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BEST CHRISTMAS DRINKS TO TRY IN LONDON THIS YEAR

BEST CHRISTMAS DRINKS TO TRY IN LONDON THIS YEAR

We’re of course extremely biased, but there’s nowhere quite like our wonderful capital city at Christmas. The West End is lit up with twinkly lights and busy with shoppers stocking up on presents; there are ice rinks and Christmas markets seemingly popping up everywhere; and you’re never more than a few metres away from a vat of mulled wine (or perhaps less excitingly… Mariah Carey’s dulcet tones). But the absolute best place in the world at Christmas? The great British pub, of course! And at Cubitt House, ours are particularly cosy at this time of year – even if we do say so ourselves.  

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Where to go for the best Christmas drinks in London

Picture the scene: it’s a crisp, cold evening and it’s blowing a gale, but then you spot the name of your favourite pub. Once inside, you’re greeted by a blast of warm air, as you peel off your layers and find a comfy spot to perch near a blazing fireplace. Within minutes, your friends have joined you, and you’re debating whether you need more than one bar snack per person and arguing over who should get the first round. The staff are friendly, the atmosphere is relaxed and the drinks are flowing. In the words of Slade, “It’s Christmassssss”. 

And of course, we’re not just talking about our usual (amazing) offering of craft ales, cool bottles of wine, classic cocktails and phenomenal grub. At Christmas, we go all out, with a festive drinks menu to match. Our seasonal libations span everything from bubbles to mulled drinks, seasonal cocktails to festive spirits, with a selection of non-alcoholic wines to ensure that non-drinkers are able to enjoy themselves appropriately, too. Everyone’s welcome here.

Festive Drinks at Cubitt House

Highlights from our festive menu include the Gusbourne Blanc de Blancs, an English sparkling wine from Kent, which has classic Chardonnay aromas of green apple and citrus, combined with mineral notes and a buttery finish, alongside the magnum of Charles Heidsieck Brut Réserve Champagne, perfect with a dozen oysters.

It wouldn’t be Christmas without mulled wine, and of course, we’re doing our own elevated take on it, with a house blend of festive spices, and the option to order an entire kettle of it. Combine it with a rich cheese-based dish and you’re in Christmas heaven. We’ve also got an amazing chaser for after dinner too, Festive Tiramisu Shots, a decadent blend of Cazcabel Coffee, tequila, Tosolini Amaretto Saliza and Baileys Irish cream. It’s how all meals should end at this time of year.

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We’re known for our margaritas (and especially the Blood Orange Margarita at The Orange), so at Christmas we’ve done a new festive take on it, with a Spiced Margarita made of Cazcabel Blanco, lime juice, cranberry juice, Alma Finca and homemade festive syrup. The salty, smoky flavour profile pairs perfectly with red meat  – just make sure you choose an indulgent dish to match the drink’s meatiness. We’ve also put a similar spin on our Old Fashioned, infusing it with maple syrup and plum bitters, while our Festive Bellini is the perfect toasting tipple with its blend of Prosecco, Hayman’s Sloe Gin and lemon. 

Christmas tipples made for sharing

Big groups might want to take advantage of our Wine or Beer Feasts, which pull together six bottles of our favourite wines for the season, including fizz, whites and reds (there’s even a magnum option), or 20 bottles of mixed craft beers, including Lo and No options. Why?  Because sometimes it’s just good maths to get more booze.

Why choose Cubitt House this Christmas?

Drinks aside, there are plenty of other reasons to choose Cubitt House for your Christmas drinks. As well as our pub spaces, we’ve also got plenty of private dining rooms of varying sizes for hire, if the occasion requires something a little more organised. There are the glamorous dining rooms upstairs at The Princess Royal – The Charlotte and The Victoria, named after famous royalty, of course, or even the new upmarket restaurant Alfie’s at The Alfred Tennyson. But we’ve also got cute, cosy Snugs at most of the pubs, plus outdoor seating if that’s your thing. One of our favourite options is the Blood Orange Bar at The Orange, which has a cool speakeasy vibe that makes it perfect for this time of year.

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We also go all in on the festive decorations, with our stylish and cosy interiors dressed up for the occasion, not to mention quintessential roaring fireplaces crackling with firewood. Throw in the fact that our staff are the nicest and most knowledgeable in the industry, and that our pubs are conveniently located in central London in Notting Hill, Marylebone, Belgravia and Chelsea, close to all the major Tube lines.

