Sm 0094 0055 Credit Ste Murray

Saying this has been a year like no other almost feels like a cliché right now but it’s so true.

As this year draws to a close, we’re reflecting on all we’ve achieved together – we truly are indebted to you all for your feedback and support. We’ve so missed the buzz of hosting our events and seeing you all in real life and out and about but we’re very hopeful we’ll all be back in foyers together in the not too distant future.

For now we’d love to invite you to our online ‘Christmas foyer’ on Thursday. It will be a chance to say hellos, reflect, share good wishes (and see each others Christmas trees!)

Date & Time: 17 December 5pm
Duration: 60 minutes
Location: Zoom (extra points if you locate in front of your Christmas tree)
Moderated by: Irma, Anna, and Tom Creed
Register here.

Main photo Credit ©Ste Murray

A few mocktail and cocktail ideas to get you in the festive mood!

  • Faux Fizz

    Faux Fizz

    2 tsp apple cider vinegar
    sparkling water , to top up

    For the base syrup
    1 sliced pear
    4 dried apricots
    75g golden caster sugar
    25g honey
    1 sprig rosemary, plus extra to garnish (optional)
    1 strip lemon zest

    STEP 1
    To make the base syrup, put the sliced pear, dried apricots, golden caster sugar, honey, sprig of rosemary and a strip of lemon zest in a saucepan with 100ml water. Heat for 10 mins or until the sugar has dissolved and the pear is very soft, then leave to cool completely.

    STEP 2
    Strain the syrup into a jug, add the apple cider vinegar and chill in the fridge for at least 30 mins. Pour about 25ml of the syrup into a champagne flute and top with cold sparkling water. Garnish with a rosemary sprig, if you like.

  • Mulled Apple Juice

    Mulled apple juice

    1l apple juice
    strips of orange peel
    1 cinnamon stick , plus extra to garnish, if you like
    3 cloves
    sugar or honey, to taste

    STEP 1
    Simmer the apple juice with the strips of orange peel, cinnamon stick and cloves for about 5-10 mins until all the flavours have infused. Sweeten to taste.

    STEP 2
    Serve each drink with a little orange peel and a piece of cinnamon stick, if you like.


  • Nutmeg

    Nutmeg & orange Christmas coffee

    4 tbsp ground coffee
    small cinnamon stick
    2 pitted dates
    pinch of ground nutmeg
    2 cloves
    strip of pared orange zest

    STEP 1
    Put the ground coffee, cinnamon stick and dates in a large cafetiere. Add the ground nutmeg, cloves and orange zest, then pour over 400ml freshly boiled water.

    STEP 2
    Stir gently with a wooden spoon to combine, then leave to steep for 4 mins. Slowly push down the plunger and serve in espresso cups.

  • Buck's Fizz

    Buck's Fizz

    100ml orange juice , freshly squeezed
    200ml chilled champagne

    STEP 1
    First, pour 50ml of the orange juice into each glass.

    STEP 2
    Very slowly top up each glass with 100ml champagne.


  • Mulled Wine

    Mulled Wine

    750ml bottle red wine
    1 large cinnamon stick, or 2 small ones
    2 star anise
    4 cloves
    2 strips lemon zest, pared using a vegetable peeler
    4 tbsp caster sugar

    STEP 1
    Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.

    STEP 2
    Remove from the heat and cool, leaving to infuse for about 30 mins.

    STEP 3
    To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.

  • Snowball Cocktail Delish Uk 1567159613


    10-15ml lime juice or lime cordial, (optional)
    50ml advocaat
    50ml sparkling lemonadeice, to serve
    1 maraschino cherry

    STEP 1
    Fill a glass with ice and if using, add up to 15ml of lime juice or lime cordial (or to your taste). Pour the advocaat and lemonade over the ice and stir gently until the outside of the glass feels cold.

    STEP 2
    Garnish with the maraschino cherry.