103 Cocktail Recipes for the Holidays
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Warm up and chill out with this chic list of stylish cocktails perfect for a fashionable holiday fete.
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Are you sugar and spice and all things nice? Try out this list of holiday-inspired perfumes.
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Gingerbread Apple Cocktail\r\n2 oz. Domaine de Canton
\r\n1 oz. vanilla vodka
\r\n2.5 oz. apple cider
\r\nA few drops of lemon juice
\r\nOrange zest
\r\nAgave syrup
\r\nLine a chilled martini glass lightly with agave syrup on a dish followed by spiced graham cracker crumbs. Place all ingredients except for orange zest in a shaker and shake vigorously. Strain into glass. Freshly grate orange zest on drink and serve immediately.
Created by Pichet Ong
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Holiday Glogg\r\n12 oz. SKYY vodka
\r\n1 bottle (750 ml) dry red wine
\r\n1.5 tbsp. mulling spices
\r\n1 tsp. fresh orange zest
\r\n2 tbsp. sugar
\r\n2 tbsp. blanched almonds
\r\n4 tbsp. raisins
\r\n\r\nWrap mulling spices in cheesecloth. In a large saucepan, combine the wine, SKYY vodka, cheesecloth with mulling spices, orange zest, and sugar. Allow to very lightly simmer over medium heat for at least 30 minutes (do not boil). Discard the mulling spices. Drop a few raisins and almonds at the bottom of each mug and top with the hot liquid.
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Dijon Sidecar\r\n2 oz. Hennessy VS cognac
1 oz. good-quality Crème de Cassis de Dijon (preferably Mathilde)
1/2 oz. fresh lemon juice.
Shake ingredients together and strain into chilled martini glass; serve with lemon twist.
\r\n\r\nCreated by Megan Flinn, Allegretti Food & Beverage Manager\r\n
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Warhol Crush\r\n12 fresh rosemary sprigs
\r\n6 fresh raspberries
\r\n3/4 oz. simple syrup
\r\n1 1/2 oz. Martini & Rossi Rosso Vermouth
\r\n2 oz. cranberry juice
\r\n\r\nMuddle rosemary, raspberries, and simple syrup in a mixing glass. Fill halfway with ice and add vermouth and cranberry juice. Shake 8-10 times. Double-strain into a chilled martini glass. Garnish with raspberries speared by a rosemary sprig.\r\n
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Baileys Spiced Coffee\r\n2 oz. Baileys with a Hint of Coffee
\r\n1 oz. pear-flavored liqueur
\r\n\r\nLayer pear-flavored liqueur first. Then top with Baileys with a Hint of coffee. Garnish with nutmeg and a grind of seasoned pepper, and enjoy.\r\n
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Hot Buttered RumIn a preheated coffee mug combine 2 heaping tbsp. batter with 1 1/2 oz. Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon.
\r\n \r\nHint: It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.
\r\n\r\nBatter:
\r\n1 lb. light brown sugar
\r\n1/2 lb. unsalted butter (softened)
\r\n2 tsp. ground cinnamon
\r\n2 tsp. ground nutmeg
\r\n1/2 tsp. ground allspice
\r\n2 tsp. vanilla extract
\r\n \r\nIn a mixing bowl beat together softened butter, brown sugar, vanilla extract, and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.
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Bolshoi Basil\r\nBoth ancient Egyptians and ancient Greeks believed basil could open the gates of heaven. The good news is we don\'t have to wait until our souls leave our bodies to enjoy basil\'s sensitive warmth and subtle sweetness.
\r\n\r\n4 parts Russian Standard Vodka
\r\n3 parts fresh lime juice
\r\n3 fresh basil sprigs
\r\n2 tsp. sugar
\r\nSoda water
\r\n\r\nMuddle the basil and sugar in a highball glass. Fill with ice, add vodka and lime juice, and stir. Finish with a dash of soda and garnish with a sprig of basil.\r\n
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The Cointreau TeeseDita von Teese\'s cocktail is a bold drink featuring Cointreau as well as Monin violet syrup (a fragrant syrup that represents Dita\'s favorite flower).
1 1/2 oz. Cointreau
\r\n3/4 oz. apple juice
\r\n1/2 oz. Monin violet syrup
\r\n1/2 oz. fresh lemon juice
\r\nCombine, and frost ginger around the rim of the glass.
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Bonbon of the Vanities\r\nWhile martini purists may balk, everybody has a sweet tooth, and the Bonbon of the Vanities hits all the stops.
