What is sherry and why use it in cocktails?

Sherry is a fortified wine from Spain, mainly produced in the Jerez region, where it has been crafted for centuries. Its origins date back to Moorish rule, and by the 16th century, it had become a prized export and even fell into favour with historical figures and literary greats like Shakespeare. These days, sherry remains a versatile, multi-faceted ingredient that enhances both classic and modern cocktails.  

Types of sherry and their flavour profiles

• Fino. Dry, crisp, and slightly saline, with delicate almond and citrus notes.  

• Manzanilla. Similar to fino but even lighter, with a refreshing coastal quality.  

• Amontillado. Aged longer for a richer, nutty profile with hints of caramel and spice.  

• Oloroso. Full-bodied and bold, offering deep flavours of dried fruit, toffee, and oak.  

• Pedro Ximénez (PX). Intensely sweet and syrupy, packed with fig, raisin, and molasses flavours.  

• Palo Cortado. A rare hybrid between amontillado and oloroso, with both nutty elegance and rich depth.  

Why sherry is such a great cocktail ingredient

Sherry adds depth, complexity, and delicate umami notes to cocktails, adding layers of flavour to a drink without overpowering other ingredients. Dry styles, like fino and amontillado, infuse bright acidity and salinity, while sweeter varieties, such as PX and cream sherry, bring richness and velvety texture to the mix. This versatility allows sherry to share the spotlight with a variety of supporting-cast spirits in both stirred and shaken sherry cocktail recipes.   

Best types of sherry for cocktails

Not sure when to reach for dry or sweet sherry in a cocktail? Here’s a simple guide to choosing the best sherry for cocktails:   

• Use dry sherry (fino, manzanilla, amontillado) in light, crisp aperitifs. This includes cocktails like the Adonis, Bamboo, and La Perla, where the dry, nutty notes of sherry tend to shine.  

• Oloroso and PX work best in richer, spirit-forward drinks. The Sherry Old Fashioned is a great example; in this drink, the deep caramelised flavours of sherry play well with bourbon.  

• Sweet dessert sherries add depth to tiki-style drinks. Cocktails like the Cabana Club balance the richness of amontillado with tantalizing tropical ingredients.  

Pairing sherry with different spirits

Sherry is a natural match forvarious spirits. This includes:   

• Whiskey. The caramel and spice notes in bourbon and rye go exceptionally well with oloroso and Pedro Ximénez (see: Sherry Old Fashioned).  

• Gin. The botanical complexity of gin works well with fino and amontillado (see: Tuxedo No. 2).  

• Tequila. The vanilla and oak notes in reposado tequila are enhanced by manzanilla and amontillado (see: La Perla).  

• Rum. The depth of aged rum is lifted by fino or oloroso, adding structure and elegance (see: Italian Bird).  

• Brandy & cognac. Sherry and brandy are natural companions, sharing a warm, oaky character ideal for stirred drinks.  

Essential sherry cocktails you need to try

1. Adonis

The Adonis cocktail is a smooth, low-ABV aperitif that blends the dry, nutty depth of fino sherry with the herbal warmth of sweet vermouth. Light yet complex, it offers a delicate balance of savoury, citrus, and subtly spiced notes, making it an elegant choice for slow sipping. Perfect for pre-dinner drinks or nightcaps. Serve it with Mediterranean bites like stuffed grape leaves, marinated olives, or hummus with flatbread to make a tasty splash.   

Also see: 8 Best After-Dinner Drinks to Delight Your Guests  

2. Bamboo   

The elegantly balanced Bamboo cocktail is another classic low-alcohol drink that highlights the delicate interplay of dry sherry and dry vermouth, lifted by aromatic bitters. To make one, stir 45 ml dry sherry, 45 ml dry vermouth, 1 dash Angostura bitters, and 1 dash orange bitters with cracked ice until well-chilled. Strain into a chilled coupé and garnish with a lemon twist. A perfect match for salted almonds, marinated olives, or salmon hand rolls.   

Read next: The Best 28 Aperitif Cocktails for Any Occasion  

3. Sherry Cobbler

Bright, citrusy, and effortlessly smooth, the Sherry Cobbler is a delightful classic that highlights the rich depth of amontillado sherry. To make one of these easy sherry cocktails, shake 90 ml dry amontillado sherry, 10 ml sugar syrup, and an orange half-wheel with ice to muddle the citrus. Strain into a highball glass filled with crushed ice and garnish with an orange wheel. Tasty food pairings include buttery shortbread, citrus-glazed roast chicken, or a fresh berry tart.  

Learn more: 7 Tiny Cocktails to Stay Ahead of the Trend  

4. Sherry Old Fashioned

This gorgeous Sherry Old Fashioned puts a decadent twist on the classic whiskey cocktail. To make one, add 60 ml Wild Turkey 101 bourbon, 15 ml sweet dessert sherry, 2 dashes chocolate bitters, and a bar spoon of sugar syrup to a mixing glass. Fill with ice and stir for 30 seconds. Strain into a chilled rocks glass over a large ice cube. Garnish with an orange twist and a cocktail cherry. Perfect to serve with dark chocolate, roasted nuts, or a sharing plate of smoked brisket.  

Go pro: 15 Cocktails with Vermouth for Sophisticated Sipping  

5. Tuxedo No. 2

Daringly delicious and deeply aromatic, the Tuxedo No. 2 is a refined, gin-based sipper with deep herbal taste and a touch of sweetness. To make one, rinse a chilled cocktail glass with 10 ml absinthe, then discard the excess.   

In a mixing glass, combine 75 ml Bulldog Gin, 15 ml Cinzano Vermouth Bianco, 10 ml maraschino liqueur, and 4 dashes of orange bitters. Fill with ice and stir until well-chilled. Strain into the prepared glass and garnish with a brandied cherry and an orange twist. Pairs beautifully with charcuterie, blue cheese and Melba toast, or a rich crème brûlée.  

Modern riffs and creative sherry cocktails

6. La Perla  

The La Perla cocktail by South African-born American mixologist Jacques Bezuidenhout layers tequila, cherry, and pear liqueur for a smooth yet layered drink. To make one, stir 45 ml Espolòn Reposado Tequila, 45 ml manzanilla sherry, and 20 ml pear liqueur with ice until well-chilled. Strain into a chilled cocktail glass and garnish with a lemon twist. A natural fit for pear tart, roasted duck, or grilled halloumi salad.  

Straight from the source: The Perfect Mix with Monica Berg

7. Italian Bird

Bold, bittersweet, and perfectly layered, the Italian Bird brings together the richness of Appleton Estate Rum, the bitter complexity of Campari, and the dry elegance of fino sherry. To make one, stir 45 ml Appleton Estate Rum, 45 ml Campari, 15 ml fino sherry, 15 ml honey syrup, and a pinch of salt with ice until well-chilled. Strain into a rocks glass over fresh ice and garnish with pineapple sage. Pairs effortlessly with prosciutto-wrapped melon or grilled citrus-marinated chicken.  

Deck the halls: 15 Perfect Holiday Food & Cocktail Pairings to Impress Your Guests  

8. Cabana Club

The Cabana Club, by American mixologist Yael Vengroff, is a tropical escape in a glass. To make one, blend 45 ml amontillado sherry, 15 ml absinthe, 30 ml cream of coconut, 30 ml coconut water, and 10 ml cinnamon syrup with crushed ice until frothy. Pour into a hollowed-out coconut (if you have it!) or your favourite cocktail glass. Garnish with shredded coconut, grated nutmeg, and an edible orchid. Serve with a straw. This drink perfectly complements the flavour of spicy shrimp tacos or grilled pineapple skewers. 

9. Rio  

Dapper, herbaceous, and slightly smoky, the Rio cocktail brings together cachaça, sweet vermouth, and dry sherry for a complex yet smooth sip. To make one, stir 60 ml cachaça, 20 ml Cinzano Vermouth Rosso, and 20 ml dry sherry with ice until well-chilled. Strain into a small Martini glass and garnish with a spritz of lemon zest. A great match for grilled chorizo, sharp aged cheese on rye with pickles, or citrussy ceviche.  

Get schooled: What is an Aperitif and When is it Served?  

10. Sake Aperitif

The Sake Aperitif is a refined, floral-tinged serve with a smooth, layered profile. To make one, mix 50 ml sake, 15 ml sherry, 15 ml Madeira, 1 teaspoon elderflower liqueur, and 1–2 teaspoons maple syrup in a mixing glass. Fill with ice, stir well, then strain into a sherry or port glass. Garnish with grapefruit zest. Pair it with flame-grilled fish, goat cheese crostini, or miso-glazed eggplant.  

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How to mix sherry in cocktails like a pro

Balancing the lower ABV of sherry in cocktails

Sherry has a lower alcohol content than most base spirits, so when used in cocktails, it needs careful balancing. If replacing a full-proof spirit with sherry, consider increasing the volume slightly or pairing it with a small amount of high-proof spirit (like we do in the Rio cocktail).  

Ideal garnishes & glassware

Sherry-based drinks go very well with citrus garnishes (orange or lemon twists), herbs (pineapple sage is used in the case of the Italian Bird), or even fresh fruit (shredded coconut as featured in the Cabana Club).  

Here are some of our favourite glass types to use with sherry cocktails:  

• Coupé or Nick & Nora glasses. Perfect for stirred sherry cocktails like the Tuxedo No. 2.  

• Highballs & Collins glasses. Best for tall summery serves like the Sherry Cobbler. 

• Rocks glasses. The go-to for spirit-forward drinks like the Sherry Old Fashioned.  

Adjusting sweetness & acidity for the perfect serve

Sherry naturally contains varying levels of sweetness and acidity, so balancing a cocktail requires thoughtful adjustments:  

• If a drink is too tart, add a touch of sweet sherry (like PX or cream sherry) instead of sugar syrup.  

