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Raise a glass and celebrate with these festive cocktails

Food

There is no better time than the holidays to create memories for the entire family to cherish. Whether you’re looking to wow your tía who traveled home for Christmas or impress your parents, surprise your family with some special cocktails this holiday season. We are getting into the final holiday crunch time, but we know there are still some last minute hosts that are looking for holiday cocktail recipes to recreate at home. There are a lot of different things that can contribute to a stressful holiday season, but making cocktails should not be one of them.

From delicious coquitos to punches, we hope you’ll take a look at some of these festive cocktails that are sure to amaze everyone at your Christmas party.

MORE: This beef empanada recipe will soon become your favorite

Wit and Whisky

Ingredients:

  • 2 oz DEWAR’S 12 Scotch
  • 1 oz aqua fava (garbanzo bean water)
  • 1 oz coconut milk
  • 0.5 coconut cream
  • 0.5 oz Benedictine
  • 2 dashes Angostura bitters

Preparation:

  1. Add all ingredients to a mixing tin over ice
  2. Shake and strain
  3. Pour into a wine glass
  4. Garnish with cinnamon

Deck the Halls

Ingredients:

  • 1.5 oz DEWAR’S 12 Scotch
  • 1 oz MARTINI Fiero
  • 1 oz red wine

Preparation:

  • Add all ingredients to a mixing tin over ice
  • Shake and strain
  • Pour into a highball or wine glass over crushed ice
  • Garnish with fruit and herbs of your choice

*Use any red wine you have on hand; this is a great way to finish off a bottle from the night before

Buñuelo Old Fashioned

Ingredients:

  • 2 oz. Dano’s Añejo 
  • .5 oz Spiced Cinnamon Syrup (Cinnamon, Anise, Lime Oils) 
  • 4 Dashes Bitters

Preparation:

  1. Stir and strain, garnish with lime peel or Buñuelo.

Harveys Frosted Apple & Ginger

Ingredients:

  • 50ml Harveys The Bristol Cream sherry
  • 50ml Apple Juice
  • Dash of ginger ale
  • Cinnamon stick
  • Mint and apple slices to garnish

Preparation:

  1. Fill a glass with ice, 50ml The Bristol Cream, 50ml Apple Juice.
  2. Top up with a dash of ginger ale.
  3. Swirl with a cinnamon stick and leave in the glass.
  4. Garnish with a sprig of mint and apple slices.

Cîroc Pomegranate Soda Spritz

Ingredients:

  • 1.5 oz CÎROC Pomegranate
  • 5 oz Club Soda


Glassware: Wine
Garnish: Pomegranate Seeds and Rosemary Sprig

Preparation: 

  1. Add CÎROC Pomegranate and club soda to a wine glass with ice.
  2. Garnish with pomegranate seeds and a rosemary sprig

A Harper Carol

Ingredients:

  • 1 oz I.W. Harper Bourbon
  • 0.5 oz Italian Red Bitter Liqueur 
  • 0.75 oz Pineapple Juice
  • 0.75 oz Lemon
  • 0.25 oz Cinnamon-Date Syrup


Glassware: Coupe
Garnish: Dehydrated lemon wheel and grated nutmeg

Preparation: 

  1. Combine all ingredients with I.W. Harper Bourbon in a shaker tin.
  2. Shake and double strain into a coupe glass.

Buchanan’s Whisky Pecan Vanilla Dessert Cocktail

Ingredients:

  • 1.5 oz Pecan-Spiced Buchanan’s Whisky
  • 1 oz Irish Cream Liqueur 
  • 3 oz Milk
  • 0.5 oz Brown Sugar Simple Syrup

Glassware: Rocks Glass

Garnish: Cinnamon Cold Foam

Preparation:

  1. In a pitcher, add whisky, Irish cream, milk, simple syrup and stir.
  2. Serve in rocks glasses and top with cinnamon cold foam.

Spiced-Pecan Whisky: 

  1. Place toasted pecans and vanilla bean in a jar with a lid.
  2. Pour Buchanan’s Special Reserve 18 YO over pecans.
  3. Close with lid and swirly gently to combine.
  4. At room temperature, allow Buchanan’s to infuse for at least two days.
  5. For stronger flavor, infuse longer.

