3 new martinis

Take inspiration from festive flavours in Miriam Nice’s new spins on the classic drink. Plus, stock up on seasonal bottles chosen by reviews editor Lucy Roxburgh

Christmas martini

If you could drink a Christmas cake, this is how it would taste.

SERVES 1 (with leftover syrup) PREP 5 mins plus cooling COOK 3 mins EASY V

50ml bourbon

25ml cherry brandy

ice

For the dried fruit syrup

50g dark brown soft sugar

50g mixed dried fruit

½ cinnamon stick

1 First, make the syrup. Tip the ingredients into a pan with 50ml water and simmer over a medium heat for 1 min to soften the fruit. Remove from the heat and leave to infuse until the mixture has cooled to room temperature. Strain, and discard the fruit and cinnamon stick. You’ll make more than you need – any leftovers will keep chilled for three days.

2 Pour the bourbon, brandy and 15ml of the syrup into a cocktail shaker with a handful of ice. Shake until the outside of the shaker feels very cold, then strain into a coupe or martini glass to serve.

GOOD TO KNOW vegan • gluten free

PER SERVING 221 kcals • fat none • saturates none • carbs 14g • sugars 14g • ‹ibre 0.1g • protein 0.1g • salt 0.01g

Peppermint martini

All the fun of a candy cane, distilled into a vodka martini.

SERVES 1 (with leftover syrup) PREP 5 mins plus cooling COOK 5 mins EASY V

mini peppermint candy cane, crushed, for the rim

50ml vodka

ice

For the mint syrup

100g caster sugar

½ tsp peppermint extract

1 First, make the syrup. Heat the sugar and 100ml water in a saucepan over a medium heat until the sugar has dissolved. Remove from the heat, stir in the peppermint extract and leave to cool completely. You’ll make more than you need – any leftovers will keep chilled for three days.

2 Tip the crushed candy cane into a shallow dish. Dip the rim of a martini glass in water, then the candy cane. (If the pieces aren’t sticking to the rim, mix the water with a little icing sugar.) Set aside.

3 Pour 15ml of the peppermint syrup into a jug or cocktail shaker. Add the vodka and a handful of ice, and stir until the outside of the shaker feels very cold. Strain into the prepared glass to serve.

GOOD TO KNOW vegan • gluten free

PER SERVING 141 kcals • fat none • saturates none • carbs 7g • sugars 7g • ‹ibre none • protein none • salt none

tip

This mocktail works well with alcohol-free gin, but cold water will allow the lemon €lavour to shine through with more intensity.

Lemon drop martini mocktail

Sharp, sweet and fresh, this lemon drop-flavoured drink is ideal for designated drivers, as it still feels celebratory.

SERVES 1 PREP 5 mins EASY V

½ lemon, zested, plus 15ml lemon juice

1 tbsp golden caster sugar

50ml alcohol-free gin (or use water)

1 tsp white wine vinegar

1 tbsp marmalade

ice

1 Combine the lemon zest and sugar on a small plate. Dip the rim of a coupe glass in water, then the sugar mixture. Set aside.

2 Put all of the ingredients into a cocktail shaker with a handful of ice. Shake until the outside of the shaker feels icy cold. Strain through a fine sieve into the prepared glass.

GOOD TO KNOW gluten free

PER SERVING 122 kcals • fat none • saturates none • carbs 30g • sugars 30g • ‹ibre 0.5g • protein 0.1g • salt 0.03g