The easiest Christmas cocktails use one spirit, one Solano’s syrup and one top-up. Five that work are a gingerbread espresso martini, a roasted marshmallow white Russian, a bun spice and ginger beer, a grenadine prosecco spritz and a caramelised biscuit old fashioned. Each uses 10 to 15ml of syrup per drink.
Five Christmas cocktails with exact measures
| Cocktail | Spirit | Solano’s syrup | Top up | Serve |
|---|---|---|---|---|
| Gingerbread espresso martini | 50ml vodka, 30ml coffee liqueur | 10 to 15ml Gingerbread | 30ml fresh espresso | Shaken, strained, coupe |
| Roasted marshmallow white Russian | 50ml vodka, 20ml coffee liqueur | 15ml Roasted Marshmallow | 30ml cream | Over ice, short glass |
| Bun spice and ginger | 45ml spiced rum | 10ml Bun Spice | 120ml ginger beer, lime wedge | Over ice, tall glass |
| Red and gold spritz | None | 10ml Grenadine | 120ml prosecco, orange slice | Flute |
| Caramelised biscuit old fashioned | 50ml bourbon | 10ml Caramelised Biscuit | 2 dashes orange bitters | Stirred 30 seconds, large ice cube |
Pick by the weather
Christmas is summer here, so lean cold. The spritz and the ginger beer drink are the ones people reach for at 2pm on the 25th. The martini and the old fashioned suit the evening.
Batching for a crowd
Multiply by the number of guests. A 750ml bottle holds about 50 cocktails at 15ml, so one bottle of Gingerbread covers a party of 20 with plenty left for a second round. Batch the spirit, liqueur and syrup together in a jug and keep it in the fridge. Add the espresso, cream or fizz to each glass as you serve, so nothing goes flat.
A 30ml nip of 40% spirit is just under one Australian standard drink. Liqueurs add to the total.