Ingredients:

  • 1 cup toasted pecans
  • 1 teaspoon vanilla extract
  • 2 cups Buchanan’s Special Reserve 18 YO Scotch Whisky

Cinnamon Cold Foam: 

  1. Add Half & Half, Cinnamon, and Brown Sugar to a bowl.
  2. Mix and froth with a hand mixer. 

Ingredients:

  • ½ cup Half & Half
  • 1 tsp Brown Sugar
  • ¼ tsp Cinnamon

Herbal Stimulant

Ingredients:

  • 2 fl oz Three Spirit Social Elixir
  • 1 fl oz espresso strength coffee
  • 1 1/2 barspoons of maple syrup
  • Optional extra: 1/2 fl oz dark rum

Preparation:

  • Add all ingredients to an ice-filled cocktail shaker or a mason jar.
  • Shake HARD until ice-cold and strain through a tea strainer into a chilled cocktail glass.
  • Garnish with grated raw cocoa beans.

The Wendy Bird

Created by Pam Wiznitzer

Ingredients:

  • 2 oz Vera Wang PARTY
  • 1 oz soda water
  • .25 Bianco Bitter Liqueur 
  • .5 oz lemon juice
  • .5 oz sage syrup (Boil sage with water for 15 minutes. Then add equal parts sugar to the mixture. Mix and let sit to cool)
  • 1 oz pear juice
  • 3-4 pieces of sage

Preparation:

  1. Combine all ingredients except for the soda water and prosecco in a shaker.
  2. Shake and strain into a flute.
  3. Top with a splash of soda water and 2 ounces of Vera Wang PARTY Prosecco.
  4. Finish with a fresh piece of sage. 

Avaline Winter Sangria

Ingredients:

  • 1 bottle of Avaline White
  • ½ of a green apple, cubed
  • ½ of a red apple, cubed
  • 1 orange, juiced (about 2 oz)
  • 1 lime, cut into wheels
  • 4 rosemary sprigs (plus more for garnish)
  • 4 cinnamon sticks
  • 10 allspice (whole)
  • 1.5 tbsp organic cane sugar

Preparation:

  1. Slice and juice your fruit, then combine all of the ingredients into a large pitcher or a punch bowl, stirring to help the sugar dissolve.
  2. Refrigerate covered for at least 4 hours (or overnight!)
  3. When you’re ready to serve, give the sangria a good mix to reincorporate all of the ingredients.
  4. Place a large ice cube (or a few regular sized ones, if you don’t have a mold) in a low glass or tumbler, and then pour your sangria over the ice, allowing a few pieces of fruit to fall into each glass.
  5. Garnish with a bright sprig of rosemary and enjoy your fresh, fruity sip.

Too Mule for School

Ingredients:

  • 8 mint leaves
  • 5 Fresh Raspberries
  • 1 oz Fresh Squeezed Lime Juice
  • 1 1/2 oz. Vodka
  • 3 oz. Ginger Beer
  • 3 oz. BABE Rosé or BABE 100 Rosé
  • 1 tsp. Honey

Preparation: 

  1. In a cocktail mixing glass, muddle together the mint leaves and raspberries.
  2. Combine the vodka, ginger beer, BABE Rosé wine and a little honey in the glass.
  3. Stir with a cocktail spoon until it’s thoroughly combined.
  4. Strain into a glass with ice.
  5. Garnish with additional mint leaves.

Ilegal Mezcal Margarita de Granada Pitcher

Ingredients:

  • 1 750ml bottle of Ilegal Mezcal Joven
  • 8oz Lime
  • 8oz Agave Syrup
  • 6oz Pomegranate Juice

Garnish: Pomegranate Seeds and 6 lime wheels

Preparation:

  1. Add mezcal, lime, agave syrup and pomegranate juice to a pitcher with light ice, stir until chilled.
  2. Garnish with pomegranate seeds and lime wheels.

