With 2026 being the year of the fire horse, this spicy number has a suitable kick to mark the occasion

Here's a spicy little number that will help you see in the lunar new year in style on 17 January.

Rron Rakoci, mixologist, Huŏ, London

Wake up to smoked trout crepes, giant pancakes with caramelised pears and dark chocolate, and a lady marmalade cocktail

Give me breakfast in bed over a bunch of limp supermarket roses any day. Nothing says "I love you" more genuinely than a decadent tray of delicious things to savour between the sheets. Because V-Day falls on a weekend this year, you can do better than just buttered toast and an unbidden cup of tea. Whether it's sweet or savoury (or even a cheeky cocktail), I've got you!

A totally tropical livener with familiar cachaça and lime and an intriguing kiwi jam twang

This tropical, vibrant drink is our most popular cocktail, perhaps because it's a twist on something familiar. Rather than building it in the glass with crushed ice, as for a traditional caipirinha, this is shaken so that the kiwi jam is mixed into the drink more thoroughly.

Jake Garstang, restaurant manager and sommelier, Maré, Hove, East Sussex

A sherry old-fashioned with added southern Spanish sizzle

This reimagining of the old fashioned, in which American whiskey meets Andalusian flair, is a well-earned indulgence for the depths of winter. Deep, dark and full of Spanish warmth, it's a cocktail that wraps you up like a velvet jacket with bourbon spice, sherry sweetness and a glint of orange zest.

Neki Xhilaga, head bartender, El Pirata, London W1

A sip in the glass and the rest in a little carafe, please - and make sure it's ice-cold, otherwise it's an absolutely degenerate drink

There is very little in life as elegant as the martini. You select vodka or gin. But really, you're an adult, you select gin. A whisper of vermouth, then it's chilled. A twist of lemon is added or an olive and her brine, then it's served. And it's served - we pray - with a sidecar.

All martinis should have sidecars. You know when you get a martini and there's only a sip in the glass and the rest is in a little baby carafe sitting on ice? That's a sidecar and it should be the law.

Josh Sharp is a New York-based comedian. His show, Josh Sharp: ta-da!, is at Soho Theatre, London, from 9 to 28 February

Based on a cocktail called the bees' knees, this winter warmer will put a bit of sunshine into your evening

This drink is full of ginger spice and aromatics from both the honey and the London dry gin. The fresher it is, the better, so don't keep the syrup for longer than two days. I'm pretty particular about citrus shelf life, too, so always squeeze it fresh and never keep it overnight or, heaven forbid, even longer.

Ross Finnegan, bar manager, The Palomar, London W1

Pandan leaf brings fragrant southern Asian sweetness to a mix of rice gin, white vermouth and green chartreuse

At Bun House Disco, we're all about bringing the vibrancy of late-night 1980s Hong Kong to Shoreditch, east London, and paying homage to a time when the island came alive after dark. In that same spirit, our cocktail list nods to the classics, but also features all sorts of Chinese and Asian ingredients and spices.

Serves 1

Linus Leung, Bun House Disco, London E2

A sweet and sparkly way to use up cocktail cherries at the 19th hole

If, like many people, you've got an opened jar of cocktail cherries in the fridge after the festivities, here's a very classy way to use up some of the syrup.

Emilio Giovanazzi, head bartender, The American Bar, Gleneagles, Auchterarder, Perthshire

A booze-free mocktail that uses lemon juice to bring a bright sharpness to the earthy sweetness of beetroot and sumac

Traditionally, shrubs are made with vinegar, but for this one we use lemon juice to bring a bright sharpness to the base syrup, because it balances the earthy sweetness of the beetroot and sumac. A 0% gin brings some botanical notes to proceedings, but the syrup also works wonderfully just topped with soda water. You'll need to start the syrup a day ahead.

Connor Wilson, head chef, The Kirkstyle Inn, Slaggyford, Northumberland

Gather your friends and raise a glass to the year gone by with recipes from Thomasina Miers, Honey & Co and Benjamina Ebuehi

When it comes to throwing parties, the world falls into two quite distinct camps: those who love to do so, and those who would rather do almost anything else. Getting organised early is key, and finding a few delicious recipes to start the proceedings will amuse your guests while you try to keep the show on the road.

