Christmas and the end of year celebrations are privileged moments shared with family, friends or surrounded by lovers of drinks and refined dishes.

The best way to make a good impression during your festive meal is to highlight one or more products dear to your tastes or your culture.

The drink is often the first to be tasted during your meal. Christmas is therefore conducive to creating and serving cocktails . To showcase your talents in mixology , it is essential to develop a Christmas cocktail and test it beforehand. No room for false notes on this special occasion.

Christmas , just like December 31, is often synonymous with bubbles, champagne and exceptional products…

The goal here is to help you make a Christmas cocktail from festive-sounding ingredients.

Of course, Christmas is a time for sharing, so it’s not an option to spend your evening preparing, shaking and serving cocktails for everyone.

In order to create a complete experience, it is interesting to combine a dish and/or bite with a Christmas cocktail . Each Christmas cocktail recipe presented in this article is based on a food pairing idea, chosen by us with the aim of activating your creativity by inspiring you with our pairings.

Here are some of our Christmas cocktail ideas. However, if you do not have the soul of a mixologist, do not hesitate to opt for one of our Signature ready-to-drink cocktail recipes, including the Komet, our winter cocktail recipe .

Christmas cocktail to share

xmas punch

Ingredients (for 10 people)

  • 1 bottle of raw champagne
  • 20 cl Benedictine
  • 30 cl verjuice
  • 60 cl milky oolong tea
  • 15 cl dry vermouth
  • 500 g ice cubes
  • 1 punch bowl
  • 10 champagne flutes

Find out more: the verjuice .


Make a cold infusion of 17 g of milky oolong tea in 1 L of water for 12 hours in the refrigerator. Then strain the tea before pouring it into your punch bowl.

When serving this Christmas cocktail, pour in all the other ingredients, ending with the champagne.

Gently stir the cocktail using a serving ladle before pouring it into the champagne flutes.

Food pairing: Prawns fried and flambéed with cognac / cauliflower mousseline and Madagascar vanilla / parmesan crumble and Espelette pepper.

salt punch

Ingredients (for 10 people)

  • 40 cl cognac VS
  • 25 cl pineau des Charentes white
  • 25 cl honey water with fleur de sel
  • 20 cl verjuice
  • 20 cl raw cider
  • 4 cinnamon sticks
  • 2 star anise
  • 1 kg of ice cubes
  • 1 orange
  • 10 rock glasses
  • 10 sprigs of fresh thyme


Make honey water by mixing 15 g of honey with 15 cl of hot water and add 2 pinches of fleur de sel.

Add all ingredients to a punch bowl except the cider.

Add the ice cream and then half of the half-sliced orange to the punch bowl.

Fill the 10 glasses with ice and add a sprig of thyme and half an orange slice.

Add the cider then stir gently before serving the punch with a ladle.

Food pairing: Semi-cooked foie gras toast with Pineau des Charentes / ginger chutney.

santa’s favorite

Ingredients (for 10 people)

  • 30 cl cognac VSOP
  • 100 cl chamomile tea
  • 30 cl maple syrup
  • 30 cl Grand Marnier
  • 1 orange in half slices
  • 3 cinnamon sticks
  • 2 star anise
  • 1 whole orange zest
  • 5 cloves
  • 1 stainless steel punch bowl
  • 1 long pliers
  • 10 ceramic cups


Make an infusion of dried chamomile flower in hot water for 8 minutes then strain the tea.

Pour 10 cl of Grand Marnier into a small saucepan.

Make a zest on the entire orange then plant the cloves throughout your zest.

Pour all the ingredients into your punch bowl and mix with a ladle.

Heat the Grand Marnier then, using the tongs, hold the zest above the punch bowl to pour the Grand Marnier on fire above the zest and flame it to recover the tears in the punch.

Pour the cocktail into the serving glasses and enjoy.

Food pairing: Chocolate mignardises / chocolate and cognac truffles.

Quick Christmas cocktail

christmas margarita

Ingredients (for 1 cocktail)

  • 4 cl Tequila rested
  • 1.5 cl Grand Marnier
  • 1.5 cl lime juice
  • 1.5 cl clementine juice
  • 1 nutmeg
  • 1 grater
  • 1 shaker
  • 1 colander
  • 1 coupette glass
  • 1 slice of dried apple


In the small part of the shaker, pour the lime juice, clementine juice, Grand Marinier and tequila.

Add the ice to 3/4 of the large part and close the shaker.

Shake briskly for 8 seconds then pour into serving glasses.

Decorate with a slice of dried apple and grate twice the nutmeg then enjoy.

Food pairing: Candied apple with walnuts and pan-fried foie gras.

Santa Side Car

Ingredients (for 1 cocktail)

  • 4 cl Cognac
  • 1.5 cl fig leaf liqueur
  • 2 cl lemon juice
  • 5 cl raw champagne
  • 1 lemon zest
  • 1 shaker
  • 1 colander
  • 1 coupette glass


In the small part of the shaker, pour the lemon juice, the fig leaf liqueur and the cognac.

Add the ice to 3/4 of the large part and close the shaker.

Shake briskly for 8 seconds then pour into serving glasses.

Add 5 cl of champagne and the lemon zest then taste.

Food pairing: Mousseline of porcini mushrooms with Pineau des Charentes and hazelnut.

copper sledge

Ingredients (for 1 cocktail)

  • 4 cl whiskey
  • 2 cl spiced red wine syrup
  • 1 cl verjuice
  • 1.5 cl Campari
  • 1 candied cherry
  • 1 rock glass


In a saucepan, heat 20 cl of red wine with 35 g of crystal sugar. Add peppercorns, 1 cinnamon stick, 1 clove, 1 pinch of cumin seeds.

Turn off the heat once the sugar has completely dissolved and let stand.

After 1 hour of rest, filter the spices and reserve the syrup.

Pour all the ingredients directly into the serving glass then add the ice. Dilute slightly with a mixing spoon then add the candied cherry and taste.

Food pairing: Cheese platters, Bleu d’Auvergne, Roquefort, floral and characterful cheeses.

The entire AIRMAIL COCKTAIL team wishes you a happy holiday season! Our ready-to-drink cocktails are designed for all your moments of life and sharing.

Discover other trends and recipes on our blog ( cognac cocktail, rum cocktail …)

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