Add an extra serving of cheer to your holiday celebration with these seasonal sips.
1.25 oz. Blade and Bow Kentucky Straight Bourbon Whiskey
.5 oz. Becherovka
.75 oz. Orange juice
.25 oz. Lime Juice
.5 oz. Peppercorn Syrup (Pink, Black & White Peppercorns)
2 Dashes peppercorn bitters
5 Basil Leaves
Stir ingredients and garnish.
1 ½ cups Sauza Signature Blue Silver Tequila
½ cup DeKuyper Triple Sec
1 ½ cups cranberry cocktail juice
½ cup fresh lime juice
½ cup simple syrup
1 cup fresh cranberries for garnish
Sugar for rimming
Lime wheels for garnish
8 cinnamon sticks for garnish
Combine the first five ingredients in a pitcher and stir. Place lime slices and cranberries in the pitcher for added flavor. Rim glasses with sugar before serving.
Skewer fresh cranberries with a toothpick and roll in remaining sugar. Pour into glasses over ice, top with cranberry skewer and finish with a cinnamon stick.
1 Smith Teamaker Red Nectar sachet
1 1/4 oz. Bulleit Rye
Recommended twists or additions:
· Add orange peel
· Add 1-2 cloves
· Add 1 cinnamon stick
· Add 1 tablespoon raw honey
· Garnish with lemon wedge
Place sachet in a cup or mug. Add boiling water, leaving room for the whiskey. Steep 5 min. Add 1 1/4 oz. Bulleit Rye. Remove tea sachet.
1 bottle of Santa Margherita Prosecco Superiore
1/2 a lemon
1/2 an orange
1 tablespoon of honey
1/4 cup of sugar
3 whole cloves
3 whole allspice
2 cinnamon sticks
Rinse the lemon and the orange, and thinly slice them, discarding seeds; quarter the orange slices. Put fruit in a 4- to 5-quart pan. Add honey, sugar, cloves and allspice. With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for five minutes. Pour Prosecco into hot citrus base and that until steaming, about eight minutes. Keep warm over low heat. Ladle into heatproof cups or wineglasses.
5 parts Noilly Prat dry vermouth
2 parts Grey Goose Vodka
1 dash orange bitters
Complete this cocktail with a lemon peel
Build ingredients in a mixing glass, top with cubed ice and stir. Fine strain into a chilled cocktail glass. Always garnish a Grey Goose martini cocktail with the peel of a lemon.
Recipe courtesy of
2 oz. elit Vodka
1 oz. hibiscus cranberry shrub*
1 oz. lemon juice
1 tsp. honey
Add all ingredients to a shaker and shake then strain into a cocktail glass and garnish with gold flake.
2 cups water
2 cups sugar
2 cups apple cider vinegar
3 cups sugar
1 lb. cranberries
10 grams dried Hibiscus flowers
Add sugar, water, Hibiscus and cranberries to a pot and bring to a boil. Reduce heat and simmer for 10 minutes.
Allow to cool and then strain through cheesecloth or fine strainer.
Add apple cider vinegar to the mixture and stir to combine.
Store in the refrigerator.
Courtesy of Jeremy Oertel for
1.5 oz Old Forester 86 Proof
2 Tbsp. Hot Butter Batter
5 oz milk, heated
Combine all ingredients in mug, stir to dissolve batter. Garnish with fresh grated nutmeg.
Hot Butter Batter Recipe
2 sticks salted butter
1 cup dark brown sugar
1 tsp vanilla bean paste
In a 1 quart saucepan over low heat, melt sticks of butter. Once melted, add brown sugar and stir over heat until fully dissolved and smooth. Remove from heat, add vanilla bean paste. Allow to cool, store in refrigerator.
4 oz. of vodka
1/4 cup of cranberry juice
1/2 cup of sparkling apple juice
2 ginger beers
Fresh cranberries for garnish
Fill two large glasses with ice. Add the Vodka and cranberry juice. Add the sparkling apple juice and then fill the rest of the way with the ginger beer. Stir gently to combine and serve immediately.
8 parts Pinnacle® Original Vodka
7 cups apple cider
8 parts caramel syrup
2 teaspoons ground cloves
2 tablespoons cinnamon
¼ cup brown sugar
Apples for garnish
Combine ingredients in slow cooker and cook on low for 3 hours. Garnish with sliced apples and a drizzle of caramel. Add lots of apple slices floating in your slow cooker for visual presentation and extra flavor.
