Christmas POPtails
POPtails are our blends of cocktails and mocktails made using Dunoon Goes POP syrups.
.png)
Bertie’s Blushing Snowball
A Dunoon Goes POP twist on a classic Christmas cocktail, Bertie’s Blushing Snowball leans into our classic Rhubob & Custard flavour, with a touch of warming ginger. Our mocktail version tops our rhubarb fizz with a vanilla ice cream snowball for a family-friendly festive float.
Cocktail - Bertie’s Blushing Snowball
For the mix
40ml Advocaat
15ml lime juice
20ml Dunoon Goes POP Rhubob & Custard syrup
80ml sparkling water
Ice
To serve
1 x ginger biscuit, crushed
A bit of extra syrup for the glass rim
Recipe
Mix your Rhubob & Custard fizzy drink:
-
Add 20ml of syrup into the sparkling water and stir.
-
If you have a fizzy drinks maker, add 20ml of syrup and make up 100ml.
Serve your POPtail:
-
Dip your finger in some syrup and run along the rim of the glass.
-
Dip the glass in the finely crushed ginger biscuit crumbs.
-
Fill your glass with ice, adding the Advocaat and lime juice.
-
Top up with fizzy Rhubob & Custard fizzy drink.
-
Stir well, until your glass feels cold.
Top Tip
If you’re making a few, it’s easy to make in a jug and serve over ice into individual glasses.
Mocktail - Bertie’s Blushing Snowball
For the mix
1 x scoop vanilla ice cream
15ml lime juice
30ml Dunoon Goes POP Rhubob & Custard syrup
120ml sparkling water (cold)
Ice
To serve
1 x ginger biscuit, crushed
A bit of extra syrup for the glass rim
Recipe
Blend your Rhubob & Custard fizzy drink:
-
Add 20ml of syrup into the sparkling water and stir.
-
If you have a fizzy drinks maker, use 20ml of syrup to make up 120ml of Rhubarb & Custard. Keep chilled.
Serve your POPtail:
-
Choose a tall glass and add your first ingredient, vanilla ice cream.
-
Pour the fizzy Rhubob & Custard very slowly over the ice cream. This kickstarts the lovely creamy combo, but keeps the foam to a minimum.
-
Drizzle a little Rhubob & Custard syrup over the top for an extra punch, and sprinkle with ginger biscuits. Yum!
Top Tip
If you’re making a few, it’s easy to make in a jug and serve over ice into individual glasses.
A Merry Cherry Christmas
Fizzy, fruity, and full of Christmas spirit, our American Years Love Cola POPtails are inspired by childhood memories of cherry cola bottles. You can be as sweet or sour as you like by adapting your choice of cherry flavours!
Cocktail - Merry Cherry Christmas
For the mix
10ml cherry liqueur (we used Sourz)
20ml Bacardi
15ml Love in the American Years Love Cola Syrup
60ml sparkling water
15ml lime juice
To serve
Ice
Lime wedges
Cherry jelly sweets
Recipe
Mix your Cola fizzy drink:
-
Mix Love in the American Years Cola syrup with the sparkling water to make 80ml.
-
If you have a fizzy drinks maker, make up 75ml of Cola ready for use.
Serve your POPtail:
-
Add cubed ice to your glass and keep chilled.
-
Add the cherry liqueur, Bacardi and lime juice to a cocktail shaker with some more cubed ice.
-
Shake it up to mix and chill.
-
Pour the mixture over your ice.
-
Top up with your cola fizzy mix.
-
Run a wedge of lime around the rim and drop it into the glass.
-
Cut your cherry jelly sweet between the cherries, hanging over the rim to serve.
-
Mix with a long spoon and enjoy!
Top Tip
We’re aiming for a cherry cola sweetie taste but if Sourz is a bit too sickly for your taste-buds, swap for a cherry vodka or liqueur and experiment with the measures until it works for you!
Mocktail - Merry Cherry Christmas
For the mix
1 x scoop vanilla ice cream
15ml lime juice
30ml Dunoon Goes POP Rhubob & Custard syrup
120ml sparkling water (cold)
Ice
To serve
1 x ginger biscuit, crushed
A bit of extra syrup for the glass rim
Recipe
Mix your Cola fizzy drink:
-
Mix Love in the American Years Cola syrup with the sparkling water to make 80ml.
-
If you have a fizzy drinks maker, make up 75ml of Cola ready for use.
Serve your POPtail:
-
Add cubed ice to your glass and keep chilled.
-
Add the cherry liqueur, Bacardi and lime juice to a cocktail shaker with some more cubed ice.
-
Shake it up to mix and chill.
-
Pour the mixture over your ice.
-
Top up with your cola fizzy mix.
-
Run a wedge of lime around the rim and drop it into the glass.
-
Cut your cherry jelly sweet between the cherries, hanging over the rim to serve.
-
Mix with a long spoon and enjoy!
Top Tip
We’re aiming for a cherry cola sweetie taste but if Sourz is a bit too sickly for your taste-buds, swap for a cherry vodka or liqueur and experiment with the measures until it works for you!
George’s Jolly Ginger Warmer
Our ultimate winter warmer blends spiced rum, ginger syrup with added fire, and bright lemon for a hug in a glass. The mocktail version is amplified by using a chai tea blend, which you can choose as either a black tea or caffeine-free. Both give a golden, Christmassy comfort – especially when enjoyed in front of the fire!