An old fashioned with a batty backstory

Legend has it that in 1920 Bhupinder Singh, the maharaja of Patiala, was determined that his cricket team would triumph over a visiting English team. To gain the upper hand, he hosted a grand party the night before the match at which he served his guests Patiala pegs, famously generous four-finger whisky pours traditionally measured from pinky to index finger. Unsurprisingly, the English players overindulged, leaving them very hungover and, inevitably, defeated the next day, and the legend of the Patiala peg was born. This Punjabi kind-of old fashioned is inspired by Singh's drink. At the restaurant, we serve it from a bespoke five-litre bottle, but we've adapted the recipe to make it more suitable for a domestic environment.

James Stevenson, beverage director, Ambassadors Clubhouse, London W1

Clementines and cranberries sing Christmas carols in this classy festive premix

This is a home-friendly version of one of the drinks on our new cocktail menu. It's a batch premix that's packed with the flavours of Christmas, making it ideal for a festive party. Save the excess cordial for breakfast drinks or for puddings, or for another round of bikinis.

Tibor Krascsenics, group beverage director, La Petite Maison, London W1

Unique, tested gift ideas for every budget - from stocking stuffers to splurges - to cover every recipient and scenario

Every holiday season, I envision a sunny Saturday when I can peacefully pursue aisles as I select the perfect gift for my loved ones. And every year, I run out of time, often doling out an impersonal gift card or a wad of cash to the people closest to me.

We want to save you that time with this mega gift guide: a one-stop shop for gifts and stocking stuffers in all of these categories: home, sleep, travel, tech, kitchen, food and drink, fitness, camping and outdoors, clothing, beauty, games, kids and pets.

Unleash your inner mixologist this Christmas with these awesome agave spirits, from sustainable to smoky to margarita-ready

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Across North America, Mexican spirits have always been big - tequila even overtook whiskey as the US's second biggest spirit in 2023 - but it's taken the UK a little longer to catch on.

Now, though, premium Mexican spirits are on the rise, and we are surely in our agave era. Celebs are bringing out agave-based drinks by the crate-load (shout out to Rita Ora, Kendall Jenner and Nick Jonas), spicy margs have their own merch, and even Waitrose reported an 86% increase in sales of tequila last year.

A margarita dressed in a red vermouth coat with white tequila trimmings … ho ho ho

This smoky, deep-red cocktail takes its cue from our Latin roots, but with a seasonal twist. The mix of mezcal, tequila and vermouth is warming and vibrant, while pomegranate and rosemary lend a winter accent that makes it as fitting for a Christmas gathering as for a relaxing night in.

Maria Yanez and Carlos Socorro, Tiny Wine, London W1

Experts weigh in on if the traditional remedy of whisky, honey, lemon and hot water can actually help your cold

The hot toddy has a reputation as a folk remedy for illness. And if you're sick, a steaming cup of whisky, honey, lemon, and water can sound like a lot more fun than crackers and broth.

But what about the alcohol? Here's what experts say about hot toddies and colds.

A spiced syrup to add festive aromas to a mezcal-laced take on the negroni and a spicy, tangy aromatic cider to match a whole host of mixers

Despite being known for shaking a cocktail on Instagram now and again, very little will induce me to last-minute cocktailery if I am entertaining a serious number of guests. However, a good drinks recipe that you can prep in advance is a lovely thing to dazzle your friends with and to gift over Christmas. With or without alcohol, this pair look good and taste delicious, and should help everyone ease into the December festivities.

Gin and Japanese vodka combine with jasmine tea in a martini-style pre-mix that you could even gift at Christmas

Store this batch cocktail in a glass bottle in the fridge, so it's ice-cold and ready to go whenever the need arises over the festive period; alternatively, bottle and gift it to a loved one or friend. It's a citrussy, martini-style union of sake from Peckham, Japanese vodka and London dry gin.

Aidan Monk, restaurant and beverage manager, Humble Chicken, London W1

From morning drinks to nolo suggestions for the non-drinkers, and from stocking fillers to showstoppers and after-dinner port

I make the same mistake every single year. And that mistake it this: I underprepare. "How is that possible, Hannah?" you may well be asking. "You're a wine writer with presumably dozens of half-drunk bottles in your flat at any given time?" It's because I spend Christmas with my parents, who live about two hours away by train, and there's no way I'm risking the spill of any bottles on EMR.

