One Festive Feast

Whatever you have coming at you this December – work Christmas parties, festive cocktails, the big Lunch, or New Year’s Eve drinks…we have the perfect collection of delicious, easy recipes to wow your friends & families.

gin cured salmon on rye bread


  1. Mix the salt and sugars together in a large bowl to combine them well.
  2. Grind the black pepper with the dill and coriander seeds in a pestle and mortar until it’s a powder. Sprinkle this over the salt mixture, then stir in the chopped dill, lime zest and One Sage gin until it’s all well combined.
  3. Place one fillet of salmon (or half your smaller fillets if using) skin-side down on a large piece of aluminium foil.
  4. Cover the salmon fillet/s with all of the salt mixture, then place the remaining salmon fillet/s, skin-side up, on top of it to make a sort of sandwich. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish).
  5. Put the fish parcel onto a baking tray and place another baking tray on top of it. Weigh the top baking tray down with something heavy – a couple of house bricks or weights from a set of kitchen scales for example. Chill this package in the fridge for 2-3 days, turning the packet of fish every 6-8 hours where possible.
  6. When ready to serve, unwrap the salmon and scrape off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife. Serve with a wedge of lemon, rye bread and a simple green salad.


mince pies with gin butter


  1. Place the plain flour and softened butter into a bowl, rub together to create a crumb consistency. 
  2. Add the caster sugar and 1 large beaten egg. Mix together.
  3. Tip out onto a lightly floured surface and fold until pastry comes together, be careful not to overmix. 
  4. Wrap the pastry in cling film and chill for 10 minutes.
  5. Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon. 
  6. Heat oven to 200C fan/gas 7.
  7. Roll out the pastry to 3mm thick. 
  8. Using a round cutter, (approx 10cm), cut out 16 bases and place them into a cupcake tin. Put 1 ½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. 
  9. Re-roll out the remaining pastry and use a smaller round cutter (approx 7cm) to create the lids, then place on top of each pie and seal. Glaze with beaten egg and sprinkle with a little caster sugar. Make a small cut in the top of each one. 
  10. Bake the mince pies for 15-20 minutes until golden brown. Leave to cool before releasing them from the tip and dusting with a little icing sugar before. 
  11. To make the Gin Butter, cream together the butter, both sugars, lemon zest and cinnamon until pale. Gradually add the gin a little at a time. Keep beating throughout. Don’t add the gin too quickly or the butter may split. 
  12. Chill thoroughly before serving. The gin butter will keep in the fridge for 2-3 weeks.


One Gin Crisp Apple digestif

Did you know our One Gin Crisp Apple works as a delicious after dinner digestif?

Simply pop your bottle in the freezer to chill down for a few hours and serve in shot glasses between dinner and dessert or try it right at the end of your meal before the party really gets started!

The ‘One’ Christmas Cocktail Collection

Christmas season is well and truly upon us and we have a cocktail for every occasion throughout this festive period from the welcome drink to the final cheers at midnight on New Years Eve


Welcome Drink – Portwood G&T

50ml One Port Barrel Rested Gin
120ml Premium Tonic Water
1 Clementine Wedge
1 Lemon Wedge
Squeeze and then place both a wedge of clementine and lemon in the bottom of a highball glass (or copa). Fill the glass with fresh ice cubes. Pour in the ingredients and stir gently.




Aperitif – vodka martini


Martini glass

60ml One Vodka

10ml Dry Vermouth

Stir with cubed ice, strain and serve straight up with a lemon zest.


Christmas Party cocktail – Winter Williams

Jug and large highballs

35ml One Gin Crisp Apple
50ml clementine tonic
10ml Poire William
10ml white vermouth
50ml soda
2 dashes Orange Bitters
50ml clementine juice
Garnish with pear slices + clementine orange wedge

Simply add all ingredients over ice.


carol singing – hot gin cider


750ml good quality dry cider
150ml One Gin Classic
50ml honey
2 x mulling spice bags (available from supermarkets)
Peel of 1 orange & 1 lemon (discarding the pith)
1 orange & 1 lemon sliced

Add mulling spice bags, orange and lemon peel slices and cider to a saucepan and warm gently. Once hot, stir in honey, add One Gin and ladle into mugs to serve.


Christmas Morning – Marmalade cocktail

Martini or coupette

50ml One Gin Crisp Apple
25ml Lemon juice
1 heaped teaspoon of orange marmalade
Orange twist for garnish

Add all of the ingredients into a cocktail shaker with fresh ice and shake well. Double strain into the glass and garnish with an orange twist.



new years eve – st clements royale

Large flute

20ml One Gin Classic
50ml clementine juice
15ml lemon juice
100ml cold champagne
10ml sugar syrup
1 dash of orange bitters
1 x orange zest

Combine all the ingredients except the champagne in a shaker with ice. Shake well and double strain into chilled flute, top with champagne, express orange oils over drink and discard skin.