It’s hard to believe the holiday season is already well underway. Here are a few festive cocktail recipes to help plan your seasonal celebrations–and we’ll keep them coming.
1 ¾ oz. Bombay Sapphire gin
1 oz. Spiced rum
1 scoop Hazelnut ice cream
½ oz. Cherry liqueur
Dash Jerry Thomas bitters
Pour all the ingredients into a shaker except the bitters and cinnamon. Shake with no ice, just with a strainer cord, the ice cream will melt into the drink chilling it out perfectly, getting creamy and ready for some cinnamon grated on top and the bitters.
Vincenzo Cangemi of Ovest Pizzoteca and Bar in New York, created this recipe.
1 ½ oz. Veev Spirit
1 oz. Fireball cinnamon whiskey
3 oz. Cranberry juice
Combine ingredients in a rocks glass and garnish with a candy cane.
The mixologists at Veev created this recipe.
4 Sage leaves, torn
½ oz. Fresh lime juice
1 oz. Cranberry juice
2 oz. Captain Morgan White rum
2 dashes Plum bitters
The mixolgists at Rhumbar in the Las Vegas Mirage Hotel & Casino created this recipe.
Japanese Milk Punch
2 oz. Snow Leopard Vodka Milk Punch base*
1 ½ oz. Mizu shochu
Stir and strain over ice in a rocks glass, garnish with a lemon twist.
*Recipe for the milk punch base:
1,500 ml Snow Leopard vodka
1 cup Brewed black tea (cold)
1 cup Orange juice
1 cup Lemon juice
1 cup Simple syrup
8 cups Whole milk
Combine vodka, tea, orange juice, lemon juice and simple syrup in a large 5-qt. Cambro. Bring milk to barely a simmer and pour over mixture. Cover and let chill for 24 hours in refrigerator. Strain through a clean towel inside a chinois; ensure to leave sediment in the original cambro. Fill into empty bottles and store in refrigerator. Keeps for up to 6 weeks.
Nathan Rawlinson of All’Onda in New York created this modern spin on the classic Milk Punch.
1 oz. Vodka
1 oz. Campari
1 oz. Sweet vermouth
2 oz. Blood Orange Dry soda
Add first three ingredients to ice-filled cocktail shaker and shake for 57 seconds. Strain into rocks glass with fresh ice. Top with soda and garnish with an orange twist.
The mixologists at Dry Soda created this recipe.
Candy Cane Cooler
1 tbs. Crushed soft peppermint candy
1 ½ oz. Vodka
¼ oz. Brandy
½ oz. Half-and-half
Splash of white creme de menthe
Peppermint stick for garnish
Mint sprig for garnish
Combine the vodka and crushed peppermint. Stir to dissolve. Add the remaining ingredients, stir and garnish.
The mixologists at NoMa Social in the Radisson Hotel in New Rochelle, NY, created this recipe.
1 ½ oz. Ketel One Oranje
½ oz. Cranberry juice
½ oz. Fresh-squeezed lime juice
Dash orange bitters
1 oz. Ginger beer
Shake first four ingredients with ice in a cocktail shaker. Strain into a rocks glass over ice. Top with ginger beer. Garnish with a lime wedge.
The mixologists at Ketel One created this recipe.
1 ½ oz. Buffalo Trace bourbon
1 Pasteurized egg
2 oz. Heavy cream
2 oz. Simple syrup
4 oz. Whole milk
1 tsp. Nutmeg
Separate egg yolk and egg white. Dry shake egg yolk. Add 1 oz. simple syrup, milk, heavy cream, nutmeg and bourbon. In a separate tin, dry shake egg white and 1 oz. simple syrup. Combine all ingredients in one shaker and add 3-5 ice cubes. Shake all ingredients together. Strain into cocktail glass, garnish with a sprinkle of nutmeg.
The mixologists at Eureka Restaurant Group created this recipe.
Hibiscus Holiday Roc
2 oz. Patron Roca Añejo tequila
1 oz. Nonvintage port
½ oz. Patron Citronge orange liqueur
1 bar spoon Amber agave nectar or light agave nectar
3 dashes Hibiscus bitters
1 Large lemon peel for garnish
Hibiscus salt for riming the glass
In a large mixing glass combine the first five ingredients and stir until well chilled. Strain over a large cube in a double rocks glass that has been half rimmed with the hibiscus salt. Express the lemon oils over it and use the lemon peel as garnish.
Mixologist Esteban Ordonez created this cocktail for Patron.
2 oz. Bombay Sapphire gin
2 tsp. Cranberry sauce
¼ oz. Dry Curaçao
¼ oz. Cinnamon syrup
Dash five spice bitters (such as Bar Keep)
Combine ingredients in shaker with ice. Shake and strain into a Martini glass.
Tacy Rowland of Bol in Vail, CO, created this recipe.