We know that Christmas isn’t that long away so its time to plan your drinks party. Christmas time is all about family, love and gifts – however, food and drink does play a big part in any party or Christmas event you may be hosting. If you are looking for Christmas cocktails and Christmas canapés then you’ve come to the right place. Here at Butlers in the Buff we like to make your party stress free so we have got together our favourite Christmas food and drink recipes so you don’t have to worry. To de-stress even further why not book a Butler in the Buff to serve these amazing Christmas cocktails and Christmas canapés?!
Get a Quote NowChristmas Cocktails
Salted Caramel Rum Hot Chocolate – Christmas drink #1
This is just the definition of luxury and a real adult choccy treat!
Ingredients (for one serving):
- 25ml Dark Rum
- 2 tsp dulce de leche / thick caramel
- 150ml whole fat milk
- 50g milk chocolate (chopped)
- Flaky sea salt
Method:
- Mix the rum and caramel in a bowl until smooth
- Warm the milk in a saucepan over medium heat until simmering
- Remove from the heat and add the chocolate – stir until melted
- Heat the pan again until warm
- Add the rum mixture and a pinch of salt to taste
- Pour into a large mug to serve
- TIP: to make extra special use glass mugs and add whipped cream, cherries and a chocolate flake to garnish
Christmas Alexander – Christmas drink #2
You cannot get much more decadent thank this brandy cocktail – one of Jamie Oliver’s favourites!
Ingredients (for one serving):
- 40ml Cognac
- 30 ml Crème de cacao white
- 15ml Almond milk
- 15ml Double cream
- 1 Star anise
- 1 tsp peeled pistachios
Method:
- Mix all the ingredients apart from the star anise and pistachios into a cocktail shaker
- Add ice and mix again
- Strain the mixture into a stemmed cocktail glass
- Grate one pistachio over the drink
- Garnish with the pistachios left and the star anise
Hot Toddy – Christmas drink #3
This is a beautiful drink to serve when it’s cold outside or when you just need a bit of perking up!
The butlers are waiting to serve you!
Ingredients (for one serving):
- 1 ½ parts whiskey
- 1/3 part honey syrup
- 3 parts hot water
- 3 dried cloves
- Freshly squeezed lemon juice
- Slice of lemon
- Cinnamon sticks
Method:
- Combine the whisky, honey syrup, hot water and cloves in a glass and stir well
- Squeeze in lemon juice to taste
- Remove the cloves
- Garnish with slice of lemon and cinnamon sticks
Treacle Cocktail – Christmas drink #4
A twist on one of the cocktail classics – an old fashioned. You’re going to love it!
Ingredients (for one serving):
- 1 tsp sugar syrup
- 3 dashes orange bitters
- 2 parts Bacardi 8 year old rum
- 1 part cloudy apple juice
- Orange twist
Method:
- Put the sugar syrup and bitters into a glass
- Add 2 cubes of ice and roughly 10ml of the Bacardi and stir well
- Add more ice and the remainder of the rum and stir again
- Pour in the apple juice slowly and gently stir
- Garnish with a twist of orange peel
Christmas Canapés
Mini Venison and Blueberry Dogs – Christmas Canapés #1
These cute festive rolls are perfect for your Christmas party.
Ingredients (makes 40):
- 12 Venison sausages
- 2 tbsp blueberry conserve
- 4 tsp balsamic vinegar
- 8 brioche rolls
- Sprig of thyme
Method:
- Roast the sausages according to the packet and cut into thick slices
- Mix the blueberry conserve with the balsamic vinegar
- Toast the brioche rolls and cut each one into 4 – then slice the tops down the middle
- Put a piece of sausage in each and top with the conserve mix
- Garnish with a sprig of thyme and serve warm
Cashew Caramels – Christmas Canapés #2
Yummy yummy yummy is all we can say about these delicious homemade treats!
Ingredients (makes 40):
- 375g toasted cashews
- 125g butter
- 350ml double cream
- 1 tsp vanilla bean paste
- 250ml golden syrup
- 400g golden caster sugar
- Sea salt (for sprinkling on top)
Method:
- Line a 20cm square tin with foil and rub with olive oil and add half the cashews to the tin
- Add the butter, cream and vanilla to a saucepan and bring to the boil then remove from heat
- In a large saucepan heat the sugar and syrup until it reaches 155c (do not stir!)
- Turn off the heat and carefully add the cream to the mixture
- Stir together and heat again until it reaches 125c
- Remove from heat and stir in remaining cashews
- Pour into the tin, sprinkle over salt to taste and leave to cool
- When firm cut into pieces (takes around 4 hours to cool completely)
The butlers are waiting to serve you!
Bourbon-glazed Pork Belly Chunks – Christmas Canapés #3
If you serve these up at your Christmas party then you are going to be your guests fav host ever!
Ingredients (serves 6):
- 200ml bourbon whiskey
- 1 star anise
- 800g pork belly
- 4 tbsp tomato ketchup
- 2 tbsp soy sauce
- 2 tbsp clear honey
- Chives and sour cream to serve with (optional)
Method:
- Heat oven to 160C/140C fan/gas 3
- Pour 100ml of the Bourbon into a shallow roasting tin and add star anise
- Season the pork belly and add to the tin – cover tightly with foil
- Bake for 3 hours and then leave to cool for around an hour
- Remove pork from the tin and cut into small bite-size chunks
- Roast for 20 minutes until crisp and sizzling
- Mix the ketchup, soy sauce, honey and remaining bourbon into a pan
- Set over a high heat and cook for 5 minutes
- Pour over the pork belly chunks and then roast again for a further 10 minutes
- Serve the chive and sour cream dip on the side and skewer the pork belly with cocktail sticks
Brie and Cranberry Twists – Christmas Canapés #4
These stylish canapés will bring a festive touch to any Christmas event you are planning.
Ingredients (makes 18):
- 12 sheets filo pastry
- 100g melted butter
- 250g brie cut into 18 chunks
- 18 tsp cranberry sauce
- 50g chopped walnuts
- Handful of poppy seeds
Method:
- Heat oven to 220C/200C fan/gas 7 and stack 2 of the filo sheets. With a widest edge facing you, brush with some melted butter
- Put 3 Brie fingers at even intervals across the bottom of the filo
- Top each finger with 1 tsp cranberry sauce, then sprinkle over a few chopped walnuts
- Roll up the filo from the bottom and cut into 3 parcels, and twist the ends to seal
- Brush with more butter and sprinkle with poppy seeds
- Repeat with the remaining ingredients
- Bake for 10 minutes
- Ready to serve!