The folk at Double Happiness, New Gold Mountain, Los Barbudos and Lily Blacks got pouring and created four original tipples for winter.

All four cocktails include Pedro Ximenez sherry, the ultimate drop for warming up with its sweet, dark body and strong flavours of raisins and molasses.

Polish your glassware, stock the liquor cabinet, light up a fire and try these seductive recipes for yourself.

Bar: Double Happiness
Mixologist: Manny Platsis
Drink: The Raid on Prato

Ingredients

60ml Pedro Ximenez sherry

30ml fresh lemon juice

2 dashes Angostura bitters

Handful fresh coffee beans

Method

Add all ingredients to glass.

Top with ice and shake vigorously.

Double strain over crushed ice and garnish with dusted cinnamon and cinnamon quill.

Bar: Lily Blacks
Mixologist: Benny McKew
Drink: Winter Solstice

Ingredients

45ml Appleton VX rum

10ml Heering Cherry Liquor

5ml Valdespino Pedro Ximenez Sherry

1 dash Angostura bitters

Method

Add all ingredients to a mixing glass.

Add ice, and stir gently until chilled and slightly diluted.

Strain into a chilled cocktail glass.

Garnish with a thick strip of orange zest

Bar: Los Barbudos
Mixologist: Sri Boriharnvanakhet
Drink: Noche Dulce

Ingredients

1 tsp lemon curd

45ml white rum (eg Bacardi)

20ml Pedro Ximenez sherry (or other sweet sherry)

15ml fresh lemon juice

Method

Add all ingredients to a glass.

Top with hot water and stir with cinnamon stick.

Garnish with cloves/orange twist as desired.

Amounts can be adjusted to taste.

Bar: New Gold Mountain
Mixologist: Callan Green
Drink: Don’t Forget the Delaware

Ingredients

45ml rye whisky

15ml Heering Cherry Liquor

10ml Campari

2 dashes Angostura bitters

Fernet rinse

Garnish with black cherry

Method

Add all ingredients to a mixing glass and stir.

Add drop of Fernet to cocktail glass as a rinse.

All photos Dara Simkin