top 5 Christmas cocktails from around the world

The Executive Magazine has teamed up with The PC Agency to bring you the very best cocktails from around the world - perfect for festive celebrations!
Elizabeth Jenkins-Smalley

Elizabeth Jenkins-Smalley

Editor In Chief at The Executive Magazine

The Prickly Pear – The Xara Palace, Malta

The ‘Prickly Pear Cocktail’ from The Xara Palace has been designed to promote locally sourced products and to highlight the deliciousness of the local prickly pear, which can be seen growing from the stunning terrace of de Mondion, The Xara Palace’s Michelin star restaurant. The ‘Prickly Pear Cocktail’ is served at the hotel, available throughout the bar areas and the terrace. 

Indeed, the warm Mediterranean climate with long, dry summers and cool, mild winters in Malta is perfect for prickly pear cactus plants, known as ‘bajtar tax-xewk.’ Cactuses grow almost anywhere in Malta. The prickly pear tree is often planted around fields in Malta and Gozo as a windbreak and for its fruit. For cooking it is used for jams, jellies, and liqueurs. Also, in Malta some enterprises produce liquor “Baytril” (Bajtra), from prickly pears. The harvest season is from July to October.


  • 5cl Gin 2.5cl Bajtra
  • 0.5cl Orange Liquor
  • 0.5cl Fresh Lime juice
  • 5cl Egg White
  • 5cl Cranberry Juice


This is all placed in a chilled shaker, well shaken and served in chilled coupette glass and garnished with locally sourced edible flower petals.

Christmas BruleThe Montenotte Hotel, Cork

The hotel’s fantastic Food & Beverage Manager Gaëtan Chemin has created a special for the month of December at The Montenotte Hotel in Cork. 


  • 40ml Grand Marnier liqueur
  • 20ml Disaronno (or any Amaretto liqueur)
  • 30ml Orange juice
  • 30ml Caramel syrup
  • 60ml Egg white
  • 2 teas spooks of soft brown sugar
  • ½ tablespoon of cinnamon powder
  • Handful of ice


Pour the following ingredients into the shaker, Grand Marnier, Amaretto liqueur, orange juice, caramel syrup and egg whites and dry shake for 5 seconds. Add ice, shake again for 5-10 seconds. Strain into a Champagne coupe glass, filling to the top. Sprinkle with brown sugar and cinnamon. Burn the sugar with blow torch to create a lovely caramel flavour on the top. Served in a Champagne Coupe.

The 1870 Glenapp Castle, Scotland

A 21-bedroom luxurious Relais & Chateaux hotel, Glenapp Castle is tucked away on the breath-taking Ayrshire coast, Scotland. With an array of delicious cocktails on offer – each concoction is totally unique and full of aromatic flavours. The Glenapp1870 is a great accompaniment for celebrations such as New Year’s Eve. This cocktail is delightfully refreshing served in an elegant champagne flute. 


  • 35ml Hendricks Gin
  • 20ml Lemon Juice
  • 15ml Sugar Syrup
  • Champagne


Add all ingredients except the Champagne to the shaker, shake and strain into the glass and top up with Champagne. Serve in a chilled Champagne flute and garnish with a lemon twist and thyme

The Yves Saint LaurentLa Sultana Marrakech

Located in the heart of the historical medina, La Sultana is one of the most beautiful hotels in Marrakech, possibly the world. An oasis of calm, away from the bustle of the kasbah, La Sultana comprises five separate riads cleverly blended to create a home-from-home in the city. With 360-degree views of Marrakech and the Atlas Mountains, La Sultana Marrakech’s Le Odette Rooftop Bar & Mezze is a sophisticated spot for which to enjoy a sundowner or a post dinner aperitif. 

The Yves Saint Laurent cocktail is a tribute to its namesake and his connection with the Jardin Majorelle and its electric blue trademark colour, Majorelle Blue, corresponds with the prominent blue found within the gardens. The cocktail has become a firm favourite of the property since it was designed by the hotel to coincide with the opening of the Yves Saint Laurent Museum, devoted to the creations and philosophy of the style genius. 


  • 90ml Gine G’vine
  • 45ml Cointreau
  • 15ml Curaçao
  • Lemon Juice


Shake with ice and strain into a chilled cocktail glass. Use the lemon peel to garnish the glass

Praia Sunset – Dolce Sitges, Mediterranean

With 300 days of sunshine a year and spectacular views of the sea and the town of Sitges, Dolce Sitges is a true oasis of Mediterranean luxury. The surrounding seascapes provide beautiful shades of blue turquoise that inspires the textures of each of the 263 rooms and suites, as well as its exclusive restaurants and designer bars, where guests can savour the essence of the Mediterranean through a tribute to local, seasonal produce. In these bars, is where you’ll find Dolce Sitges’ Praia Sunset, a refreshingly good cocktail…


  • Special Havana 50ml
  • Passoa 30ml
  • Pinneaple pure 30 ml
  • Vanilla sirope 30ml
  • Lime -1/2 unity
  • Cava (Catalana champagne) 20ml


Squeeze half a lime into the shaker, followed by the rest of the ingredients (leaving out the cava). Add four ices and shake for 15 seconds. Pour the mixture, with approximately five ice cubes in a long highball glass. Serve with a straw and top up the glass with crushed ice and cava. Garnish with half a unit of passion fruit and mint bouquet. 

Xtra Spiced Beet cocktail – Silversands, Grenada

Developed by resident mixologist at Silversands Grenada, Rachel Findley has developed the Xtra Spiced Beet cocktail. Incorporating the islands signature spirit, rum, with beetroot which is widely used on the island as a source of energy and replenishment in the hot climate, this cocktail isn’t to be missed!


  • 4 ounces beet juice
  • 2 ounces light rum
  • 4 ounces heavy cream
  • 2 ounces spiced Demerara syrup (recipe follows)


In a shaking tin, add all ingredients except half (2 ounces) of the heavy cream. Shake until tin is frosted and pour into a small wine glass or Martini glass. Float remaining 2 ounces of cream on top. Garnish with cinnamon and grated beet.

Ingredients for Spiced Demerara Syrup:

  • 1 cup Demerara sugar
  • ½ cup water
  • ½ vanilla bean
  • 3 cloves
  • 1 cinnamon stick


Heat water in a saucepan and add sugar and spices over medium high heat. Bring to a simmer and cook uncovered for 10 minutes. Strain out spices and let cool. Spiced simple syrup will keep in the refrigerator, covered, for up to two weeks.

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