Advocaat
The rich Dutch egg liqueur, gently whisked with brandy and vanilla until thick and custardy, chilled and served in a small glass with a dusting of cocoa.
Collection
21 recipes
These are the drinks that have been on the table every December for decades, in some cases for over a century. They survived fashion cycles rather than following them.
Some are unashamedly retro, and that is the appeal: a snowball is not a serious cocktail and has never pretended to be. Others, like the sidecar, are simply well-built drinks that happen to suit the season.
Most are quick, cold and made one at a time, which makes them the right answer when the pan on the stove is already occupied.
The rich Dutch egg liqueur, gently whisked with brandy and vanilla until thick and custardy, chilled and served in a small glass with a dusting of cocoa.
A proper homemade eggnog without the booze - egg yolks, sugar, milk and double cream gently cooked into a thick, vanilla-and-nutmeg custard.
All the spice and warmth of a proper mulled wine, built on red grape juice and strong hibiscus tea - fragrant, deep red and perfect for sharing.
A short, dark sipper of vodka and coffee liqueur over ice - bold, smooth and perfect for quiet winter evenings.
Bourbon, Campari and sweet vermouth over a large ice cube - the Negroni's warmer, whisky-based cousin from 1920s Paris.
A silky after-dinner classic of cognac, dark crème de cacao and double cream, shaken hard and finished with freshly grated nutmeg.
A sugar cube soaked in Angostura bitters, Cognac and chilled Champagne - an elegant, theatrical toast built in the glass.
A warming Christmas punch of dark rum and brandy with fresh citrus juice, brown sugar, warming spices and apple slices, ladled from a heatproof bowl.
Two ingredients, one large ice cube - cognac and amaretto served over rocks for a quietly luxurious after-dinner drink.
The classic German mulled wine - red wine gently warmed with orange, cinnamon and clove. The defining drink of the Christmas market.
The English Christmas classic - red wine warmed with citrus, sugar and winter spice, often lifted with a measure of brandy or port.
Scotch whisky, sweet vermouth and Angostura bitters, stirred and strained - the Manhattan's smokier Scottish cousin.
Scotch whisky and Drambuie over ice - a two-ingredient, honeyed nightcap built for the coldest evenings.
Rye whisky, sugar and Peychaud's bitters, stirred and strained into an absinthe-rinsed glass - New Orleans' official cocktail.
A lighter mulled wine built on low-alcohol or alcohol-removed red, warmed with orange, spices and a touch of sugar.
A polished, citrus-forward classic - cognac, Cointreau and fresh lemon shaken to a frost and served in a sugar-rimmed coupe.
A retro Christmas classic of advocaat, lime juice and sparkling lemonade, finished with a maraschino cherry for a sweet, nostalgic festive serve.
A fragrant Swiss take on mulled wine with red wine, warm spices and citrus peel, finished with an optional splash of kirsch for an alpine edge.
The classic three-ingredient cocktail of vodka, coffee liqueur and double cream, built over ice in a rocks glass for a smooth, creamy serve.
A wintry take on the Bermudan classic - dark rum and ginger beer with fresh lime, a dash of Angostura and a slow-steeped cinnamon stick.
A seasonal twist on the copper-mug classic - vodka, ginger beer and tart cranberry, warmed up with a cinnamon stick and a fresh squeeze of lime.
Our editorial pick of the winter cocktails worth making - warm classics, festive favourites and modern serves, with links to every recipe.
Why we drink differently in winter: a short history of warmth, ritual and togetherness, from medieval wassail to the modern warm-cocktail revival.