Four drinks of Christmas

Callum Neilly and Michaela Ball of The Finnieston in Glasgow reveal the serves they suspect could be a hit this December

Callum and Michaela

Michaela’s mixes

From left: Jack Rose; Fosbury Flip

Jack Rose

50ml Laird’s Applejack
20ml lemon juice
10ml raspberry syrup
2 dashes of Angostura Bitters

Method: add all ingredients to a shaker. Shake with ice.

Double strain into a coupette or Nick & Nora glass.

“This drink is a classic, first noted in Albert S. Crockett’s 1934 book The Old Waldorf-Astoria Bar. A really good, simple winter drink. The apple flavour gives it a very seasonal quality. It’s really approachable and has a festive colour. The original recipe calls for grenadine but I like to use raspberry syrup in mine.”

Fosbury Flip

50ml Drambuie
25ml Bacardi 8
1 whole egg
3 dashes of chocolate bitters
Star anise
Pinch of salt and pepper

Method: flame the star anise and put into a shaker. Add all other ingredients into the shaker. Dry shake then shake with ice. Double strain into a large coupette glass. Grate a tonka bean over to garnish.

“Adding star anise makes this drink more festive and delicious.”

Callum’s cocktails

From left: Corpse Reviver No.1; Alexander

Corpse Reviver No.1

40ml Pere Magloire VSOP
20ml Clos Martin XO
20ml Cocchi Torino

Method: add ingredients to a mixing glass. Stir with ice. Pour into a Nick & Nora glass. Garnish with an absinthe-flamed dehydrated apple.

“A Reviver with a little more spice to it, which gives a lovely festive taste.”


50ml Crossbill Gin
20ml Koko Kanu Coconut Rum
30ml half-and-half cream
3 dashes of chocolate bitters
1 egg white

Method: add all ingredients to a shaker. Shake with ice. Double strain into coupette glass.

“Crossbill has nice notes of exotic fruits. I’ve used Koko Kanu Coconut Rum to play off of that and give the drink more depth.”