From hot toddies by the fire to sparkling spritzes for the bells, Hogmanay is made for cocktails that feel a little bit special but are still achievable at home. This line-up leans into Scottish spirits, winter flavours and one European spritz that has defined the past year on bar menus.
Hot Toddy by the fire
There are few things more comforting on a freezing Hogmanay than a hot toddy in a heavy mug, ideally within reach of a fire or at least a good view. This version leans into whisky, tea and spice for a slow sipper that works just as well at 4pm as it does five minutes before midnight.
For the base, start with a generous measure of Scotch whisky, a strong brew of black tea and a spoon of honey for sweetness. Fresh lemon juice keeps everything bright, while a slice of lemon and a cinnamon stick make it look the part in the glass. Warm the mug first with hot water, then empty it and add the honey, whisky and lemon, topping up with hot tea and stirring until the honey dissolves. A couple of cloves or a grating of nutmeg will nudge it further into winter-warmer territory without turning it into a full-blown mulled drink.
Hogmanay sour with Scottish gin
For readers who love the ceremony of shaking a drink, a Hogmanay sour built on Scottish gin delivers a proper “at-home bar” moment without needing obscure kit. It is fresh, citrussy and just rich enough to feel celebratory, especially if you use a seasonal or winter edition gin.
Use a double measure of Scottish gin as your base, then add freshly squeezed clementine juice, a little lemon juice for sharper acidity and simple sugar syrup to balance. Shake it first without ice with egg white (or aquafaba if you prefer to keep it vegan) to create that classic foamy top, then shake again with ice until the shaker is frosty to the touch. Strain into a chilled coupette or small wine glass and finish with a twist of citrus peel or a thin wheel of clementine on the rim. The result is a cocktail that feels restaurant-ready but is very forgiving if you are making rounds in a busy kitchen.
Rob Roy for the bells
If Hogmanay is ever about one thing, it is whisky, and the Rob Roy brings it firmly to the front while still reading as a polished cocktail. Essentially a Scotch-led take on a Manhattan, it is one to suggest for readers who like something stirred, strong and entirely suited to toasting the bells.
Stir together Scotch whisky, sweet vermouth and a dash or two of Angostura bitters with plenty of ice until well chilled, then strain into a coupe or martini glass. A maraschino cherry is the classic garnish, but a strip of orange peel works just as well and may be easier to come by in a holiday fridge. Encourage readers who enjoy peat to experiment with a smokier whisky here – it will push the drink in a more brooding, fireside direction, while a lighter blended Scotch keeps it approachable.
Raspberry Hogmanay fizz
Not every Hogmanay drink needs to be whisky-led, and a raspberry fizz brings colour and lift to the table without losing any of the party feel. With sorbet doing a lot of the visual and textural work, it is also one of the simplest serves for hosts who would rather stay out of the kitchen.
In a large wine glass or flute, add a small scoop of raspberry sorbet and a measure of vodka, then a splash of something aromatic such as Lillet Blanc and a drizzle of raspberry liqueur if you have it to hand. Top gently with chilled sparkling wine, pouring down the side of the glass to avoid too much foam. The sorbet will slowly melt into the fizz, giving the drink a shifting blush of colour and a gentle tartness that stops it from becoming overly sweet.
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Hugo spritz
The Hugo has become one of the year’s breakout spritzes, appearing on bar lists and feeds as a lighter, greener alternative to more bitter aperitif serves. It is also low-effort, which makes it ideal for readers who want something they can build quickly between topping up snacks and finding the Hogmanay playlist.
Build the drink directly in a large wine glass with plenty of ice: start with a measure of elderflower liqueur or cordial, then top with Prosecco and a splash of soda water, stirring gently to combine without knocking out all the bubbles. Garnish with a wedge of lime and a handful of fresh mint, giving the mint a brief clap between the hands to wake up the aroma before dropping it into the glass. The result is a fresh, floral spritz that guests can happily drink all evening, sitting neatly alongside the richer whisky cocktails on the table.