Courtesy of and
4 cups pear juice or nectar
4 cups apple cider
1 cup brandy (or more, depending on your preference)
4 tbsp. orange liqueur (such as Grand Marnier)
2 cinnamon sticks
1 vanilla bean
4 whole cloves
4 black peppercorns
4 allspice berries
1 peeled & sliced pear, core removed (any pear will work here but consider bosc, barnet or a green Anjou)
Place all the ingredients except brandy and orange liqueur in a saucepan and simmer over medium heat for 15 minutes. Let steep, off the heat, for at least 30 minutes. Strain, reheat, add brandy and liqueur then enjoy. Serves 6-8.
Courtesy of expert Niko Paranomos
2 parts Bombay Sapphire Gin
1 large heaping spoonful of pumpkin puree and/or pumpkin pie mix
1 tsb. dark brown sugar
A dash of vanilla extract (7 drops)
2 dashes of ground cinnamon
Shake all ingredients vigorously with ice and strain into chilled martini glasses, then top with nutmeg.
1 1/2 parts Monkey Shoulder whiskey
1 part Sweet Vermouth
1/2 part Campari
1/2 part Grenadine syrup
Top up Cold Brew Coffee tonic (Buy cold brew bottle and premium tonic bottle)
Stir it and build in highball glass with block ice. Garnish with orange or grapefruit peel.
1.5 oz. peppermint tea infused, milk washed vodka
1 oz. fresh lemon juice
.5 oz. baking spice syrup (simple syrup steeped with clove, star anise, cinnamon)
Shake all ingredients with ice; strain into a chilled coupe.
Via milk washing: Stir slowly while adding 1.5 parts milk to one part infused vodka until the mixture curdles, then strain.
Via rapid infusion: Add two scoops of peppermint tea to iSi whipper, add 16 to 20 ounces vodka. Infuse with two N2O chargers, shake vigorously and strain.
Courtesy of Joe Davis of .
1 can full fat coconut milk
1 cup almond milk
5 tbsp. high quality cacao powder
1-4 tbsp. raw sugar, agave or honey (depending on what type of sweetener you like, and how sweet you like it)
1/4 - 1/2 tsp. of a quality peppermint extract
Optional: whipped cream and crushed candy canes for topping
Add all ingredients except peppermint extract to a saucepan over medium heat, slowly stirring till your liquid is warm. Remove from the heat and add peppermint extract, starting with a few drops, and adding more to your liking. Top with whipped cream and crushed peppermint and enjoy. Serves 6.
Courtesy of expert Niko Paranomos
1 1/2 parts Sailor Jerry Spiced Rum
2 parts sour mix
1 part apple juice
1 part ginger syrup
Pinch of ground cinnamon
Add ingredients into mixing glass, add ice, shake, strain over ice into a rocks glass and garnish with an apple slice and a sprinkle of ground cinnamon
½ tsp. green Chartreuse
2 oz. Tanqueray Gin
¾ oz. fresh lime juice
¾ oz. simple syrup
½ tsp. (2.5ml) pomegranate molasses
2 dashes Angostura bitters
Sprig of rosemary
Measure ingredients into a Collins glass and top with pellet ice. Swizzle with a long spoon to incorporate the water and mix the drink. Add a couple dashes of the Angostura bitters. Top with more crushed/pellet ice into the shape of a cone, and garnish with a sprig of rosemary and a few cranberries.
.5 oz. Frangelico
1 oz. Appleton Rum
.75 oz. lemon juice
.5 oz. Wild Turkey rye
.5 oz. Orgeat (almond syrup)
.25 oz. East India Solera Sherry
1 tsp. cinnamon syrup
3 dashes of Angostura bitters
Combine all ingredients and whip shake with 3 ice cubes. Pour into glass over crushed ice and garnish with a lemon wheel, mint, bitters and paper umbrella.
Courtesy of Shaun Dunn for
2 oz. Zevia grapefruit citrus soda
1.5 oz. vodka
.5 oz. St. Germain elderflower liqueur
3 bar spoons of pomegranate seeds
Muddle pomegranate seeds and grapefruit with the elderflower liqueur. Add vodka and Zevia grapefruit citrus. Top with crushed ice and churn.