• If a cocktail is too sweet, increase the amount of dry sherry (like fino or manzanilla) for a crisper finish.  

• A dash of bitters (orange, chocolate, or aromatic) can help round out overly bright or dry flavours.  

Storing & handling sherry for best flavour

Unlike most spirits, sherry is perishable once opened. To maintain freshness:  

• Store open bottles in the fridge and use within 1–3 weeks for fino/manzanilla, 4–6 weeks for amontillado/oloroso, and several months for sweeter styles.  

• Use a wine preserver or vacuum pump to extend shelf life.  

• Keep bottles upright to prevent excessive oxidation.  

Using sherry in spritzes & highballs

The light, bright nature of sherry makes it a fantastic base for bubbly summertime sippers like:   

• Fino & tonic: Similar to a G&T, but with a crisp, salty complexity.  

• Sherry Spritz: Mix Fino or Amontillado with soda water and citrus for a low-ABV refresher.  

• Sherry & ginger beer: A spicier alternative to traditional highballs.  

Infusing sherry for unique cocktail creations

Infusing sherry is simple to do at home and adds an extra layer of depth to cocktails. To start, choose a dry sherry like fino or amontillado for herbal infusions or a richer sherry like oloroso or Pedro Ximénez for warm spices and fruits.   

Add your chosen ingredients—we love using citrus peels, vanilla beans, cinnamon sticks, or cacao nibs—to a sealed jar with sherry. Let it infuse for 24 hours to a few days, tasting periodically. Once your infusion reaches your desired flavour density, strain out the solids and store the infused sherry in the fridge.  

There you have it, cocktail fans —10 amazing sherry cocktail recipes and plenty of insider insights to help you shine behind the shaker. Remember to tag us when you share your cocktail creations on socials and sign up for our newsletter to receive the freshest drinkspiration every month.  

So, how is Wray and Nephew rum made? Well, it all starts with top-quality sugarcane, expert distillation, and a whole lot of heritage. Every drop is packed with bold complex and flavour, making it a true icon in the world of rum. In this article we explore what it takes to produce a world-class overproof rum.  

The legacy of Wray and Nephew rum

The history of Wray and Nephew rum starts back in 1825, when clever entrepreneur John Wray opened The Shakespeare Tavern in Kingston, Jamaica. His equally bright nephew, Charles James Ward, later joined the business, and together they turned a small tavern into Jamaica’s leading rum producer.   

Their influence extended beyond their own brand, shaping the production, distribution, and celebration of rum throughout the island. Thanks to this epic duo, for nearly two centuries, Wray & Nephew has stayed true to the methods that built its reputation. As the industry evolves, Wray & Nephew remains rooted in heritage, ensuring every bottle carries the same bold spirit that made it famous.  

Learn more: 14 Best Wray & Nephew Cocktails  

The ingredients: Jamaican sugarcane and molasses

The secret to making great rum is using the best ingredients – and Wray & Nephew stays true to the principles of traditional Jamaican rum-making by using high-quality sugarcane sourced from trusted suppliers. The tropical climate and fertile Vere Plains create the perfect conditions for growing flavourful, robust cane that forms the backbone of its rum.  

Once harvested, it is processed into sugarcane molasses, the deep, caramel-like base that gives Wray & Nephew its unmistakable character. This thick, syrupy foundation, combined with a natural yeast strain propagated at the New Yarmouth Estate, sets the stage for the high-ester fermentation that makes this rum stand out in the world of overproof spirits.  

The fermentation process

Fermentation is where the magic begins. Wray & Nephew follows traditional Jamaican rum-making methods, using that natural yeast strain we mentioned before. This is added to the molasses, which is then diluted with purified water to kickstart fermentation and turn the sugars into alcohol.  

But it’s the open fermentation process that really makes a difference. Unlike closed systems, open fermentation allows natural airborne microbes to join the party, paving the way for a more complex wash. This method is key to developing the rum’s deep, layered flavours, building the rich, high-ester profile that makes Wray & Nephew so special.  

Also see: 10 Easy White Rum Drinks to Make at Home  

The distillation process

The Jamaican rum distillation process at Wray & Nephew stays true to time-honoured techniques that bring out the rum’s bold, complex character. Distilled at the New Yarmouth Estate, the process begins with copper pot stills, a traditional method that separates alcohol from the fermented wash while concentrating deep, rich flavours.  

Pot-still distillation is slower than modern methods, but that’s exactly why it works. This technique allows for a higher concentration of esters and congeners, the natural compounds responsible for the rum’s intense fruity and spicy notes.   

The result is a full-bodied, high-proof spirit that boasts layers of complexity. By sticking to these traditional techniques, Wray & Nephew preserves the signature punch that has made it a Jamaican staple for generations.  

Blending for perfection

Wray & Nephew’s master blenders begin their work once the distillation process is complete Pot still rum production doesn’t mean bottling straight from the still—balance is key. Rums of different ages and profiles are expertly combined to achieve the brand’s signature consistency, ensuring every bottle delivers the same bold intensity.  

The blending process requires some serious skill. Each batch must maintain the high-ester complexity of Wray & Nephew while smoothing out any harsh edges. By carefully selecting and mixing different distillates, the blenders create a rum that’s both powerful and perfectly balanced, ready to be bottled at its legendary overproof strength.  

Read next: Types of Rum (Your Complete Guide to Rum Varieties)  

Maturation and bottling

Unlike many aged rums, Wray and Nephew overproof rum keeps its fire straight from the still. While some components of the blend may be rested, the rum is not barrel-aged in the traditional sense. Instead, the hot Jamaican climate and controlled storage conditions allow its intense character to develop naturally.  

The final step is bottling at 126 proof (63% ABV)—a level that ensures every sip carries the unmistakable strength and flavour that Wray & Nephew is known for. This overproof status reflects the Jamaican distilling heritage, which prioritises bold, unfiltered flavours. 

Why Wray and Nephew rum stands out

Wray & Nephew isn’t just a rum; it’s a statement. A high-ester fermentation process and traditional pot still distillation contribute to its bold, full-bodied taste, creating an intense, fruity, and spicy character that complements any drink. Whether mixed into a cocktail or sipped neat, its 63% ABV delivers a powerful punch. 

Beyond Jamaica, Wray & Nephew has built a global cult following. Bartenders love it for its versatility, home mixologists swear by it, and rum purists appreciate its unfiltered, authentic style. Decade after decade, it continues to be a staple in bars, homes, and celebrations worldwide.  

Here are a few of our favourite white rum cocktails to try at home:   

Rum Punch  

Lime Daiquiri  

Mojito  

Piña Colada   

Cuba Libre  

Rum Paloma  

Explore the bold legacy of Wray & Nephew by visiting their website for more on their iconic rum and cocktail inspiration. For exclusive recipes and expert tips, sign up for The Mixer newsletter and stay in the know. If you enjoyed this read, share it on social media and celebrate Jamaican rum with fellow enthusiasts.  

Whether you’re after a fuss-free drink or a fun way to elevate your mixing skills, this guide has you covered. We’re breaking down the essentials, sharing expert tips, and giving you a few twists to keep things interesting. Let’s get shaking. 

What makes a gin cocktail ‘classic’?

Classic gin cocktails are made with timeless recipes that have earned a place in bars and home collections worldwide. These are cocktails that strike a perfect balance of flavours, are widely recognised, and have a history that ties them to key moments in cocktail culture.  

Some of the most legendary serves even hold a spot in the International Bartenders Association (IBA) “Unforgettables” category, marking them as essential knowledge for any serious mixologist. 

The role of gin in global cocktail culture is undeniable. Unlike neutral drink bases, gin comes to the party with lovely layers of botanical complexity, making it a dream to mix with everything from citrus and vermouth to bitters and herbal liqueurs. That’s why it takes centre stage in everything from the crisp, spirit-forward Martini to the citrusy Tom Collins and the bittersweet Negroni.  

Whether you’re in the mood to serve up something seriously bold or deliciously delicate, there is a classic gin cocktail that fits the bill. These are a few of our favourites.  

Also see: What to Mix with Gin (The Best Gin Mixers in 2024)   

Must-try classic gin cocktails

1. Gin Martini

The Gin Martini is as iconic as it gets—elegant, crisp, and unapologetically gin-forward. Whether you prefer it dry (more gin, less vermouth) or wet (a higher vermouth ratio), balance is key. Always stir, don’t shake to maintain a silky texture. A London dry gin like Bulldog Gin works beautifully, but if you like a softer touch, try an Old Tom gin. Serve it with briny olives or a citrus twist, and pair it with oysters, smoked salmon, or a sharp aged cheese for a perfect match. 

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2. Negroni

The Negroni is all about harmony—equal parts gin, Campari, and sweet vermouth come together in a bold, bittersweet sip. Love the classic but crave a twist? Try a White Negroni, which swaps out the Campari for something lighter and more floral, or a Cynar Negroni, which leans into some compelling earthy notes. The Aperol Negroni offers a softer, citrus-forward take, while a Frozen Negroni is perfect for sweltering summer days. Pair this cocktail with charcuterie, aged Parmesan, or anything mezze-related drizzled in good olive oil. 

Learn more: 6 of the Best Gin and Aperol Cocktails to Sip this Summer 

3. Gimlet

Simple, elegant, and citrus-forward, the Gimlet is proof that you don’t need a long ingredient list to create something sensational. All you need is gin, fresh lime juice, sugar syrup, and ice. Traditionally made with sweetened lime cordial, today’s versions often use fresh juice for a brighter, sharper kick. A navy-strength gin takes this up a notch. Pair it with fresh ceviche, shrimp tacos, or Thai-style grilled chicken for a zesty contrast. 

