Coppa Gin Glass x2-Serve your drink in style with theUnbranded Coppa Gin Glass, the perfect addition to any gin cupboard. This is the original Christmas gin, first produced by the distillers at Sacred Spirits in Highgate, London in 2010. The gin is made by macerating a Christmas pudding for three months, before being cold-distilled with juniper. The pudding is based on a family recipe of Sacred founder, Ian Hart. The gin has crisp, classic juniper on the nose with a rich, fruity spiciness. The texture is exceptional, accompanied by light buttery notes, vine fruit, cinnamon, nutmeg and brown sugar, before an elegant, dry finish. This is a lovely all-rounder, but particularly superb in a Martini made with gin poured straight from the freezer. Method: Add cognac, sugar cube and bitters into a champagne flute. Top with chilled sparkling wine.

The beauty of cooking with dried fruit is that you get to rehydrate them with a liquid of our own choosing (and one that’s much tastier than boring old water). A lot of recipes call for brandy, but seeing as you’ll be flaming it with that spirit later, I like to go with a brown ale. It has malty notes of caramel, banana and dried fruit, making it the perfect complement to the other ingredients. It also adds a bitter savouriness to counteract the natural sweetness of the fruit. Make sure you soak for the full 12 hours; the fruit should be pleasingly plump and bursting, with only a little (if any) liquid left in the bowl. What is suet? Around the Northern Hemisphere, we are once again settling into our jumpers and boots for the colder months. With the festive season looming large (however you celebrate it), it’s time to get your home ready for the occasion – and that includes your gin selection!Stoke the fire, relax into your favourite chair and enjoy some true Cornish festive cheer with Tarquin‘s Figgy Pudding Gin.

For a long drink try it with spiced ginger ale or a light tonic over lots of ice with a slice of orange for a super simple delicious drink with a spiced festive twist!Post-distillation Tarquin’s have added a touch of Pedro Ximenez sherry to the distilled gin to add another layer of rich complexity and give this special gin its warm golden colour. Best enjoyed in your favourite chair next to a roaring fire mixed with ginger ale and garnished with an orange wedge and fresh thyme or served as a ‘Festive Fig-roni’ with Campari, Sweet Vermouth and a clementine twist – it’s sure to bring some warming Cornish cheer to your glass this Festive period!

Method: Add Aberfeldy 12, apple juice, lemon juice and syrup to a glass and stir. Pour into a champagne flute and top with sparkling wine. Garnish with a rosemary sprig and a dehydrated apple slice. Fever-Tree Ginger Ale x2-Made using a unique blend of three of the world's finest naturally sourced gingers,combined withsubtle botanical flavours and spring water. This cookie, set by PubMatic, is used to build a profile of user interests and to show relevant ads. Mix the dried fruit, mixed peel, sloe gin, both zests and orange juice in a non-metallic bowl, cover with cling film and soak overnight (giving the mixture a stir now and then). Love it or hate it, Christmas pudding is the stalwart sweet of British Christmas. I suspect there are more haters than lovers these days (sadly), but figgy pudding fans embrace its dark rich density with gusto. We only get to eat it once a year and there’s no denying its intensely festive flavour, so even if you’ve turned your nose up at shop-bought offerings in the past, I hope I can convince you to give making it yourself a go.Bring in the new year and celebrate the hopeful start of 2022 with this elegant sparkling serve. Combining both sugar and bitters, this drink will be the perfect pairing as you sing Auld Lang Syne with those closest to you. MediaMath sets this cookie to avoid the same ads from being shown repeatedly and for relevant advertising. Joe & Seph's Festive Mint Chocolate Popcorn Pouch (80g)- A smooth, rich and minty after-dinner treatmade with a blend of the finest Belgian Milk and Dark Chocolate with Peppermint to give a crisp, refreshing taste. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Stir-up Sunday is the official day to make your pudding – the last Sunday of November. While the date has religious significance (it’s the last Sunday before Advent), it also has tasty significance in that it gives the pud time to mature. Once it has been ‘stirred up’ by everyone in the family (don’t forget to make a wish), then steamed, the pudding needs to be left to age in a cool, dark place. As it matures, many compounds in the pudding begin to break down, releasing new flavour compounds, which give off sweet and fruity aromas. If you’re really organised, you can even make your pudding a year ahead for a true vintage finish. To finish…