Smirnoff, Baileys, Captain Morgan and Tanqueray have partnered with East London based mixologist Missy Flynn to create four new festive cocktail serves. The serves take inspiration from the UK’s biggest food and drink trends that have taken our social feeds by storm throughout 2017 and include: the colour of now, pink; the superfood which everyone has gone mad for, turmeric; vegan favourite, beetroot; and the latest big thing – foraging. Let’s get sipping:

Smirnoff – Root n Mule 

Glass: Collins
– 50ml Smirnoff Vodka
– 40ml supermarket beet and veg juice (eg: Roots Collective)
– 15ml ginger syrup
– 2 dashes of Angostura
– Top with ginger beer (appx 100ml)
– Garnish with cooked beetroot or candied beetroot
– Cubed ice
1. Add Smirnoff Vodka, root juice, ginger syrup to a cocktail shaker or jam jar.
2. Fill with ice and seal, then shake.
3. Strain into a glass over fresh ice, top up with ginger beer and 2 dashes of angostura bitters.
4. Finish with slices of cooked beetroot, ideally candy beetroot if you can find it.

Baileys Blush

Glass: Coupe
– 35ml Baileys Irish Cream
– 50ml half and half cream/milk
– 15ml Cherry Heering
– 12.5ml cherry syrup
– Garnish with a raspberry dipped in edible glitter/ gold
1. Add Baileys, half and half, cherry brandy/Heering, syrup and ice into a cocktail shaker. Shake hard! D
2. Double strain into a chilled coupe or martini glass, use a tea strainer to remove any small shards of ice so the drink is nice and smooth.
3. Roll raspberry in edible glitter or gold until it reaches your desired level of glam, cut a slit in the base of the raspberry and rest it on the edge of the glass.

Tanqueray Forager Smash

Glass: Copa
– 50ml Tanqueray London Dry
– 25ml lime juice
– 20ml sugar syrup
– Mint leaves
– Pea shoots
– 100ml soda
– Crushed ice
– Garnish with pea shoots, viola flower and mint
1. Fill a tall glass with ice, add the Tanqueray London Dry, Lime juice and sugar syrup.
2. Stir to mix, and top with soda water, and add a little more ice if needed.
3. Gather all your herbs and flowers and toss into a rough mix, dress the drink with this mix, scattering a few extra flowers on the top.

Captain Morgan – Turmeric Sour 

Glass: Rocks
– 50ml Captain Morgan Spiced Gold
– 75ml Funkin Sour mix
– 15ml ginger syrup
– 1/4 bar spoon turmeric
– Lemon twist and mint sprig to garnish
– Crushed ice
1. Add the Captain Morgan Spiced Gold, sour mix, turmeric powder and ginger syrup to a shaker or jam jar.
2. Seal the shaker or jam jar and holding it closed, carefully ‘dry shake’ so that the egg white begins to mix and emulsify the drink, building a froth.
3. Open the shaker, add ice and then shake again. Strain over ice into a tumbler.
4. Using a zester, take the peel from a lemon, and snap it over the drink to expel oil from the skin, resting the peel in the glass.
5. Clap the mint between your hands to release its aroma and then place inside the drink as garnish.