Tutti frutti: 10 Gin and Pineapple Cocktails for a Tropical Vibe at Home 

4. Tom Collins

The Tom Collins is the highball’s sophisticated cousin—tall, fizzy, and gin-forward without being overpowering. Gin, lemon juice, sugar syrup, and soda water create an easy-drinking classic with just the right balance of citrus and sweetness. London dry gin is the go-to, but a genever base adds richness. Perfect for brunch, it pairs well with eggs Benedict, smoked trout, or a plate of salty fries. 

Deck the Halls: 18 Festive Christmas Gin Cocktails 

5. Gin & Tonic

The Gin & Tonic is deceptively simple but endlessly customisable. The golden ratio? Start with a 1:2 gin to tonic and tweak to taste. The gin’s botanicals shine through, so pick one that matches your mood—juniper-heavy for a classic edge or something floral for a lighter touch. Garnishes make a difference too: citrus brightens, cucumber cools, and rosemary adds an herbaceous twist. Pair it with fish and chips, sushi, or spicy Indian dishes for a perfect contrast. 

Easy does it: 22 Effortlessly Elegant Summer Gin Cocktails 

6. Bee’s Knees

Born in Prohibition, the Bee’s Knees used honey and lemon to cover up harsher spirits. Today, however, it’s a showstopper in its own right. The floral sweetness of honey syrup softens the gin’s briskness, while fresh lemon keeps things lively. A London dry gin keeps it crisp, while a more citrussy gin leans into the drink’s brightness. Pair it with lemon-drizzled roast chicken, a cheese board with honey-glazed figs, or vanilla panna cotta for a sweet finish. 

Cosy up: The Best Winter Gin Cocktails for Chilly Nights 

7. Aviation

The Aviation is a cocktail with character—floral, tart, and a little mysterious. It gets its signature hue from crème de violette, adding a whisper of lavender to the mix. Fresh lemon juice and maraschino liqueur round it out, making it one of gin’s more complex classics. Not every gin suits this drink; look for something floral or citrus-forward. Pair it with goat cheese crostini, a berry dessert, or a lavender shortbread for a perfect match. 

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8. Corpse Reviver No. 2

Originally designed to wake the dead, or at least those recovering from the previous night, Corpse Reviver No. 2 is a legendary cocktail.  To make a bright, citrussy Corpse Reviver No. 2, start by rinsing a chilled coupe or cocktail glass with absinthe, swirling it around to coat the inside before discarding the excess.  

In a cocktail shaker filled with ice, combine 20 ml Bulldog Gin, 20 ml Lillet Blanc, 20 ml Grand Marnier, and 20 ml freshly squeezed lemon juice. Shake well until the outside of the shaker is ice-cold. Strain into the prepared glass and serve immediately.  

Best gin for classic cocktails

The type of gin you choose can make or break a classic gin cocktail. For instance, London dry, Old Tom, and Plymouth each bring a distinct character to the glass, shaping the balance, texture, and overall flavour of a drink. Here’s how they compare and what to consider when selecting the right gin for your cocktail. 

Types of Gin: A Complete Guide to Different Gin Varieties 

London dry gin: the classic choice

Crisp, juniper-forward, and citrusy, London dry is the backbone of many iconic cocktails. Its dry, botanical intensity makes it ideal for spirit-forward drinks like the Gin Martini and Negroni, where a clean, sharp structure is essential. It also pairs well with highball-style serves like the Tom Collins and Gin & Tonic variations, providing a refreshing bite that holds up against mixers. Since no artificial flavours or sweeteners are added after distillation, it delivers a pure, unaltered gin experience. 

Old Tom gin: a touch of sweetness

Bridging the gap between London dry and Genever, Old Tom brings a smoother, slightly sweeter profile to the mix. This makes it a natural fit for citrus-forward cocktails like the Gimlet and Bee’s Knees, where a touch of sweetness softens the acidity. It also works well in classic sours, helping to balance the tartness without relying on too much added sugar. 

Plymouth gin: earthy and well-balanced

Plymouth gin offers a more earthy, rounded flavour with a slightly subdued juniper presence. This softer, spicier character makes it an excellent choice for complex cocktails like the Aviation and Corpse Reviver No. 2, where a more balanced botanical blend lets other ingredients shine. Its depth also complements herbaceous drinks like the Southside, pairing well with mint and citrus. 

Matching gin’s botanicals to cocktails

If you want to fine-tune the flavour of a cocktail, look at the gin’s botanical mix: 

• Citrus-heavy gins (with lemon or orange peel notes) amplify the bright notes in a Tom Collins or Bee’s Knees. 

• Floral gins (with lavender or chamomile notes) enhance delicate drinks like the Aviation. 

• Herbal gins (with rosemary or thyme notes) bring out the best in a Gin & Tonic, especially with a matching garnish. 

• Spicy or earthy gins (with cardamom or coriander notes) add depth to a Negroni or Corpse Reviver No. 2. 

Techniques for perfecting gin cocktails

Making a delicious gin cocktail isn’t just about the ingredients—it’s about technique. The right mixing method, ice choice, and balance of flavours can take a drink from good to exceptional. Here’s what you need to know. 

Stirring vs. shaking: When to use each

The golden rule? Stir spirit-forward cocktails, shake anything with citrus, dairy, or egg whites. Stirring keeps drinks smooth and crystal-clear, ideal for a Gin Martini or Negroni, where too much aeration would dull their silky texture.  

Shaking, on the other hand, introduces dilution and texture, creating a livelier, well-integrated cocktail. That’s why drinks like the Bee’s Knees, Gimlet, and Corpse Reviver No. 2 benefit from a good shake—ensuring bright acidity and a balanced mouthfeel. 

The role of dilution and ice

Ice isn’t just for chilling; it controls dilution, which is key to balancing strong flavours. A Negroni benefits from slow-melting, large ice cubes, maintaining its bold structure without watering it down too quickly.  

On the other hand, a Tom Collins or Gin & Tonic calls for plenty of fresh ice to keep it cold while providing just the right amount of dilution. Always use clean, fresh ice—stale ice absorbs freezer odours, which can dull the gin’s botanicals. 

Measuring and balancing flavours

Precision matters. A well-made gin cocktail should be balanced between spirit, sweetness, acidity, and bitterness. Always measure ingredients with a jigger—eyeballing leads to inconsistency. When adjusting flavours: 

Too tart? A splash more sugar syrup or liqueur rounds out sharp acidity. 

Too sweet? A squeeze of citrus or a dash of bitters brings balance. 

Too strong? A little extra dilution softens the edges without masking flavours. 

Classic gin cocktail variations and modern twists

Even the most timeless gin cocktails can be adapted to suit different palates or moods. Whether it’s tweaking a recipe’s sweetness or experimenting with bold new flavours, there’s plenty of room for creativity. 

Adjusting sweetness, acidity, or strength

Small tweaks can completely change the vibe of a cocktail. Want a drier Martini? Cut back on the vermouth. Prefer a brighter Gimlet? Swap lime cordial for fresh lime juice. Playing with ratios allows you to fine-tune a drink to your taste. 

Modern twists on the classics 

Looking for inspiration? Try these creative updates: 

• Tequila Negroni. Replacing gin with tequila for an earthy, agave-forward take on the classic. You can replace gin with tequila for an earthy, agave-forward take on the classic. 

• Basil Gin Smash. A fresher, herbaceous alternative to a classic Gin Sour, with muddled basil adding a vibrant twist. Muddled basil adds a vibrant twist to this fresh, herbaceous alternative to a classic Gin Sour.  

• Frozen Corpse Reviver. A slushy version of the bold classic, perfect for summer. This slushy version of the bold classic is ideal for summertime. 

Experimenting with vermouth, bitters and syrups

Simple swaps can create entirely new flavour profiles: 

• Vermouth variations. A dry vermouth makes a Negroni lighter and more floral.  

• Bitters. Orange bitters can brighten a Gin Martini, while chocolate bitters bring depth to a Negroni. 

• Syrups. Honey syrup makes a Bee’s Knees richer, while a spice-laced syrup adds warmth to a Tom Collins. 

Classic gin cocktails have stood the test of time for a reason—they’re perfectly balanced, packed with flavour, and endlessly versatile. Whether you prefer the crisp bite of a Gin Martini, the bittersweet charm of a Negroni, or the citrusy kick of a Tom Collins, there’s a gin cocktail for every occasion. 

Now it’s your turn to shake, stir, and experiment. Try these recipes at home, explore different gins, and fine-tune your mixing skills. Got a favourite gin cocktail? Share it with us on socials or sign up for our tasty newsletter to keep the inspiration flowing.  

A spirit with centuries of tradition, Calvados is crafted in the orchards of Normandy, where apples (and sometimes pears) are pressed, fermented, and distilled into something truly special. If you’ve ever wondered what makes this apple-based brandy unique, you’re in the right place. This guide explores what Calvados brandy is, how it’s made, its classifications, tasting notes, and the best ways to enjoy it. 

What is Calvados?

Calvados is a type of apple brandy produced in Normandy, France. Like cognac or Champagne, it follows strict production rules under the Appellation d’Origine Contrôlée (AOC), which ensures authenticity and quality. 

At its core, Calvados apple brandy is made from fermented apple cider, though some producers include pears for added complexity. The spirit is distilled and aged in French oak barrels, where it develops rich layers of flavour—from fresh apple and spice in younger expressions to deep caramel, baked fruit, and vanilla in well-aged varieties. 

Normandy’s rolling orchards provide the foundation for this brandy. With over 200 varieties of apples legally allowed in Calvados production, each bottle reflects its region’s terroir, craftsmanship, and centuries of expertise.  

One of the most remarkable things about Calvados is its sustainable production. Unlike many spirits that rely on water-intensive crops or large-scale agricultural setups, Calvados is made from apples and pears grown in naturally thriving orchards. These trees provide fruit for generations and contribute to carbon capture, which makes Calvados a low-impact, environmentally friendly choice. 

