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Nigella's Christmas cocktail recipes

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If guest editor Nigella Lawson's delicious Christmas Cup cocktail from this week's issue of Stylist left your tastebunds tingling, here are another five of her favourite, make-the-fizz-go-further cocktails that help you get the festive spirit going for less...

Poinsettia

"This has always been what I give guests to drink before Christmas Day lunch"

Ingredients (makes 8-10 glasses)

1 x 75cl bottle of fizzy dry white wine, chilled

125ml Cointreau, Grand Marnier or Triple Sec, chilled

500ml cranberry juice, chilled

Method

Mix all ingredients together in a jug and pour into wine glasses or champagne flutes/saucers.

Summer in Winter

"This make the fizz fabulously fragrant!"

Ingredients (makes 8-10 glasses)

1 x 75cl bottle of fizzy dry white wine, chilled

125ml Elderflower liqueur

500ml bitter lemon

Fresh mint to garnish

Method

Mix all ingredients together in a jug and pour into wine glasses or champagne flutes/saucers.

Ruby Duchess

"At this time of year, I feel, you can never be too red."

Ingredients (makes 8-10 glasses)

1 x 75cl bottle dry white fizzy wine, chilled

125ml Chambord, chilled

500ml pomegranate juice, chilled

Method

Mix all ingredients together in a jug and pour into wine glasses or champagne flutes/saucers.

Flirtini

"This is a wine-cup version, really, of a French Martini…"

Ingredients (makes 8-10 glasses)

1x75cl bottle dry fizzy white wine, chilled

125ml vodka, chilled

500ml pineapple juice, chilled

Spritz of lime

Method

Mix all ingredients together in a jug and pour into wine glasses or champagne flutes/saucers.

Italian Sparkler

"I first had this cocktail at the River Café years ago, and have been making it at home ever since. The lime takes the sweetness out of the wine, but keeps its mellow flavour."

Ingredients (makes around six glasses)

1 x 75cl bottle of moscato d’asti or other sweet fizzy Muscat, chilled

The juice of 4- 5 limes (approx 250- 300ml), according to taste

Method

Pour the wine into a jug and then add the lime juice until you have reached a sweet-sharp balance you like.

Picture credits: Rex Features, Getty Images and JP Masclet

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Nigella's editor's letter

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