Morning
The spritz was the drink of 2016 and this Italian twist on the traditional buck’s fizz is a great way to give a nod to that trend on Christmas morning. The Aperol lends a great colour and bitter edge to this classic.
Tea
Christmas is a time for indulgence, so put the pyramid tea bags to one side and treat yourself to something special. The single estate English Breakfast from the Rare Tea Co. uses black tea from the Shire Highlands, Malawi. It’s deep, rich and malty with hints of caramel and will be your new favourite. £7/50g, rareteacompany.com
Pre-lunch aperitif
Negroni sbagliato
Fed up of the same old mulled wine? Check out our mulled white wine recipe for an updated twist, or try a negroni sbagliato. Swapping the gin for prosecco makes for a lighter negroni and softens the bitterness, an ideal aperitif for those who find a classic negroni a bit much.
None alcoholic tipples
Being the designated driver doesn’t have to mean missing out. There are plenty of top-quality soft drinks available. Try Seedlip (£27.99/70cl), the first non-alcoholic distilled spirit that, when mixed with a splash of tonic, tastes just like G&T, or pour a grown-up soft like Thomas and Evans’ No.1 made with over 20 botanicals (£3.95/33cl). Or, if you don’t want to miss out on cocktails, try our orange and rosemary fizz.
After dinner
Reminder!
Sherry and port are both wines and will oxidise so, once opened, they’re only good for about a month. Treat yourself to a new bottle and make the most of it while you can (as if you needed an excuse to have another glass).
Dream by the fire
We’re bombarded with whisky at this time of year, but if you’re new to the game, Haig Club Clubman is a good place to start. Light, with notes of vanilla, toffee and coconut it can be enjoyed on the rocks, in a cocktail or with mixers. Plus, it comes in a sexy bottle. £25/70cl, ocado.com
Christmas wouldn’t be Christmas for us without a bottle of Baileys on standby. This homemade version makes a great present to take to hosts over the festive season and is great on its own, or when used to pimp-up hot chocolate.