\r\n\r\n1.7 oz Russian Standard Vodka
\r\n.85 oz. banana liqueur
\r\n.85 oz. peach liqueur
\r\n2.7 oz. orange juice
\r\n.33 oz. Grenadine
\r\n\r\nFill 1/3 shaker with ice before adding ingredients. Shake for 3-5 seconds, add 3 ice cubes to a highball glass, and strain the mixture over ice. Add Grenadine and garnish with an orange slice.\r\n
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Green Forest Ecococktail\r\n\r\n4 oz. Lucid (absinthe)
\r\n5-8 mint leaves
\r\n2 sprigs wheatgrass
\r\n2 oz. lime juice
\r\n1 oz. club soda
\r\nIce
\r\nShake ingredients with ice, then pour into a martini glass. Garnish with wheatgrass sprigs.\r\n
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The Ninth Night\r\n2 oz. SKYY Infusions Citrus
\r\n1 oz. Triple Sec
\r\n1 oz. white cranberry juice
\r\nLemon-lime soda
\r\nLime juice
\r\n\r\nCombine SKYY Infusions Citrus, Triple Sec, and cranberry juice in a cocktail shaker with ice. Shake vigorously and strain into tall rocks glass with fresh ice. Top with soda and lots of fresh lime juice. Garnish with blue ribbon around the glass.\r\n
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Banana Caipirinha\r\n1 1/2 oz. Leblon Cachaça
\r\n3/4 oz. banana schnapps
\r\n1/2 banana
\r\n1 oz. coconut water
\r\nSplash of simple syrup
\r\n3/4 oz. lime juice
\r\n3/4 oz. pineapple juice
\r\n\r\nMix ingredients together in a shaker with ice. Strain and serve.\r\n
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Royal Fusion\r\n\r\n1.4 oz. Russian Standard Vodka
\r\n1.7 oz. seedless grapes
\r\n1.7 oz. cubed pineapple
\r\n.33 oz. vanilla liqueur
\r\n.33 oz. Frangelico Hazelnut Liqueur
\r\nDash of lime juice
\r\nDash of simple syrup
\r\n\r\nMuddle fruits in a mixing glass. Add liquids and shake vigorously over crushed ice. Double-strain into a chilled cocktail glass and garnish with a sprig of grapes.
The grape is an imperial fruit if ever there was one — think Grecian gods drinking their wine. It\'s the succulent grapes in this cocktail that give it its royal flair.\r\n
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Grown-Up Grape Soda\r\n1 1/2 oz. Belvedere
\r\n1 oz. lemon juice
\r\n1 oz. simple syrup
\r\n3 oz. white cranberry juice
\r\n6 oz. Veuve Clicquot
\r\n20 red and white grapes, frozen
\r\nAdd frozen grapes to the pitcher. Combine vodka, lemon juice, simple syrup, and white cranberry juice in a cocktail shaker with ice. Shake vigorously and pour into pitcher. Top with Veuve Clicquot and stir. Serve the pitcher with a fun stirrer and glasses garnished with 3-4 grapes
Courtesy of W Scottsdale Mixologist. Cocktail will be served in W Scottsdale\'s Living Room, Shade & Sunset Beach bars.
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Mocha Nog Punch\r\n10 parts Kahlúa Mocha
\r\n5 parts Absolut Vanilla
\r\n20 parts eggnog
\r\nCombine ingredients and serve in a punchbowl with a floating ice block.
Hint: Freeze ice with coffee beans for decoration.
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Basil Gimlet5 fresh basil leaves
\r\n2 oz. Plymouth Gin
\r\n1/2 oz. agave nectar
\r\n3/4 oz. fresh lime juice
\r\n\r\nIn a pint glass, muddle fresh basil, agave nectar, and lime juice. Add ice and gin. Shake vigorously and strain into stemmed glass. Garnish with fresh basil leaf.
Created by Rye on the Road, San Francisco\r\n
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The Kasbah\r\nWith sesame seeds, fresh watermelon, and cloves, this cocktail has all the taste and color of the spice route.
\r\n\r\n1 oz. Russian Standard vodka
\r\n1 dash sesame seeds
\r\n2 cloves
\r\n1.8 oz. fresh watermelon
\r\n.7 oz. Cointreau
\r\n1 dash Campari
\r\n\r\nMuddle sesame seeds, cloves, and watermelon in a mixing glass. Add remaining liquids and shake over crushed ice. Strain into a chilled cocktail glass. Garnish with a kumquat.\r\n
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The Flash\r\n5 slices cucumber
\r\n3 pieces fresh kiwi
\r\n1/2 oz. fresh lemon juice
\r\n2 oz. 209 Gin
\r\n1/2 oz. organic simple syrup
\r\n\r\nIn a pint glass, muddle fresh cucumber, kiwi, and lemon juice. Add ice, simple syrup, and gin. Shake vigorously and strain into stemmed cocktail glass. Garnish with sliced wheels of cucumber and kiwi.
Created by Rye on the Road, San Francisco\r\n
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Smoked Anise\r\n1/8 oz. Laphroaig 10-Year-Old
\r\n1/2 oz. Marie Brizard Anisette
\r\n2 oz. Sobieski vodka
\r\nGarnish: star anise
\r\nIn a mixing glass, combine all ingredients and fill with ice. Stir well for 15 seconds and julep-strain up into a chilled cocktail glass. Garnish with a floating star anise.
Created by H. Joseph Ehrmann, Elixir San Francisco
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Bloody Martini This cocktail is perfect for a holiday brunch!
\r\n1.5 oz. Belvedere Cytrus
\r\nDash simple syrup
\r\nDash lemon juice
\r\nDash Tabasco
\r\n6 cherry tomatoes
\r\n \r\nIn a shaker glass, muddle tomatoes with the lemon juice and simple syrup. Add rest of ingredients and shake with cubed ice. Fine strain into a chilled martini glass and garnish with a cherry tomato speared with a basil leaf.\r\n
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Bourbon Crusta\r\nCreated in the 1850s in New Orleans, the drink was brought west by His Royal Highness of American cocktails, Professor Jerry Thomas. It\'s one of the first cocktails known to integrate lemon or lime juice into the mix and is also the predecessor of the Sidecar.
