Ceylon sling

by Ryan Chetiyawardana

Inspired by the flavours from my family home, with arrack as the traditional base for a punch, this classic five-ingredient mix makes a light and Christmassy sling.

Serves 1
spiced syrup 15ml (cardamom, black pepper, black tea and cinnamon)
Ceylon arrack 35ml
pineapple juice 35ml
lemon juice 25ml
ginger ale to top

For the spiced syrup, boil 1 part water, remove from the heat and stir in 2 parts sugar and spices to taste (dried spices go a long way, so start light!) and stir. Cool then strain. Shake the arrack, juices and syrup. Strain over ice in a highball or sling glass and top with ginger ale. Garnish with an orange twist.

Note: Ceylon arrack is an old style of spirit, made from the nectar of the coconut flower, that often formed the base of a punch. You can buy it in supermarkets on online, or substitute with a light rum such as Bacardi or Havana Club 3 Year Old.

Carta switchel

by Iain Griffiths

Serves 1
Bacardí 40ml
Bacardí Gold 40ml
grapefruit juice 20ml
sugar syrup 10ml
apple cider vinegar 4 dashes
Fernet Branca 4 dashes

Build over crushed ice, swizzle, and garnish with a grapefruit twist and mint sprig.

Het pint

by Ryan Chetiyawardana (from the book Good Things to Drink)

Easy to serve for a group. Although an odd combination, it provides a lovely warmth and retreat from the cold.

Serves 6
eggs 2
vanilla salt a pinch
golden beer 300ml, like Redchurch Hackney Gold, Harviestoun Bitter & Twisted or Kernel Table Beer
Chivas Regal 12 100ml
demerara sugar 3 tbsp

Whisk the eggs and the salt, then heat all the other ingredients until warm (but not boiling) and fold into the eggs, constantly whisking. Serve in warmed mugs and garnish with grated nutmeg.

Jack Frost

by Iain Griffiths

The bad boy’s espresso martini. Extra spice and bite, with a fruity coffee note, lifts the banana deliciousness from Jack Daniels.

Serves 1
Jack Daniels Old No 7 50ml
maple syrup 10ml
coffee liqueur 10ml
Sandows Cold Brew Coffee 25ml
Angostura bitters 3 dashes

Shake hard and strain into a chilled coupette.

Note: To make your own cold brew coffee, mix 2 tablespoons of coarse ground coffee with 570ml of cold water, leave to infuse in the fridge for a day, then pour through a wet muslin cloth.

Rye martini

by Ryan Chetiyawardana

A crisp and clean martini might seem at odds with the warm hugs needed at Christmas, but ahead of an indulgent meal, a very cold and snappy martini is perfect for setting up palate and belly.

Serves 1
Belvedere unfiltered vodka 50ml, from the freezer
tawny port 1 tsp
orange bitters 1 dash
caraway seeds a pinch

Pour the vodka over ice, stir in the other ingredients, then double strain (hold the ice and seeds back using a cocktail strainer, and pour through a tea strainer) into a chilled cocktail glass.

Note: If you can’t find Belvedere unfiltered, go for a rye vodka, such as Wyborowa, Chopin Rye or U’Luvka. Keep everything cold – vodka in the freezer, and glasses too.

Nana’s special

by Robin Honhold

A subtle use of Christmas dinner flavours, plus nan’s sherry.

Serves 1
Ford’s Gin 40ml
redcurrant jelly 2 tsp
manzanilla sherry 10ml
lemon juice 10ml
mint leaves 3
egg white 1

Shake all and double strain (by holding the bulk of the ice back using a cocktail strainer, and pouring through a tea strainer) into a chilled cocktail glass. Garnish with a star anise.

Ryan Chetiyawardana, Iain Griffiths and Robin Henhold are owners and managers at White Lyan and Dandelyan. Good Things to Drink is out now (Frances Lincoln, £20). Click here to order a copy for £16 from the Guardian Bookshop