Spiced Apple Bourbon

Ingredients:

  • 1 Woodford Reserve x Williams Sonoma Spiced Apple Mixer
  • ½ cup of Woodford Reserve Bourbon
  • ⅓ cup Orange Juice
  • ½ tbsp whole cloves
  • 1 piece of fresh ginger
  • 2-3 cinnamon sticks

Preparation:

  1. Combine all ingredients into a shaker, serve over ice or warm.

Glendalough Irish Coffee

 

Ingredients:

  • 2 oz. of Glendalough Double Barrel Irish Whiskey 
  • 2 Teaspoons of Demerara Sugar 
  • 4 oz.l of Freshly Brewed Coffee
  • Topped (slowly) with Heavy Cream 
  • Garnish: Coffee Beans

Preparation:

  1. Pour freshly brewed coffee into an Irish coffee cup.
  2. Add the Demerara sugar and whiskey.
  3. Stir all ingredients and top with heavy cream.
  4. Garnish with coffee beans. 

Tanteo Nog De Huevos

Ingredients:

  • 1 ½ oz. Tanteo Navidad Tequila
  • 2 Eggs (separated)
  • 4 oz. Cream
  • 4 oz. Whole milk
  • 1 oz. Agave nectar (or simple syrup)  

Preparation:

  1. Mix egg yolks and sugar until well blended.
  2. Add tequila, cream and milk; mix until well blended.
  3. Separately, mix egg whites until stiff peaks from.
  4. Fold two mixtures together and serve in a Cocktail Glass.
  5. Garnish with ground nutmeg and cinnamon

Corralejo Very Merry Cadillac

Ingredients:

  • 1 1⁄2 oz. Corralejo Tequila Silver
  • 3 Drops Orange Flower Water
  • 1 oz. Lime Juice
  • 1⁄2 oz. Agave Nectar
  • Float Cognac Mixed with Grenadine
  • Rocks Ice

Preparation:

  1. Combine all ingredients except for the cognac into a cocktail shaker.
  2. Rim a bucket glass with black salt, then add fresh rocks ice.
  3. Add ice to the cocktail shaker and shake well.
  4. With a Hawthorne strainer, strain ingredients into your prepped bucket glass.
  5. Float the cocktail with the cognac and grenadine.
  6. Garnish with a dried lime wheel.

Persimmon Paloma

Ingredients:

  • 1.5 oz Patrón Reposado
  • .75 oz Persimmon syrup
  • .75 oz Fresh squeezed lime juice
  • 4 oz sparkling water
  • Lime wheel, for garnish

Preparation:

  1. In a cocktail shaker combine Patrón reposado, persimmon syrup, and lime juice.
  2. Shake with ice to chill.
  3. Strain onto fresh ice in a highball or Collins glass.
  4. Top with sparkling water and stir to combine.
  5. Garnish with the lime wheel.

Celebración Punch

Ingredients:

  • 6 Parts Milagro Silver
  • 12 Parts Guava Nectar (Pink)
  • 1 Part Ginger Simple Syrup
  • 3 Parts Lime Juice
  • Top With Club Soda (Top Chico) Or Prosecco
  • Lime Wheels
  • Candied Ginger
  • White Edible Flowers (optional)

Preparations:

  1. Pour all ingredients over a block of ice into a punch bowl and mix. 
  2. Top with soda or Prosecco. 
  3. Garnish with lime wheels, candied ginger and white edible flowers (optional).

Cranberry Fizz

Ingredients:

  • 6 parts Hendrick’s Gin
  • 12 parts Cranberry Juice
  • 6 parts Champagne
  • Cucumber Slices, Mint Sprig & Cranberries to Garnish

Preparation:

  1. Combine all ingredients in a highball glass filled with cubed ice and lightly stir.
  2. Garnish with cucumber slices, mint sprig and cranberries.

