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5 easy-to-make festive whisky cocktails to try at home this Christmas

Crack open the home bar and try these easy to make whisky cocktails, which are ideal for Christmas.

Published: December 21, 2022

It's the most wonderful time of the year, and along with shopping and cooking and eating, it's also a great time to relax at home with a good drink.

With this in mind, we've compiled a list of easy-to-make cocktails from classics to those with a modern twist.

Arran Eggnogold


  • 25 ml Arran Barrel Reserve
  • 50 ml Arran Gold
  • 10 ml sugar syrup
  • 1 egg


Shake all ingredients over ice and strain into half pint over cubed ice.

Dusted nutmeg over the top to serve.

Tomatin Rob Roy

whisky cocktails


  • 60ml Tomatin Legacy
  • 15ml Carpano antica formula
  • 15ml Ginjinha liqueur or cherry liqueur
  • 3 dash angostura
  • 3 dash angostura orange
  • 2 dash barrel-aged bitters 


Flavour Profile: Peter Crawford of Sip Champagnes, Fife

Add the ingredients into a mixing glass with ice and stir until well-chilled. Strain into a cocktail glass.

Garnish with a maraschino cherry.

Speyburn 125 Highball

whisky cocktails


  • 40ml Speyburn 10 Year Old
  • 30ml apple cordial
  • 100ml Champagne
  • 2 dashes of Angostura Bitters
  • Apple to garnish


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Add Speyburn 10 Year Old, cordial and bitters to a highball glass with good quality ice cubes and top with Champagne.

Add two dashes of Angostura Bitters to add complexity and complement the flavours.

Garnish with an apple slice, or star anise if you want a touch of theatre.

Bruadar mince pie hot chocolate


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  • 30ml Bruadar
  • 30ml Old Perth Original
  • 30ml PX Sherry
  • Barspoon maple syrup or honey
  • Hot chocolate


Add Bruadar, Old Perth Original, PX Sherry and your choice of maple syrup or honey to a cocktail shaker and shake until well-mixed.

Pour into a mug or tall, heatproof glass and top up with hot chocolate.

White Mulled Whisky


● 30ml Lidl Ben Bracken Islay Single Malt Whisky
● 100ml white wine
● 100ml apple juice
● 5ml honey (1 bar spoon)
● A pinch (each) of ginger, cinnamon + nutmeg powder


Warm all ingredients gently in a small pan with seasonal fruit (optional) and add them to a toddy glass.

Serve with a cinnamon stick to garnish.

Recipe notes from Mike Aikman from Edinburgh's Bramble: "this is a hybrid of a hot toddy and a mulled wine, using white wine instead of red wine.

"Served warm, this is a much lighter alternative (as some people find mulled wine too rich).

"Here we are using whisky to fortify (instead of classic brandy), cloudy apple juice and a touch of honey, along with powdered spices (ginger, nutmeg and cinnamon).

"Options here to swap any of these for your preferred spices (cinnamon, nutmeg, star anise etc). The wine could be changed, as well as the ingredient ratios to make it sweeter/boozier etc."

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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