“Most years, a variant on the breakfast martini will be served to my extended family on Christmas morning,” says Mr Nick Jackson of Bar Daskal, Barrafina and Parrillan. “It’s a wonderfully refreshing, dangerously easy sipping and, most importantly, can be made from readily available ingredients. Essentially, it’s a marriage of gin, lemon and marmalade – ideally with a triple sec or splash of the dusty bottle of Cointreau from the back of a kitchen cupboard.”

Ingredients

1 heaped tsp orange marmalade (good quality, and ideally fine cut)

50ml London dry gin

15ml lemon juice

15ml triple sec

Method

Stir and dissolve the marmalade in the liquid ingredients before shaking hard and fine straining into a glass. Serve long in a highball glass, topped with soda or sparkling wine.

“The Zobo daiquiri is our take on the traditional festive sorrel cocktails enjoyed in parts of West Africa and the Caribbean at Christmas time,” says Mr Ian Burrell, cofounder and global rum ambassador of The Equiano Rum Co, which takes its name from 18th-century abolitionist Mr Olaudah Equiano. “It’s a delicious way to use Equiano Light, which is a blend of lightly aged molasses rum from the Caribbean, fused with fresh sugar cane juice rum from Africa.”

Ingredients

50ml Equiano Light rum

25ml sorel liqueur

25ml lime juice

12ml sugar syrup

Method

Put all ingredients in a shaker with plenty of ice. Shake until cold and double strain into a stemmed cocktail glass or coupette. Garnish with a dehydrated lime wheel.

“Cheery Me Up does exactly that,” says Mr Anthony Callegari of The London Edition. “If you’re hosting at Christmas time, it’s the ideal welcome drink to put a smile on someone’s face. Adding a smoked rosemary and redcurrant garnish adds festive wow factor and smells incredible. And there’s no need to source anything you can’t find at the local supermarket.”

Ingredients

45ml Ketel One vodka

20ml Savoia

15ml Heering Cherry

15ml nutmeg syrup

25ml pear sherbet

Lemon juice

Egg white

Method

Add all ingredients into a shaker full of ice cubes. Shake for 10-15 sec, then strain it into a frozen rock glass filled with an ice block. Garnish with smoking rosemary and red currant.

“I love to serve this drink during the holidays,” Ghia’s Ms Mélanie Masarin says. “Lemon, early-season orange and yuzu marmalade play excellently with spicy ginger and cucumber bitters for a complex, floral flavour profile. I like to make a pitcher of this when I host any seasonal gatherings.”

Ingredients

30ml Ghia

10ml lemon juice

20ml orange juice

1 tbsp yuzu marmalade (preferably Yakami Orchard)

15ml ginger syrup

4 dashes of cucumber bitters (preferably The Bitter Truth)

20ml seltzer

15ml ginger beer (preferably Fever Tree)

Method

Add Ghia, lemon juice, orange juice, marmalade, ginger syrup and cucumber bitters to a mixing tin and dry shake without ice to incorporate the marmalade. Add ice and shake until cold. Add soda and ginger beer to a rock glass over ice and strain in the Ghia and marmalade mixture. Garnish with a half orange slice and a slightly expressed mint crown.