It’s time for merry-making as this rollercoaster of a year comes to an end, so put on dancing shoes and LBDs to rock those house parties. It’s also the perfect time to showcase those bartending and cocktail making skills you’ve probably picked up along the way. This curation of cocktail recipes by Pernod Ricard India will ensure your guests always have a great concoction in hand, and you get the right compliments!

Monkey 47 Bubbly Bees Knees

Bubbly Bees Knees
INGREDIENTS:
50 ml Monkey 47 Schwarzwald Dry Gin
25 ml Lemon Juice
20 ml Runny Honey
40 ml G. H. Mumm Champagne

HOW TO MIX IT: Shake the Monkey 47 gin, lemon juice, and runny honey with ice. Strain into a coupe or champagne saucer/ flute. Top with champagne and garnish with lemon zest or a wheel.

Monkey 47 The Bramble

The Bramble
INGREDIENTS:
45 ml Monkey 47 Schwarzwald Dry Gin
25 ml Lemon Juice
15 ml Sugar Syrup
7.5 ml Crème de Mure/ Crème de Cassis / blackcurrant syrup

HOW TO MIX IT:
Add the Monkey 47 Schwarzwald Dry Gin, lemon juice, and sugar syrup into a rocks glass. Add crushed ice. Mix well. Add more crushed ice. Float the Crème de Mure/ Crème de Cassis / black currant syrup on top, and garnish with fresh blackberries.

Jameson Spicy Hot Toddy

Jameson Spicy Hot Toddy
INGREDIENTS:
1 part Jameson Irish Whiskey
3 parts water
0.25 parts honey
0.5 parts lemon
0.5 parts Sriracha sauce
Ginger, sliced

HOW TO MIX IT:
Add water, honey, Sriracha, and sliced ginger pieces to a small saucepan and bring to a low simmer and stir to combine. Let it simmer for 10 minutes, stirring occasionally. Add Jameson and lemon juice and simmer for an additional three minutes. Pour into mugs and add a lemon slice and garnish with a thin ginger slice.

Jameson Irish Coffee

Irish Coffee
INGREDIENTS:
35 ml Jameson Irish Whiskey
10 ml demerara and muscovado sugar syrup
30 ml lightly whipped double cream
90 ml medium roasted espresso coffee
30 ml lightly whipped double cream
1 vanilla pod or cinnamon for garnish
Fresh grated nutmeg

HOW TO MIX IT:
Dissolve 2 parts demerara sugar and 1-part muscovado sugar in 3 parts of boiling water for the syrup. Stir sugar syrup into 35 ml Jameson in a warmed glass. Whip 30 ml chilled double cream lightly until it starts to stiffen. Brew a 45 ml shot of coffee into the glass from your espresso machine. Reload and brew in a second 45ml shot. Pour the whipped cream into the coffee over the back of a spoon so it floats on top. Garnish with a trimmed vanilla pod or a stick of cinnamon and dust with a grating of fresh nutmeg.

Absolut Misletoe cocktail

Absolut Mistletoe
INGREDIENTS:
45 ml Absolut vodka
90 ml cranberry juice
10 ml lime juice
Lemon-lime soda for top up
1 sprig mint Leaf
1 sprig redcurrant

HOW TO MIX IT:
Fill a rocks glass with ice cubes. Add Absolut vodka, cranberry juice, and lime juice. Top up with lemon-lime soda. Garnish with mint leaf and red currant.

Absolut Espresso Martini

Espresso Martini
INGREDIENTS:
40 ml Absolut vodka
20 ml Kahlua
20 ml of espresso
3 whole coffee beans

HOW TO MIX IT: Fill a shaker with ice cubes. Add all the ingredients. Shake and strain into a cocktail glass. Garnish with coffee beans.