Two festive cocktails

by | Dec 13, 2021

Two Christmas drinks – a martini to put a real pep in your step, and a shrub (non-alcoholic) with plenty of character so nobody feels like they’re missing out. 

Pomegranate and clementine Jin Môr martini

Cold, potent and powerful – the perfect festive cocktail.

Serves 2

– 120ml Jin Môr
– 1 tablespoon dry vermouth
– Juice and pared peel from 1 clementine
– 1 tablespoon pomegranate seeds
– Ice cubes, for shaking and chilling

Fill two martini glasses with ice and set aside to chill.

Pour the Jin Môr, vermouth and clementine juice into a cocktail shaker and fill with ice. Shake vigorously for 1 minute. Tip the ice cubes out of the martini glasses and spoon the pomegranate seeds into the glasses. Lift the lid off the cocktail shaker and strain the liquid into the glasses. Serve immediately.

Lemon and ginger shrub with rosemary tonic

Although this recipe requires you to plan ahead, it does make enough to serve a crowd and any extra shrub can be stored in the fridge for up to 3 months, just top with sparkling water or tonic. The apple cider vinegar gives this a dry, distinctively adult flavour, without any after-effects the next day.

Serves 10

For the shrub

200g ginger, roughly grated
1 lemon, thinly sliced into 1cm rounds, ends discarded
1/8 teaspoon Pure Sea Salt
250g golden caster sugar
250ml apple cider vinegar  

 For the rest

100ml tonic water per serving
1 x sprig rosemary per serving

In a mixing bowl, combine the ginger and lemon with the salt and sugar. Toss to distribute everything evenly. Cover with a tea towel and set aside for an hour by which time the sugar and salt will have drawn out lots of liquid from the ginger and lemon. Pour in the apple cider vinegar, stir to dissolve the sugar, then cover again with a tea towel and place in the fridge for 24 hours.

Strain the liquid from the bowl through a muslin cloth into a jug, or bottle using a funnel. Depending on how many are drinking the shrub, fill 200ml glasses with ice, then pour in 2 tablespoons of the shrub mixture into each. Top with tonic water. Smack a rosemary sprig per person between your palms to release the aromatic oils and lower into the glasses. Serve straight away.


Any extra shrub mixture can be kept in a sterilised bottle in the fridge for up to 3 months.

RECIPE + IMAGE: Anna Shepherd




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