Raise a glass to Christmas at Cubitt House

And with that, we end our case for why Cubitt House offers some of the best Christmas drinks in London. Choosing one as the backdrop for your festive drinks – whether they’re a casual catch-up with friends or a bigger work bash – is a real no-brainer. And even if you’re just a tourist here in our beautiful city for the day, then you need to soak up as much festive goodness as possible, and we’re more than happy to oblige. 

Don’t be a Scrooge. Check out the Cubitt House festive drinks menu and book your next drink outing this Christmas season with us.


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Our Pastry Chef Neradah’s Easter Egg Half Shells, a final touch for the Easter table.⁠
⁠
Recipe Below: ⁠
⁠
Chocolate half shells⁠
Melt the chocolate and half fill the moulds, tip it all around and make sure its completely coated well. Tip out the excess and freeze to set. Pipe approx. 30 g caramel into each.⁠
⁠
Chocolate Mousse,⁠
200g dark chocolate⁠
30g butter⁠
3 large eggs⁠
110g caster sugar⁠
150g semi whipped cream⁠
⁠
Melt choc and butter together. Whip sugar and eggs until very pale and light. Add some of the egg into the chocolate to lighten, then add this back to the sabayon and mix well. Add in the whipped cream folding through gently with a whisk. Transfer to a piping bag Caramelised condensed milk⁠
Cook unopened tins of condensed milk on a rolling boil for 3-4 hours, keep it topped up or it will explode⁠
⁠
Grated chocolate on top of the custard⁠
Mini eggs on top
Our Pastry Chef Neradah’s Bread and Butter Pudding, with Hot Cross Buns given a second life.

Just the thing for a slower Easter afternoon.

Recipe Below: 

3 large hot cross buns,sliced in thirds horizontally. (If using store bought you may need 4-5)
1 tin condensed milk
Zest of 2 oranges
Pinch cinnamon
500ml whole milk
3 x whole eggs
100g chocolate pieces, dark or white
100g browned butter
50g demerara sugar
1 teaspoon vanilla paste

Heat the milk, condensed milk, zest, cinnamon and vanilla in a saucepan. Whisk together the eggs lightly, add in the milk mixture and pass.

Brush the cut sides of the bun slices with butter and lay them with the chocolate in 20cm cake tin lined with parchment or an oven dish, overlapping, using the tops of the buns as the top layer. 

Pour the warm custard over and press with your hands to submerge, leave to soak up
poking holes with a small paring knife to aid absorption.

Sprinkle with demerara and bake 30 mins 150C or until completely set.

#recipe #baking #recipeideas #easterrecipes #cubitthouse
Our Pastry Chef Neradah’s Hot Cross Buns, gently spiced, glazed and baked fresh, just in time for Easter. Recipe Below: 

Hot Cross Buns:
Fruit
80g raisins
80g sultanas
150ml stout, warmed up
Soak fruit and stout together while
weighing other ingredients, around 30
mins then drain.

Dough
500g strong white bread flour
250ml whole milk
10g fast action dried yeast, or 20g fresh
yeast
1 tspn fine sea salt
2 tsp mixed spice
1 tsp ground cinnamon
80g caster sugar
2 large eggs, plus one for egg wash
50g unsalted butter, room temperature
50g mixed candied peel

Cross
50g plain flour
50g whole milk
5ml vegetable oil

Glaze
Remaining stout from soaking
60ml orange juice
120g caster sugar

Mix Bread Flour, Spices, Sugar and Salt. Combine Yeast with warm Milk and leave for 10 minutes, then add with Eggs to the dry mix. Knead with a dough hook until a shaggy dough forms, then continue until smooth and elastic. Add Butter and knead again until silky and pulling away from the bowl. Fold through Dried Fruit and Candied Peel.

Shape into a ball, cover and leave to double in size. Divide into 12 even pieces, shape into tight buns and place onto a lined tray. Cover and prove again until well risen.

Mix Flour, Milk and Oil into a smooth paste for the crosses. Brush buns with Egg Wash, pipe crosses, then bake at 170°C for 20–22 minutes until golden.

Warm Orange Juice, Stout and Sugar to make a glaze, then brush over the buns while hot. Best served warm with salted butter or clotted cream.

 #recipe #recipeideas #baking #hotcrossbuns #cubitthouse