Cocktail - George’s Jolly Ginger Warmer
For the mix
40ml Bourbon or spiced rum
20ml George’s Ginger syrup
Water (a mugful!)
15ml lemon juice (1/5 lemon)
2 or 3 whole cloves
A couple of slices of ginger root
A spoonful of honey
To serve
-
Your favourite mug or glass cup
-
Lemon wedge
Recipe
-
Add the water, George’s Ginger syrup, squeezed lemon juice, and cloves to a small pan and warm up to a boil.
-
Simmer for 5 minutes.
-
Strain the ginger syrup tea into your favourite mug.
-
Add a spoonful of honey and the bourbon or spiced rum, whichever you are using.
-
Garnish with lemon wedges and breathe in the heady ginger fumes.
Serve your POPtail:
-
Add cubed ice to your glass and keep chilled.
-
Add the cherry liqueur, Bacardi and lime juice to a cocktail shaker with some more cubed ice.
-
Shake it up to mix and chill.
-
Pour the mixture over your ice.
-
Top up with your cola fizzy mix.
-
Run a wedge of lime around the rim and drop it into the glass.
-
Cut your cherry jelly sweet between the cherries, hanging over the rim to serve.
-
Mix with a long spoon and enjoy!
Top Tip
To boost your ginger hit, simply increase your raw ginger and simmer for longer – up to 20 minutes.
Mocktail - George’s Jolly Ginger Warmer
For the mix
Water (a mugful!)
Chai tea (black or caffeine free)
20ml George’s Ginger syrup
15ml lemon juice (1/5 lemon)
2 or 3 whole cloves
A couple of slices of ginger root
A spoonful of honey
To serve
Your favourite mug or glass cup
Lemon wedge
Recipe
-
Add the water, chai tea, George’s Ginger syrup, squeezed lemon juice, and cloves to a small pan and warm up to a boil.
-
Simmer for 5 minutes.
-
Strain the ginger syrup tea into your favourite mug and add a spoonful of honey.
-
Garnish with lemon wedges and breathe in the heady ginger fumes.
Serve your POPtail:
-
Add the water, chai tea, George’s Ginger syrup, squeezed lemon juice, and cloves to a small pan and warm up to a boil.
-
Simmer for 5 minutes.
-
Strain the ginger syrup tea into your favourite mug and add a spoonful of honey.
-
Garnish with lemon wedges and breathe in the heady ginger fumes.
Top Tip
To boost your ginger hit, simply increase your raw ginger and simmer for longer – up to 20 minutes.
Margaret’s Magical Winter Snowdrop
Our Magical Winter Snowdrop puts a Christmas spin on the beloved lemon drop martini. Using Margaret Parker’s Parisien Lavender & Lemon syrup, combined with bitter orange and fresh rosemary, we’ve created a drink that's as beautiful as it is delicious - like sunshine sparkling on crisp fresh snow.
Cocktail - Margaret’s Magical Winter Snowdrop
For the mix
60ml vodka
15ml Cointreau
10ml Margaret Parker’s Parisien Lavender & Lemon syrup
30ml lemon juice
Edible glitter (optional)
To serve
-
Orange peel
-
Rosemary sprig
Recipe
-
Blend your cocktail base:
-
Add the vodka, Cointreau, Margaret Parker’s Parisien Lavender & Lemon syrup and lemon juice (and the edible glitter if using) in a cocktail shaker loaded with cubed ice.
-
Shake for a couple of minutes to thoroughly mix and chill.
Serve your POPtail:
-
Retrieve your chilled glass from the freezer.
-
Strain your mix into the glass using a fine sieve.
-
Using a knife or peeler, cut a length of orange peel (about 12mm wide), with just a little pith on the back.
-
Holding the zest at each end over the drink, peel facing down, twist the zest to release those lovely Christmassy oils!
-
Stir with your rosemary sprig, leaving it in the drink as a garnish with the orange zest.
Top Tip
To make your cocktail more magical, use edible shimmering glitter to add sparkle!
Cocktail - Margaret’s Magical Winter Snowdrop
For the mix
5 to 10ml thick cut orange marmalade
10ml Margaret Parker’s Parisien Lavender & Lemon syrup
30ml lemon juice
60ml cold water
Edible glitter (optional!)
To serve
Orange peel
Rosemary sprig
Recipe
-
Blend your mocktail base:
-
In your cocktail shaker, add the marmalade and some fresh orange peel, then gently muddle to release orange oils.
-
Add the remaining mocktail ingredients; Lavender & Lemon syrup, the lemon juice and water and the edible glitter (if using) to the cocktail shaker with cubed ice.
-
Shake for a couple of minutes to get nice and chilled, and thoroughly mixed.
Serve your POPtail:
-
Retrieve your chilled glass from the freezer.
-
Strain your mix into the glass using a fine sieve.
-
Using a knife or peeler, cut a length of orange peel (about 12mm wide), with just a little pith on the back.
-
Holding the zest at each end over the drink, peel facing down, twist the zest to release even more of those lovely Christmassy oils!
-
To finish, stir with your rosemary sprig, leaving in the drink with the orange zest as garnish.
Top Tip
To make your mocktail more magical, use edible shimmering glitter to add sparkle!