layers settle into a beautiful gradient from deep red to pale pink. This might be one of the prettiest of the Christmas drinks!
Sparkling Cider and Bourbon
Difficulty: Easy | Prep time: 5 minutes | Serves: 1 | Best served: Throughout December, especially by the fire
This warm and bubbly drink blends bourbon with apple cider and a little sparkling wine. In a small saucepan, warm 100ml of apple cider with one cinnamon stick. Do not boil. When it is hot, remove the cinnamon stick.
Pour 50ml of bourbon into a heat-proof glass. Add the warm cider. Top with 50ml of chilled prosecco or champagne. The combination of warm and sparkling is unusual but works brilliantly.
Glassware: Heat-proof glass mugs or toddy glasses. The drink needs to be warm but the bubbles need space to rise.
Garnishing: Rim the glass with cinnamon sugar before adding the drink. Mix two tablespoons of caster sugar with one teaspoon of ground cinnamon on a plate. Wet the rim with apple cider, then dip in the mixture. Add a thin apple slice and a cinnamon stick to the finished drink.
Food pairings: This cocktail works beautifully with cheese. The bourbon and apple cider complement strong cheddar, smoked cheeses, and blue cheeses particularly well. Serve it with a cheese board that includes crackers, chutney and dried fruit.
Alcohol-free version: Replace the bourbon with 50ml of apple juice mixed with a quarter teaspoon of vanilla extract. Use alcohol-free sparkling wine. The vanilla gives you that warm, oak-like flavour that bourbon provides.
The temperature balance: The warm cider and cold prosecco create a drink that is pleasantly warm but not hot. This is perfect for sipping slowly. If your cider is too hot, it will make the prosecco go flat immediately.
It is a lovely drink for evenings by the fire. The bourbon brings vanilla and oak notes, while the cider keeps it cosy.
Practical Guidance for Perfect Christmas Drinks
Getting the details right makes the difference between a good Christmas drink and a great one. Here are the practical tips I have learned over years of festive entertaining. If you can create your own home cocktail station, you will always have everything to hand.
Temperature Matters
Warm drinks should be served between 60°C and 70°C. This is hot enough to be comforting but not so hot that you burn your mouth. Use a cooking thermometer if you are unsure. Drinks that are too hot also lose their delicate flavours.
Chilled drinks need to be properly cold. Put your bottles in the fridge for at least four hours before making cocktails. If you are short on time, fill a large bowl with ice and water, then nestle the bottles in. They will chill in 30 minutes.
Always chill your glassware for cold drinks. Put glasses in the fridge for 30 minutes or fill them with ice water while you prepare the cocktails. Empty and shake out the water just before pouring.
Garnishing Techniques
Fresh garnishes make drinks look professional and add aroma. Here are the key techniques:
Citrus wheels: Slice citrus fruit thinly (about 3mm thick). Cut a small notch from the centre to the edge so you can perch it on the rim.
Citrus twists: Use a vegetable peeler to remove a wide strip of peel, avoiding the white pith. Twist it over the drink to release the oils, then drop it in or hang it on the rim.
Fresh herbs: Slap herbs gently between your palms before adding them to drinks. This releases the essential oils and intensifies the aroma.
Candy cane rims: Crush candy canes in a sealed plastic bag using a rolling pin. Wet the glass rim with water or the drink itself, then dip in the crushed candy.
Batch Preparation Tips
When making drinks for groups, smart preparation saves time and stress.
Pre-mix bases: For cocktails, mix all the non-carbonated ingredients in jugs and keep them chilled. Add ice and bubbles only when serving.
Create stations: Set up a drink station with glasses, garnishes, ice and pre-mixed bases. Let guests build their own drinks. This works particularly well for festive punches.
Ice matters: Make extra ice two days before your gathering. Store it in sealed bags in the freezer. You always need more ice than you think. For 10 people, plan on at least 2kg of ice.
Timing carbonation: Never add sparkling wine, prosecco or lemonade until the moment you serve. Once bubbles go flat, there is no getting them back.
Storage and Leftovers
Mulled wine: Store leftover mulled wine in the fridge for up to three days. Strain out the spices first or they become bitter. Reheat gently, adding fresh citrus slices.
Egg-based drinks: The Tom and Jerry batter keeps for two days in the fridge. Cover it tightly. Do not store finished egg drinks.
Punches: Leftover punch without bubbles keeps for one day in the fridge. It will not be as good as fresh, but it is drinkable.
Garnishes: Prep garnishes the morning of your event. Store citrus slices and herbs in damp kitchen paper in the fridge.
Sourcing Ingredients
Most Christmas drink ingredients come from supermarkets, but a few tips help you find the best options.
Spices: Whole spices create better flavour than ground ones in hot drinks. Look for cinnamon sticks, whole cloves, star anise and cardamom pods in the baking aisle or world foods section.
Spirits: Mid-range spirits work perfectly for cocktails where they are mixed with other flavours. Save expensive bottles for drinking neat. For bourbon, anything around £25 works well. For rum, look for dark rum with spice notes.
Fresh herbs: Rosemary and thyme are available year-round in supermarkets. Buy them the day you need them for maximum freshness.
Pomegranate juice: Buy 100% pomegranate juice without added sugar. It is available in most supermarkets near the fresh juices or in the world foods section.
Adjusting Sweetness
Everyone has different preferences for sweetness. Start with less sugar than recipes suggest. It is much easier to add sweetness than remove it.
For warm spiced drinks, honey blends more easily than sugar. Add it at the end of cooking and stir well.
For cold cocktails, simple syrup (equal parts sugar and water heated until dissolved) works better than granulated sugar. Make a batch and keep it in the fridge for up to one month.
If a drink is too sweet, add fresh lemon or lime juice. The acidity balances sweetness beautifully.
Glassware Essentials
You do not need dozens of different glass types. These five cover most Christmas drinks:
Heat-proof mugs or glasses: Essential for mulled wine, wassail and hot toddies. Check they can handle boiling water.
Champagne flutes: Perfect for all sparkling cocktails. The narrow shape keeps bubbles active longer.
Tumblers or rocks glasses: Versatile for cold cocktails and punches. These are practical for parties.
Coupe glasses: These wide, shallow glasses look elegant and work for margaritas and champagne cocktails.
Irish coffee glasses: These handled glasses work for hot cocktails like Tom and Jerry. They show off the layers beautifully.
Charity shops often have beautiful vintage glasses at low prices. Mix and match for eclectic charm.
Finding Your Favourite Christmas Drink
Whether you love something warm and old-fashioned or prefer a cocktail with winter sparkle, the best Christmas drinks are the ones that make your evening feel special. You may be stirring a slow cooker full of mulled wine for friends or settling down with a peppermint eggnog at the end of a long day. Either way, these drinks bring a little extra comfort to the darker months.
The drinks you choose say something about your Christmas style. Traditionalists often gravitate towards mulled wine and wassail. People who love entertaining appreciate the ease of batch punches like Jingle Juice. Those seeking elegance reach for Poinsettia cocktails and champagne drinks.
I have found that having two or three signature Christmas drinks work better than trying to master everything. Choose one warm option for cosy evenings, one sparkling drink for celebrations, and one alcohol-free version for those who prefer it. Master these and you will have Christmas drinks sorted for years to come.
I hope this collection helps you discover new favourites while keeping the classics close. If you try any of these Christmas drinks this winter, let me know which one became your seasonal favourite.