\r\n\r\n1 1/2 oz. Elijah Craig 12-year bourbon
\r\n1/2 oz. Old Senor Curaçao
\r\n1/4 oz. Luxardo Maraschino
\r\nJuice of 1 lemon wedge
\r\nDash Angostura bitters
\r\nIce
\r\n\r\n\r\nShake ingredients together with ice and strain into glass. Wet the rim of a coupe cocktail glass. Roll 1/2 outside of the rim in sugar. Garnish with lemon twist (made with a potato peeler)
\r\n\r\nCreated by Reza Esmaili, bar manger at Zare at Fly Trap\r\n
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Sweet Tail\r\n4-6 oz. Bulldog Gin
\r\n3 mint sprigs
\r\n2-3 vanilla beans
\r\n3/4 oz crème de cassis
\r\n1 oz. simple syrup
\r\n\r\nIn cocktail glass, muddle mint and sliced vanilla beans; add simple syrup and Bulldog Gin to glass; let sit for 15 seconds. Transfer into ice-filled shaker, shake generously, and strain into flute glass using tea strainer. Gently pour in crème de cassis and garnish with mint sprigs. Optional: Add 7-Up or Sprite
\r\n\r\nQuadruple distilled, Bulldog Gin carries an exotic mélange of botanical flavors including poppy and dragon eye, giving it an incredibly seductive fruit and citrus bouquet.\r\n
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Depaz Hottie\r\n1 lb. brown sugar
\r\n2 oz. Depaz Cane Syrup
\r\n1/4 lb. butter
\r\nPinch of salt
\r\n4 oz. fresh apple cider
\r\n1/2 tsp. nutmeg
\r\n1/2 tsp. cinnamon
\r\nBlend the ingredients together and bring to a boil before removing from the heat.
\r\nIndividual preparation: Using the above cocktail base, select an appropriate mug. Then add:
\r\n2 heaping tablespoons of the prepared cocktail base
\r\n2 oz. Depaz Blue Cane Amber Rhum
\r\n Approximately 6 oz. hot water
\r\nGarnish with ground nutmeg and a cinnamon stick.
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Lilypad\r\n1 1/2 oz. Milagro Silver Tequila
\r\n1/2 oz. Lillet Blanc
\r\n1/2 oz. Lillet Rouge
\r\n1 1/2 oz. apple juice
\r\n1/4 oz. agave nectar
\r\n1/4 oz. fresh lime juice
\r\nCombine ingredients and shake well. Serve up in a cocktail glass. Garnish with a blood orange wheel
Created by Charlotte Voisey
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Kiwifruit Lychee Sparkler1 ZESPRI GOLD Kiwifruit, peeled and chopped
\r\n3 oz. vodka
\r\n2 oz. lychee syrup*
\r\n4 oz. ginger ale
\r\nMuddle kiwifruit, vodka, lychee syrup, and ice in cocktail shaker. Shake all ingredients, add ginger ale, and strain into two ice-filled collins glasses. Garnish with kiwifruit and lychee if desired. For mocktail, substitute 3 ounces extra ginger ale for alcohol.
\r\n*Look for canned lychees packed in lychee syrup in the Asian section of your grocery store.
\r\nMakes: 2 cocktails\r\n
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French Martini\r\n1.5 oz vodka
\r\n1/2 oz Chambord
\r\n2 oz. pineapple juice
\r\n\r\nShake ingredients with ice and strain into a martini glass. Garnish with a pineapple wedge or a leaf from the pineapple for a sleek modern look.\r\n
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Cappuccino Up\r\n2 oz. Stoli Vanil
\r\n1.5 oz espresso
\r\n1.5 oz simple syrup
\r\nShake ingredients together with a small amount of ice. Pour and spoon out foam on top. Sprinkle cinnamon and raw sugar on top and garnish with a graham cracker piece.
\r\nCreated by Nikki Cascone, owner of 24 Prince Restaurant in NYC and Top Chef finalist season 4.\r\n
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Depaz Winter Mojito\r\n8-10 mint leaves
\r\n6-8 cranberries
\r\n1/4 oz. fresh lime juice
\r\n1 1/2 oz. Depaz Cane Syrup
\r\n1 3/4 oz. Depaz Blue Cane Amber Rhum
\r\nMix ingredients in a cocktails shaker with ice and shake vigorously. The cranberries will deliver the reddish color as they break open during the shaking. Strain the contents into a tall highball glass that contains fresh ice. Add a few whole cranberries. Garnish with a mint sprig and coat the top of the mint sprig with powered sugar.
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Mad Bellini\r\nPeach juice
\r\nPeach schnapps
\r\nVeuve Clicquot Rosé
\r\nGarnish with rose petals or a strawberry.
\r\nRecipe by Mad46, a Manhattan rooftop lounge
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The Velvet Edie\r\n3 parts Martini & Rossi Bianco Vermouth
\r\n1 part lemon juice
\r\n1/2 part simple syrup
\r\n2 raspberries
\r\n2 mint leaves
\r\n\r\nGently muddle 1 raspberry and 1 mint leaf with simple syrup in the base of a martini shaker. Add remaining ingredients and ice. Shake well and strain over ice. Garnish with lemon slice, raspberry, and mint leaf.\r\n
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Tinsel Bellini2 oz. HPNOTIQ
\r\n1 oz. limoncello
\r\n1 oz. Champagne
\r\nSplash of lime juice
\r\nRim the Champagne flute with a light coat of sugar. Pour chilled HPNOTIQ, limoncello, and Champagne into the champagne flute. Add a splash of lime juice.\r\n
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The Cavitini\r\nThe Cavitini symbolizes the two most prominent features of The Russian Tea Room, vodka and caviar. Additionally, it\'s the quintessential Russian way to enjoy caviar, alongside a swig of fine vodka.
