Christmas Recipes from Still Spirits


Hot buttered rum is something special; butter, Still Spirits Top Shelf Dark Rum, and spices make this cocktail the ultimate Christmas drink.


• 1 Tbsp Soft Butter
• 1 tsp Brown Sugar
• Pinch Ground Cinnamon
• Pinch Ground Nutmeg
• A few drops of Vanilla Extract
• Shot of Still Spirits Top Shelf Dark Rum flavoured spirit.
• Hot Water
• Cinnamon Stick


• Place the butter, sugar, and spices at the bottom of a heat-proof glass or mug.
• Then pour in the dark rum and hot water before stirring.
• Garnish with a cinnamon stick and some ground cinnamon around the edge of the glass.


Get into the festive spirit with these Christmas rum balls. These are a delicious decadent treat, perfect for sharing with the family. And what’s more, you can be even more proud sharing them as they include your own homemade dark rum!

Makes 48 Balls


• 3 1/4 cups Vanilla Wafers, crushed
• 3/4 cup Icing Sugar
• 1/4 cup Cocoa Powder
• 1 1/2 cups Walnuts, chopped
• 3 Tbsp Golden Syrup
• 1/2 Cup Still Spirits Top Shelf Dark Rum flavoured spirit.
• 1/2 Cup Desiccated Coconut


• In a large bowl, stir together the crushed vanilla wafers, icing sugar, cocoa, and walnuts.
• Stir in golden syrup and rum.
• Shape into 3cm balls and roll in the coconut. Store in an airtight container for several days to develop the flavour.
• Roll again in coconut before serving.


This is the perfect cocktail to entertain with during the Christmas season. It’s full of flavours to get you into the Christmas spirit. This drink is on the sweeter side so if you like something sweet, this is totally for you.


• 1 (750ml) bottle White Wine
• 1 340ml Ginger Beer, plus more for topping if desired
• 1 1/2 cups Apple Cider
• 1/2 cup Still Spirits Top Shelf Napoleon Brandy flavoured spirit
• 3 Pears, sliced
• 3 Oranges, sliced
• Arils from 1 pomegranate
• 3 Cinnamon Sticks
• Cinnamon Sugar, for the rims of your glasses (optional)


• In a large 3L jug add sliced pears, sliced oranges, arils, and cinnamon sticks to the bottom.
• Add all liquid ingredients.
• Stir gently and then place in the fridge until chilled. Once sangria has chilled prepare your glasses with a rim of cinnamon sugar. Add ice and sangria is ready to be served.


A simple but delicious gin cocktail with a cheeky fizz, perfect for celebrating the festive season.


• 12.5 ml Still Spirits Top Shelf Dry Gin  flavoured spirit
• 25 ml Pomegranate Juice
• 50 ml Sparkling Wine


• Simply mix together the gin and pomegranate juice
• Pour this over ice
• Top up with sparkling wine and garnish with pomegranate seeds

Makes one glass but why don’t you multiply the ingredients and make up a pitcher to share with your family and friends!


Bored of the usual cheese and crackers as snacks for Christmas? How about trying something different with these delicious Maple Peach Whiskey Jam Crostinis. Great finger food for Christmas day!


• 1/2 Peach, sliced or chopped or 1/2 cup drained canned peaches
• 3/4 cup Maple Syrup
• 1/2 cup Sugar
• 1 Tbsp Pectin
• 1 Tbsp Still Spirits Top Shelf Whiskey flavoured spirit
• Juice of Half a Lemon
• 1 - 2 sprigs fresh thyme, chopped into small pieces


• In a large tall pot, combine peach slices, maple syrup, sugar, pectin, and lemon juice. Stir to combine. Cook over a medium-high heat, at a boil, until jam reaches 104°C (220°F). Remove pot from the heat.
• Stir whiskey and thyme into hot jam.
• Carefully pour into clean jars and cool.
• Serve the jam on crostini bread with prosciutto.


A refreshing tipple for a summer’s eve. Comforting with the whiskey and port, yet very refreshing with the fresh summer orange and rosemary to remind you to sit back and relax!


• 45 ml Still Spirits Top Shelf Whiskey flavoured spirit
• 45 ml Still Spirits Top Shelf Ruby Port flavoured spirit.
• 2 dashes Orange Bitters
• 15 ml Fresh Orange Juice (blood orange is great if you have it)
• 1 Orange (slided and peeled to garnish)
• Orange Peel to Garnish
• Sprig of Fresh Rosemary to Garnish


• Combine Scotch Whisky, Ruby Port, orange bitters and orange juice in a glass with ice.
• Stir for 30 seconds.
• Add sliced orange and garnish with orange peel and a sprig of fresh rosemary.


These delicious brandy snaps are perfect for your holiday party. They’ll knock your guests’ socks off ... in a very good way. 

