Christmas Mocktails
Explore our collection of delicious Christmas mocktail recipes — from the cozy gingerbread sour and refreshing candy cane, to the indulgent satsuma and chocolate martini and zesty cranberry and cinnamon mojito. Try them out, get creative, and don’t forget to share your own festive recipes with us. Cheers to a merry and flavourful Christmas!
Satsuma and chocolate mocktail (or cocktail)
A festive five-minute drink, rich, creamy, and indulgent, perfect for Christmas.
Prep time: 5 minutes
Serves: 1
Ingredients
For the mocktail:
100 ml of chocolate milk or chocolate milkshake
(can be dairy or plant-based. The higher the quality of the chocolate, the better.)
25 ml homemade orange or satsuma syrup (recipe below)
A dash of orange bitters (non-alcoholic version available)
Ice cubes (enough to fill a cocktail shaker halfway)
Dark chocolate (70% cocoa) – to garnish
Fresh orange zest – to garnish
For the alcoholic version:
Add 25 ml Cointreau (orange liqueur)
Add 25 ml Baileys Irish Cream
To make the orange syrup:
Combine 100 ml of water and 100 g caster sugar in a small saucepan.
Add peel from 1 orange (use a peeler to avoid the bitter white pith) or two satsumas.
Heat gently over low heat until the sugar has fully dissolved. Do not boil.
Remove from heat and leave to infuse until cool.
Strain out the peel and store the syrup in a sealed bottle in the fridge for up to 2 weeks. Fill a cocktail shaker halfway with ice.
To make the mocktail:
Fill a cocktail shaker halfway with ice.
Pour in 100 ml of chocolate milk, 25 ml of orange syrup, and a dash of non-alcoholic orange bitters.
Shake well for about 20–30 seconds, until the outside of the shaker feels ice cold
Strain into a chilled glass.
Optional: Brush a little orange syrup around the rim of the glass.
Garnish with a sprinkle of orange zest and a few shavings or a chunk of dark chocolate.
To make it alcoholic:
Add 25 ml Cointreau and 25 ml Baileys to the shaker before shaking.
This turns it into an indulgent Chocolate Orange Cocktail.
Serving Tip:
Serve with a chocolate orange segment on the side or float one on top for an extra festive touch.
Candy cane mocktail (or cocktail)
A creamy, minty, festive drink that’s perfect for Christmas. Sweet, refreshing, and ready in under 5 minutes!
Prep time: 5 minutes
Serves: 1
Ingredients
For the mocktail:
100 ml cream soda (chilled)
25 ml single cream (or use double cream for extra richness)
10 ml food-grade peppermint extract (organic if possible — make sure it’s edible, not aromatherapy oil!)
Ice cubes (enough to fill your shaker halfway)
1 candy cane, to garnish
(Optional) Vanilla syrup, for rimming the glass
For the alcoholic version:
25 ml vodka
25 ml crème de menthe
To make the vanilla syrup (optional):
Combine 100 ml of water and 100 g of caster sugar in a small saucepan.
Add 1 teaspoon vanilla extract or the seeds from ½ a vanilla pod.
Heat gently, stirring until the sugar dissolves.
Leave to cool, then store in a clean bottle in the fridge for up to 2 weeks.
Method
(Optional Rim) – Dip the rim of your serving glass into a little vanilla syrup to lightly coat it.
If it feels too sticky, skip this step and simply hang a candy cane over the side for decoration.
Fill a cocktail shaker halfway with ice.
Pour in:
100 ml cream soda
25 ml single cream
10 ml peppermint extract
Stir or shake gently for 10–15 seconds until well mixed and slightly chilled.
Strain the mixture into your prepared glass.
Garnish with a candy cane on the rim or placed inside the glass.
To make it alcoholic:
Add 25 ml vodka and 25 ml crème de menthe to the shaker before stirring.
This turns it into a Candy Cane Christmas Cocktail. Cool, creamy, and delightfully minty.
