Warm up your winter festivities with some of these outstanding boozy cocktails. No matter what holiday you’re celebrating, this time of year should be enjoyed. Twists on your favorite holiday classics, and new and exciting libations comprise our list of cocktails that you need to be drinking right now.
War on Winter (Courtesy of Canadian Club)
1 part Canadian Club 100% Rye Whisky
3 parts Steamed Milk
1 pinch Brown Sugar
Dried Cloves (to taste)
1-2 Cinnamon Sticks
Dash of Nutmeg
Heat milk on stove on low heat with cinnamon, cloves, nutmeg and brown sugar. Stir until combined and bring to a quick boil. Pour CC 100% Rye into a heat-proof glass and add milk mixture. Top with milk foam and a dash of cinnamon powder.
Eggnog Latte (Courtesy of Monarch Rooftop)
1 oz Angels Envy Bourbon
1 oz eggnog
1 oz espresso
Serve in a martini glass and garnish with Christmas sprinkles.
Holly’s Day (Courtesy of Dos Caminos)
1.5 oz. Bacardí 8 Year Rum infused with Cinnamon*
¾ oz. Fresh Lime Juice
½ oz. Honey Syrup (50/50)
Gonet Blanc de Blancs Champagne
Build all ingredients (except Champagne) in a shaker. Add Ice and Shake Hard (30x). Double strain into a Coupe. Fill with Champagne and mix well. Garnish with a Pear Ball on a Pick. *Rum infusion: Take 3 sticks of Cinnamon and add to one liter bottle of Bacardí 8 Year Rum. Infuse for two days. Remove Sticks and Label.
Coconut Eggnog Martini (Courtesy of Tommy Bahama)
1 part Jim Beam Bourbon
1 part Cruzan Coconut Rum
2 ½ parts Coconut Eggnog*
5 egg yolks, pasteurized
3/4 cup sugar
1 cup heavy cream
2 cups coconut milk
Pinch of salt
1 tsp. vanilla
1/2 tsp. nutmeg
Build in a shaker, add ice, shake well until chilled and strain into glass. *To make coconut eggnog: Whisk egg yolks with sugar until creamy and the sugar begins to dissolve. Add cream and coconut milk. Stir in vanilla, salt and nutmeg. Garnish with freshly grated nutmeg.
Elf on a Liquor Shelf (Courtesy of Prova Pizzabar)
2 oz. white tequila
1/2 oz. Gosling Rum
1 oz. apple juice
Diced apples, cranberries
Mix ingredients and garnish with a rosemary sprig.
Yule Mule (Courtesy of Loews Santa Monica)
1oz of Tito’s Vodka
Dash of cranberry juice
Fresh cranberries as garnish
Peppermint Patty (Courtesy of Monarch Rooftop)
1.5 oz mint whiskey
2 oz hot chocolate
Topped off with whipped cream & candy cane
Angry Egg Nog (Courtesy of Angry Orchard)
1 bottle Angry Orchard Cinnful Apple
4 oz Spiced Rum
4 oz Heavy Cream
1 oz Ruby Port
0.5 cup Granulated Sugar
4 Whole Eggs
Add eggs, milk, and sugar to a mixing bowl and whisk together until sugar is dissolved. Add the rest of the ingredients and whisk until combined. Refrigerate and serve when cold. Garnish with grated nutmeg.
White Chocolate Candy Cane Martini (Courtesy of Del Frisco’s Double Eagle Steak House)
1.5 oz. Stoli Vanil Vodka
0.75 oz. Godiva White Chocolate
0.5 oz. Peppermint Schnapps
2.0 oz. Half and Half
Garnish w/ Crushed Candy Canes
Combine all ingredients in a Boston shaker fill with ice and shake 10-15 times. Strain into a chilled martini glass.
Tiramisu Cocktail (Courtesy of Hotel Metropole Monte-Carlo)
.68 fl. oz. Cocoa liqueur
.34 fl. oz. Kahlúa
.34 fl. oz. vanilla syrup
1.01 fl. oz. Grey Goose Vodka
1 hint of vanilla liqueur cream
Mix ingredients in a shaker and then strain into a cocktail glass. Dust with cocoa powder. Top with a chocolate piece for decoration.
Yuletide Punch (Courtesy of Hilton Orlando)
1 oz. Ketel One Vodka
1 oz. Cranberry Juice
1 oz. Mott’s Pressed Apple Juice
½ oz. Peach Nectar
½ oz. Fresh Lemon Juice
2 oz. Domaine Chandon Brut Sparkling
Miss American Pie (Courtesy of Mixologist Miguel Soto, Living Room Bar at W South Beach)
1.5oz Wild turkey 101
.5oz Domain de Canton
1oz Home Made Apple Pie Syrup
.5oz Fresh Lime juice
1 Egg white
Pour All Ingredients. Shake with ice first. Dry shake second. Strain on Coupe Glass. Squeeze Lemon peel on drink to cut the egg white aroma. Garnish with Star Anise and Hibiscus & Mint Crystals.
Warm-Hearted (Courtesy of Lana Gailani, Seamstress)
1 oz Patrón Silver
3/8 oz Patrón XO Cafe Incendio
1 1/2 oz Whole Milk
1 1/2 oz Coconut Milk
1/4 oz Galangal Syrup
1/8 tsp Chai Spice Tea
Combine all ingredients and whisk together. Heat gently until steaming. For the spoon garnish: Dip the bowl of the teaspoon into melted dark chocolate and tap off the excess. Dust with chai spices and set on parchment paper to dry.