In Normandy, irrigation is not permitted in Calvados orchards, allowing Mother Nature to dictate the rhythm of the harvest. The biodiversity within these orchards also supports pollinators like bees, reinforcing the region’s ecological balance.  

What’s more, many producers embrace organic farming and minimal intervention techniques, further enhancing the sustainability of this time-honoured brandy. So, by choosing Calvados, you’re not just enjoying a delicious spirit; you’re supporting a tradition that’s rooted in environmental responsibility. 

Cheers, dears! 15 Popular Brandy Cocktail Recipes to Try 

How is Calvados made?

The journey from orchard to bottle begins with apples, but not the kind you’d find in your supermarket. Calvados apples are smaller, more tannic, and packed with intense flavour. The three-step production process is lingering and meticulous:  

1. Fermentation. Apples are harvested in autumn, then pressed into juice, after which it undergoes a natural fermentation process. Over the course of three to six weeks, wild yeasts transform the juice into a dry cider with at least 4.5% alcohol. This cider forms the base of Calvados. 
2. Distillation. Calvados is distilled in either traditional copper pot stills (used in the Pays d’Auge region for double distillation) or continuous column stills (common in other appellations). The distillation process concentrates the flavours, refining the raw cider into a clear eau-de-vie. 
3. Ageing. The freshly distilled spirit is transferred to French oak barrels, where it must age for at least two years, although many Calvados expressions rest for much longer. The wood interacts with the brandy, mellowing its edges and infusing it with warm notes of spice, vanilla, and toasted oak. 

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The role of apple varieties

To achieve a perfect balance of flavour, distillers mix of four types of apples: 

• Bitter apples that are rich in tannins, providing structure and depth. 

• Bittersweet apples that are slightly less tannic, with subtle sweetness. 

• Sharp apples that are high in acidity, adding freshness and brightness. 

• Sweet apples for rounding out the blend with natural fruitiness. 

Each producer has their own secret combination, which means every batch is entirely unique. 

Types of calvados: understanding the classifications

Like other fine spirits, Calvados is categorised based on its ageing process, but its unique character is also shaped by its appellation—the specific region where it’s produced. The distinct appellations, Calvados AOC, Pays d’Auge AOC, and Domfrontais AOC, each have their own production methods and regional influences that give Calvados its signature depth and complexity. 

The three Calvados appellations

The broadest category, Calvados AOC, covers most of Normandy and allows for a diverse range of production styles. It is typically distilled once using a continuous column still, which helps retain the fresh, fruity character of the apples. The result? A lighter, more approachable Calvados with bright orchard fruit flavours, making it ideal for cocktails and casual sipping. 

The most prestigious appellation, Pays d’Auge AOC, requires double distillation in traditional copper pot stills, creating a richer, more concentrated spirit. The ageing process is longer, and the Calvados produced here develops deeper notes of baked apple, vanilla, and warm spice. This region is known for producing some of the most refined and elegant Calvados expressions, best enjoyed neat or in classic cocktails like a Calvados Sidecar. 

Unlike the other appellations, Domfrontais Calvados must contain at least 30% pear in addition to apples, giving it a distinctive, crisp acidity and floral character. It is distilled once in a continuous column still and must age for a minimum of three years, resulting in a softer, fruitier profile with delicate pear, honey, and subtle spice notes. Domfrontais Calvados is a fantastic choice for those who appreciate a lighter, more aromatic brandy. 

Ageing classifications

In addition to its regional distinctions, Calvados is categorised by ageing. The longer it matures, the deeper and more complex its flavours become, evolving from crisp, fresh apple notes to rich, spiced caramel and oak undertones. 

Fine/Trois Étoiles (Three Stars) is aged for at least two years and offers a lively, fruit-forward profile. Crisp apple, juicy pear, and citrus dominate the palate, with delicate floral hints adding freshness. This youthful expression is best suited for Calvados cocktails, where its bright flavours shine alongside mixers. 

Vieux/Réserve spends at least three years in oak barrels, rounding out its flavours with a touch of spice and caramel. While still retaining its fresh apple character, the ageing process introduces warmth and smoothness, making it a great all-rounder for sipping or mixing. 

V.O./V.S.O.P. is aged for a minimum of four years, allowing richer and more developed notes to emerge. Stewed apple, vanilla, and warm spice start to take centre stage, with subtle nuttiness adding depth. This balanced expression is perfect for those who enjoy Calvados tasting notes that lean towards a more refined fruitiness, with a lingering, velvety texture. 

X.O./Hors d’Âge must be aged for at least six years (though many expressions mature for decades!). With time, the French apple brandy deepens into layers of baked apple, toffee, dried fruit, and toasted almonds, rounded out by oak spice and a long, smooth finish. This aged Calvados is best enjoyed neat to fully appreciate its complexity and refined character. 

Read next: 7 Best Non-Alcoholic French Drinks to Try at Home 

How to drink Calvados (serving & pairing tips)

Neat or on the rocks

For the purest experience, sip Calvados neat in a tulip glass to concentrate its aromas. Older expressions shine at room temperature, while a younger Calvados can be served over ice.

Cocktails: Classic and modern twists

Calvados adds a smooth, apple-tinged richness to cocktails. Try these sensational sips:  

• Apple Brandy Old Fashioned. A French riff on the whiskey classic, bringing out rich fruit and spice. 

• Apple Brandy Hot Toddy. This hot, tasty sipper has all the quintessential autumn flavours of apple, cinnamon, and honey.  

• Jack Rose. A vibrant, apple-forward cocktail with grenadine and lime juice. 

• Apple Brandy Spritz. Light, crisp, and a little floral, this spritz is the perfect balance of bubbles, brightness, and a hint of orchard sweetness.  

Also see: 11 Apple Brandy Cocktails (The Best Recipes to Try) 

Food pairings: What to enjoy with calvados

Calvados is a complete dream for food lovers. Its balance of fruit, spice, and oak makes it an excellent match for a wide variety of dishes, from savoury starters to decadent desserts. Whether you’re hosting a dinner party or enjoying a quiet night in, the right pairing can elevate both the dish and the spirit. 

Cheese & charcuterie

The rich, fruity warmth of Calvados pairs very well with creamy and aged cheeses. Try it with: 

• Camembert or brie. The buttery character of these cheeses melts into the crisp apple notes of Calvados. 

• Pont-l’Évêque. This soft, washed-rind cheese brings out the brandy’s nutty and caramelised apple flavours. 

• Aged cheddar or comté. The sharpness of these cheeses contrasts quite nicely with a well-aged Calvados. 

If you’re putting together a charcuterie platter, go for prosciutto-wrapped pears, smoked duck breast, or foie gras on toast. The richness of these bites complements the smooth, oak-kissed fruitiness of Calvados. 

Main Courses

Calvados also shines alongside hearty, flavourful dishes that have sweet and savoury elements. Some standout pairings include: 

• Roast pork with apple glaze. The natural apple sweetness in the sauce harmonises with the baked fruit notes of Calvados. 

• Duck à l’orange. The citrusy glaze enhances the brandy’s warming spice character. 

• Creamy mushroom risotto. The deep umami flavour contrasts most deliciously with the crisp apple brightness of Calvados. 

• Seared scallops with brown butter. The rich, nutty butter pairs elegantly with the spirit’s caramel and vanilla notes. 

Desserts

If you love apple-based desserts, calvados is the ultimate partner. For a truly indulgent experience, try it with: 

• Apple tarte tatin. This French classic mirrors the caramelised apple flavours found in well-aged Calvados. 

• Crème brûlée. The silky vanilla custard highlights the oak-aged depth of the brandy. 

• Dark chocolate truffles. The bitter richness of chocolate balances the fruit-forward warmth of Calvados. 

• Pear and almond tart. If your calvados has pear notes, this pairing will be pure perfection. 

Calvados vs. other brandies: what makes it unique?

Calvados vs. cognac and Armagnac

Unlike grape-based cognac and Armagnac, Calvados is made from apples and pears, which gives it a fruitier and fresher profile. While cognac is known for its refined elegance and Armagnac for its rustic intensity, Calvados offers a unique balance of bright orchard fruit and warming spice. 

Armagnac vs. cognac: Understanding the Differences Between Two Iconic French Brandies 

Calvados vs. applejack

Both are apple brandies, but applejack (produced in the U.S.) is often blended with neutral spirits, while Calvados is 100% distilled cider and aged in oak. The result? A smoother, more refined character. 

Calvados is a spirit with history, depth, and versatility. Whether you’re sipping a well-aged pour or shaking up a classic cocktail, this Normandy-born brandy delivers layers of apple-rich flavour in every glass. Now it’s your turn; explore different styles of Calvados, experiment with cocktails, and discover the joys of Normandy’s finest spirit. Share your Calvados creations with us on socials and sign up for our newsletter for more drinkspiration straight to your inbox! 

A true icon of French craftsmanship, cognac is more than just a spirit; it’s a tradition. Crafted under strict regulations, this luxurious brandy has been refined over centuries to achieve its distinctive character. Whether you’re a complete newbie or a seasoned enthusiast, there’s always something delicious to discover.  

This guide takes you through cognac’s history, how it’s made, the different classifications, and the best ways to enjoy it. 

What is cognac?

Cognac is one of the world’s most celebrated spirits, a hallmark of French craftsmanship and tradition. It is a type of brandy produced exclusively in the Cognac region of France, where centuries of expertise have perfected its production. Unlike other brandies, it follows a strict set of production rules under the Appellation d’Origine Contrôlée (AOC), ensuring authenticity and quality. 

