With less than two weeks until the start of a new year, we are gearing up to celebrate at home. Below, we’re sharing a curated list of holiday cocktails—like new takes on old classics and festive mixtures to enjoy.
VODKA
Grey Goose – Holiday Punch
*Makes several servings.
RECIPE:
-1 Liter Grey Goose Vodka
-11 oz Pomegranate Juice
-22 oz Sweetened Black Tea
-22 oz Martini & Rossi Prosecco
DIRECTIONS:
Build in a punch bowl over ice and top with prosecco.
Grey Goose – Winter Sangria
RECIPE:
-1.5 oz Grey Goose Vodka
-3 oz red wine
-3 oz orange juice
-2 wedges of lemon, squeezed
-2 orange wheels
-Half of an apple, cubed
DIRECTIONS:
Combine ingredients in a wine glass over ice, submerge orange wheels, lemon wheels, apple chunks, and cranberries.
GIN
Bombay Sapphire – Deco Martini
RECIPE:
-1 oz Bombay Dry
-1 oz manzanilla sherry
-0.5 oz St-Germain Elderflower Liqueur
-2 dashes of orange bitters
DIRECTIONS:
Combine all ingredients into mixing glass and fill with ice. Stir until cold, strain into a martini glass. If you’d like, add a garnish of choice.
Bombay Sapphire – Holiday Collins
RECIPE:
–1.5 oz Bombay Sapphire Gin
-.75 oz lemon juice
-.75 oz simple syrup
-2 oz club soda
-1–4 dashes of Bitter Truth aromatic bitters
-Lemon wheel for garnish
DIRECTIONS:
Shake all of the ingredients aside from club soda and bitters and pour into a Collins glass with ice. Top with club soda, add dashes of bitters, and garnish with a dehydrated lemon wheel.
TEQUILA
Solento Organic Añejo – Old Fashioned
RECIPE:
-3 oz Solento Añejo
-0.25 oz agave syrup
-A dash of bitters
DIRECTIONS: Combine ingredients, serve on the rocks. If you’d like, garnish with an orange twist.
Espolòn – Spiced Pear Margarita
RECIPE:
-1.5 oz Espolòn Reposado
-1 oz lime juice
-.75 oz spiced pear liqueur
-0.25 oz agave syrup
DIRECTIONS:
Combine all ingredients, shake with ice, and strain over fresh ice into a large rocks glass. If you’d like, garnish with a cardamom salted rim and a lime wheel.
Gran Centenario Añejo – Spiked Mexican Hot Chocolate
*Makes 4 servings.
RECIPE:
-6 oz Gran Centenario Añejo Tequila
-4 cups of milk
-6 oz of semi-sweet chocolate
-.05 tsp of cayenne chili powder
-1 cinnamon stick
DIRECTIONS:
Add milk, chili powder, and cinnamon to a large saucepan. Mix and heat at low-medium temperature. Add chocolate and whisk with a traditional Mexican molinillo until dissolved and frothy. Place 1.5 oz tequila in each mug and fill to the top with finished hot chocolate. If you’d like, add sugar to taste.
Dobel – Black Diamond Margarita
RECIPE:
-2 oz Dobel Diamante
-0.5 oz agave syrup
-0.5 oz lime juice
DIRECTIONS:
Add ingredients over ice into a glass. Shake, stir, and garnish with a lime wedge.
RUM
Santa Teresa 1796 – The Warm and Toasty
RECIPE:
-1.5 oz Santa Teresa 1796
-0.5 oz rhubarb amaro
-0.25 oz Heering cherry liquer
-1 oz sweet vermouth
-2 oz dashes of orange bitters
DIRECTIONS:
Stir ingredients and strain into a coupe. If you’d like, garnish with an orange peel and a brandied cherry.
Santa Teresa 1796 – Ponche Crema
RECIPE:
-2 oz Santa Teresa 1796 rum
-0.75 oz simple syrup
-0.5 oz evaporated milk
-0.5 oz heavy cream
-1 pinch of cinnamon
-1 whole egg
DIRECTIONS:
Add ingredients into a cocktail shaker and shake without ice for 30 seconds. Add ice to the cocktail shaker, shake vigorously for another 30 seconds, and strain into a chilled coupe glass. If you’d like, dust the top with ground nutmeg.
Santa Teresa 1796 – Smoke and Petals
RECIPE:
-0.75 oz St-Germain Elderflower Liqueur
-2 oz Lapsang tea-infused Santa Teresa 1796 rum
-A dash of orange blossom water
DIRECTIONS:
For Lapsang tea-infused rum: Put the 2 teaspoons/2 tea bags of Lapsang Souchong tea inside a quart, airtight sealable jar. Pour the rum into the jar and seal. Gently shake the jar to mix and set it in a cabinet or another dark area at room temperature for at least two hours.
For cocktail: Combine all ingredients into a crystal mixing glass, fill with ice, and stir until cold. Double strain the cocktail into a teacup. If you’d like, garnish with cotton candy cloud.
