Drinks | Gingerbread Lad – Christmas inspired drinks from Gingerbread Martini to Christmas Cake Shot

Ginger Bread LadGingerbread Martini

Ginger Bread Martini

A new take on the classic ice ball, using ginger beer to spice things up a bit.

The creaminess of the Advocaat with the ginger makes it sort a cold, alcoholic version of

everyone’s favourite gingerbread latte, so why not serve it in the same way?

Ice to serve

50ml shot Advocaat

125ml alcoholic ginger beer (or enough to fill glass)

1 mini gingerbread man to serve

Put the ice in a Martini glass, pour over the Advocaat and top with the ginger beer. Give it a bit of a mix then put then hook the gingerbread man on the lip of the glass.


Christmas Cake shotChristmas Cake Shot

This punchy shot of alcohol mixes all of the best bits from a good Christmas cake; brandy, marzipan and icing.

1 tsp icing sugar

25ml shot brandy

25ml shot Disaronno

Put the icing sugar in the bottom of a large shot glass, or mini teacup.

Slowly pour over the brandy, whilst stirring a little to dissolve the icing sugar, then pour in the Disaronno and mix.



Salted Caramel Hot Chocolate

The nights are getting darker and colder, and the need for something warm and comforting is growing stronger. You don’t have to drag yourself out to make this ultra rich treat, stay in and do it yourself. Don’t feel bad about the sweetness, it’s Christmas.

For the Salted Caramel Sauce:Salted Caramel Hot Choc

50g butter

60g sugar

1 tbsp golden syrup

80ml double cream

Pinch of sea salt

For the Hot Chocolate:

250ml milk

Splash of vanilla extract

1 tsp sugar

80g dark chocolate

About 70ml double cream to serve

To make the sauce, melt the butter sugar and golden syrup in a small saucepan for about 3 minutes, until bubbling and amber. Pour in the cream and stir then add the salt. Leave bubbling for another minute before taking off the heat and pouring into a container to cool and thicken.

To make the hot chocolate, gently heat the milk with the vanilla and sugar in a pan. Once it starts to steam throw in the chocolate. Keep swirling around until the chocolate has fully melted into a rich, milky brew.

To serve, put a heaped teaspoon of the salted caramel sauce into the bottom of a mug. Pour over the hot chocolate and stir. Whip up the double cream and place on top, with an extra drizzle of the sauce to finish.

Spare sauce is great spooned over any dessert, or save it for another hot chocolate.

Wil Law


Leave a Reply

Your email address will not be published. Required fields are marked *