Holiday season is a time for merriment. And what better way to capture that feeling than by serving your customers or guests some seasonally appropriate cocktails?
So here are 9 drink recipes that can help you spread some holiday cheer:
The Tree Topper
½ oz. Luxardo Bitter
½ oz. Cranberry simple syrup*
5 oz. The Hatchet cider (well chilled)
1 sprig Rosemary
1 Star anise, whole
Pour Luxardo and cranberry simple syrup into Champagne flute and top with cider. Garnish with rosemary-anise tree garnish.
* For Cranberry simple syrup
2 ¼ cups Fresh or frozen cranberries (8 oz.)
½ cup Sugar
1 cup Water
The mixologists at Sonoma Cider created this recipe.
Cinn City Santa
1 ½ oz. Kilo Kai Spiced Rum
¾ oz. Velvet Falernum
¾ oz. Giffard Orgeat
½ oz. Cranberry purée
½ oz. Lime juice
2 dashes Peychaud’s Bitters
The mixologists at Rhumbar at The Mirage Hotel & Casino in Las Vegas, created this recipe.
1 ½ oz. Tap 357 Canadian Maple rye whisky
¾ oz. Van Gogh Double Espresso vodka
4 oz. Eggnog
Build ingredients directly into a rocks glass or highball glass and stir briefly, top with grated nutmeg.
The Cocktail Guru Jonathan Pogash created this recipe.
Apple Ginger Toddy
1 oz. Zodiac vodka
½ oz. Ginger liqueur
Hot apple cider
Combine Zodiac vodka and ginger liqueur in a footed mug. Fill with hot apple cider and garnish with whipping cream and cinnamon stick.
The mixologists at Zodiac vodka created this recipe.
1 shot Crater Lake vodka
½ shot White Creme de Cacao
Splash White Creme de Menthe
3 oz. half & half
Mix ingredients over ice in cocktail shaker. Shake and strain into a sugar-rimmed snifter. Garnish with chocolate shavings.
The mixologists at Crater Lake created this recipe.
Harvest Moon Eggnog
1 oz. Lavazza Santa Marta Blend coffee (brewed)
1½ oz. Apple cider
1 ½ oz. Dickel Tennessee whiskey
1 oz. Simple syrup
1 Small egg
Dash Dale DeGroff’s Pimento Bitters
Add all ingredients into a shaker filled with ice. Shake vigorously and strain into an appropriate eggnog cup. Dust with nutmeg.
3 oz. Sobieski Vanilla vodka
1 oz. White Créme de Menthe
½ oz. Baileys Irish Cream
½ oz. Peppermint Schnapps
In a shaker cup with ice, add all ingredients and stir until chilled. Pour into a chilled Martini glass garnished with white chocolate swirl and crushed candy cane on the rim. Garnish with a fresh mint leaf.
The mixologists at Trevi Italian Restaurant in The Forum Shops at Caesars in Las Vegas created this recipe.
1 ½ parts Cruzan Estate Diamond light rum
½ part Fresh lemon juice
½ part Cream aherry
½ part Blackberry liqueur
2 parts Soda water
Combine ingredients and chill in a refrigerator 1 hour prior to serving. Pour over ice in rocks/punch glass to serve. Garnish with an orange wheel.
The mixologists at Cruzan created this recipe.
1 oz. Skyy Cranberry vodka
¾ oz. Midori melon liqueur
½ oz. Sweet and sour
¾ oz. Apple cider
Combine ingredients and shake. Strain into rocks glass over ice and garnish with 3 cranberries.
The mixologists at Cabo Wabo Cantina at the Planet Hollywood Resort & Casino in Las Vegas created this recipe.