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Botanical Christmas cocktails from Liz Earle

To celebrate the launch of Liz Earle's brand new Wellbeing magazine, she's shared her most glamorous party punches and botanical tipples, to help your festivities go with a swing

Spiced apple punch | Basil and ginger bellini | Mulled wine | Rosemary gin martini



Spiced apple punch

 liz earle

Ingredients (serves 8)

  • 2 litres cloudy apple juice (James White organic bottled apple juice is recommended)

  • 1 large orange

  • 1 lemon

  • 2cm cube of fresh ginger root, grated

  • 2 cinnamon sticks

  • 2 whole star anise

  • 1 tsp ground nutmeg

  • ½ tsp allspice

  • 1 tsp cloves

  • 5-6 peppercorns

  1. Zest the lemon and orange and then cut the fruits into quarters

  2. Next, simply place all the ingredients in a large pan, heat gently and let simmer for 20 minutes on low heat

  3. Depending whether you like bits in your punch, filter using a sieve before serving



Basil and ginger bellini


Ingredients (serves 6)

  • 100ml water

  • 80g sugar

  • A bunch of torn fresh basil leaves

  • A large knob of ginger, grated

  • A chilled bottle of Prosecco

  • Basil leaves to garnish (optional)



  1. basil cocktailMake a syrup by combining the water and sugar in a pan

  2. Bring to the boil and stir until all the sugar has dissolved

  3. Turn down the heat and add the torn basil and grated ginger

  4. Stir well, then remove from the heat and allow to cool completely

  5. When you are ready to serve, pour a little of the syrup into flute glasses and top up with Prosecco

Mulled wine


Ingredients (serves 8 - 12)

  • 2 oranges, organic (or well scrubbed)

  • Peel of 1 lemon (organic, unwaxed or well scrubbed)

  • 100g caster sugar

  • Generous pinch of freshly grated nutmeg

  • 3 sticks cinnamon

  • 6 cloves, plus extra for garnish

  • 2 fresh bay leaves

  • 2 bottles of fruity, inexpensive red wine, preferably organic

  • 500ml water

  • 5 star anise

Top up the orange juice for a less alcoholic tipple, or for a non-alcoholic version, replace red wine with cranberry juice

  1. Peel and juice one orange into a large saucepan along with the lemon peel, sugar and all the spices apart from the star anise

  2. Add just enough water or a little wine to cover the sugar, then simmer gently until the sugar has dissolved

  3. Bring to boil for a few minutes to infuse the spices until you have a sticky syrup

  4. Then add the bottles of wine and star anise to the pan and heat gently until warm

    Be careful not to let the mulled wine boil at this stage otherwise the alcohol will burn, together with many of the healthy benefits of the red wine!

  5. Ladle into glasses and decorate with a wedge of orange (studded with a few extra cloves if you wish)


Rosemary gin martini


Ingredients (serves 4)

  • 2 sprigs of chopped rosemary

  • 200ml gin

  • Juice of 1 large lemon

  • 1 level tbsp sugar

  • 1 level tbsp water

  • Ice cubes


  1. Make a syrup in advance by combining the water and sugar in a small saucepan and heating until the sugar is dissolved, then leave to cool

  2. Combine the chopped rosemary and gin in a cocktail shaker and shake gently to allow the aromas from the rosemary to infuse the gin

  3. Next add to the shaker a teaspoonful of the cooled sugar syrup, the lemon juice and a handful of ice cubes and shake well to cool and combine

  4. Strain and serve, either neat in chilled martini glasses or in a highball glass with soda water as a spritzer

  5. Garnish with a twist of lemon peel and a sprig of rosemary



To find out more about the magazine and how to dowload it to any device, visit www.lizearlewellbeing.com. This digital Christmas 2014 Edition costs £2.99 - or enjoy a year's subscription (four issues) for just £9.99.


Last updated: over 3 years ago