So, I usually bring up three or so bottles that are always in the recycling bin by Christmas Eve. What I really need to do is not leave things to the last minute, and instead order ahead. And not just for Christmas dinner, either, but for every moment of the day. From the opening of presents to the falling asleep in front of the umpteenth viewing of The Good Life Christmas special, each instance calls for something entirely different to meet the moment.

A festively fizzy, rosy-red aperitif based on a rustic Italian strawberry liqueur

Earlier this year, we launched a range of tiny cocktails in collaboration with drinks writer Tyler Zielinski to reimagine Italian classics in miniature form, all designed to serve as light, pre-dinner tipples. This one's suitably red, to go with the festive season.

Matteo Pesce, head of beverage, with Tyler Zielinski for Bar Lina, London and Manchester

They come into their own around Thanksgiving in the US, used alongside savoury dishes, as well as in desserts. Now is the time to try them with sweet potatoes, in a strawberry mousse, or even with soup

The connection between marsh mallow the herbaceous perennial, also known as althaea officinalis, and marshmallow the puffy cylindrical sweet, is historic. In the 19th century, the sap of the plant was still a key ingredient of its confectionary namesake, along with sugar and egg whites. But that connection has long been severed: the modern industrial marshmallow is derived from a mixture of sugar, water and gelatine. Its main ingredient is air.

But there's a lot you can do with the humble marshmallow - here are 17 examples.

A dark'n'stormy rides a moscow mule to an Indian restaurant …

Serves 1

Sai Pawan, head of bar, Farzi, London SW1

The perennial question of what to serve those who like the taste of cocktails and spirits, but who don't drink alcohol, is actually getting easier to answer year on year

It's time to start thinking about the C word. You might well already have plans to stock up for house guests who are drinking, but what about those who aren't? It's a good opportunity to think about how we might jazz up our non-alcoholic offering for friends and family who are trying to drink less, or not drinking booze at all. Sometimes, your friend will just want a Fanta, but I don't like being the one to offer it to them. We can do better than that.

There are really excellent non-alcoholic and low-alcohol beers out there, as well as an ever-expanding offering of zero-alcohol wines (or, even, sessionable wines at around 6% ABV). But what of those who like, or used to like, a cocktail? Those who enjoy the heady, medicinal kick of a spirit, but don't want any of the booze?

You don't need fancy equipment to make a martini, the founder of Melbourne's The Everleigh says - but you do need to measure precisely

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I fell in love with bartending in London, aged 21, working in pubs and nightclubs, but it wasn't until I joined the team at New York's Milk & Honey that I really knew it was the career for me. We focused on classic cocktails, made excellently, delivered with grace, and our tight-knit team were dedicated to the cause.

Sasha Petraske, the founder of Milk & Honey, and who tragically died in 2015, became my mentor, and I am forever grateful for the passion and determination he instilled in me. In 2011 he partnered with me on The Everleigh, in Melbourne's Fitzroy. After 14 incredible years, we've now closed The Everleigh, although we continue to influence Victorian bar culture at Heartbreaker in the CBD, and by supplying Melbourne's best bars and restaurants with hand-cut ice from Navy Strength Ice Co.

From sustainable and low-alcohol tipples to Snoop Dogg and Dr Dre's surprisingly sippable bottle, these are the gins worth your time - and tonic

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Gin and tonic has been a mainstay of British drinking culture since the 17th century, when its initial medicinal use soon turned recreational. It has seen several notable explosions in popularity over the years. The effects of the 18th-century "gin craze" were famously immortalised in Hogarth's satirical artwork Gin Lane - though some might say worse crimes have been committed in the name of gin more recently.

A centuries-old ban on small-scale distilling was finally lifted in the UK in 2009, fuelling a huge boom in "craft gin" and record sales between 2015 and 2019. It also led to an incredible variety of bottles, flavours and colours, which were sometimes more weird than wonderful: Vegemite or Jaffa Cake gin, anyone?