Take the stress out of Christmas hosting with these festive batch cocktails

The most wonderful time of year is fast approaching, and it seems as though everyone is already preparing for the big c-word… CHRISTMAS!

Shop shelves are quickly filling up with festive treats, wintry decorations and soft, christmassy undertones can be heard throughout our favourite spots. Although some may argue that it is far too early, it’s clear that we are all getting excited.

However, it is also true that a lot of stress comes with the season – from what presents am I going to get? When is too early to buy a turkey? How will I keep everyone entertained? And, arguably most important… How am I going to host the perfect party?

Well, what if we told you that we have just the thing to help with that one?

Bring the finest cocktail bar experience to your own home, with a variety of batch Christmas-inspired cocktails, that can all be made with the world’s most award-winning, Swedish gin, Hernö.

From aromatic pear, to a candy cane twist, we have five different and delicious cocktails that you can prepare and freeze in advance to your event, to make it an unforgettable night.

Hernö is recognised as a leading gin producer, having only just received the prestigious title of Gin Producer of the Year for the second year in a row – at the International Spirits Challenge (ISC) 2025. Founder and Master Distiller at Hernö Gin, Jon Hilligren, has said: “To be named Gin Producer of the Year for the second year in a row is truly remarkable. I am floored and utterly out of both voice and words.”

Winning this celebrates the brands’ consistent excellence across an entire portfolio of gins and showcases their clean, smooth and versatile base – which holds notes of black pepper, lemon peel, lingonberries and more.

So, what next? Here are the all important recipes to impress your guests…

Up first: The Candy Cane Martini

This playful martini uses Hernö Gin to establish a taste of a naughty, childhood nostalgia. The gin’s crisp, juniper-led character offsets the sweetness of crushed candy canes and is balanced with a touch of lemon juice to keep it fresh. Infusing the gin with candy canes overnight gives it a soft pink hue and subtle peppermint edge to fully form festivity, without the fuss.

Batching Instructions (Serves 8)

 Ingredients:

• 560ml Hernö Gin
• 400ml Fresh lemon juice
• 8 dashes of The Bitter Truth Old Fashioned Bitters (or about 1 dash per cocktail)
• 11 candy canes (3 for rimming + 8 for the mix)
• Extra candy canes to garnish
• Ice

How To:

1. Crush your candy canes:
   • Finely crush 3 candy canes in a bowl (for rimming).
   • Separately, crush 8 candy canes (1 per drink) to mix into the batch.
2. Rim your glasses:
   • Wet the rim of each coupe or martini glass with lemon juice.
   • Dip into the crushed candy cane to coat.
   • Chill the glasses in the fridge or freezer until serving.
3. Make the base mix:
   • In a large jug or bottle, combine:
     • 560ml gin
     • The 8 crushed candy canes
   • Stir or shake well until the candy cane dissolves into the gin (or mostly – some texture is okay).
4. Just before serving:
   • Add the 400ml lemon juice, 8 dashes of bitters, and plenty of ice to the mix.
   • Shake or stir well to chill and dilute slightly.
5. Serve:
   • Double strain into your pre-rimmed glasses.
   • Garnish with a whole candy cane.

Cosmo Tip:

Batch the gin and candy cane mix the night before and store it sealed in the fridge – the candy will infuse beautifully. Add lemon and bitters just before serving to keep it bright and zesty.

Figgy Fizz

If something more rich is your preferred choice of festive tipple, this light, sparkling serve draws on the flavours of traditional fig pudding but is reimagined with a modern touch. Decadent fig jam and bright citrus flavours of Cointreau pair neatly with Hernö Gin’s clean botanicals, and the gentle prosecco bubble and soda fizz keeps the beverage very refreshing. This is an elegant, balanced, and easy cocktail to batch make – ideal for a Christmas brunch or early evening toast.

Batching Instructions (Serves 8)

Ingredients:

• 320ml Hernö Gin
• 160ml Cointreau
• 160ml Fresh lemon juice
• 8 tbsp fig jam (approx. 1 standard jar – 200–250g)
• 160ml Soda water
• 480ml Prosecco (about ⅔ of a standard 750ml bottle)
• Ice, for serving
• Orange peels or wheels, to garnish

How to:

1. Prep the base:
   • In a large jug or pitcher, whisk together the gin, Cointreau, lemon juice, and fig jam until the jam is fully dissolved.
   • (You can do this 1-2 hours ahead and chill in the fridge)
2. Just before serving:
   • Add the soda and prosecco to the mix. Give it a gentle stir to combine without losing the bubbles.
3. To serve:
   • Fill wine glasses with ice. Pour approximately 130ml-150ml of the mixture into each glass.
   • Garnish with a twist or wheel of orange peel.

Top Tip:

If you want a stronger fizz, increase the prosecco to 600ml and reduce the soda to 100ml.

