Douglas Blyde picks two Christmas cocktails that are perfect for a party – and a vegan version of a festive favourite

“Christmas is not just a day. It is a state of mind.”

That's what Kris Kringle said in Miracle on Manhattan; it's an idea worth holding onto during the party season. It's also a time to experiment, to use normally overlooked ingredients to new effects. Take cranberry sauce and pomegranates at Christmas, for example; you expect to encounter them at Christmas—though not necessarily in cocktail form. So here's a duo of thoughtful servings that combine those ingredients to appetizing effect, followed by another unconventional offering: a vegan milk punch. Their concoction will distract you from the in-laws, arguments, food and movies for a few moments, and make you seem as positive and festive as Kringle. Drink one for us.

Amarula Gin Cranberry Gimlet

“When was the last time you tried something for the first time?” is the official slogan of Amarula African Gin – it’s the only gin made from handpicked, washed, pitted, pulped and chilled marula fruit, combined with grains of paradise and orange blossom. Rich in vitamin C, calcium, magnesium and potassium, antioxidant-rich marula fruit also adds a sweet and sour note to this sophisticated take on a gimlet. Toast the elephants it protects too: £1 from every litre of gin goes to the Amarula Trust, which aims to protect these graceful animals, traditionally attracted to the scent of ripe marula fruit, and raises awareness among local communities that the harvest season, which takes place in March and April, has begun.

Ingredients

• 50ml Amarula Gin (£25, Master of Malt)

• 15 ml fresh lime juice

• 15 ml sugar syrup (simmer equal parts water and sugar until the solution has dissolved, then allow to cool)

• 2 tsp cranberry sauce

• Prosecco to top up

• Raspberries and cranberries for garnish

method

1. Shake all ingredients, except sparkling wine, with ice

2. Double the load in a coupe

3. Top up with Prosecco or the English equivalent Boco House Coren (£26, House Coren)

4. Garnish with a slice of raspberry and a slice of cranberry. Health!

The Colored Ones

Around Christmas, northern Mexico can be so chilly that it snows, while in the south, the pink-sand beach of Las Colaradas on the Yucatán Peninsula, which inspired this drink, is balmy. Oranges and pomegranates are also a popular combination in Mexican salads, bringing sweetness and acidity—characteristics that are woven even more tightly together by the complex, aged and then filtered tequila Maestro Dobel Diamante.

Ingredients

• 35ml Maestro Dobel Diamante (£42, waitrose.com)

• 25ml Pomegranate Liqueur (£22.80, Master of Malt)

• 25ml fresh orange juice

• 5ml agave syrup

Method:

1. Shake all ingredients with ice

2. Strain into a salt-rimmed martini glass. ¡Salud!

Oat liqueur

The traditional eggnog probably dates back to the 13th century and is made from egg yolks and beaten egg whites. However, the current egg shortage is expected to continue beyond the 12 days of Christmas, hence my recommendation for this utterly delicious, vegan version of the beloved rum-flavoured classic, which replaces dairy with oats and omits eggs altogether. Serve warm or over ice, sprinkled with cinnamon, nutmeg or both. For every bottle of Oatnog (£20, Black Lines Drinks) sold, the makers will donate five meals to Londoners in need through the Felix Project. Cheers!