At its core, cognac is distilled white wine, made primarily from Ugni Blanc grapes. This grape variety is prized for its high acidity and low alcohol content, which translates into a refined and balanced spirit after distillation. The winemaking process is intentionally minimal to preserve the grape’s natural characteristics, resulting in a base wine that is light, crisp, and slightly tart. 

The Cognac region itself is divided into six distinct growth areas, known as crus: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires. Each terroir contributes unique characteristics to the final spirit, with Grande and Petite Champagne being the most sought after for their ability to age gracefully and develop exceptional depth. 

Every bottle of cognac is an expression of its origins, shaped by the region’s soil, climate, and the skill of the craftspeople who made it. Whether enjoyed neat, in a cocktail, or paired with food, cognac offers a gorgeous drinking experience, steeped in history and tradition. 

How is cognac made?

The journey from grape to glass is one of meticulous craftsmanship that has been honed over centuries.  

1. Double distillation in copper pot stills

The process begins with white wine, which is distilled twice in copper pot stills. This method, unique to cognac, concentrates the flavours and refines the spirit, giving it its signature smoothness. The result is a crystal-clear eau-de-vie, which is then transferred to barrels for ageing. 

2. Ageing in French oak barrels

The magic of cognac unfolds in the ageing process, where it spends at least two years maturing in French oak barrels. These barrels, often sourced from the Limousin and Tronçais forests, allow the spirit to slowly develop its signature depth, smoothing out the sharp edges while infusing it with rich notes of fruit, spice, and wood. Over time, the interaction between the spirit and the oak creates layers of complexity, introducing flavours of caramel, vanilla, toasted nuts, and even floral and citrus notes. 

3. The key grape varieties

While Ugni Blanc is the backbone of cognac, other grape varieties are sometimes used to add nuance. Ugni Blanc’s high acidity makes it ideal for distillation, setting the scene for a bright and structured spirit that ages beautifully. 

Also see: 14 Easy Cognac Cocktails (Simple Recipes & Perfect Mixers) 

Types of cognac: understanding the classifications

Every bottle of cognac falls into a specific classification, based on the minimum time it has spent ageing in oak barrels. These categories help define the flavour profile and best drinking style of each expression. 

V.S. (Very Special)

Aged for at least two years, V.S. cognac is young, vibrant, and fruit-forward. Expect bright notes of apple, pear, and citrus, balanced with a touch of oak. It’s great for mixing in cocktails, where its lively character shines. 

V.S.O.P. (Very Superior Old Pale)

With a minimum of four years in the barrel, V.S.O.P. cognac develops deeper layers of flavour. Here, stone fruits like apricot and plum emerge, alongside subtle florals and a more pronounced oak influence. It’s versatile—smooth enough for sipping but complex enough for stirred cocktails. 

X.O. (Extra Old)

X.O. cognac must be aged for at least ten years, allowing it to reach its full potential. This is where the magic happens—rich notes of fig, raisin, and candied orange meet creamy vanilla, cocoa, and warm spice. The mouthfeel is luxurious, with a long, silky finish. Best savoured slowly. 

Hors d’Âge and special editions

Some houses produce special editions that go well beyond the standard X.O. requirements, blending eaux-de-vie that have aged for decades. These expressions are rare and highly sought-after, offering unparalleled depth and refinement. 

Armagnac vs Cognac: Understanding the Differences Between Two Iconic French Brandies 

What does cognac taste like?

Cognac is all about balance—smooth yet bold, complex yet approachable. Every sip tells a story, shaped by years of ageing and expert blending. Younger cognacs burst with fresh orchard fruit, light florals, and a gentle touch of oak. As they mature, deeper, richer notes develop, with layers of spice, caramel, and dried fruit adding to the experience. 

V.S. cognac is lively and fruit-forward, offering crisp apple, juicy pear, and a hint of citrus. Spring blossom and fresh oak add a subtle vibrancy, making it a great choice for mixing into cocktails or enjoying with lighter eats and treats. 

V.S.O.P. brings more depth. As the spirit spends more time in oak barrels, stone fruits like apricot and plum come forward, alongside a touch of jasmine and vanilla. The oak influence introduces a soft spice, reminiscent of warm gingerbread, creating a well-rounded profile that works beautifully in both classic cocktails and neat pours. 

X.O. is where things get really luxurious. With extended ageing, the flavours become rich and indulgent. Think velvety layers of fig, raisin, and candied orange, wrapped in an exotic bouquet of iris and autumn spices. The oak influence really shines here, bringing in notes of crème brûlée, toasted almonds, and a long, silky finish that lingers on the palate. This is the kind of cognac meant for slow sipping, best enjoyed in moments of special indulgence. 

Learn more: 15 Popular Brandy Cocktail Recipes to Try 

How to drink cognac: serving & pairing tips

Neat or on the rocks

For the purest experience, sip cognac neat in a tulip glass to concentrate its aromas. A splash of water can open up the flavours, while serving it over ice softens its intensity. 

Cocktails, Cognac, and Citrus: Xavier Herit on All Things Grand Marnier  

Cocktails

Cognac’s complexity makes it a fantastic base for cocktails. Classic drinks like the Sidecar, Sazerac, and French 75 showcase its depth, while modern creations like a Cognac Old Fashioned or a Cognac Spritz highlight its versatility. A V.S. or V.S.O.P. works best in mixed drinks, adding warmth and structure without overpowering the other ingredients. 

Food pairings

Pairing cognac with food elevates both, bringing out deeper flavours in each. A V.S.O.P. typically pairs beautifully with aged cheeses like Comté or Gruyère, charcuterie platters, or roasted duck. For canapés, try smoked salmon on blinis, foie gras on toast, or prosciutto-wrapped melon. 

For main courses, an X.O. complements rich dishes like braised short ribs, beef bourguignon, or spiced lamb tagine. The layers of fruit, spice, and oak harmonise with the deep umami flavours of slow-cooked meats. 

Cognac and chocolate pair perfectly for dessert. Pair an X.O. with dark chocolate truffles, chocolate cake, or a spiced pear tart. If you prefer something creamier, opt for crème brûlée or vanilla bean panna cotta.  

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Cognac vs. brandy: what’s the difference?

Cognac is a brandy, but not all brandy is cognac. The key difference lies in where and how they are made. Cognac must come from the Cognac region of France and follow strict production methods, including double distillation in copper pot stills and ageing in French oak barrels for a minimum of two years 

Other brandies, like Armagnac, are made in different regions with distinct processes. Armagnac, for example, undergoes single distillation, resulting in a bolder, more rustic character. Meanwhile, American and Spanish brandies have their own styles, often using different ageing techniques and grape varieties. 

Cognac is more than just a sensational sip; it’s an experience. Crafted with precision, aged with care, and rich in history, it’s one of the most rewarding spirits to explore. Whether you enjoy it neat, in a cocktail, or paired with food, there’s a style for every palate.  

Try different expressions to find your favourite, and if you’re feeling adventurous, mix up a classic cognac cocktail. For more inspiration, check out Courvoisier and Grand Marnier’s websites for recipe ideas. Want more expert tips? Sign up for our newsletter and stay in the mix.

 Its signature vanilla-like essence, a beloved flavour for centuries, is now gaining prominence as a must-have ingredient in modern mixology. Whether stirred into tropical clinkers or mixed with creamy dessert cocktails, pandan liqueur is the ultimate way to level up your drinks game this year.  

What is pandan?

Pandan, also known as screw pine, is a tropical plant with long, fragrant leaves that thrive in Southeast Asia. Celebrated in the cuisines of Asian countries, these vibrant green leaves are a staple in desserts, savoury dishes, and beverages.  

The flavour profile of pandan is unique—aromatic and grassy with a nutty depth and subtle vanilla-like sweetness. It’s this distinctive taste that has earned pandan its nickname as the “vanilla of the East,” making it an irresistible addition to liqueurs and cocktails.  

Also see: Asian Cocktail Ingredients to Inspire Your Next Drink  

Homemade pandan liqueur recipe

Keen to make your own pandan liqueur at home? Here’s how.  

INGREDIENTS  

• 100 g fresh pandan leaves, chopped
• 50 g dried pandan leaves, chopped
• 750 ml 60% neutral grain liquor (or any neutral alcohol like vodka)
• 500 g white sugar (adjust for sweetness)

METHOD  

1. Add the chopped pandan leaves, dried pandan leaves, and sugar to a clean, airtight jar.
2. Pour in the neutral liquor and seal the jar tightly.
3. Shake the jar thoroughly to combine the ingredients.
4. Let the mixture infuse for at least 48 hours, shaking occasionally to enhance the flavour.
5. Strain the mixture through a fine mesh sieve or cheesecloth to remove the leaves.
6. Transfer the liqueur to a clean bottle and store your homemade pandan liqueur in a cool, dark place for up to three months.

In the UK, pandan is available in various forms to suit your culinary needs. Fresh pandan leaves can be found in Asian supermarkets, particularly those specialising in Southeast Asian products. These stores often stock fresh leaves in the produce section, while dried leaves and pandan essence may be available in the pantry or baking aisles. Additionally, online retailers offer a range of pandan products, including fresh leaves, dried leaves, and extracts, providing convenient delivery options across the UK.  

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How to make pandan syrup at home

Making your own cocktail syrups is a breeze and allows you to control the intensity of your drink ingredients. Here is our go-to pandan syrup recipe:   

INGREDIENTS   

• 4–5 fresh pandan leaves (or 2 teaspoons of powdered pandan or 1 tablespoon of dried pandan)   

• 1 cup of sugar   

• 1 cup of water   

METHOD   

1. Wash and cut the pandan leaves into smaller pieces for easier handling.   
2. Combine the sugar and water in a saucepan over medium heat. Stir until the sugar dissolves.   
3. Add the pandan leaves (or powdered/dried pandan) to the saucepan.   
4. Simmer for 10–15 minutes, stirring occasionally, to infuse the syrup with pandan’s signature aroma.   
5. Remove from heat, let it cool, then strain the syrup into a clean bottle or jar.   
6. Store in the fridge for up to 2 weeks.   