6 oz. Patrón Añejo
2 oz. Patrón XO Café Incendio
3 cups milk
.75 circle of chocolate Abuelita
Heat milk and chocolate Abuelita in a medium saucepan over medium-high heat. Mix continuously with wire whisk until mixture is frothy and starts to simmer.
Remove from heat and add Patrón Añejo Tequila and Patrón XO Café Incendio to taste.
Pour into a warmed mug; float thickened cream on top and dust with fresh grated cinnamon. Serves 4.
Courtesy of Damian Windsor for in Los Angeles
1 part Jägermeister
1 part 5-year-old rum
1 part Amburana Cachaca
1 part heavy cream
Build all ingredients in a shaker. Dry shake for five seconds. Add ice and shake vigorously. Strain in a chilled coupe glass and garnish with freshly grated nutmeg.
Courtesy of in New York
2 oz. vanilla vodka
1/2 oz. butterscotch schnapps
3/4 oz. Sugarfina pumpkin pie caramel-infused pumpkin spice syrup
1/2 oz. egg white
Shake and strain all ingredients into martini glass. Garnish with pumpkin pie candy.
Courtesy of the Holiday Lounge Pop-Up at Viceroy Santa Monica
2 oz. apple cinnamon-infused farmers gin*
.25 oz. Benedictine
.25 oz. Dolin Blanc vermouth
.5 oz. Dolin Dry vermouth
1 dash Bittermens Elemakule Tiki bitters
Stir. Coup and add lemon twist.
*Infused apple cinnamon gin
16 oz. new world gin
1 sliced red apple
4 cinnamon sticks
Infuse for six days.
1.5 oz. Bacardi Oakheart Spiced Rum
.5 oz. cinnamon syrup
5 oz. hot apple cider
Combine ingredients. Garnish with a cinnamon stick and star anise.
2 parts Tres Agaves Reposado Tequila
1 part blood orange juice
1/2 part Aperol
1/2 part cranberry juice
Champagne, to fill
Cranberries, to garnish
Add all the ingredients into a shaking tin and fill with a handful of ice. Shake for 5 seconds and strain into a Collins glass. Top with Champagne and garnish with a few cranberries.
Courtesy of Cody Goldstein, founder of
1 1/2 parts Ménage à Trois Citrus Vodka
3/4 part lemon juice
3/4 part tart cranberry jam
In a cocktail shaker, add all ingredients, shake and strain into a coupe glass and garnish with rosemary sprig and cranberries.
Courtesy of Niccole Trzaska of
1 part Sugar Island Coconut Rum
1 part Silver rum
1 part Irish cream
1/2 part Sherry
Nutmeg, to garnish
Combine all ingredients into a shaker and fill with ice. Shake for 10 seconds and double strain over ice in a rocks glass. Shave nutmeg over top.
Courtesy of Cody Goldstein, founder of
2 oz Old Forester 100 Proof
0.5 oz apple cider syrup (1 part hot apple cider and 2 parts white sugar.)
2 dashes angostura bitters
Stir in mixing glass with ice. Strain into double old fashioned glass over fresh ice. Garnish with lemon peel/apple slice.
2 oz. Averna
1 oz. gin
1 tsp. honey syrup (3 parts honey to 1 part warm water; stir to combine)
12-15 dashes Angostura bitters
1 whole egg
Combine all ingredients in a shaker tin and shake briefly without ice to combine. Fill shaker with large, solid ice cubes to fill the tin and shake again, vigorously, for 10-15 seconds.
Strain into a snifter or small highball glass. Garnish with a dusting of freshly grated nutmeg.
Courtesy of Greg Buttera for
1 1/2 parts Tres Agaves Blanco Tequila
1/4 part ginger liqueur
1 part Baileys Vanilla Cinnamon Liqueur
Mix all ingredients over ice in a shaker. Shake and strain in a tall slim glass and top with dusted cinnamon or stick. Accompany with a gingerbread man.
Courtesy of Niccole Trzaska of .
¾ oz. Averna
¾ oz. aged rum
¾ simple syrup
Dash of mole bitters
1 ½ oz. cinnamon syrup whipped cream
Combine Averna, aged rum, Cognac and simple syrup in a hot toddy glass. Top with hot water. Add a dash of mole bitters. Top with cinnamon syrup whipped cream. Garnish with grated nutmeg.
Courtesy of Sofia Present of .