\r\n\r\n1 slice cucumber
\r\n10 grams caviar (The Russian Tea Room uses Wild American Hackleback)
\r\nImperia vodka
\r\n3 olives
\r\n\r\nCombine vodka with ice in a shaker; shake vigorously 3-5 times. Pour into martini glass and garnish with olives, cucumber, and caviar.\r\n
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PAMA Pine4 oz. Van Gogh Pineapple Vodka
\r\n4 oz. PAMA Pomegranate Liqueur
\r\nSplash of lime juice
\r\n \r\nCombine, shake, and serve.\r\n
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Coming Up Roses\r\n1/2 lime, sliced into wedges
\r\n1/2 oz. Monin Rose Syrup
\r\n6 drops rosewater
\r\n3 rose petals
\r\n2 oz. Bacardi Razz
\r\n2 oz. brut Champagne
\r\n\r\nMuddle the first four ingredients, add Bacardi Razz and ice, shake, and pour into a highball glass. Top off the drink with 2 ounces of Champagne.
Created by Junior Merino
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Homemade CoquitoCoquito is an eggnog-like alcoholic beverage, a traditional Puerto Rican holiday drink.
\r\n\r\n28 oz. coconut milk
\r\n2 cups rum
\r\n14 oz. condensed milk
\r\n4 egg yolks
\r\nPlace ingredients in blender; blend until well mixed. Pour into a bottle and refrigerate until cold. Serve in small glasses and sprinkle top lightly with nutmeg.\r\n\r\n
Or, use Mi Abuelita Coquito and just add ice!
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Wild Apple Pie\r\nA cocktail that\'s the perfect complement to your dessert.
\r\nWild Turkey American Honey, neat
\r\nBrown sugar or cinnamon and sugar
\r\nApple slice
\r\nWet the rim of a rocks glass, dip in brown sugar or cinnamon and sugar. Pour American Honey into glass and garnish with an apple slice.
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The French Kiss\r\n1 oz. Chambord
\r\n1 oz. vodka
\r\n1 oz. dark crème de cacao
\r\n1.5 oz. half and half
\r\n\r\nShake ingredients with ice and strain into a cocktail glass.\r\n
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SazeracThe Sazerac is likely the first cocktail born in the Crescent City. It is now the Official Cocktail of the City of NOLA.
\r\n1.5 oz. Sazerac Rye Whiskey
\r\n1 cube sugar
\r\n1/4 oz. Herbsaint
\r\n3 dashes Peychaud\'s Bitters
\r\nLemon peel
\r\nPack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, place the sugar cube and add the Peychaud\'s Bitters to it, then crush the sugar cube. Add the Sazerac Rye Whiskey to the second glass containing the Peychaud\'s Bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.
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Sweet Standard\r\nHoney isn\'t just for morning toast or tea — choose the right blend, and adding it to your vodka will create a cocktail that\'s as soothing and whimsical in winter by the fireside as it is refreshing on the veranda in summertime.
\r\n\r\nRussian Standard vodka
\r\n1 tsp. honey
\r\n2-3 ice cubes
\r\n\r\nShake ingredients together and serve in a tumbler. Garnish with a piece of fresh ginger.\r\n
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Chambord Manhattan\r\n2 oz. bourbon
\r\n1 oz. Chambord
\r\nDash of bitters
\r\n\r\nShake ingredients with ice and strain into a martini glass. Garnish with a cherry.\r\n
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Cozy PAMA Cider2 oz. PAMA Pomegranate Liqueur
\r\n3 oz. hot mulled apple cider
\r\nCinnamon
\r\nSuperfine sugar
\r\nOrange spiral
\r\n\r\nHeat glass; rim with cinnamon and superfine sugar. Add PAMA and hot mulled apple cider. Garnish with orange spiral.\r\n
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Eggnog8 large eggs
\r\n4 egg yolks
\r\n1 cup granulated sugar
\r\n5 cups whole milk
\r\n1 1/2 cups Mount Gay ECLIPSE Rum
\r\n1 cup 80 proof bourbon
\r\n1 tbsp. pure vanilla extract
\r\n1/2 tsp. freshly grated nutmeg
\r\n2 cups whipping cream
\r\n2 tbsp. superfine sugar
\r\n \r\n1. In a mixing bowl, whisk eggs, yolks, and granulated sugar until smooth. Pour into a large, heavy-bottomed saucepan. Stir in milk, gradually, blending well with each addition. Heat slowly over very low heat, stirring steadily until the mixture reaches 160-170° F on an instant-read thermometer. The custard should be thick enough to coat the back of a spoon: If you draw your finger across the back of the spoon, the line will remain distinct and the custard sauce is done.
\r\n \r\n2. Pour the custard through a fine-meshed sieve into large bowl. Stir in vanilla the Mount Gay ECLIPSE rum, bourbon, and nutmeg. Let mixture cool, then cover with plastic wrap and refrigerate until cold, at least 3 hours and or up to 1 day.
\r\n \r\n3. Just before serving, whip cream to very soft peaks, beating in superfine sugar as you go. Gently fold into custard mixture until incorporated. Serve from a chilled punch bowl or ladle into individual martini glasses, garnishing with grated nutmeg if desired.