Read next: 10 Pandan Cocktails that Celebrate Asian Flavours  

Pandan liqueur drink recipes

1. Pandan Mai Tai

Give the classic Mai Tai a tropical twist with the rich, nutty essence of pandan. In a shaker filled with ice, combine 30 ml Appleton Estate 8-Year-Old Reserve rum, 30 ml pandan liqueur, 20 ml fresh lime juice, 10 ml Grand Marnier, 10 ml orgeat syrup, and 10 ml sugar syrup. Shake until well-chilled, then strain into a glass filled with crushed ice. Garnish with a sprig of fresh mint for a fragrant finish.  

Inside scoop: Xavier Herit on All Things Grand Marnier  

2. Dark, Green & Stormy

A bold and aromatic twist on the classic Dark & Stormy, this cocktail uses pandan liqueur to infuse a touch of tropical sweetness. Fill a glass with ice and pour in 30 ml pandan liqueur, 90 ml ginger beer, and 15 ml lime juice (optional). Gently float 30 ml Appleton Estate Rum on top and finish with 2 dashes of bitters. Garnish with a lime wedge for a citrusy zest.  

Host with the most: 10 Different Types of Cocktail Glasses and Their Uses  

3. Pandan Latte

A decadent fusion of rich espresso and aromatic pandan, this latte is a cosy treat with a tropical edge. Pour 45 ml pandan liqueur into a heatproof glass. Steam 150 ml milk until frothy, then swirl and pour over the liqueur, allowing it to settle. Brew a double shot of espresso and gently pour it through the milk froth. Finish with an extra spoonful of froth for a velvety, layered effect. We love serving it in a coupe glass and garnishing it with some coffee beans and toffee shavings if we’re feeling extra.   

Learn more: Is There Really a Substitute for Your Favourite Cinzano Vermouth?

4. Pandan Mezcal Paloma

Experience a bold blend of flavours with the Pandan Mezcal Paloma, where Southeast Asian ingredients meet Mexican tradition. Rim a highball glass with salt and fill it with ice cubes. Add 45 ml pandan liqueur, 30 ml Montelobos Mezcal, 60 ml grapefruit juice, and 15 ml lime juice. Stir gently and top with club soda. Garnish with a pandan leaf and a wedge of grapefruit for a bright and balanced finish.  

5. Pandan Toddy

Warm up with the comforting blend of pandan and bourbon in this tropical take on the classic Hot Toddy recipe. Begin by heating water until it simmers. In a heatproof glass or cup, combine 30 ml Wild Turkey 101 bourbon, 45 ml pandan liqueur, 15 ml lemon juice, and 15 ml honey syrup. Pour in 1/3 cup warm water and stir until the honey dissolves. 

Read next: All the Hot Rum Drinks You Will Ever Need   

How to incorporate pandan liqueur in other cocktails

The unique pandan flavour profile opens up endless opportunities to reimagine classic cocktails. Add its vanilla-like nuttiness to a Piña Colada for a Southeast Asian twist or swap it for sugar syrup in an Old Fashioned for an earthy depth.   

Stir it into a classic Daiquiri or Margarita to elevate the citrusy zing with a subtle herbal undertone. Pair it with creamy coconut, zesty lime, or rich coffee for some island-style flair. Then, push out the boat and garnish your creations with pandan leaf twists, edible flowers, or toasted coconut flakes for that finishing touch. 

Now you know! Remember to tag us when you share your pandan liqueur creations on Instagram and sign up for our newsletter to receive the freshest drinkspiration delivered straight to your inbox. In the meantime, visit the Wray & Nephew and Appleton Estate websites for more tropical-themed cocktail recipes. 

1. Brandy Alexander

First on our list of classic brandy cocktails is the time-honoured Brandy Alexander. This glitzy recipe hails from the 1920s Great Gatsby era and became the coolest cocktail of the 1970s when Beatles fans discovered it was rumoured to be John Lennon’s favourite drink. Romantic and sweet, the Brandy Alexander cocktail brings a delicious mix of brandy and chocolate liqueur to the party, with the indulgent addition of cream for an extra smooth and silky texture.   

2. Pisco Sour

Fun fact! The Pisco Sour cocktail is quite a hot topic between two Latin American neighbours, Chile and Peru. That’s because both countries claim to have invented pisco—the hero ingredient in this drink. So, it’s no wonder that this brandy sour cocktail is the national drink of both countries. It also happens to be a completely gorgeous drink—bright, mellow, and completely magical.  

3. Brandy Milk Punch

Brandy Milk Punch is one of the true stalwarts of the cocktail world. It dates back to the 1800s, when glamorous cocktails with brandy were all the rage. It evokes images of languid conversations on velvet couches and lazy evenings under star-spangled skies. There’s really no overselling it—this tasty nightcap is a must-try.  

4. Spiced Apple Brandy

Made with sugar, spice, and all things nice, this apple brandy cocktail is irresistibly delicious on frosty evenings. Simply mix a pinch of your favourite autumn spices with 60 ml of apple brandy, fresh apple juice, and a squeeze of lemon. Shake it up with a handful of ice and add a dash of sugar syrup if desired. Make it pretty with a sugar and spice rim and apple slice garnish.  

Also see: 8 Apple Brandy Cocktail Recipes to Get You in the Mood for Autumn  

5. Singapore Sling

Looking for brandy drink recipes with a tropical twist? Then the Singapore Sling has your name on it! This gin-based cocktail has an eye-watering number of variations, but we love the original, which is made with a touch of brandy. The Singapore Sling recipe was invented by Ngiam Tong Boon in 1915 and when you taste one, you’ll understand why this classic clinker has remained one of the most fashionable cocktails of our time.   

6. Snowball Cocktail

If you’re looking for easy brandy cocktails around the holidays, then this retro Snowball cocktail is going to be right up your garland-strung alley! It’s a simple recipe made with advocaat (a creamy brandy liqueur) and sparkling lemonade. Dress it up with a cocktail cherry and a sprinkle of nutmeg or cinnamon, and pair it with gingerbread cookies for some added festive flair.   

7. Vieux Carré

If you adore the charm of New Orleans, you’ll dig this Vieux Carré recipe. Inspired by the classic Manhattan cocktail, it shares a similar structure, featuring a harmonious blend of whiskey, sweet vermouth, and bitters. What sets the Vieux Carré apart is its unique Creole twist, with the addition of cognac and Averna Amaro, which sets the scene for a richer, spicier flavour profile.  

8. Sidecar

The sophisticated Sidecar combines cognac, lemon juice, and orange liqueur, creating the perfect balance between sweet and tart. Enjoy this luxurious cocktail with duck pâté or truffle fries to complement the elegant flavours of the Sidecar.   

9. The Gala

A bright and delightful blend of cognac, lemon juice, and sparkling water, The Gala is the perfect cocktail for those who love a light, citrus-forward drink. The smoothness of the cognac shines through, balanced by the tartness of lemon and the fizz of soda. An exquisite drink for special occasions.  

Read next: 14 Cocktails with Orange Liqueur That Zest the Best  

10. Apple Brandy Negroni

The dependable taste of the classic Negroni gets a tasty seasonal twist when stirred with apple brandy. Known as a Mela d’Alba in Italy, this apple brandy recipe is rich and spicy with all the usual Negroni feels. Classically, a Negroni calls for an equal 30 ml mix of gin, Campari, and vermouth, but to make an Apple Brandy Negroni, simply swap out the gin for a double shot of apple brandy for all the warmth and richness of autumn.  

11. Claudine

The Claudine cocktail is a refined mix of herbal, citrus, and subtly sweet notes, perfect for those who appreciate well-balanced, layered flavours. To make one, stir 45 ml Armagnac brandy, 10 ml dry vermouth, 10 ml sweet vermouth, 10 ml aromatised wine, and a dash of orange bitters with ice in a mixing glass. Strain into a chilled coupe glass, and garnish with a twist of orange zest for a citrusy finish.   

12. French Maid

A delightful spin-off of the popular Kentucky Maid Cocktail, the French Maid Cocktail recipe is the perfect choice on warm summer days when nothing will do except a tall, ice-cold cocktail that looks as delicious as it tastes. This herbal, slightly sweet, spiced sipper is zesty and cool to the core–ideal for poolside parties and lazy afternoons on the veranda.  

13. Blackjack

The Blackjack Cocktail is an updated version of the Classic Coffee Cocktail, which was created back in the 1900s. Make this popular brandy drink to end off a special evening or as the star of your casino-themed evening or poker night. You’re only four ingredients away from creating a winning coffee and brandy cocktail to wow your crowd.   

14. French Connection

After-dinner cocktails are a classy way to round off an evening with friends, and the French Connection cocktail is one of the easiest drinks you could make. The truly awesome thing about this two-ingredient cocktail is that the combination of cognac and amaretto makes a far more nuanced and intricate drink than its simple assembly suggests.   

15. French Twist

The French Twist combines cognac with a tangy grapefruit twist and a touch of sparkling water, yielding a drink that’s crisp and uplifting. The complex notes of cognac blend seamlessly with the subtle bitterness of grapefruit for a refreshing cocktail. We love serving it with grilled shrimp or avocado crostini; the flavours of these dishes will play well with the citrusy bitterness.   

Tips for making brandy cocktails

Creating brandy cocktails involves carefully selecting ingredients that accentuate the distinctive character of the spirit. But not all brandies are created equal, and the type you choose can dramatically change the flavour profile of your cocktail.  

• VS (Very Special) brandies are bold and youthful, making them a great base for classic drinks like the Brandy Alexander or Pisco Sour.  

