There comes a time in our refinement journey that mulled wine, eggnog, toffee nut and candy cane flavours feel a little, basic. Sure a little nostalgia in Christmas coffee is fine, but during this Christmas season, we're looking for a little more edge. We've already created cocktails for anyone in warmer weather with the Mulled Red Frosé and a winter take on a margarita, but we always like to over deliver here at TLJ.

Spiced White Peach Spritz

Easy, fragrant, and deceptively festive, perfect for daytime hosting.

Serves 4–6

You’ll need

  • 500 ml white peach juice
  • 1 small cinnamon stick
  • 2 cloves or 1 star anise (optional, keep it subtle)
  • Prosecco or sparkling wine, chilled
  • Soda water, chilled
  • Ice
  • Lemon peel or fresh peach slices, to serve

How to make it

  1. Pour the white peach juice into a small saucepan. Add the cinnamon stick and cloves or star anise.
  2. Warm gently over low heat for 5 - 7 minutes. Do not boil it, you want the spice to infuse gently, not dominate the flavour.
  3. Remove from heat, discard the spices. and allow the liquid to cool completely.
  4. To serve, fill glasses with ice. Pour in the peach juice until each glass is about one-third full.
  5. Top with prosecco, then a splash of soda water.
  6. Finish with a twist of lemon peel or a thin slice of peach.

Hosting tip
Infuse the juice earlier in the day and chill it well. Keep it in a bottle in the fridge so all you have to do is pour and top.

Rosemary Grapefruit Cooler

Bright, herbal, and slightly bitter. Perfect for anyone not drinking but wanting something more exciting than sparkling water.

Serves 4

You’ll need

  • 500 ml fresh grapefruit juice (pink or ruby works best)
  • 2 - 3 rosemary sprigs
  • 2 tbsp honey or simple syrup
  • Sparkling water or tonic, chilled
  • Ice
  • Extra rosemary and grapefruit slices, to serve

How to make it

  1. Lightly bruise the rosemary sprigs by pressing them with the back of a spoon. This releases the oils without turning the drink bitter.
  2. In a jug, combine the grapefruit juice and honey or simple syrup. Stir until dissolved.
  3. Add the bruised rosemary sprigs and let infuse for 10–15 minutes in the fridge.
  4. Remove and discard the rosemary.
  5. To serve, fill glasses with ice. Pour in the grapefruit mixture until halfway full.
  6. Top with sparkling water or tonic.
  7. Garnish with a fresh rosemary sprig and a slice of grapefruit.

Optional upgrade
Add a 25ml of gin or vodka for an easy aperitif version.

Cinnamon-Honey Iced Latte

Starbucks Toffee Nut Latte has nothing on this.

Serves 2

You’ll need

  • 2 shots espresso or 120 ml very strong coffee
  • 1½–2 tsp honey (to taste)
  • A small pinch of ground cinnamon
  • Cold milk or oat milk
  • Ice

How to make it

  1. Brew the espresso or make the coffee as you would usually.
  2. Stir in the honey and cinnamon until fully mixed.
  3. Allow the coffee to cool completely. This matters more than you think. Warm coffee melts ice and dulls flavour.
  4. Fill two glasses with ice.
  5. Pour the cooled coffee over the ice.
  6. Top with cold milk or organic oat milk.
  7. Stir gently and finish with a very light dusting of cinnamon.

Hosting tip
Brew a larger batch in advance, sweeten, chill, and keep it in the fridge so you don't have to wait for it to go cold.

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