VIDEO: Easy cocktails to whip up this festive season

Bertha’s Revenge Hedgerow Martini

Ingredients • 50 ml Bertha’s Revenge • 50ml sloe gin • 30ml elderflower cordial •50ml freshly squeezed lime juice (about 3 limes) • fresh blackberries.

Recipe 1 Put ice and water into a martini glass to chill. 2 Juice 3 limes and set aside. 3 In a cocktail shaker, add Bertha’s Revenge, sloe gin, lime juice and a fresh blackberry and shake vigorously for 10 seconds. 4 Remove the ice from the glass and pour through sieve into glass. 5 Serve with fresh blackberry.

Sumac Spritz

Ingredients • 250ml grapefruit juice • 1 tbsp sumac • pomegranate molasses • 50ml of Gunpowder gin •150ml Poacher’s tonic • pomegranate seeds, for garnishing • green peppercorns, for garnishing • a sprig of rosemary, for garnishing

Recipe 1 Place a deep pan on a medium heat. 2 Pour in grapefruit juice, sumac, and pomegranate molasses and until it is nicely simmering. 3 Remove from the heat and allow to cool before bottling. Sumac syrup can be stored in an airtight container for up to five days. 4 In a large wine glass, pour in Gunpowder gin and 25ml of the sumac syrup and stir. 5 Add a good handful of ice to glass and pour over 150ml of Poacher’s tonic and stir. 6 Add pomegranate seeds, peppercorns and rosemary and serve.

777’s spiced apple infused Rojo Jalisco

Ingredients •600ml apple juice • 4 cinnamon sticks • 8 whole cloves • 2cm fresh ginger, thinly sliced • pomegranate seeds • 6 cranberries • 1 lemon, juiced •50ml tequila • 15ml of sugar syrup •apple slice, for garnishing

Recipe 1 To make the spiced apple juice, add apple juice, cinnamon sticks, cloves and fresh ginger into a deep pan over a low heat. Stir, and leave on a medium heat for 5 to ten minutes, or until mixture starts to simmer but not boil. Remove from the heat and allow to cool before bottling. 2 In a cocktail shaker, add tablespoon of pomegranate seeds, cranberries and crush with a fork. 3 Add the lemon juice (should be about 15 ml) and the tequila to the shaker, 75ml of the spiced apple juice and sugar syrup. 4 Add some ice and shake for 10 seconds. 5 Add some ice to a glass tumbler and pour in the contents of the shaker. 6 Serve with some pomegranate seeds and an apple slice.

Teeling’s spiced stout Irish coffee

Ingredients • 500ml of Irish stout • 500g demerara sugar • 1/4 cup of whole cloves • 1/4 cup of allspice • 2 cinnamon sticks • 2 star anise • zest of one orange • 1inch of fresh ginger, grated • 40ml Teelings small batch • 120ml of freshly brewed coffee • some whipped cream • whole nutmeg, for garnishing

Recipe 1 To make the spiced stout syrup, pour the stout and sugar into a deep pan on a low hear and stir. Add the cloves, allspice, cinnamon sticks, star anise, orange zest, ginger, and a pinch of salt and stir. Bring to a simmer and then remove from the heat and bottle once it’s cool. 2 In a port glass, pour the Teelings, 20ml of the stout syrup, coffee. Stir and then add some softly whipped cream on top. To ensue the cream doesn’t all sink to the bottom, pour onto the back of a spoon held just above the glass. 3 Grate the nutmeg on top and serve while it’s hot.