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We love to toast with family or friends under the Christmas tree. First of all, you need a delicious drink. And we adjust this according to the season. In winter, drinks are supposed to warm you from the inside. Ingredients for delicious Christmas cocktails range from cranberries to apple juice, pear liqueur, ginger and cinnamon sticks. Wolfgang Bogner, bartender at Zurich’s Tales Bar, explains what his fall favorites are and how to mix them up.
Cocktail tip 1: Apple Collins
Contents
for 1 glass |
|
40ml |
apple brandy |
30ml |
lemon juice |
20ml |
sugar syrup |
Something |
Cider (or cider) |
one | Apple |
preparation
- According to Wolfgang Bogner’s recipe, the drink is mixed as follows: Put all the ingredients in a tall drinking glass and mix with ice cubes.
- Fill the glass with cider or cider.
- Finally, garnish the drink with an apple slice.
Cocktail tip 2: Pear Negroni
Contents
for 1 glass |
|
30ml |
pear brandy |
40ml |
white wormwood |
20ml |
Suze |
preparation
- According to Wolfgang Bogner’s recipe, the drink is mixed as follows:
- Place all ingredients in a shaker with ice cubes and shake well.
- Pour the mixture into a glass and garnish with a slice of pear.
Cocktail tip 3: Blackberry Bramble
Contents
for a glass | |
50ml |
Chinese |
25ml |
lemon juice |
10ml |
sugar syrup |
12ml |
blackberry liqueur |
fresh blackberries |
preparation
- According to Wolfgang Bogner’s recipe, the drink is mixed as follows:
- Place fresh blackberries in the shaker and crush lightly.
- Add all ingredients except blackberry liqueur to the shaker and mix well.
- Fill a glass with crushed ice and pour the cocktail over it.
- Slowly pour the blackberry liqueur over it and garnish the glass with fresh berries.
Source : Blick

I am Dawid Malan, a news reporter for 24 Instant News. I specialize in celebrity and entertainment news, writing stories that capture the attention of readers from all walks of life. My work has been featured in some of the world’s leading publications and I am passionate about delivering quality content to my readers.