• VSOP (Very Superior Old Pale) has a richer, smoother profile, perfect for bold drinks like the Sidecar or even a French Twist.  

• XO (Extra Old) brandies are aged to perfection, with deep, complex flavours that shine in spirit-forward drinks like the Vieux Carré or French Connection.  

• Don’t forget about regional expressions! Cognac and Armagnac offer French sophistication, while Pisco brings a bright, Latin American twist to the party. 

Next up, think about mixers. Brandy’s versatility means you can pair it with a wide range of flavours:  

• Citrus juices like lemon, lime, or orange add a bright, zesty note that balances brandy’s richness.  

• Ginger ale or ginger beer brings a spicy kick that complements brandy’s depth.  

• Club soda and tonic water are simple, fizzy options to let the spirit take centre stage.  

• Feeling adventurous? Try iced tea, apple cider, or coffee. Finally, let’s talk about garnishes.

A well-chosen garnish can make your cocktail not just delicious, but also visually stunning:  

• Cherries are a classic choice, perfect for drinks like the French Connection.   

• Lemon or orange twists add a citrusy aroma and an elegant touch.  

• Sugar or spiced sugar rims bring extra flair and flavour to festive drinks.  

• Want to impress? Try edible flowers, a cinnamon stick, or even a slice of fresh pear for something unique.  

There you have it, folks! Now you know how to how to make a brandy cocktail that will always make a splash. Tag us when you share your creations on Instagram and remember to sign up for our newsletter to get some fresh drinkspiration each month. In the meantime, visit the Courvoisier website to stock up on cognac if you want to give your brandy cocktails a truly regal backbone.  

What is olive brine?

The brine used in a Dirty Martini brine is a mix of salt, water, and olives, infused with the bold, savoury flavours that make a Dirty Martini unforgettable. It’s the liquid found in jars of olives, where the brine preserves the olives and takes on their tangy, salty essence.

Olive brine is often mistaken for olive juice, but they’re not quite the same. Olive brine is a salty preservation liquid, while olive juice comes from freshly pressed olives. Interestingly, the popularity of the Dirty Martini has inspired standalone brine products made specifically for cocktails, offering an easy alternative for enthusiasts looking to perfect their drinks.

Learn more: What is a Dirty Cocktail?

How olive brine elevates a Martini

Olive brine is the ingredient that takes a classic Martini and gives it a bold, savoury twist. It’s what makes a Dirty Martini so irresistible. That splash of brine doesn’t just add saltiness—it brings depth and complexity, turning a simple cocktail into something layered and exciting.

The beauty of olive brine is how it balances the flavours. Its salty edge highlights the botanical notes in gin or the smoothness of vodka, while its tangy kick adds just the right amount of zing. Together, these flavours set the scene for a drink that feels rich and satisfying without being heavy.

In a Dirty Martini, the olive brine plays perfectly alongside the liquor and vermouth, creating harmony in every sip. It’s no wonder this cocktail has become a favourite for those who like their drinks with a bit of savoury flair.

Also see: What is the Difference Between a Gibson and Martini Drink?

How to make homemade olive brine for Martinis

Making your own homemade olive brine for Martinis is easier than you think, and it’s a great way to control the flavour and saltiness of your Dirty Martini. Here’s a simple olive brine recipe to get you started:

INGREDIENTS

• 1 cup water
• 1 tablespoon non-iodised salt
• 1 tablespoon white vinegar
• Optional: a handful of pitted green olives, fresh herbs (like rosemary or thyme), or peppercorns for added flavour

METHOD

1. Combine the water, salt, and vinegar in a bowl. Stir until the salt completely dissolves.
2. For a more robust brine, add pitted green olives or herbs and spices to the mixture.
3. Pour the brine into a clean, airtight container and refrigerate for at least 24 hours. This resting period allows the flavours to develop and meld together.
4. If you’ve added olives or herbs, strain the brine before using it in your Martini.

Tips for customising

• Adjust the amount of salt to suit your taste. Start small—you can always add more later.
• Add a splash of lemon juice or apple cider vinegar for a brighter, tangy note.
• Experiment with herbs like rosemary, thyme, or even a bay leaf to give your brine a unique twist.

Stay inspired: The Dirty Martini Reimagined

Tips for the perfect Dirty Martini

Here are a few top tips to help you make the perfect Dirty Martini every time:

• Use quality brine. Whether you’re going homemade or using a store-bought option, make sure the brine is fresh and flavourful. A good brine makes all the difference.
• Chill everything. Martini glasses, the shaker or mixing glass, and even your ingredients should be well-chilled. This keeps the drink crisp and maintains its perfect balance.
• Measure carefully. Precision is key when making a Dirty Martini. Too much brine can overwhelm the drink, while too little might not bring out that signature savoury flair. Use a jigger to get it just right.
• Experiment with vermouth. The type of vermouth you use can dramatically change the taste. Try a drier option for a lighter profile or something slightly sweeter to offset the brine.
• Go big on garnishes. A Dirty Martini isn’t complete without a garnish. Add one or two olives on a skewer for the perfect finishing touch. You could even try blue cheese-stuffed olives for a rich, indulgent twist.
• Serve immediately. Once mixed, serve your Martini right away to enjoy it at its best. Letting it sit too long can dilute the flavours.

Get schooled: Vodka Martini or Gin Martini (How to Choose the Right One for You)

Enjoyed this article?

If you enjoyed learning more about crafting the ultimate Dirty Martini at home, we’re willing to bet you’ll enjoy these articles as well. From mastering the art of culinary cocktails to finding the best serves for newbies, there’s a little something here for everyone.

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26 Types of Martinis You Should Know

There you have it folks – the concise guide to olive brine for Martinis. Visit the SKYY Vodka and Bulldog Gin websites to snap up your base liquors, and remember to tag us when you share pictures of your Dirty Martinis on Instagram. In the meantime, we invite you to sign up for our newsletter so we can be sure to keep you in the mix!

The best tequila for sipping comes to the party with smooth textures and bold character. Whether you’re relaxing at home or exploring premium options with friends, sipping tequila invites you to slow down and truly savour every drop. Here’s our guide to doing it in style:

What makes a tequila good for sipping?

The best sipping tequila showcases craftsmanship and flavour, designed for slow enjoyment. Its quality starts with the ageing process, which shapes the smoothness and complexity. Longer ageing brings out deeper flavours and a refined character, making the tequila ideal for sipping.

Purity is essential, too. The smoothest tequila for sipping is crafted from 100% blue Weber agave, ensuring a clean, authentic taste with no rough edges.

Each type of tequila offers a unique sipping experience:

• Blanco: Unaged and vibrant, highlighting fresh agave flavours for a bright, zesty sip.
• Reposado: Rested in barrels for a few months, offering subtle oak, vanilla, and spice notes.
• Añejo: Aged for at least a year, it delivers rich caramel, butterscotch, and dried fruit flavours.
• Extra añejo: Aged even longer, with luxurious layers of complexity and warmth.
• Cristalino: A filtered Añejo tequila that retains its depth of flavour but boasts a crystal-clear appearance and an exceptionally smooth, refined taste.

“When evaluating tequila quality, focus on 100% agave varieties. Brands such as Tequila Espolòn, Mayenda, and Cabo Wabo offer excellent examples of 100% agave tequila. Start with the blanco variety, typically aged for up to two months in vessels such as glass, stainless steel, or oak barrels. Blanco tequilas highlight their pure agave flavour and profile, making them ideal for assessing quality.” Tristram Fini, Campari Academy UK

Learn more: A Beginner’s Guide to the Different Types of Tequila

How to sip tequila like a pro

Premium sipping tequila is all about slowing down and engaging your senses. Here’s how to truly appreciate tequila, just like the experts:

• Glassware. Swap the traditional shot glass for a tequila-specific glass, like a Riedel tequila glass or snifter. These shapes focus on aromas, letting you savour every note. A rocks glass can also work for those who enjoy a relaxed, classic feel.
• Temperature. The optimal temperature for tequila is either room temperature or slightly chilled. Over-chilling can dull the flavours, so skip the ice if you want to enjoy the full complexity.
• Nosing. Hold the glass a few inches from your nose and take gentle sniffs. Look for layers—sweet agave, herbal notes, or hints of vanilla and oak, depending on the ageing process. Don’t rush; let the aromas unfold naturally.
• Tasting. Take a small sip and let it linger on your palate. Roll it around your tongue to pick up the layers of flavour. Is it sweet, spicy, or earthy? Notice how the flavours evolve from the first sip to the finish.

“One common misconception about tequila is that it must be consumed quickly as a shot, accompanied by lemon or lime, and salt. This stereotype positions tequila as a party drink, overshadowing its potential for proper appreciation and enjoyment.” Tristram Fini, Campari Academy UK

Read next: The Ultimate Guide to Delicious Reposado Tequila Cocktails

Tequila tasting notes (what to ‘look’ for)

Sipping tequila reveals a world of layered flavours and aromas, each shaped by the ageing process and craftsmanship behind the spirit. From the fresh zest of a blanco to the refined elegance of a cristalino, every sip offers something unique. Let’s break down what to look for and how ageing transforms the best reposado tequila and the best añejo tequila, while also highlighting the modern allure of cristalino.

The essence of agave

At the core of every tequila is the flavour of blue Weber agave. In blancos, this shines in its purest form—fresh, slightly sweet, and herbaceous, with hints of earth and a touch of pepper. This raw character provides the foundation for the complexities that emerge with ageing.

