Move over, roast beast – this neon-green tropical troublemaker is about to become the star of your Christmas celebrations! Part mischievous melon, part coconut paradise, this gloriously gaudy Grinch cocktail combines the zesty zing of lime and pineapple with a wicked kick of coconut rum. Rimmed with snowy coconut flakes and topped with a candy cane and a sprinkle of edible glitter, it's basically Christmas in the Caribbean – if the Grinch took a holiday to somewhere considerably sunnier than Whoville.

“The great thing about this syrup is that you can double or triple the quantities so you have plenty on hand for the festive and summer seasons, plus it's a wonderful edible gift to give. Just decant into clean, upcycled maple syrup or dressing bottles with pop-top lids and keep chilled." – Hayley Incoll

This vibrant cocktail proves you don't need fancy ingredients to make a delicious drink. From chefs Matt Stone and Alanna Sapwell-Stone, this cocktail recipe is a masterclass on how to avoid waste and create something truly unique and impressive from, well, your can of chickpeas. Perfect as an afternoon tipple, the sweet, tart flavours of the rhubarb and cherry brandy match the sharpness of lemon juice and gin to make a refreshing, (and very pretty) cocktail. Recipe note: You'll need to make the rhubarb syrup two hours in advance.

Mellow out this festive season with this classic sparkling sip.

Rise and shine! Here's how to make the classic citrus cocktail.

This summer sip is a bright crimson red - perfect for any festive Christmas feast.

It's Christmas in a cocktail - literally!

This tangy Aussie summer cocktail is the refresher your next party needs.

“A boozy punch for a hot summer’s day, with loads of floral sweetness and acidity courtesy of the passionfruit.” – Tom Gorringe

“Gin Basil Smash is a modern, more aromatic interpretation of a Southside by way of a Whiskey Smash, using basil instead of mint. It was created in the summer of 2008, when it was fifirst referred to as ‘Gin Pesto’. Since then, the muddled refresher has become one of the most popular drinks in all of Germany.” Recipe from Signature Cocktails by Amanda Schuster.

“Georgie and I both love pandan and grow it in our vegie patch. Infusing it in a cocktail seemed like a good idea. And it was!”

“When outside temperatures rise and thirsts call for quenching with something a little more interesting than the workaday gin and tonic, a Pimm’s Cup is in order. The basic recipe is simple, but the garnishes and flavourings used in modern Pimm’s Cup presentations vary wildly.” Recipe from Signature Cocktails by Amanda Schuster.

"Eggnog is synonymous with Christmas in America. Apparently, George Washington used to make his own and was adamant that you should let it rest for a few days to intensify its flavour. I personally love eggnog, on its own, as a latte or in this case as a gingerbread cocktail. Since eggnog is not readily available in the UK, I’ve included a recipe on how to make it." This is an edited extract from The Book of Gingerbread by Helena Garcia, published by Quadrille. Available in stores nationally, RRP $34.99. Photography by Patricia Niven.

“The Mary Pickford endures as one of the most popular classic Cuban cocktails of all time, found on menus around the world.” Recipe from Signature Cocktails by Amanda Schuster.

“Caribbean cocktails tend to be associated with tropical islands, however there are exceptions to the genre. One such is the Bird of Paradise Fizz, one of the few classic recipes hailing from Panama.” Recipe from Signature Cocktails by Amanda Schuster.