Christmas Cocktails You Can Batch the Day Before

Espresso martinis

The 2L batch: 500ml vodka, 500ml coffee liqueur, 700ml cold brew concentrate, a tray of keg-sized ice and a few drops of Wonderfoam. Gas with nitrous oxide at 45 psi, shake, then serve at about 20 psi. Full method on our espresso martini page.

Aperol Betty (900ml)

250ml Aperol, 500ml prosecco, 125ml fresh orange juice and 65ml fresh grapefruit juice, under CO₂ at 15 psi. A bright, sparkling start to a summer Christmas lunch.

Christmas punch (2L)

200ml lime juice, 400ml spiced syrup (simmer sugar and water with cinnamon, cloves and orange peel, then strain), 600ml spiced or dark rum and 800ml cold black tea or soda water. Carbonate under CO₂ if you’ve used soda. Garnish with orange slices and cranberries in the glass.

Mulled wine (for cooler Christmases)

From the iKegger Cocktail Recipe Book: 1L red wine, a sliced orange, 6–8 cardamom pods, 8 allspice, 8–10 cloves, 3 star anise, a cinnamon stick, 2 teaspoons of coriander seeds and an optional 40ml of spiced rum or amaretto. Heat gently to no more than 80°C — don’t boil — and steep for about 15 minutes. Strain, sweeten to taste, fill the keg and set 1–3 psi. Serve hot with an orange slice.

Plan your kegs

• Allow two or three drinks per adult over the afternoon.
• Chill the kegs and the ingredients on Christmas Eve.
• Add fresh citrus on the day for the brightest flavour.

Please enjoy alcohol responsibly. Kegs ship empty and we don’t sell alcohol.