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Five Cocktails/Mocktails for the Festive Season

Updated: Oct 14, 2021

The most enjoyable part of Christmas in Australia is that it is followed by the summer holiday season! So it can't get better, can it?

As a perfumer, I'm always attracted to natural fragrant things like flowers or fruits. I can't find a better way of celebrating this perfect marriage than mixing up some cocktails/mocktails!

The thing about these luscious drinks that I enjoy the most is that there are no limits to creativity and they come packed with vitamins and some other good stuff. Squeeze some of your fave fruits, add syrupy liquids infused with aromatic herbs, edible flower petals, and/or spices et voila! You've got your 'virgin' base. Do you have a favourite alcoholic drink? Add a pinch to get the extra punch and you're done. Ready to enjoy! These are my picks for the upcoming holiday season.

Sparkling Fig & Honey Cocktail

| From Hello Glow | A home-made thyme-infused fig syrup is combined with champagne and apple cider to make this Sparkling Fig & Honey Cocktail

Serves: makes 2, multiply as needed


Serves: makes 2, multiply as needed

  • 6 Figs cut into quarters

  • 2 sprigs Thyme

  • 1/4 cup Honey

  • 1/2 cup Apple cider, high quality

  • 1 cup Champagne

  • 1 oz Liquor, orange

  • 1/4 cup Water, filtered

  • Combine the honey, water and figs in a small saucepan. Bring to a simmer over low heat and whisk continuously until the honey is melted and the figs begin to soften. Add the thyme and let simmer for an additional 10 minutes, stirring often.

  • Remove from heat and let the mixture sit for a few minutes. Remove the thyme sprigs from the honey mixture and use a food processor or immersion blender to blend the honey and figs into a smooth syrup.

  • In a small pitcher, combine the champagne, apple cider and orange liquor. Add two tablespoons of the fig syrup and stir. Pour into two glasses and garnish with extra thyme and fig slices.

The Campfire Cocktail

| Christmas in a glass from Lark & Linen |

Serves: makes 1, multiply as needed


  • 1 marshmallow

  • 1 tbsp. chocolate syrup

  • 1 tbsp. Graham cracker crumbs (cookies crumbs similar to cake crust)

  • ice

  • 1 oz. vodka

  • 2 oz. baileys

  • 2 oz. 2% milk


  1. Place your marshmallow in a small pan, over medium heat, and toast until browned (1-2 minutes)

  2. Meanwhile, rim a low-ball glass with chocolate sauce, and dip immediately in Graham cracker crumbs.

  3. Fill your cocktail shaker with ice, toss in the vodka and Bailey's and shake vigorously (the longer the better. It should be FREEZING cold and well agitated).

  4. Place 2-3 ice cubes in your glass, pour liquor mixture over-top, fill the rest of the glass with milk, top with toasted marshmallow and enjoy!

Honey Roasted Pear Sparkling

| From Cotter Crunch |

Serves: makes 6, multiply as needed


  • 6 steckler pears or 1 lb pear sliced in half

  • 1/4 to 1/3 c honey (divided)

  • 1 tbsp balsamic vinegar

  • 1/4 tsp cinnamon (divided)

  • pinch of ground nutmeg

  • 2 tbsp apple juice or water

  • Pinch of ground clove

  • 1 tsp vanilla

  • 24-28 ounces sparkling wine, champagne, or sparking white grape juice

  • Brown sugar or coconut palm sugar to coat rims of glasses (optional)

  • Optional 1 ounce of vodka or whiskey (see notes for gluten free brands)

  • Garnishes:

  • Fresh thyme, sage, or rosemary


  • Preheat oven to 400F and line a baking sheet or grease it well. Slice your pears in halves or quarters. Remove the stems.

  • In a small bowl, whisk together 2 tbsp honey, 1 tbsp balsamic vinegar, 1/8 tsp cinnamon, and pinch of ground nutmeg. Brush this over the pears, evenly.

  • Place pears in oven for about 20 to 25 minutes, until soft and pears are browned on bottom. If you are using larger pears, they will take longer to roast. Steckler Pears take closer to 22 minutes.

  • Remove from oven. Once cooled, scoop out the seeds from the pears.

  • Place your honey roasted pears in a blender or food processor with vanilla and 2 tbsp juice or water. Blend until puréed.

  • Add puréed pears to large glass pitcher or glass serving bowl. Let it chill before serving.

  • Once ready to serve, add a pinch of ground clove, 3 to 4 more tablespoons of honey, 24-28 ounces sparkling white wine, champagne, or sparking white grape juice to the pitcher or bowl. Stir together. Optional 1 ounce of vodka if you would like the sparkling cocktails less sweet with a bolder liquor flavour.

  • Coat wine classes or cocktail classes in brown sugar or coconut sugar. Then pour 5- 6 ounces of the sparkling cocktail mix into each class.

  • Garnish with a sprig of thyme, sage, or rosemary (optional)

Coconut Grapefruit Margaritas

A refreshing twist on a classic margarita | from Pizzazzerie |

Serves: makes 1, multiply as needed


  • 4 ounces ruby red grapefruit juice

  • 1 1/2 ounces lime juice

  • 1 1/2 ounces silver tequila

  • 1 tablespoon cream of coconut

  • 1 ounce triple sec or Grand Marnier

  • salt or sugar for rim


Rub a slice of lime around the rim of your glasses and dip in salt or sugar. Combine grapefruit juice, lime juice, tequila, cream of coconut, and triple sec in blender. Pulse for 10-15 seconds or until thoroughly combined. Pour over ice and enjoy!

Honey Thyme Margarita

| From The Little Epicurean |

Serves: makes 1, multiply as needed


  • 6 3-inch sprigs Thyme, fresh

  • 1/2 oz Honey thyme syrup

  • 3/4 oz Lime juice, fresh squeezed

  • 1/2 cup Liquid honey

  • 1 Sea salt, coarse

  • 3/4 oz Grapefruit juice, fresh squeezed

  • 1/2 oz Orange liqueur

  • 1 1/2 oz Silver tequila

  • 1/2 cup Water


Fill cocktail shaker with ice. Add tequila, lime juice, grapefruit juice, orange liqueur, and syrup. Shake well until well chilled. Strain into a salt-rimmed serving glass.

Honey Thyme Syrup:

Add water, honey, and thyme to a heavy bottomed sauce pot. Bring to a simmer until honey has dissolved. Remove from heat and let thyme steep for 30 minutes. Strain out thyme. Transfer syrup to airtight container and keep at room temperature.

I hope you enjoy all these beautiful cocktails recipes and I wish you the warmest of holiday cheer!

Love, Sonia x

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