Dano’s Coquito Recipe 

Ingredients:

  • 4 parts Evaporated Milk (48 oz.)
  • 4 parts Condensed Milk (56 oz.)
  • 3 parts Coconut Cream (36 oz.)
  • 2 parts Dano’s Reposado (25 oz.) 
  • 4 Dashes Vanilla Bitter
  • Grated Cinnamon & Nutmeg

Preparation:

  1. Blend all together, chill and serve, garnish with cinnamon sticks.

Gingerbread Collins

Ingredients:

  • .75 oz. Ginger spice syrup.
  • .75 oz. lemon juice.
  • 2 oz. Dano’s Tequila Reposado infused with coconut.
  • Vanilla soda water.
  • Garnish: Ginger cookie and coconut flakes.

Ginger spice syrup:

  • 3 cinnamon sticks.
  • 8 cloves. 
  • pinch of salt.
  • half lemon zest.
  • 15 grams peeled ginger.
  • 1 cup Demerara sugar.
  • 1 cup water.

Preparation: 

  1. Shake ingredients 
  2. Top with vanilla soda water
  3. Garnish with ginger cookie and coconut flakes

Ginger spice syrup:

  1. Bring water to 83º F and add all the ingredients to infuse.
  2. Strain and keep refrigerated. 

Coconut Infused tequila:

  1. Add 25 grams of coconut flakes to 1 Liter of Dano’s Tequila Reposado.
  2. Mix all ingredients and let it macerate it for 10-12 hours. Strain.

Beespoken Holiday Season

Ingredients:

  • 2 oz. Bespoken Spirits straight bourbon whiskey
  • 1/4 oz. amaretto
  • 1/4 oz. allspice dram
  • 1/4 oz. maple syrup
  • 3/4 oz. lemon juice (optional)
  • 2 dashes orange bitters

Preparation:

  1. Combine all ingredients in a cocktail shaker and add ice.
  2. If using lemon juice, shake to chill.
  3. If not using lemon juice, stir to chill.
  4. Strain into a rocks glass over a large ice cube.
  5. Garnish with an orange or lemon wheel (dehydrated or fresh).

Holiday Christmas Punch

Ingredients:

  • Tequila Cazadores Reposado
  • 10-12 cups of water
  • 3 cups of sugar
  • 1 Piloncillo (Mexican brown sugar)
  • 8 guavas (fresh or canned)
  • 6 small sugar cane sticks (if available)
  • ½ cup of raisins
  • 4 slices of orange
  • 1 cinnamon stick
  • 1 cup hibiscus flower
  • 1 sliced apple
  • 1 sliced pear

Preparation:

  1. Put hot water in a pot and add all ingredients.
  2. Boil together for 30 minutes and serve in a coffee mug.
  3. Add 1 oz Tequila Cazadores Reposado, cinnamon stick and a teaspoon to stir and eat the caramelized fruit.

Holiday Joe

Ingredients:

  • 1 oz. Tequila Cazadores Añejo
  • ½ oz. Coffee Liqueur
  • ½ oz. Chocolate Sauce
  • 4 oz. Hot Coffee
  • Whipped Cream
  • Dash of Nutmeg Powder
  • Dash of Raspberry Puree

Preparation:

  1. In a coffee mug combine all the ingredients and top with whipped cream, nutmeg and raspberry puree.
  2. Garnish with cinnamon sticks.

NOLET’S Silver Holiday Gin + Soda

Ingredients:

  • 1.5 oz. NOLET’S Silver Gin
  • 3 oz. Soda Water
  • Cranberries
  • Fresh Rosemary

Preparation:

  1. Pour NOLET’S Silver over ice in a balloon glass then add soda water and garnish.

Averna – Sicilian Espresso Martini

Created by Linden Pride, Dante NYC

Ingredients:

  • 1 oz. Averna
  • ½ oz. Espolón blanco
  • ¼ oz. dark crème de cacao
  • ½ oz. orgeat
  • 1.5 oz. cold espresso
  • 3 dashes chocolate bitters

Preparation:

  1. Shake very hard & strain
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Daniela Galvez is a writer who has spent her entire career interviewing beauty and fashion experts, covering Fashion Week, and reporting on the latest beauty, fashion and lifestyle trend for outlets like Latina Magazine, Vivala, Influenster, and Etsy. When she’s not writing, Daniela can be found hunting for vintage and thrift shops and exploring new restaurants in New York City. Follow her on Instagram @dgalvez1009.

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