Serving Tip
Serve immediately while cold.
Decorate with crushed candy cane or a dusting of grated white chocolate for an extra festive touch!
Gingerbread sour mocktail (or cocktail)
A festive twist on the classic gin sour. Warming gingerbread spice, zesty lemon, and a silky-smooth texture. Perfect for Christmas or New Year’s!
Prep time: 5 minutes
Serves: 1
Ingredients
For the cocktail:
50 ml non-alcoholic gin (we recommend Sip Smiths 0%)
25 ml freshly squeezed lemon juice
25 ml gingerbread syrup (see homemade version below)
1 free-range egg white
1 dash of non-alcoholic orange bitters (e.g. Angostura)
Ice cubes – enough to fill a cocktail shaker halfway
Fresh ginger slices, to garnish
For an alcoholic version:
Replace non-alcoholic gin with alcoholic gin
Use alcoholic orange bitters
To make gingerbread syrup (optional, homemade version):
Combine 100 g soft brown sugar and 100 ml water in a small saucepan.
Add ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon, and a pinch of ground nutmeg.
Heat gently, stirring until the sugar dissolves.
Simmer for 2–3 minutes, then remove from the heat and allow to cool.
Strain and store in a clean bottle in the fridge for up to 2 weeks.
Method
Fill your cocktail shaker halfway with ice.
Add:
50 ml non-alcoholic gin (or alcoholic gin)
25 ml lemon juice
25 ml gingerbread syrup
1 egg white
1 dash orange bitters
Shake vigorously for about 20 seconds to combine and froth the egg white.
(Tip: For an extra silky foam, “dry shake” first without ice, then add ice and shake again.)
Strain into a chilled coupe or rocks glass.
Garnish with a few thin slices of fresh ginger or a sprinkle of ground cinnamon.
Serving Tip
This drink is perfect for festive parties. Serve with a gingerbread biscuit on the side for a beautiful presentation — and enjoy your Gingerbread Gin Sour in style!
Cranberry & cinnamon Christmas mojito mocktail (or cocktail)
A festive twist on the classic mojito. Sparkling, zesty, and full of warming cranberry and cinnamon flavours. Perfect for Christmas gatherings or winter parties!
Prep time: 5 minutes
Serves: 1
Ingredients
For the mocktail:
2 limes, cut into wedges
8–10 fresh mint leaves
50 ml cranberry syrup (see homemade version below)
200 ml lemonade or lemon and lime soda (e.g. 7Up or Sprite)
Ice cubes, to fill the glass
1 cinnamon stick, to garnish
A few fresh cranberries, to garnish (optional)
For the cocktail version:
Add 25–50 ml white rum, depending on preference
To make the cranberry syrup:
In a small saucepan, combine:
100 g caster sugar
100 ml of water
100 g fresh or frozen cranberries
Bring to a gentle simmer over medium heat.
Cook for 8–10 minutes, until the cranberries burst and the mixture thickens slightly.
Strain through a fine sieve, pressing out the liquid.
Allow to cool and store in a sealed bottle in the fridge for up to 2 weeks.
(Optional: Add a pinch of cinnamon or a few strips of orange peel while simmering for an extra festive touch.)
Method
Add the lime wedges and mint leaves to a sturdy glass.
Muddle gently (use the back of a spoon or muddler) to release the lime juice and mint oils.
Add ice to fill the glass.
Pour in the cranberry syrup.
Top up with lemonade or lemon and lime soda.
Stir gently to combine (don’t shake, as the carbonation will fizz up).
Garnish with a cinnamon stick and a few fresh cranberries on a cocktail skewer.
To make it alcoholic:
Add 25–50 ml white rum before topping with lemonade.
For an extra festive variation, try 25 ml gin and 25 ml white rum for a spiced Christmas cocktail.
Serving Tip
Serve in a tall glass with crushed ice for a classic mojito feel.
Pairs beautifully with mince pies or gingerbread!