10 Hot Christmas Cocktails (And How To Make Them At Home)

Are you a margarita or a martini girl? Do you like it old fashioned, or cosmopolitan? And what should you be ordering, and serving, this Christmas? Grazia ask ten of the UK's top cocktail trailblazers for their recommendations.

Enjoy David Beckham's new whisky 'Haig Club' in this punch perfect for festive sharing. Brought to Fitzrovia by Punch Room at trendy hotel London Edition. A mixture of Haig Club, Jonnie Walker Black Label, Mead, Raisin Syrup, Earl Grey Tea and finished with a dash of Italian bitter liqueur, Cynar. Tastes like Christmas Pudding in a glass!

From the team behind the Best Bar in the World (3rd Year in a row) Artesian Hotel Bar at The Langham Hotel, London. Alex Kratena and Simone Caporale created the What is Agugu?! Cocktail, the most indulgent Hot Chocolate in London. Served warm and poured at your table, this drink is a heady mix of Don Julio Tequila, Mezcal, chipotle and pure cacao drizzled over real golden nuggets. To make: simmer everything (10ml Don Julio Reposado, 10ml Mezcal, 25ml Vermouth Cocchi, 10ml Agave nectar and half Chocolate bar "dark") in a pan over a low flame. Pour in a Mexican-style mug and swizzle it with a wooden stick to mix all ingredients together. The perfect indulgent for winter warmer!

Created by the fantastic Agostino Perrone from The Connaught Bar, this sweet sip recently featured at Rémy Martin's Soho Pop-Up Maison. Elegant, floral and crisp it is perfect for sipping next to the fire over the winter months. To make: soak 1 white sugar cube in 5 dashes Peychauds bitters. Gently drop into a champagne coupe and add 15ml Rémy Martin VSOP and 5 ml violet liqueur. Finally top up with champagne.

Created by Ed and Rosie Stimpson, from East London Hipster Hangout, Nightjar. The perfect tonic for winter blues this drink consists of Auchentoshan 3 Wood Scotch whisky washed with beeswax, Nightjar’s homemade shrub grenadine, honey syrup, Armagnac, lemon juice and a dash of healthy Constitution Bitters. To make: add 50ml of Auchentoshan 3 Wood whisky to a beeswax infusion (beeswax melted into the whisky). When it hits the whisky it turns hard again. Blend with 5ml Couvoisier VSOP Armagnac, 10ml Nightjar shrub grenadine, honey, 1 dash Constitution Bitters and Lemon juice. Yum!

Perfect for going into Spring and from the coolest kid on the London Cocktail Scene Ryan Cheti. A favourite at his brand new bar Dandelyan at The Mondrian Hotel in London, this tasty tipple is a combination of Beefeater London Garden gin, lemon, lime, dandelion capillaire, garden bitters.

A festive twist on THE cocktail of Summer 2014. The soft cherry notes of the sloe gin balance beautifully with the bitterness of Campari to create a quintessentially British interpretation of this classic Italian cocktail. Combine equal parts Sipsmith Sloe Gin, Sipsmith London Dry Gin, sweet vermouth and Campari in a rocks glass filled with ice. Stir. Garnish with a wedge or twist of orange.

From the people who brought us the critically acclaimed Happiness Forgets in Hoxton Square, the brand new Original Sin has opened its doors on Stoke Newington High Street. Owner Alastair Burgess has created the Sea City., a blend of 20ml Mezcal, 40ml Cachaca, 20ml Lemon, 15ml Agave Syrup, 4ml Salt solution, Fresh Mint and 1 Egg white. Alastair tells us, "The salt adds a great savoury aspect that a lot of drinks lack. This is a great drink for 2015 because, while lots of experimental drinks are difficult to recreate at home due to ingredients that are hard to come by, by just adding a little savoury, you can give a whole new depth of flavour to homemade drinks." [Photography courtesy of Addie Chinn]

Gather 75 Mix 15ml Beefeater Gin, 15ml Sloe Gin, 12.5ml Chambord and 15ml of lemon juice. Shake all of the ingredients (bar the champagne) with ice and strain into a chilled flute. Top with Mumm Champagne and garnish with an orange twist. Delicious!

From 69 Colebrooke Row renowned for its decor (half Italian cafe, half film noir). This cocktail by Tony Conigliaro is a warming combination of whisky and liquorice which is what a good seasonal drink should have during winter. To make this at home all you need to do is mix 50ml Baillie Nicol Jarvie, 25ml Lemon Juice, 15ml Liquorice Syrup, 25ml Egg White, 3 dashes Angostura Bitters and finish with a sprinkle liquorice powder.

This drink is from London's most secret cocktail bar Casita in a side street in East London and is one of our favourites. To make blend 50ml Four Roses Bourbon with 25ml The King's Ginger liqueur, 50ml of freshly squeezed orange juice and 25ml freshly squeezed lemon juice. Mmmm tangy!