At Soul Stirrer, we can’t wait for Christmas! Which is a good thing, because from now until the 24th December, every day will feel like Christmas. If we are not serving at a Christmas party, we will be preparing for one.

Already, you can’t move around the Soul Stirrer kitchen without the smells of rosemary, ginger, pine, cinnamon, orange and clove. I did also try to recreate the smell of burnt Turkey for a joke, but it needs more effort than I have time for!

And it was whilst I was writing a menu for a new Christmas booking that I thought I would share it with you. So here is my 3 course Christmas Cocktail…

You should begin the proceedings with “Last Christmas Rocks”, a rosemary and lemon inspired drink which you can make by muddling 50ml of gin, 15 ml of sugar, 2 dashes of plum bitters and 15 ml of lemon juice before adding a soda top. Try it! If Santa’s Elves have this the night before the big one, they’ll be rocking around the clock.

“Pear Tree” was inspired by the infamous and incredibly popular Tom Collins which was amped up by replacing gin with 50 ml of rum, adding 50 ml of pear puree, 2 dashes of Angostura bitters, lime juice (instead of lemon juice) and a ginger ale top. Don’t let the ginger ale put you off, it adds some much needed spice to what in my opinion (no offence Tom).

The third drink of the day is a “Snowflake Martini”. It is a twist on the crowd-pleasing Espresso Martini. We added some class with edible gold dust sprinkled on top of a base consisting of 20 ml of Vodka, 20 ml of Kahlua, 20 ml of Baileys, 40 ml of coffee and 10 ml of ginger syrup. Try it. You are sure to want a second. Or third.

If you give these a try, then please message me and tell me what you think. Be good. Because Santa knows EVERYTHING.

Last Christmas Rocks


  • 50ml of gin
  • 15 ml simple syrup
  • 2 dashes plum bitters
  • 15 ml lemon juice
  • Top with soda

Pear Tree


  • 50 ml rum
  • 50 ml pear puree
  • 2 dashes Angostura bitters
  • 15 ml lime juice
  • Top with ginger ale

Snowflake Martini


  • 20 ml Vodka
  • 20 ml Kahlua
  • 20 ml Baileys
  • 40 ml coffee
  • 10 ml ginger syrup
  • Edible gold dust as garnish

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