Mid Cheshire bars share their festive cocktail recipes

Well never fear as some of Mid Cheshire’s most popular bars have shared with us their favourite festive cocktail recipes.

So get your shakers at the ready as we give you all the details you need to make some perfect holiday tipples.

Alternatively, all of these drinks are available over the bar at their respective venues.

Popcorn Old Fashioned (Image: Lost & Found)

Popcorn Old Fashioned by Lost & Found (Princess Street, Knutsford)

Ingredients:

• Woodford Reserve 70cl
• Licor 43 70cl CW
• Monin Popcorn 70cl

​Method:

• Add all ingredients to a mixing glass with a good amount of ice and stir until diluted
• Add more ice if needed
• Strain into a cut rocks glass with cubed ice
• Garnish with toffee popcorn/peg and paper cup filled with popcorn to the glass

Kokotini (Image: Lost & Found)

Kokotini by Lost & Found (Princess Street, Knutsford)

Ingredients:

• Koko Kanu 70cl THW
• Chambord Raspberry Liqueur 70cl
• Eager Pineapple Juice 8x1L

Method:

• Add all ingredients to Boston Shaker with cubed ice
• Shake hard and fine strain back into your shaker
• Dry shake to create an extra foamy head
• Fine strain into a coupe glass
• Garnish with desiccated coconut and dehydrated pineapple around the rim

Mincie Pie Old Fashioned (Image: BEAR)Mince Pie Old Fashioned by BEAR (Barons Quay, Northwich)

Ingredients:

• 50ml Red Leg spiced rum (or your favourite spiced rum)
• 2 dashes of Angostura Bitters
• 25ml Mincemeat Syrup (recipe below)
• Cinnamon stick and icing sugar to garnish

​Method:

• In a vessel, add rum, bitters and syrup. Add four ice cubes and stir to lengthen for roughly 30 seconds
• In a glass, half fill with ice cubes and strain cocktail over the fresh ice
• Garnish with a cinnamon stick and a sprinkle of icing sugar over top

Mincemeat syrup - ingredients

• 1 jar of mincemeat (about 400g)
• 250ml water
• 150g granulated sugar
• 1 cinnamon stick
• 3 cloves
• 1/2 lemon, thinly sliced

Mincemeat syrup - Method

• In a medium-sized saucepan, combine the entire jar of mincemeat, water, granulated sugar, cinnamon stick, cloves, and thinly sliced lemon
• Place the saucepan over medium heat and stir well to combine all the ingredients. Bring the mixture to a gentle boil
• Once it starts boiling, reduce the heat to low and let it simmer for about 20-25 minutes. Stir occasionally to prevent sticking and ensure the sugar is completely dissolved
• As the mixture simmers, it will thicken and reduce in volume. Keep a close eye on it and stir occasionally to avoid burning
• After 20-25 minutes, the syrup should have thickened and reduced to your desired consistency. If you prefer a thicker syrup, you can simmer it for a few more minutes
• Remove the saucepan from the heat and allow the syrup to cool slightly
• Once it has cooled a bit, strain the syrup through a fine-mesh sieve or cheesecloth into a clean glass or plastic bottle. This will remove any solids and leave you with a smooth syrup
• Allow the mincemeat syrup to cool completely in the bottle before sealing it with a lid
• Store the syrup in the refrigerator for up to 2 weeks. It can also be used as a topping for desserts, pancakes and waffles

Dom Ogden and Chris Mundie will be serving up festive marshmallow old fashioned's at Salty Dog (Image: Supplied)

Festive Marshmallow Old Fashioned by Salty Dog (High Street, Northwich)

Ingredients:

• Bourbon whiskey
• Bitters
• Orange
• Toasted marshmallow

Tipsy Rudolph (Image: April's Kitchen)

Tipsy Rudolph by April's Kitchen (Regent Street, Knutsford)

Ingredients: 

• Vodka
• Orange juice
• Cranbery juice
• Grenadine
• Maraschino cherry
• Rosemary

Dirty Snowman (Image: April's Kitchen)

Dirty Snowman by April's Kitchen (Regent Street, Knutsford)

Ingredients:

• Hot chocolate
• Baileys
• Squirty cream
• Marshmallows