If that's still not done the trick, there's only one thing for it: heading to the bar cart and whipping up a Christmas cocktail.
From winter warmers to festive twists on the classics, these delicious drinks are a sure-fire way to brighten your spirits.
Whether you're heading out or hunkering down in the run up to the celebration, 'tis the season to make sure you always have a drink in your hand, and this lovely lot will have you feeling very merry indeed...
Le Magritte Bar's festive Mob Toddy cocktail
The Mob Toddy is a nod to the 1920s, the decade that inspired Le Magritte. Bar manager Antonino Lo Iacono wanted to create a drink that would've been enjoyed by the likes of Hemingway and Fitzgerald
Velvety and richly spiced, this recipe for a Christmas Flip cocktail from Michelin-starred Pied à Terre is basically a dessert in itself
Preparation time 5 mins
50ml spiced rum (made by infusing a bottle of spiced rum with 1 stick of cinnamon, 1 star anise and 2 cloves)
10ml Tia Maria
Half an Egg Yolk
1 Star Anise
Place the spiced Rum, Tia Maria, Baileys, and egg yolk in a cocktail shaker. Shake with plenty of cubed ice.
Strain and serve in a small cocktail glass. Garnish with the star anise and a grating of nutmeg.
Luca's Cafe Irlandese, an Italian riff on Irish coffee
Italian restaurant Luca is all about putting an Italian spin on British classics. Head bartender Matt Ottley's Christmas cocktail is a festive, Italian take on an Irish coffee
Preparation time 5 mins
Cooking time 5 mins
30ml Vecchia Romagna (ideally Italian brandy but any brandy will do)
10ml demerara sugar syrup
100ml double cream
10ml Branca Menta
Start by making your syrup. Add equal amounts of demerara sugar and water (100g each) to a saucepan on a very low heat. Stir until dissolved then allow to cool.
Next, warm the glass with a little hot water and prepare the coffee (any coffee will do as long as it tastes nice) before combining with the syrup and brandy, giving it a quick stir. Add to your warmed glass.
Finally, prepare the cream float. In a cocktail shaker (or a protein shaker if you don’t have a fully equipped bar at home) add the cream and Branca Menta. Give a quick dry shake (without ice) to combine the ingredients and aerate the cream.
Using the back of a teaspoon positioned above the drink, slowly pour the cream over the back of the spoon, it should float perfectly on top of the coffee.