The role of ageing

Barrel ageing is where tequila develops its deeper, more nuanced flavours:

• Reposado: Aged for 2–12 months, reposado strikes a balance between bright agave notes and gentle hints of vanilla, light oak, and warming spices.
• Añejo: After 1–3 years in barrels, añejo tequilas deepen into rich flavours of caramel, butterscotch, and dried fruit with a smooth, full-bodied character.
• Extra Añejo: Aged over 3 years, extra añejo tequilas take on luxurious layers of oak, chocolate, dried figs, and nutty warmth for a truly indulgent experience.
• Cristalino: This modern take on aged tequila involves filtering añejo to remove its colour while preserving its rich flavours. The result is a crystal-clear spirit with velvety smoothness, subtle oak, vanilla, and almond notes.

Also see: 8 Must-Try Añejo Tequila Cocktails

Tasting notes to explore

When sipping tequila, take the time to notice these key elements:

• Vanilla and caramel: Found in reposado and aged tequilas, these sweet notes come from the influence of oak barrels.
• Citrus and fruit: Blancos often deliver bright hints of lime, grapefruit, or tropical fruits, perfect for a fresh and lively sip.
• Oak and spice: As tequila matures, flavours like toasted oak, cinnamon, and nutmeg begin to emerge, creating warmth and complexity.
• Dried fruit and butterscotch: Found in añejo and extra añejo tequilas, these rich flavours add depth and elegance.
• Subtle almond and oak: Unique to cristalino, these notes deliver a refined, smooth profile that’s perfect for modern sipping.

By understanding these tasting notes and the way ageing influences each type, you can better appreciate the artistry behind the best reposado tequila, savour the richness of the best añejo tequila, and embrace the contemporary sophistication of cristalino. Every sip tells a story, inviting you to discover tequila at its finest.

Get gifting: The Ultimate Guide to Gifts for Tequila Lovers

Pairing suggestions for tequila tastings

• Pairing food with tequila isn’t about snacking per se—it’s a way to highlight the flavours of the spirit and take your tasting experience to the next level. Whether you’re exploring the bold brightness of a blanco or the rich complexity of an añejo, the right pairing can make each sip even more enjoyable.
• Dark chocolate. For aged tequilas like añejo or extra añejo, dark chocolate is a dream pairing. Its bittersweet richness complements the caramel, butterscotch, and dried fruit notes, while the cocoa’s depth enhances the tequila’s luxurious finish.
• Citrus fruits. Fresh citrus slices—like lime, orange, or grapefruit—are a natural match for tequila, especially blancos and reposados. The zesty brightness amplifies the agave’s herbal and fruity flavours, making each sip feel vibrant and lively.
• Nuts. Toasted almonds, cashews, or walnuts bring out the nutty and oaky notes in aged tequilas. Their subtle, earthy flavours pair beautifully with the vanilla and spice tones of reposado and cristalino tequilas.
• Cheese. A creamy cheese like brie or a nutty manchego works wonders with tequila. The creamy texture balances the spirit’s bold flavours, while the saltiness enhances its natural sweetness.
• Savoury bites. For a heartier pairing, consider smoked meats, charcuterie, or even roasted vegetables. These savoury options complement the deeper, spicier notes of reposado, añejo, or extra añejo tequila.

“Tequila usually has an element of acidity, freshness, and potentially spice. Nicely cured seafood and grilled prawns work great, but I’d steer clear of dishes that are too dairy-heavy. Those don’t really pair naturally with tequila. I recommend focusing on vibrant, fresh flavours that aren’t too subtle.” Tristram Fini, Campari Academy UK

Salud! Trending Cocktail Flavours with Espolòn Tequila

Now you know, tequila lovers! Visit the Espolòn website to learn more about the craftsmanship behind this epic brand, and give us a follow on Instagram to stay in the loop. In the meantime, remember to sign up for our newsletter to get the freshest drinkspiration.

During the frosty months, Espolòn Tequila shines as the perfect base for elevated classics like the Añejo Old Fashioned and Tequila Negroni. These sophisticated clinkers highlight the depths of tequila, coaxing out its woody, smoky, and slightly sweet notes.    

Picture the richness of aged tequila paired with bitters and orange zest, or the herbal complexity of a Negroni reimagined with the unmistakable character of Espolòn Tequila. These aren’t just winter warmers—they’re an invitation to savour the season with every sip.   

Why aged tequila is perfect for winter cocktails

Aged tequila offers a depth and warmth that’s perfectly suited to winter cocktails. Espolòn Añejo and Reposado, with their rich, complex profiles, prove that tequila isn’t just a summer spirit—it’s an all-weather star.    

Both expressions showcase the art of barrel aging, which brings out earthy, spicy, and slightly smoky notes, perfect for cosy, winter-inspired drinks. Reposado, with its hints of caramel and warming spice, pairs beautifully with seasonal ingredients like citrus, cinnamon, and vanilla. Añejo, with its bold layers of roasted agave, dried fruit, and butterscotch, is ideal for crafting drinks that rival your favourite whisky or rum-based classics.   

Whether paired with citrus for a crisp edge or stirred with simple syrup and aromatic bitters, aged tequila proves its versatility as a spirit that can elevate any cold weather gathering. It’s the perfect way to bring a little Mexican sunshine to your tequila drinks for cold weather line-up.    

Top 5 Espolòn Tequila cocktails for winter

1. Añejo Old Fashioned

The Old Fashioned is a timeless favourite, famous for its simple elegance and bold flavours. But when you swap the whiskey for silky aged tequila, it transforms into a winter-ready masterpiece.  

The Añejo Old Fashioned combines the earthy depth of aged agave with subtle spice and sweetness. Since the tequila is finished in bourbon barrels, it retains characteristics similar to a whiskey-based Old Fashioned, adding an extra layer of complexity. Perfect for slow sipping at sophisticated holiday gatherings, this twist on a classic is your ticket to cosy indulgence. 

Food pairing suggestions: We love serving these Espolòn winter drinks with bacon-wrapped dates, roasted jalapeño poppers, or mini smoked salmon tacos as canapés. It also goes perfectly with slow-roasted pork carnitas or mole chicken enchiladas.   

Also check: 8 Must-Try Añejo Tequila Cocktails   

2. Tequila Negroni

The Tequila Negroni takes the classic Italian cocktail and gives it a bold, south-of-the-border twist. By swapping gin for Espolòn tequila, this version brings an earthy, agave-driven depth to the traditional blend of Campari, and sweet vermouth.    

It’s a sophisticated, slightly bitter aperitivo cocktail that feels right at home in the winter months. Whether you’re enjoying a quiet evening or hosting an intimate gathering, this dapper tequila cocktail is sure to impress.   

Food pairing suggestion: Pair your Tequila Negroni with a savoury caramelised onion and goat cheese tart. The rich, buttery crust and sweet onions beautifully balance the cocktail’s bitter edge, while the tangy goat cheese enhances the earthy agave notes in the tequila. This pairing transforms your drink into a centrepiece for a satisfying winter meal.   

Cuddle up: 11 Best Winter Cocktail Recipes for Chilly Evenings   

3. Tequila Espresso Martini

The Tequila Espresso Martini takes the beloved Espresso Martini and transforms it into a wintery delight with a spirited twist. Combining the deep, comforting flavours of espresso and coffee liqueur with the warmth of tequila, this cocktail is perfect for snug evenings and festive gatherings.    

Food pairing suggestion: Pair this delightful winter cocktail with a decadent slice of dark chocolate tart or tiramisu. The rich cocoa and coffee notes in these desserts complement the cocktail’s bold flavours, while their creamy textures soften the tequila’s earthy warmth.    

Stay saucy: 7 Boozy Puddings to Try this Weekend   

4. Tequila Hot Toddy

Warm up on chilly nights with a Tequila Hot Toddy that brings a Mexican twist to a classic. Start by pressing 5 cloves into a slice of lemon and setting it aside. In a heatproof glass or mug, combine 45 ml Espolòn Reposado Tequila, 1 tbsp honey, 15 ml fresh lemon juice, and 120 ml hot water. Stir until the honey dissolves completely. Add the clove-studded lemon slice and let it infuse for a minute to enhance the spiced notes. Garnish with a cinnamon stick for an aromatic finish.  

Food pairing suggestion: Enjoy these warm tequila drinks with servings of spiced apple cake or gingerbread cookies. The warm spices in the dessert will harmonise with the flavours of the cocktail, making for a cosy treat.   

Cheers, dears! 15 Whiskey Cocktails to Drink All Winter   

5. Warm Spiced Apple Cider Margarita

The Spiced Apple Cider Margarita brings together the crispness of cider with the warmth of tequila, making it a festive winter favourite. Start by warming 120 ml apple cider, a cinnamon stick, and a pinch of nutmeg in a small saucepan. Next, combine 45 ml Espolòn Reposado Tequila, 15 ml Grand Marnier, and 10 ml fresh lime juice in a warmed glass mug.  

Add the warm cider, stir gently, and garnish with a thin apple slice and a cinnamon stick for a fragrant finish.   

Food pairing suggestion: Serve these hot tequila cocktails with some roasted nuts or a charcuterie board featuring sharp cheddar and smoked meats. The savoury flavours will balance the sweetness of the cocktail, setting the scene for a satisfying combination.   

See next: 24 Easy Winter Cocktails to Warm Your Home   

Love tequila?

If you liked this article, here are a few others more we think you’ll also enjoy:    

A Beginner’s Guide to the Different Types of Tequila   

14 Best Tequila Mixers (What to Mix with Tequila)   

Your Guide to the Best Tequila for Margaritas   

Trending Cocktail Flavours with Espolòn Tequila: Recipes and Expert Tips   

The Ultimate Guide to Delicious Reposado Tequila Cocktails   

Now you know! We hope you are ready to whip up some amazing winter tequila drinks. Tag us when you post your pictures to Instagram and sign up for our newsletter to get the freshest drinkspiration served up in your inbox. In the meantime, check out the Espolòn website for more amazing tequila cocktail recipes.