Six DIY drinks just made for gifting – recipes

A festive bottle is a gift that is never unwelcome, and if you helped make it, chances are you'll make someone very happy. Sloe gin might be the classic home brew, but there are plenty of other strong-flavored transformations to try. Here are a few of my favorites, all of which ensure that while it's the thought that matters, it's the content that matters most.

Make the Recipes exactly as they are first, to make friends, then treat each as a core around which to beautify: krupnik's warmth can come from star anise instead of cinnamon, for example, or try the ' cello with pink grapefruit instead of lemon and lime; aquavit, on the other hand, is differently delicious when made with black pepper rather than grains of paradise…and so on.

You don't may not be familiar with ponche crema, but you are probably familiar with one of its many eggnog cousins, perhaps in the form of advocaat. Be prepared to be suspected by the recipient at the mere mention of eggnog, but, I promise you, they'll be chanting your name for the New Year. Shrubs are fruity vinegars that promote gut health and are as delicious with sparkling water as they are with prosecco; use the recipe as a template around which to experiment, for example, blueberries, Thai basil or whatever you want. Syrups, on the other hand, are so easy to make and go with everything from cocktails to breakfast pancakes: try rosemary, white pepper, lemon verbena or celery seed instead of nutmeg in the recipe below.

Krupnik, or Polish Spicy Honey Vodka< p class="dcr-18sg7f2">In many ways this recipe, which is from my new book, Spice, is vodka hot: try a star anise sheriff's badge instead of cinnamon, if you fancy it, or a crushed nutmeg instead of mace. I love drinking it as soon as it's had a chance to be chilled right after making, but it tastes differently after a few months when it's softer. Enjoy it cold as a stone, lay it down with some bubbly, or bring it almost to the boil in a saucepan and serve as a winter warmer.

Makes 500ml to store forever

170ml honey2 cloves1 whole mace1 cinnamon stick3 allspice berries, crushed1 unsplit vanilla bean1 untreated lemon, halved lengthwise the length then in half moons340ml vodka

Place everything except the lemon and vodka in a large saucepan with 170ml water over medium heat and slowly bring to the boil stirring to dissolve the honey. Remove from the heat, leave to cool for 10 minutes, then stir in the lemon and vodka, cover and leave to infuse overnight.

Depending on your preference for a clear liquid or otherwise, strain through a fine sieve or double layer of cheesecloth into a funnel held over a clean bottle or jar. Seal and preserve. It will keep indefinitely.

Ponche crema

The Dutch have an avocado, Trinidad and Tobago has ponche de crema, and my childhood had commercials for the Warninks lawyer who promised a life of sophistication. Almost all eggnogs are based on a core of spices, egg yolks, and dairy; some use brandy, others whisky, many contain cream, others only condensed milk. This version, from Venezuela, and also from my new book, is a delight.

Makes 1 literKeeps 6 months

400 ml whole milk 400 ml condensed milk 1 whole