COGNAC
D’USSÉ – Holiday Cheer
RECIPE:
-2 oz D’USSÉ Cognac
-32 oz cloudy apple cider
-1 oz pomegranate juice
-0.25 oz cinnamon simple syrup
DIRECTIONS:
Add all ingredients into a shaker with ice, shake until cold, and strain into an ice-filled rocks glass. If you’d like, garnish with an orange wheel and a cinnamon stick.
D’USSÉ – Media Noche
RECIPE:
-2 oz D’USSÉ Cognac
-1.5 oz chilled Café Bustelo espresso shot
-0.5 oz Simple Syrup
-1 oz milk of choice
DIRECTIONS:
Add D’USSÉ Cognac, espresso, simple syrup, and milk into a shaker with ice, shake, and strain into a chilled martini glass. If you’d like, garnish with chocolate shavings.
Hennessy – Fightcap
RECIPE:
-2 oz Hennessy V.S.O.P Privilège Cognac
-.025 oz cinnamon or spice syrup
DIRECTIONS:
Add ingredients to a mixing glass with ice, stir to chill, and strain into a rocks glass over one large ice cube. If you’d like, garnish with a lemon twist and dehydrated apple wedge.
Hennessy – Jumpshot Ginger
RECIPE:
-1.5 oz Hennessy V.S Cognac
-2 oz ginger beer
-2 oz cranberry juice
-0.25 oz lemon juice
DIRECTIONS:
Pour Hennessy V.S, cranberry juice, ginger beer, and lemon juice into a rocks glass with ice and stir. If you’d like, garnish with a lime wheel.
WHISKY
Aberfeldy – The Jolly Scotsman
RECIPE:
-2 oz Aberfeldy 12 Years Old Single Malt Scotch Whisky
-0.5 oz lemon juice
-0.25 oz Cointreau liqueur
-0.5 oz cranberry simple syrup
-2 dashes of Peychaud’s bitters
DIRECTIONS:
Add all ingredients into a shaker with ice, shake vigorously for 30 seconds, and strain into a coupe martini or champagne glass. If you’d like, garnish with a rosemary sprig and an orange slice with cloves.
Aberfeldy – The Jingle Bell Fizz
RECIPE:
-1 oz Aberfeldy 12 Years Old Single Malt Scotch Whisky
-1 oz unfiltered apple juice
-0.5 oz lemon juice
-0.5 oz cinnamon syrup
-Sparkling wine
DIRECTIONS:
Add Aberfeldy 12, apple juice, lemon juice, and syrup to a glass and stir. Pour into a champagne flute and top with sparkling wine. If you’d like, garnish with a rosemary sprig and a dehydrated apple slice.
Dewar’s – Highland Party
RECIPE:
-1 oz Dewar’s 12
-1 oz St-Germain Elderflower Liquer
-1 oz prosecco
-1 oz soda water
-0.5 oz lemon juice
DIRECTIONS:
Add Dewar’s 12, St-Germain, and lemon juice into a shaker with ice, shake to combine, and strain into a Collins glass with ice. Top with prosecco and soda water.
Dewar’s – Holiday Punch
*Makes several servings.
RECIPE:
-1 bottle of Dewar’s 12 (750 ml)
-1 bottle of Martini & Rossi Asti (or prosecco)
-6 oz Madeira wine
-4 oz unsweetened cranberry juice
-4 oz ginger juice
-6 oz lemon juice
-8 toasted cinnamon sticks
-8 oz granulated sugar
-soda water
-nutmeg
DIRECTIONS:
Toast cinnamon sticks, infuse in Dewar’s 12 overnight, and strain in the morning. Mix sugar and juices until completely dissolved. Blend with Madeira wine and cinnamon-infused Dewar’s 12. Add sparkling wine and soda water to taste. Serve in a punch bowl over large ice cubes and dust with grated nutmeg. Serve in punch cups over ice. If you’d like, garnish with fresh cranberries.
LOW ABV
St-Germain – St-Germain Spritz
RECIPE:
-1.5 oz St-Germain Elderflower Liqueur
-2 oz sparkling wine
-2 oz sparkling water
DIRECTIONS:
Combine all the ingredients over ice in a Collins glass and stir gently. If you’d like, garnish with a lemon twist.
St-Germain – Red Zinger Spritz
RECIPE:
-1 oz St-Germain Liqueur
-1 oz chilled hibiscus tea
-0.25 oz lime juice freshly squeezed
-2 oz ginger beer
DIRECTIONS:
Combine St-Germain, hibiscus tea, and lime juice into a shaker with ice and shake until cold. Add ginger beer into shaker, then strain into a wine glass with ice. If you’d like, garnish with a fresh mint spring.
CHAMPAGNE
Mumm Napa – Sparkling Apricot Rye
RECIPE:
-2 oz. Mumm Napa Brut Prestige
-1 oz. rye whiskey
-Half of an apricot, sliced
-A squeeze of lemon
A dollop of honey
-1 sugar cube
-1 dash of Angostura bitters
DIRECTIONS:
Crush sugar cube in a cocktail shaker. Add apricot pieces and muddle. Then, add ice, rye, honey, lemon, and bitters, and shake until mixed. Add a large ice cube to a rocks glass and strain mixture over top. Add Brut Prestige and stir gently to mix. If you’d like, garnish with a fresh mint sprig.