When it’s dark before the evening commute and the first layer of dust lays on premature shopping-centre Christmas decorations, it chimes the beginning of winter party season. 

And as the past few Novembers have been affected either by restrictions or justified concerns surrounding mixing in large groups, it’s time for a jolly good knees up.

That’s why we’ve gathered our favourite recipes for drinks and cocktails that are perfect for this special time of year. We’ve kept them simple and included readily available ingredients – let’s get stuck in!

The best mulled wine (serves 4)

Ingredients:

• 750ml red wine (a fruity, full-bodied Merlot, Zinfandel or Grenache is best)
• 3 clementines
• 1 lemon
• 2 cinnamon sticks
• 2 star anise
• 4 cloves 
• 1 vanilla pod
• 1 nutmeg
• 4 tbsp caster sugar

Method

• Peel your clementines and lemon. 
• Heat a large saucepan on a low heat, add your sugar and peels and squeeze in the clementine and lemon juice. 
• Cut your vanilla pod in half and add both sides to the pan along with the star anise, cloves and cinnamon sticks. 
• Grate your nutmeg over the saucepan.
• Add in enough red wine to cover the sugar – but no more, as the heat will burn off the alcohol. 
• Once the sugar has dissolved, bring the saucepan to a medium high heat to create a syrup. This should take 5-6 minutes.
• Bring your heat back to low and add the rest of the red wine. 
• After five minutes, turn off the heat and allow everything to cool – around 30 minutes makes for optimum infusion. 
• Serve in mugs or heatproof glasses. Add a slice of clementine to serve.

Eggnog – with a twist! (serves 1)

Ingredients:

• 1 medium-sized egg
• 25g caster sugar
• 85ml whole milk (or barista oat milk)
• 70ml double cream
• 1.5 shots of dark rum 
• 2 shots of Bourbon Cream Espresso 
• ½ tsp ground cinnamon

Method:

• For mixture 1: separate the egg whites from the yolks. Whisk the yolks together with the sugar. 
• For mixture 2: add the milk and cinnamon to a large saucepan, stir it all together, bring it to a boil and reduce the heat to simmer for 10 minutes.
• Add mixture 2, bit by bit, to mixture 1. Make sure you only add a little at a time and whisk continuously until the mixtures combine.
• Cook this combined mixture over a low-medium heat until it starts to thicken.
• Turn off the heat and add your rum, espresso shots and double cream. 
• Chill and serve.

The Pact Irish Coffee (serves 1)

Ingredients:

• 2 tbsp double cream
• 2 tsp brown sugar
• 1 Biscoff biscuit
• 150ml freshly brewed Sertão
• 50ml Irish whiskey 

Method

• Whip your cream with a fork so it’s slightly thickened and crumble your biscuit over the top. 
• Fill your heatproof glass (or glasses – just double up this recipe if you’re making two) with warm water and leave them for a couple of minutes. 
• Empty the glasses (they should be nice and warm now) and add your whiskey and sugar.
• Stir in the sugar until it’s dissolved.
• Add your cream and serve.