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Jamie Oliver recipes: ‘Easy’ and ‘refreshing’ cocktails to make at home for New Year’s Eve

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Many British chefs have shared their favourite cocktails and how to make them, including Jamie Oliver. Express.co.uk has chosen the chef’s best mixtures for families and friends to try out at home.

Nini Bellini


Two ripe peaches, flat ones if you can get them

Prosecco, chilled


According to Jamie, a peach Bellini is the classic Venetian cocktail, and, if ripe flat peaches are not available, tinned peaches will work just as well.

This is best made just before serving.

First, halve the peaches, remove their stones, then pop them into a liquidizer and blitz until smooth.

Add a splash of water if needed and put the purée into a jug.

If there is no liquidizer available, just use your hands to squeeze, mash and really push the peaches through a sieve to get as much as possible of their wonderful flavour and the colour from their skins into the purée.

Discard (or eat) whatever is left behind in the sieve, then pour the Prosecco into the jug and gently mix together.

Divide between six glasses right away, and top up with a little more Prosecco if need be, and enjoy.

Jamie added that the spirit of the Bellini isn’t exclusive to peaches – nectarines or berries are also lovely used in the same way.

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Negroni Sparklers


Two oranges

Four tablespoons of smooth orange marmalade

Martini bitter (250ml)

Prosecco, chilled


Pop the orange zest, juice, and marmalade in a small pan over a low heat.

Stir together, then simmer for five minutes until it forms a smooth syrup. Set aside to cool.

In a jug, mix the cooled syrup with the Martini Bitter, and pour a little into the bottom of the champagne saucers.

Top with chilled Prosecco and a sliver of orange peel.

Christmas Punch


Clementine juice (75ml)

Benedictine liqueur (150ml)

Dewar’s white label scotch whiskey, or cognac (225ml)

Cranberry juice (300ml)

One vanilla pod

One clementine, thinly sliced

Three sour cherries (optional)


Mix all the ingredients together in a jug and store in the fridge for two to three hours before using – no longer as the sour elements will start to affect the overall flavour of the punch.

Serve in a large jug or bowl half-filled with ice. Mix well and allow to dilute for five minutes before serving.

Elderflower lemonade with frozen berries


Two lemons

Caster sugar

Elderflower cordial (35ml)

Handful of frozen berries

Sparkling water


Describing this fruity drink, Jamie said: “A brilliant drink for party-goers not on the booze, this refreshing cocktail looks and tastes fantastic.”

Simply squeeze the juice of one lemon into a jug, add sugar to taste, elderflower cordial, and mix well to dissolve.

Put a few ice cubes in each glass, slice the remaining lemon and add to the glasses along with the frozen berries.

Top up with sparkling water to taste and mix with a straw.

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