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.
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.
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.
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.
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.
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.
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 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.
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.