\r\n \r\nMakes 16 cups; serves 18-20.\r\n
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G\'Vine Orchid\r\n1 1/2 oz. G\'vine Gin
\r\n1/2 oz. elderflower syrup
\r\n1 1/2 oz. fresh pink grapefruit juice
\r\n1 1/2 oz. brut Champagne
\r\n1 orchid
\r\nPut pink grapefruit juice, the elderflower syrup, and G\'vine in a shaker; add ice, shake, and serve in a highball glass. Before pouring the drink into the highball glass, add the Champagne so that it mixes with the rest of the ingredients. You can replace the elderflower syrup with simple syrup if it\'s not available and garnish it with an orchid.
Created by Junior Merino
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Belvedere Sparkle\r\n1 oz. Belvedere Vodka
\r\n2 oz. cranberry juice with ice
\r\n1 oz. Moët & Chandon Champagne
\r\n\r\nShake vodka and cranberry juice with ice. Strain into chilled martini glass and top with Champagne. Garnish with raspberries. \r\n
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Versailles Cocktail\r\n1 oz. Cointreau
\r\n2 oz. Remy Martin XO
\r\n1 oz. fresh-squeezed lemon juice
\r\nRim the glass with 24 carat gold flakes.\r\n
Versailles cocktail is available at Whiskey Blue LA for $68.\r\n
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G\'vine Frost Bite\r\n1.5 oz. G\'vine Gin
\r\n1 coffee spoon of lemon pepper zest
\r\n1.5 oz. Averna limoncello
Mix ingredients together with ice.
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Cranberry Spice\r\n\r\n1 oz. Domaine de Canton
\r\n1/2 oz. Cabernet Sauvignon
\r\n1/2 oz. Chambord
\r\n2 oz. cranberry juice\r\n
\r\nShake well with ice. Use 3 cranberries for garnish.\r\n
Created by Dominik Chrzaszcz\r\n
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Rum Butter Cider\r\n1 oz. Grand Marnier
\r\n1 oz. Bols Butterscotch Liqueur
\r\n1 1/2 oz. Zacapa 23 Year Rum
\r\n4 oz. hot apple cider
\r\n\r\nPut the first three ingredients in a mug and add the hot cider. Garnish with a cinnamon stick and a star anise.
Created by Junior Merino
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Bohemian Cocktail\r\n1 1/2 oz Martini & Rossi Rosso Vermouth
\r\n2 oz. orange juice
\r\n1 oz. cranberry juice
\r\n1/4 oz. Grenadine
\r\n\r\nFill glass halfway with ice. Pour in Martini & Rossi Rosso Vermouth, orange juice, and cranberry juice. Pour Grenadine down the inside of the glass and let settle to the bottom. Garnish with an orange slice.\r\n
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The Marie Claire Cocktail\r\n1 oz. gin
\r\n1/2 oz. St. Germain Elderflower Liqueur
\r\n2 tsp. fresh-squeezed lemon juice
\r\n2 dashes of Angostura bitters
Shake well with ice, then strain into a chilled cocktail glass and top with cold brut Champagne. Garnish with a long lemon-peel spiral.\r\n
Created by David Wondrich
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La Roma\r\n2 oz. Agua Luca
\r\n1 oz. PAMA Pomegranate Liqueur
\r\n1/2 oz. Grenadine
\r\nJuice of 1 lime
\r\n \r\nShake over ice, strain into a Champagne flute, and top with Champagne or rosé cava (garnish with a few pomegranate seeds). It can also be served as a punch.
Created by Courtney Bissonnette of Toro in Boston\r\n
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Absinthe Frappe\r\nYou can serve this SF-style or \"suicesse,\" with a touch of soda added at the end.
\r\n\r\n1 1/2 oz. Kubler Absinthe
\r\n1/4 oz. Orgeat
\r\n\r\nFill glass halfway with ice. Shake ingredients vigorously until shaker tin frosts. Strain into glass.
Created by Reza Esmaili, bar manger at Zare at Fly Trap\r\n
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The Flirtini\r\n1 1/2 oz. Grey Goose L\'Orange
\r\n1 oz. pineapple juice
\r\nSplash of Champagne
\r\nServe in a martini glass. Once poured, finish with Champagne. \r\n\r\n
Created at Whiskey Blue at W Los Angeles, Westwood\r\n
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French Bulldog\r\n4-6 oz. Bulldog Gin
\r\n1 oz. elderflower syrup
3/4 oz. simple syrup
\r\n1/2 oz. crème de cassis
\r\n2-3 sage leaves
\r\n\r\nPour gin, elderflower syrup, and simple syrup into ice-filled cocktail shaker. Shake generously; pour into martini glass over ice and then gently add crème de cassis. Garnish with sage leaves.
Said to boost skin vitality and promote sexual stamina, dragon eye — an ancient Chinese secret — is just one of the many uncommon elements in Bulldog gin.\r\n
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Raspberry Chocolate Cheesecake Martini\r\n2 parts EFFEN Raspberry Vodka
\r\n1/2 part chocolate liqueur
\r\n1/2 part Irish cream
\r\nServe in a cocoa-rimmed martini glass with a raspberry garnish.
Created by and served at Les Deux restaurant in Hollywood, CA
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Cranberry Dram\r\n1.5 oz. Square One Organic Rye Vodka
\r\n6-8 fresh cranberries
\r\n1/2 oz. fresh lime
\r\n1/2 oz. St. Elizabeth Allspice Dram
\r\nDash of organic simple syrup
\r\n\r\nCombine ingredients in an ice-filled glass. Garnish with lime wheels.