• 50g Butter, chopped
• 1/3 Cup Brown Sugar
• 1/4 Cup Golden Syrup
• 1/3 Cup Plain Flour
• 1 teaspoon Ground Ginger
• 1/2 Cup Cream
• 2 teaspoons of Still Spirits Top Shelf Napoleon Brandy flavoured spirit
• 1 Tbsp Icing Sugar
• Handful of raspberries for Decorating

• Preheat oven to 180ºC. Line a baking tray with baking paper. Combine the butter, brown sugar, and golden syrup in a saucepan and cook over medium heat, stirring, for 2 - 3 minutes or until butter melts and sugar dissolves. Set pan aside for 5 minutes to cool slightly.
• Add the four and ginger to the mixture and stir to combine. Drop four teaspoons of mixture on to the tray, spaced well apart. Bake for 5 minutes or until they are bubbling and have spread to 10cm in diameter.
• Remove from the oven and allow to cool for 1 minute. Working quickly, use a palette knife to lift each one and wrap around the handle of a wooden spoon. Leave to set for 1 minute. Gently slip of spoon and transfer to a wire rack. Repeat with the remaining mixture.
• Use an electric mixer to beat the cream, brandy, and icing sugar in a small bowl until soft peaks form. Spoon the cream into a piping bag. Pipe the cream in each brandy snap and decorate with raspberries. 


This perfectly balanced combination of sweet, sour, and spirit is refreshing and tangy, perfect for the festive season. 

• 50ml Still Spirits Top Shelf Dark Rum flavoured spirit.
• 20ml Fresh Lime Juice
• 20ml Glucose Syrup
• 1 Lime, sliced to garnish 

• Add all ingredients to a shaker and fill with ice.
• Shake and pour into a chilled Martini glass.
• Garnish with a few slices of lime. 


Ditch the turkey this year and go none traditional with this delicious, gin-infused pork recipe. Impress guests with a complex tasting marinade and an apple and gin sauce. 

• 2 Juniper Berries
• 4 Tbsp Still Spirits Top Shelf Dry Gin  flavoured spirit
• 1 Garlic Clove, Finely Chopped
• 1 Sprig Rosemary, Finely Chopped
• 1 tsp Coriander Seeds
• 3 Tbsp Olive Oil
• 2 × 175g Pork Chops
• 150ml Apple Juice
• 4 Tbsp Creme Fraiche

• Crush juniper berries with a rolling pin. Gently warm the gin in a small pan before pouring onto the juniper berries and leaving to soak for 20 minutes. Whilst this soaks, trim the fat from the pork. After 20 minutes, strain the gin
from the juniper berries and keep both.
• In a blender, blend the garlic, rosemary, and coriander seeds with the juniper berries and 2 Tbsp of olive oil. Once blended, rub this mixture into the pork and allow the pork to marinate, preferably overnight.
• Heat 1 Tbsp of olive oil in a small, non-stick frying pan until very hot. Add the pork and allow it to cook quickly on both sides until golden. Add the gin, allowing it to boil fast until it disappears. Pour in the apple juice and bring to the boil.
• Half cover the frying pan and simmer for 10 minutes until the pork is cooked and the sauce is reduced (the sauce should not be too thick). Place the pork on a warm plate. Add the creme fraiche to the sauce before bringing back to the boil and boiling for 1-2 minutes until it is syrup-like. Season to taste. 


After a hard few months of long hours and stressful days at work with the lead up to Christmas, this boozy cocktail is the perfect drink to unwind. Put a Christmas spin on this delicious classic with cherries! 

• 44 ml Still Spirits Top Shelf Whiskey flavoured spirit
• 44 ml Still Spirits Top Shelf Amaretto flavoured spirit
• Frozen Whiskey Stones or Ice

• Put frozen whiskey stones or ice into a glass
• Pour both the scotch whisky and Amaretto over the stones or ice and give a gentle stir.
• Garnish with fresh cherries to give it that festive touch.


A sweet cocktail with a lovely bright red colour, making it a fun, festive treat! 

• 50ml Still Spirits Top Shelf Dry Gin  flavoured spirit
• 100g Raspberries
• 3 Tbsp Sugar
• 1 Cinnamon Stick
• Juice and zest of 1 Lime
• Ice
• A few Mint Leaves for Decorating

• In a small saucepan, cook the raspberries, cinnamon stick, sugar, and water over a medium heat until the sugar has dissolved and the raspberries have broken down. Stir while heating. 
• Add to a glass; ice, raspberries, lime zest, and juice.
• Decorate with a cinnamon stick, sliced lime, and mint. 


A traditional boozy Christmas Cocktail made with batter and served hot in a mug. This cocktail is made from egg, brandy, rum, and loads of spice. A sweet, rich cocktail that is perfect for holiday gatherings. 

• 2 Eggs 
• 1/4 cup Castor Sugar
• Large pinch Ground Cloves 
• Large pinch of Ground Cinnamon
• Large pinch of Ground Nutmeg
• 1 Shot of Still Spirits Top Shelf Napoleon Brandy flavoured spirit
• 1 Shot of Still Spirits Top Shelf Dark Rum flavoured spirit
• Hot Water

• Begin by separating your eggs, placing the whites and yolks into clean dry mixing bowls. 
• Mix your egg whites into a very thick frothy consistency. As it starts to thicken up add 1/8 cup of sugar, 1 tbsp at a time. Continue to whip until stiff. In the mixing bowl with egg yolk add the remaining sugar, allspice, cloves, cinnamon, and nutmeg. Mix well. Add your yolk to your stiff egg whites and fold gently to combine. 
• Add 3 large spoonfuls of batter into a cup. Then add 1 shot of brandy and 1 shot of rum into the cup. Pour in hot water until the cup is full. This is now ready to be served!