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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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Day 9: For those glorious in-between days, where time slows and the sofa calls. This Christmas Pudding Fudge makes clever use of your leftovers - just pop everything in a pan, stir gently and let the magic happen. Best enjoyed in socks, with something good on the telly.

Ingredients 

400g caster sugar
400g double cream
120g golden syrup
60g salted butter
120g white chocolate
1 tspn mixed spice
250g Christmas pudding, crumbled

Method

1. Line a shallow 24cm x 20cm tray with parchment paper.
2. Place everything except the chocolate and Christmas pudding in a heavy pan and bring to a boil, while whisking gently.
3. Bring to 121 degrees. Don’t leave the mix alone as it will catch and burn.
4. Remove from the heat, before adding in the chocolate. Whisk well until thickened. 
5. Quickly fold through the Christmas pudding, before pouring the mix into a parchment lined tray.
6. Cut into 2cm squares once set.
Day 8: All the charm of a summer Spritz, dressed up for winter. Locally sourced, effortlessly delicious @haymansgin. Save and share the recipe for this winter warmer now.

Ingredients: 

50ml Hayman’s Sloe Gin
15ml Aperol
150 ml Double Dutch Soda Water
Orange peel and a Rosemary sprig to garnish
Day 7: A retro bite with a Cubitt House flourish. These perfectly seasoned canapés, topped with a bold anchovy and just the right amount of nostalgia, are guaranteed to win over even the most discerning grandparent.

Ingredients (Makes 12 halves)
• 6 large free-range eggs
• 2 tbsp good-quality mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• A pinch of smoked paprika
• A pinch of cayenne pepper
• 1 tsp finely chopped chives
• 6 anchovy fillets (salt-packed or good-quality jarred), halved lengthways
• Finely grated parmesan (for finishing)
• Sea salt & cracked black pepper

Method
1. Place the eggs in a pan of cold water. Bring to the boil, then simmer for 8 minutes. Drain and cool under cold running water. Peel carefully.
2. Halve the eggs lengthways and scoop out the yolks into a bowl. Mash with mayonnaise, mustard, vinegar, paprika, cayenne and seasoning until smooth and creamy.
3. Spoon or pipe the mixture back into the whites. Lay a sliver of anchovy on each egg half, then finish with a fine dusting of parmesan and a sprinkle of chives.

#easyrecipesathome👩🏻‍🍳❤️ #christmas #christmasrecipes #devilledeggs
Day 6: Good things take time -  and this one’s well worth the wait. Our slow-cooked Red Cabbage is the ultimate winter side: rich, gently spiced and just the right balance of sweet and sour. A proper cold-weather companion.

Ingredients (Serves 6–8)
• 1 medium red cabbage (about 1kg), finely shredded
• 2 red onions, thinly sliced
• 2 apples, peeled, cored, and diced
• 50g butter
• 2 tbsp olive oil
• 100g soft brown sugar
• 150ml red wine vinegar
• 150ml red wine
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 1 tsp allspice
• Sea salt & cracked black pepper

Method
1.	Heat the butter and olive oil in a heavy-based pan. Add the onions and cook gently until soft and sweet - about 10 minutes.
2.	Stir in the apples, sugar, vinegar and wine. Add the spices and bring to a gentle simmer.
3.	Fold in the shredded cabbage, season well and cover with a lid. Cook slowly over a low heat for 1½–2 hours, stirring occasionally, until the cabbage is tender and glossy.
4.	Remove the lid for the last 15 minutes to let the liquid reduce and become sticky. Season and serve warm.
Day 5: No one wants a dry roast. But thin gravy doesn’t do much better. Enter our Bread Sauce, rich, silky and elevated with a whisper of Truffle. Perfect for mopping up those golden roasties. It’s not just a side. It’s a statement.

Ingredients (Serves 6–8)

• 600ml whole milk
• 100ml double cream
• 1 small onion, peeled and halved
• 2 bay leaves
• 1 sprig of rosemary
• 3 cloves
• 100g fresh white breadcrumbs (preferably sourdough)
• 40g unsalted butter
• 1 tsp truffle paste or a few drops of truffle oil 
• Finely grated parmesan
• A pinch of grated nutmeg
• Sea salt & cracked black pepper

Method
1. Pour the milk and cream into a saucepan. Add the onion, bay leaves, rosemary, and cloves. Bring to a simmer, then remove from the heat and let it infuse for 20–30 minutes.
2. Strain the milk into a clean pan and bring back to a gentle heat. Stir in the breadcrumbs and cook slowly until thickened and silky - about 10 minutes.
3. Add the butter, nutmeg and seasoning, before stirring in the truffle paste or oil sparingly - just enough for an earthy depth. 
4. Whisk in the parmesan and serve in a warmed silver jug.