To help you get in the Festive Spirit we have compiled a list of Christmas cocktail recipes from party punches to classy Prosecco cocktails.

Here are some of our favourite recipes from Donna Hay’s entertaining guide for the Festive season…

Pomegranate and Blood Orange Punch
1 pomegranate, seeds removed+
¼ cup (60ml) pomegranate molasses++
2/3 cup (160ml) vodka
2½ cups (625ml) lemonade
2 cups (500ml) blood orange juice
crushed ice, to serve
Place the pomegranate seeds, pomegranate molasses, vodka, lemonade and blood orange juice in a 1.5 litre-capacity (6 cups) jug and stir to combine. Makes 1.25 litres (6 cups).
+ To loosen the seeds, roll the pomegranate on a bench, cut in half and scrape the seeds into a bowl.
++ You can find pomegranate molasses at specialty food stores and Middle Eastern grocers.

Vanilla Apple Crush
6 cups apple juice
1 cup vanilla-flavoured vodka
crushed ice, to serve
lime slices, to serve

Place the apple juice and vodka in a large jug and stir to combine.

Divide the ice between glasses, pour over the apple juice mixture and top with lime to serve.

Serves 8.

Iced Mint and Cucumber Gin
1 telegraph cucumber, peeled and grated
½ cup (125ml) gin
2.25 litres lemonade
ice cubes
1 cup mint leaves, to serve

Place the cucumber, gin, lemonade and ice cubes in a blender and blend until well combined.

Pour into glasses and top with the mint leaves to serve.

Serves 6.

Mint and Lime Crush
4 limes
1/3 cup (75 g) caster (superfine) sugar
1 cup (250ml) white rum
2 limes, extra, thinly sliced
½ cup mint leaves, extra
ice cubes and soda water, to serve

Place the mint, lime and sugar in a bowl and gently crush with the end of a rolling pin. Strain into a jug and add the rum, extra lime, extra mint and ice cubes.

Top up with soda water to serve.

Serves 6.

Here are some of our favourite cocktail recipes from the Gourmet Traveller;

8 limes, cut into wedges
30 gm caster sugar, or to taste
12 mint leaves, torn
250 ml vodka

Muddle limes with sugar in a large jug, add mint and vodka, stir well, add ice and serve.

Rob Choy
To serve:ice cubes
rind, removed with a peeler
45 ml Glenmorangie Quinta Ruban (see note)
15 ml Martini Rosso
3 splashes Peychaud’s Bitters
1 tbs pallspice sugar syrup (see note)

Fill a large tumbler with ice to three-quarters full. Add remaining ingredients (except rind) and stir for 20 seconds. Top with a little fresh ice so that ice sits above level of the liquid, rub rim of glass with rind, drop rind into glass as garnish and serve.

Note: Glenmorangie Quinta Ruban is a single-malt Scotch whisky. You can substitute any good-quality Scotch whisky. To make allspice sugar syrup, bring equal quantities of caster sugar (1/3 cup) and water (1/3 cup) to the boil, add allspice to taste (about ½ tsp), remove from heat and cool completely. The quantities given here will make about 125ml syrup.

Longrain Moscow Mule
200 ml vodka, preferably 42 Below
2 cups(firmly packed) mint
3-4 limes, cut into wedges
400 ml ginger beer

Pour vodka into a 1 litre-capacity jug. Add mint and squeeze over lime, adding wedges to jug. Fill jug with ice, top with ginger beer, stir and serve. Note: This recipe makes 1 litre.

Sparkling Strawberry Crush
250 gm strawberries (about 1 punnet hulled and coarsely chopped
2 limes, juice only, plus extra wedges to serve
¼ cup (loosely packed) mint
Plus extra to serve
To serve:crushed ice and soda water
Strawberry-gin cordial
500 gm strawberries (about 2 punnets), hulled and coarsely chopped
About 330 gm(1½ cups) white sugar
2 tbsp white vinegar
180 ml gin, or to taste

For strawberry-gin cordial, combine strawberries and 500ml water in a saucepan, bring to the boil over medium-high heat. Reduce heat to low, simmer until strawberries are fragrant and pulpy (12-15 minutes), then strain through a muslin-lined sieve, pressing to extract all liquid (discard solids). Measure strawberry liquid (you should have about 1½ cups or 375ml) and combine in a clean saucepan with an equal amount by volume (not by weight) of sugar (about 1½ cups or 330gm). Stir over medium heat until sugar dissolves, bring to the boil, reduce heat to low-medium and simmer for 5 minutes. Remove from heat, add vinegar, then cool slightly and stir through gin. Cool completely before using. Makes about 600ml. Cordial will keep refrigerated in a sterile bottle or container for 2 months

To serve, muddle strawberries, lime juice and mint and divide among glasses. Add strawberry-gin cordial to taste, top up with crushed ice, then soda water, and serve with lime wedges and extra mint. Add a cheeky splash of extra gin for good measure.

Raspberry Mint Mojito
7 small mint leaves, plus extra to garnish
7 raspberries, plus extra to garnish
1 tsp sugar syrup (see note)
40 ml medium-bodied rum, such as Mount Gay
To serve: soda water, chilled

In a tumbler, add mint, raspberries, lime and sugar syrup and muddle gently.

Fill with crushed ice, add rum and give the whole thing a good stir, lifting the mint up from the bottom and through the drink.
Top with soda water and garnish with mint and a raspberry.

Note: For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool completely and refrigerate for up to a year.