Created by Rye on the Road, San Francisco, CA\r\n
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Mexican Cosmopolitan1 oz. Agavero
\r\n2 oz. vodka
\r\nSplash of cranberry juice
\r\nSplash of lime juice
\r\n\r\nCombine ingredients in a shaker with ice. Pour into a martini glass and garnish with an orange slice.
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Mexican Coffee1 oz. Agavero
\r\nCoffee
\r\nSpoonful of fresh cream.
\r\n\r\nAdd Agavero to cup of coffee and top with a fresh cream.\r\n
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Delicious Night Blackberry Martini\r\n\r\n1 oz. p.i.n.k. Vodka
\r\n1 1/2 oz. cranberry juice
\r\n1 oz. blackberry brandy
\r\n1/2 oz. Cointreau
\r\nSplash of sour mix
\r\nFresh blackberries
\r\n\r\nCombine ingredients over ice and shake well.\r\nStrain into a well-chilled martini glass.\r\nPour 1 1/2 scoops of mulled blackberries through the center.\r\nStir slightly.\r\nGarnish with a blackberry on the edge of the glass.
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Baileys Cherry Cafe\r\n2 oz. Baileys with a Hint of Coffee
\r\n1/2 oz. Captain Morgan Rum
\r\n1 dash maraschino cherry juice
\r\n\r\nRim a martini glass with cinnamon and sugar. Then drizzle cherry juice in the glass to layer. Shake Baileys and Captain Morgan with ice, strain, and enjoy.\r\n
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Pisco Mist1 1/2 oz Barsol Pisco Quebranta
\r\n1/2 oz. Massenez Crème de Peche
\r\n1 oz. Caribik Sun Guanabana Concentrate
\r\n1 oz. orange juice (Valencia if available)
\r\n1/2 oz. fresh lemon juice
\r\n1/2 oz. tonic water
\r\n5 dashes Fee Brothers orange bitters
\r\n\r\nPut all the ingredients together in a shaker, shake, and strain into a highball glass. Garnish with a long orange twist.
Created by Junior Merino
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Passion Potion1 oz. Agavero
\r\n1 oz. 1800 Anejo Tequila
\r\n1 maraschino cherry
\r\nServe in a shot glass over ice.\r\n
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Crouching Tiger\r\n2 thin slices fresh ginger
\r\n4 fresh mint leaves
\r\n1 1/4 oz. Stoli Ohranj
\r\n3/4 oz. SOHO Lychee Liqueur
\r\n1/2 oz. fresh lemon juice
\r\n1/2 oz. simple syrup
\r\n1/2 oz. apricot nectar
\r\nRim the martini glass with lemon‐ginger sugar. Muddle fresh ginger and mint leaves in shaker. Add remaining ingredients and ice and shake vigorously until well blended and chilled. Strain into glass and garnish with an orange corkscrew and a slice of candied ginger.
Created by Commer Beverage
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Royal Pomme Punch\r\n1/4 bottle Dubonnet Rouge
\r\n12 oz. apple brandy (such as Laird\'s Bonded or Calvados)
\r\n24 dashes of Angostura bitters
\r\n3 oz. fresh-squeezed orange juice
\r\n12 oz. Champagne
\r\n \r\nAdd Dubonnet, apple brandy, orange juice, and bitters to a pitcher filled with ice. Stir and strain into a chilled punch bowl. Garnish with a block of ice. Top with champagne and serve.
\r\n
\r\nMakes 12 servings
Created by Jim Meehan of PDT in NYC\r\n
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Spanish Cobbler\r\n2 orange wheels
\r\n1 tsp. sugar (or 1/2 oz. agave nectar or simple syrup)
\r\n6 oz. Champagne or sparkling wine such as Juvé y Camps brut roseé
\r\nFresh seasonal small fruit such as blueberries, raspberries, blackberries, or grapes
\r\nLemon rind garnish
\r\nCrushed ice
\r\n\r\nPlace 1 orange wheel in the bottom of each of two double rocks glasses. Add 1/4 oz. sweetener to each glass and fill 2/3 with crushed ice. Add 3 oz. wine to each portion and lightly stir. Pack glasses with fruit. Top drinks with lemon rind. Enjoy bites of wine-soaked fruit as you sip this sexy Spanish old-style drink.
\r\nServes 2
\r\nCreated by Reza Esmaili, bar manger at Zare at Fly Trap\r\n
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Marnier Chocolate Bonbon\r\n1 oz. Grand Marnier
\r\n1/2 oz. Don Julio Anejo Tequila
\r\n3 oz. hot chocolate
\r\nLayer of fresh cream
\r\nCombine Grand Marnier, tequila, and hot chocolate in an Irish coffee (or small wine) glass. Layer 1/2 inch of hand-whipped cream over the top.
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Ave\' Martini1.5 oz. Averna Sambuca
\r\n1.5 oz. Partida Tequila Reposado
\r\n2 tbsp. coffee ice cream/sorbet
\r\nMix ingredients in a shaker with ice, then garnish with ground cinnamon.
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Banana Flip\r\n1/2 oz. Marie Brizard Banane
\r\n3 oz. Maker\'s Mark Bourbon
\r\n1/2 oz. simple syrup
\r\n4 crushed Nilla wafers
\r\n1 whole egg
\r\nNilla wafers and banana slices, for garnish
\r\nFinely crush 4 Nilla wafers. Add all ingredients to mixing tin. Dry-shake without ice to emulsify egg. Shake with ice and strain into a short, narrow glass. Garnish with Nilla wafer and banana slice.
