It’s the holiday season once again, and it is time to offer—or enjoy—specialty cocktails. In addition to the many wonderful traditional holiday recipes, mixologists are constantly inventing to new takes and twists, from decadent dessert sips to drinks incorporating seasonal spices or rich red fruits like pomegranate and cranberry.
Here are 10 holiday recipes we like for this year. And if you need more ideas, here’s last year’s holiday drinks roundup.
Mrs. Claus’ Remedy
- 1 oz. Spiced rum
- ¾ oz. Chamomile liqueur
- ½ oz. Lemon juice
- ½ oz. Honey
- 5 Mint leaves
- Add mint leaves in a shaker with ice.
- Muddle lightly and add remaining ingredients.
- Strain into a rocks glass with fresh ice.
The mixologists at the Montage Palmetto Bluff in Bluffton, SC, created this recipe.
- 2 oz. Aberfeldy 12 yr Scotch
- ½ oz. Lemon juice
- ¼ oz. Cointreau
- ½ oz. Cranberry simple syrup
- 2 dashes Peychaud’s bitters
- Add ingredients to a shaker tin with ice.
- Shake and pour into a coupe glass.
- Garnish with rosemary, an orange slice and cloves.
The mixologists at Aberfeldy created this recipe.
All Irish For Christmas Is You
- 2 oz. Cooled espresso or cold brew concentrate
- 1 oz. Vodka
- ½ oz. Coffee liqueur
- ½ oz. Black Irish Original liqueur
- Pinch of cinnamon
- Crushed candy cane for rim
- Rim coupe glass or Martini glass of choice with crushed candy cane.
- In a shaker combine espresso, vodka, coffee liqueur and Black Irish.
- Add ice and shake vigorously.
- Strain into rimmed cocktail glass.
- Top with pinch of cinnamon
The mixologists at Black Irish created this recipe.
- 2 oz. Vodka
- ¼ oz. Elderflower liqueur
- ¼ oz. Dry vermouth
- 1 oz. Spiced cranberry sauce
- ½ oz. Lime juice
- Absinthe spritz
- Spray a chilled coupe glass with absinthe mist.
- Place all ingredients into a cocktail shaker.
- Top with ice and shake.
- Fine strain into the prepared coupe.
- Garnish with a rosemary sprig.
The mixologists at Miracle on Union (at Thief) in New York created this recipe.
- 2 oz. Horse Soldier bourbon
- ¼ oz. Grand Marnier
- ¼ oz. Pomegranate syrup
- 3 dashes Orange bitters
- 3 dashes Cassia bark bitters
- Stir all ingredients together.
- Strain over large cube.
- Garnish with Filthy cherry and orange peel.
The mixologists at Horse Soldier created this recipe.
Gingerbread Old Fashioned
- 1 ½ oz. Pure Scot blended Scotch whisky
- 1 part Honey
- ½ part Hot water
- 4 Cinnamon sticks broken apart
- 4 Dime-sized pieces of fresh ginger
- Pinch of salt
- 1 dash Aromatic bitters
- Add hot water to honey in a saucepan.
- Stir until well mixed.
- Add cinnamon, ginger and salt.
- Heat on low until simmering
- Remove from heat and let stand until cool; strain to remove solids.
- Combine Scotch and ¼ oz.- ½ oz. ginger-cinnamon honey (to taste).
- Add dash of bitters and stir.
- Serve on block ice with orange peel garnish and gingerbread biscuit.
Bartender Millie Tang created this recipe
- 1 oz. Bourbon
- 1 oz. Cinnamon whiskey
- ½ oz. Sorel liqueur
- 1 ½ oz. Vanilla soft-serve mix
- 1 oz. Whole milk
- Whipped cream for garnish
- Combine liquid ingredients with ice in mixing tin.
- Shake vigorously for 15 seconds.
- Strain into a coupe glass.
- Top with a heavy amount of whipped cream.
- Garnish with red sprinkles and green unicorn candy stick.
Mixologists Pamela Wiznitzer and Christian Orlando created this recipe for Black Tap in New York.
- 1 ½ oz. Finlandia raspberry vodka
- 5 drops Balsamic vinegar syrup
- 1 ½ oz. Cranberry juice
- ½ oz. Simple syrup
- 3 Basil leaves
- 4 Raspberries
- Muddle basil leaves and raspberries in a shaker.
- Add the rest of the ingredients and hard shake.
- Fine strain into a chilled Martini or coupette glass.
- Garnish with a mint sprig and raspberry.
Finlandia master mixologist Pekka Pellinen created this recipe.
Pecan Milk Punch
- 2 oz. Bourbon
- 1 scoop Vanilla ice cream
- 1 oz. Homemade pecan syrup
- Combine ingredients in a blender.
- Blend until smooth.
- Pour into glass mug.
- Top with candied pecans and a sprinkle of nutmeg.
- For homemade pecan syrup: Combine 1 ¼ cups water, 1 cup brown sugar and ½ cup pecans in saucepan. Bring water to a boil. Stir in brown sugar and pecans. Turn down to the lowest setting and simmer for 25 minutes. Let cool, then fine strain out the pecans.
The mixologists at Echo restaurant and bar in St. Simon’s Island, GA, created this recipe.
Peppermint Patty Flip
- 1 Whole egg
- 1 oz. Simple syrup 1:1 water and sugar
- 1 ½ oz. Old Grandad bourbon
- 1 oz. Tribuno sweet vermouth
- 1 oz. Fernet Mentha
- Combine all ingredients in a shaker. Shake for 15 seconds until the egg emulsifies with other ingredients.
- Add a scoop of ice and shake for another 20 seconds to chill.
- Strain into a chilled coupe glass.
- Garnish with a mint leaf.
Chris Figueroa, beverage director of Botanica Italian restaurant in St. Louis, MO, created this recipe.