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Old Fashioned, courtesy of Solento Añejo .
Black Diamond Margarita, courtesy of Dobel.
The Warm and Toasty, courtesy of Santa Teresa 1796.
Holiday Punch, courtesy of Dewar's.
Courtesy of Hennessy.
Spiced Pear, courtesy of Espolòn.
St-Germain Spritz, courtesy of St-Germain.
Deco Martini, courtesy of Bombay Sapphire.
Fightcap, courtesy of Hennessy.
Highland Party, courtesy of Dewar's.
St-Germain Spritz, courtesy of Camille Ralph Vidal and St-Germain.
Holiday Punch, courtesy of Dewar's.
Lifestyle

Kick-Start Your Festive Cheer with These Holiday Cocktails

By Eliza Jordan

December 21, 2020

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.

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Courtesy of Hennessy.

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.

Open Gallery

Deco Martini, courtesy of Bombay Sapphire.

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.

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Black Diamond Margarita, courtesy of Dobel.

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. 

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The Warm and Toasty, courtesy of Santa Teresa 1796.

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.

Open Gallery

Fightcap, courtesy of Hennessy.

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.

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Highland Party, courtesy of Dewar's.

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.

Open Gallery

St-Germain Spritz, courtesy of Camille Ralph Vidal and St-Germain.

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.

Bombay SapphirecocktailsGREY GOOSEHennessy

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