Created by Don Lee, PDT New York (Please Don\'t Tell)
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Cinnamon Fig Martini\r\n1.5 oz. Belvedere vodka
\r\n1/4 oz. Grand Marnier
\r\n1.5 oz. fresh lime juice
\r\n1 tsp. cinnamon water (boiled water with cinnamon and sugar)
\r\n1 oz. blood orange juice
\r\nFig slices
\r\nShake all ingredients. Serve straight up. Garnish with a fig slice.
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Black Pearl\r\n1 1/2 oz. Johnnie Walker Black Label
\r\n1/2 oz. apricot brandy
\r\n1/4 oz. pomegranate sour syrup
\r\nGinger ale floater \r\n
Serve in a highball glass over ice and garnish with a cherry.
Created by and served at The Kobe Club Miami & New York
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Brandy Bird\r\nWhether you\'re serving a traditional holiday turkey or ordering in, the Brandy Bird is sure to satisfy everyone. Created with American Honey, brandy, and whipped cream, it complements every aspect of your meal, all the way to your Christmas cookies.
1 part American Honey
\r\n1/2 part Busnel Calvados Brandy
\r\nWhipped cream
\r\nShake in a mixing glass and strain into a tall shot glass. Add whipped cream on top and garnish with nutmeg.\r\n
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La Canne Creuse\r\n2 parts calvados
\r\n1/2 part Pernod absinthe
\r\n1/2 part dark Italian vermouth
\r\n2 dashes of bitters
\r\nOrange twist, for garnish
\r\nCombine ingredients in a mixing glass. Add ice and stir until well chilled. Strain into a chilled cocktail glass and garnish with the orange twist.
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Diamonds & Pearls\r\n1 oz. Hendrick\'s
\r\n1 oz. Lillet Blanc
\r\n4 fresh blackberries
\r\n1/2 oz. coconut syrup
\r\nMuddle blackberries with coconut syrup. Add other ingredients and shake very well. Serve up in a cocktail glass. Garnish with a blackberry.
Created by Charlotte Voisey
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G\'ingle Bell\r\n1 oz. G\'vine Nouaison
\r\n1/4 oz. Lillet Blanc
\r\n1/2 oz. apple liqueur (Berentzen)
\r\n1/2 oz. simple syrup
\r\n1/4 oz. lime juice
\r\nPour all the ingredients in a shaker, shake, and strain into a cocktail glass.
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The Ginger Caipirissima\r\n5-6 lime wedges
\r\n3/4 oz. ginger syrup
\r\n1 brown sugar cube
\r\n2 oz. white rum
\r\nMuddle lime wedges, shake all ingredients together, and serve in a collins glass.
From 1OAK, a nightlife venue from Richie Akiva and Scott Sartiano
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Ginger Jubilee\r\n2 oz. Bluecoat Gin
\r\n1/2 oz. honey
\r\n1/2 oz. chopped fresh ginger
\r\nHandful of bing cherries (reserve one for garnish)
\r\nHandful of blueberries
\r\nMuddle ginger, cherries, and blueberries in a mixing glass. Add gin and honey and fill with ice. Shake well for 10 seconds and double fine-strain into a chilled cocktail glass. Garnish with a cherry on the rim.
Created by H. Joseph Ehrmann
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Passion Ginger Margarita2 oz. Simbra Azul Tequila Blanco
\r\n1/2 oz. Cointreau or triple sec
\r\n1 oz. Boiron Passion Fruit Puree
\r\n1/2 oz. Boiron Mango Puree
\r\n1/4 oz. fresh ginger juice
\r\n1/2 oz. Monin Passion Fruit Syrup
\r\n6 crushed coriander seeds
\r\n1/2 oz. fresh lemon juice
\r\n\r\nFirst rim the glass with salt mixture below. Put all the drink ingredients into a shaker, shake, and pour into a double rocks glass.
\r\n\r\nJamaica Salt
\r\n\r\n1 cup kosher salt
\r\n1/2 cup sugar
\r\n1/4 cup Jamaica powder (hibiscus flower powder)
\r\n1 teaspoon cinnamon powder
\r\n\r\nPut all the ingredients in a mixing bowl and mix together.\r\n\r\n
Created by Junior Merino
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Hennessy Sidecar2 oz. Hennessy VS
\r\n1 oz. Grand Marnier
\r\n1 oz. fresh lemon juice
\r\nShake and strain in a sugar-rimmed cocktail glass.
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Winter Wonderland\r\n1.5 oz. spice-infused Sobieski vodka (see recipe below)
\r\n1/2 oz. premium white crème de menthe
\r\n2 1/2 oz. pear nectar
\r\n1/2 oz. fresh lemon juice
\r\n5 sage leaves
\r\n1/2 oz. black currant syrup
\r\nMuddle sage leaves in mixing tin. Add all ingredients and shake hard for 10 seconds. Strain into a beautiful cocktail glass or Champagne flute. Slowly pour currant syrup through the middle of the drink. It will settle at the bottom. Garnish with fresh sage leaves and pear slices.
\r\nSpice-infused Sobieski vodka
\r\n8 oz. Sobieski vodka, room temperature
\r\n1 chai tea bag
\r\n5 black peppercorns, cracked
\r\nPut all ingredients into an airtight plastic container. Allow to infuse for 1-2 hours or until desired level of spice is reached. Will yield enough for five cocktails.