Rosemary Gimlet

This is a simple update on a classic – which has depth! Using a homemade rosemary syrup, the herb’s piney edge complements the gin’s Nordic profile, and the addition of lime juice adds sharpness and lift to the drink. It is aromatic and refreshing – a sophisticated choice for a dinner party – yet straightforward enough to make a quick batch before guests arrive.

Batch Ingredients (Serves 8):

• 400ml Hernö Gin
• 400ml Rosemary Syrup (see below)
• 480ml Fresh lime juice (juice of approx. 18 limes)
• Ice, to shake per serve
• Optional garnish: Sprig of rosemary or lime wheel

Rosemary Syrup (Makes enough for 8 servings + extra):

• 250g granulated sugar
• 250ml water
• 4 sprigs fresh rosemary

Method:

1. Bring the water, sugar, and rosemary to a simmer in a small saucepan. Stir until sugar dissolves fully.
2. Remove from heat and let steep for 20–30 minutes. Strain and chill in a sealed jar or bottle.

Shelf life: Keeps in the fridge for up to 1 week.

To Batch the Cocktail:

1. In a large jug or bottle, mix the gin, lime juice, and rosemary syrup.
2. Chill until ready to serve (up to 24 hours ahead).
3. Shake 100–120ml per serve with ice for 15 seconds.
4. Strain into a chilled coupe or rocks glass.
5. Garnish with a rosemary sprig or lime wheel.

Tips

Lime juice starts to go flat after about 24 hours — so if you’re batching more than a day ahead, prep everything except the lime juice and add it fresh before shaking.

Yuletide Sour

This is a bold cocktail which combines spice, citrus and juniper to give a nod to Christmas flavours without leaning on sugar or syrup. Campari adds colour and bitterness to the drink, where hints of lemon and ginger bring a fresh and subtle heating balance. Aquafaba also provides a smooth, velvety foam, without the need for egg white.

Batching Instructions (Serves 8)

Ingredients:

• 240ml Hernö Gin
• 160ml Campari
• 200ml Fresh lemon juice
• 120ml Simple syrup (1:1 sugar to water)
• 24 cubes fresh ginger (approx. 2cm x 2cm each – or 120g peeled ginger)
• 160ml Aquafaba (chickpea water – from 2 tins)
• Ice, for shaking
• Garnish: Thin slices of ginger

Method:

1. Muddle the ginger:
   In a large jug or mixing bowl, muddle the ginger cubes thoroughly.
2. Add the liquids:
   Pour in the gin, Campari, lemon juice, simple syrup, and aquafaba. Stir or whisk to combine.
3. Strain and chill:
   Strain the mixture to remove the ginger pulp. Transfer the strained batch to a bottle or jug and refrigerate until ready to serve (up to a few hours in advance).
4. To serve:
   Shake 120–130ml per drink with ice in a cocktail shaker to froth it up. Fine strain into a rocks glass.
5. Garnish:
   Garnish with a thinly sliced piece of ginger.

Tips:

If you want to make a few days in advance, mix everything up but leave out the aquafaba. You can add this to the mixture last minute then give it a good shake up before you pour. This will keep the froth rich and foamy.

And finally… Spiced Pear Cocktail

The perfect final addition. This is a quietly luxurious drink built around the soft sweetness of pear and warming winter spices. This cocktail combines all our favourite Christmas flavours with floral notes, homemade pear syrup – infused with cinnamon and star anise – lemon and aquafaba. This is an elegant and understated choice to really set off your night in style.

Batched Cocktail Ingredients (Serves 8):

• 400ml Hernö gin
• 160ml fresh lemon juice
• 240ml homemade pear syrup (recipe below)
• 160ml aquafaba
• Star anise, to garnish

Pear Syrup:

• 4 ripe pears, sliced
• 1 star anise
• 1 cinnamon stick
• 250g granulated sugar
• 250ml water

Method:

1. Add pears, sugar, spices, and water to a pan.
2. Simmer gently for 20 mins.
3. Let cool completely, then strain into a clean bottle or jar. Keep refrigerated for up to 1 week.

Batch Method:

1. In a large jug or bottle, combine:
   • Gin
   • Lemon juice
   • Pear syrup

You can stop here and refregerate this mix for up to 2–3 days.

1. When ready to serve:
   • Pour 75ml–100ml per serve into a cocktail shaker
   • Add 20ml aquafaba per serve
   • Dry shake (no ice), then add ice and shake again
   • Strain into a coupe
   • Garnish with a star anise

Make-Ahead Tips:

• DO batch the gin, syrup, and lemon juice in advance.
• DON’T add aquafaba to the full batch ahead of time – it won’t hold the foam and may spoil.
• Keep aquafaba in a separate container, measured and chilled, ready for shaking fresh per round.

 

Festive drinks don’t need to be complicated or mean that you miss your entire event in the kitchen. Simply a little prep, a good gin, and a combination of thoughtful flavours go a long way towards a more relaxed, stress-free Christmas.

So grab your bottle of Hernö from Amazon here, and be ready to blow your guests away… without all the fuss.