It’s always a good idea to have several good holiday cocktail recipes at the ready for when it’s time to get festive. Here are a few more to add to your repertoire, and if you missed the first round of recipes click here.

Chocolate Peppermint Margarita

1 ½ parts Sauza Blue Silver 100% agave tequila
½ part Peppermint schnapps
6 parts Milk
1 part Hot chocolate powder

In a shaker filled with ice, combine all ingredients and shake. Pour into your most festive glass and garnish with a candy cane.

The mixologists at Sauza created this recipe.

White Christmas

2 oz. Veev spirit
½ oz. Orange liqueur
¼ oz. Lime juice
2 ½ oz. White cranberry juice

Combine ingredients and serve in Collins glass. Garnish with a rosemary sprig dusted with pomegranate seeds.

The mixologists at Veev created this recipe.

Night Before Christmas

1 ½ oz. Rye or bourbon
¾ oz. Averna amaro
½ oz. Nescafé Dolce Gusto espresso, chilled

Add first three ingredients to a tall glass or shaker. Add ice. Stir with a long spoon (don’t shake) and strain into an up glass. Garnish with one Luxardo cherry.

Cooking Channel stars and mixology duo Alie Ward & Georgia Hardstark created this recipe.

Japanese Milk Punch 

2 oz. Snow Leopard Vodka Milk Punch base*
1½ 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.

Rhum Brulee

2 oz. Rumchata liqueur
1 oz. Mount Gay XO rum
½ oz. Cointreau
Dash mole bitters

Combine ingredients in shaker with ice. Shake and strain over fresh ice in rocks glass. Garnish with a lemon peel twist.

The mixolgists at Rhumbar in the Las Vegas Mirage Hotel & Casino created this recipe.  

Berry Merry Mistletoe

2 parts Skinnygirl Bare Naked vodka
4 parts Cran-raspberry juice
¼ part Fresh lime juice

In a shaker filled with ice, shake together the cran-raspberry juice and vodka.  Add the lime juice. Serve on the rocks. Garnish with raspberries and fresh rosemary sprig.

The mixologists at Skinnygirl created this recipe.

The Ciroc Poinsetta

1¼ oz. Ciroc vodka
¾ oz. Pomegranate liqueur
¾ oz. Lemon juice
½ oz. Simple syrup

Shake over ice and serve chilled in Champagne flute. Top with a splash of Champagne. Garnish with a cherry.

The mixologists at Ciroc created this recipe.

Spirit Carnival

1 oz. Caña Brava rum
1 oz. Cabernet Sauvignon
1 oz. Barenjager honey liqueur
2 dashes Fee Brothers Old Fashion bitters

Combine ingredients in mixing glass and stir. Serve up, garnished with lemon peel studded with cloves.

The mixologists at The 86 Co. created this recipe.

Cranberry Cosmo

1½ oz. Reyka vodka
½ oz. Orange liqueur
½ oz. Fresh-squeezed lime juice
1 ½ oz. Cranberry sauce

Combine Reyka vodka, cranberry sauce, lime juice, orange liqueur and ice in cocktail shaker. Shake well and strain into glass. Garnish with a few fresh cranberries.

The mixologists at Reyka created this recipe.

Dat Dere Eggnog

1 Egg
1 oz. Kringle Cream liqueur
2 dashes Vanilla extract
2 bar spoons Brown sugar
1 oz. Old Overholt rye
1 oz. Appleton Estate VX rum

Combine all ingredients into a tin and shake vigorously with one cube for 20 seconds. Open tin and add more ice, shake again. Strain into a mug and garnish with nutmeg.

Danny Neff, head mixology master at The Bar Room in New York, created this recipe.

Absolut Red Dollar Holiday Punch

3 parts Absolut Original vodka
4 parts Cranberry juice
4 parts Pomegranate juice
½ part Fresh lime juice

Combine all ingredients in a large punch bowl or pitcher. Add ice and ladle into punch cup or rocks glass filled with ice. Garnish with an orange wheel.

The mixologists at the Absolut created this recipe.

Cranberry Garland

2 oz. Nolet’s gin
1 tsp. Fresh lemon juice
1 ½ tsp. Cranberry reduction

Pour the ingredients into a cocktail shaker filled with ice. Shake well and strain into a martini glass.

The mixologists at the New York Palace created this recipe.