Home brew? Homebrew? Winemaking

Looks alright 7VEN but I've had a beer of that strength stashed away for 18 months now and only just starting to really like it, flavours change so much. Give it some time.

My good pals have asked whether I can brew a beer for a Christmas party mid december... they wanted a dark spicy christmassy type thing but there's no way it'll mature in time. So thinking about doing a 5% ish pale ale, maybe with a little orange and coriander as late additions. My reservations extend to:

1. Barely three weeks to condition if I manage to brew this weekend
   
2. Would have to use a plastic king keg / rotokeg - not had good exp with these so far, leaky seals etc.
   
3. Said keg would have to be driven a hundred miles or so to London. However, I could probably do this before adding the priming sugar and leave it at their house to condition.
   
   

Thoughts?