Created by Tad Carducci
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Kahlúa Mayan Passion\r\n2 parts Kahlúa
\r\n1 1/2 parts Tequila Tezon
\r\n1/2 part Hiram Walker Triple Sec
\r\n2 parts passion fruit juice
\r\nOrange twist, for garnish
\r\nShake ingredients in a cocktail shaker with ice and strain into a chilled martini glass. Garnish with an orange twist.
Kahlúa Mayan Passion is an exotic cocktail that contains the sweet tartness of passion fruit juice.
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Kobe Punch\r\n1 oz. lemon-infused Cîroc Vodka
\r\n1 oz. mango rum
\r\n2 oz. pineapple juice
\r\n2 oz. cranberry juice
\r\nMix ingredients together and serve in a glass tumbler, over ice. Garnish with a pineapple slice and a cherry.
Created by and served at The Kobe Club Miami & New York
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Ginger Drop\r\n1 1/2 oz. Bacardi Limón
\r\n1 oz. Lillet
\r\nChampagne
\r\nFresh ginger
\r\nMuddle fresh ginger with Bacardi Limón and Lillet; pour into Champagne glass. Top with Champagne and garnish each glass with a piece of crystallized ginger, which can be purchased at a gourmet store.
Created by and served at Megu, NYC
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Merry Christi\r\n2.5 oz. Christiana vodka
\r\n2 tbsp. hot chocolate mix
\r\n2.5 oz. milk
\r\nMix ingredients together and garnish with dark chocolate shavings.
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Ginger Soju1 kumquat
\r\n2 slices ginger
\r\n1/2 oz. Caribik Sun Acerola Concentrate
\r\n3/4 oz. 8000 Generations Soju
\r\n1 1/2 oz. Kissui Miyanoyuki Junmai-Shu Sake
\r\n\r\nMuddle the first three ingredients, add soju and sake, shake, and strain though a fine-mesh strainer into a special cocktail glass or sake glass.
Created by Junior Merino
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NAVAN Orchid Martini\r\n1/2 oz. NAVAN Natural Vanilla Liqueur
\r\n1 oz. Belvedere Vodka
\r\n1/2 oz. simple syrup
\r\n3/4 oz. fresh lemon juice
\r\nMoët & Chandon White Star
\r\nShake with ice; strain into a martini glass and top with Champagne.
NAVAN Natural Vanilla Liqueur is made\r\nexclusively with natural vanilla from Madagascar, considered the world\'s best.
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Vanille Bourbon\r\n1/2 oz. tamarind syrup
\r\n1/2 oz. NAVAN Natural Vanilla Liqueur
\r\n1 1/2 oz. bourbon
\r\n1 oz. club soda
\r\nIn a mixing glass add all ingredients except the soda, add ice, shake, and strain over fresh ice into a rocks glass. Add soda and garnish with 3 brandied cherries on a pick.\r\n
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Cozy Cafe con Crema\r\n1.5 oz. Partida Tequila Anejo
\r\n1 espresso
\r\n1.5 oz. Godiva Caramel Liqueur
\r\n1 oz. whipped cream
\r\nTouch of Kahlúa
Mix ingredients together in a shaker with ice. Pour into a martini glass and garnish with 3 coffee beans.
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Chandon Fizz\r\n1/2 oz. Grand Marnier
\r\n1/2 oz. fresh pomegranate juice
\r\nChandon Blanc de Noirs
\r\nPomegranate seeds
\r\nCombine Grand Marnier with fresh pomegranate juice. Pour into a Champagne flute. Top with Chandon Blanc de Noirs. Toss in a few pomegranate seeds for garnish.
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Ruby Sipper\r\nThis modern beverage lends itself perfectly to being the signature cocktail at a holiday gathering or to putting a spin on the traditional New Year\'s toast.
\r\n1 1/4 oz. citrus vodka
\r\n3/4 oz. peach liqueur
\r\n2 oz. white cranberry juice
\r\n1 1/2 oz. Barefoot Bubbly Premium Extra Dry
\r\nPomegranate seeds
\r\nPlace spoonful of pomegranate seeds in a chilled martini glass. In a cocktail shaker, combine the vodka, peach liqueur, and white cranberry juice with ice. Shake vigorously and strain into chilled martini glass. Top with Barefoot Bubbly and serve.
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Yuletide Punch\r\n750 ml Sobieski Polish Vodka
\r\n4 cups chai tea (sweetened according to taste)
\r\n4 cups clear apple juice
\r\n2 whole orange cut in slices
\r\n2 whole red apples cut in slices
\r\n1-2 tsp. orange bitters (optional)
\r\n16 servings
\r\nCreated by Francesco LaFranconi
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Somerset Sidecar\r\nTad Carducci, creator of this cocktail, was inspired by the bowls of apples, clementines, and nuts that his mother used to put out around the house during the holidays.
\r\n1 lemon wedge
\r\nHazelnut sugar (see recipe below)
\r\nIce
\r\n1 1/2 oz. apple brandy
\r\n3/4 oz. Cointreau or other triple sec
\r\n3/4 oz. fresh lemon juice
\r\n1/2 oz. Frangelico
\r\n1 orange twist, for garnish
\r\nMoisten the outer rim of a martini glass with the lemon wedge and coat lightly with the hazelnut sugar. Fill a cocktail shaker with ice. Add the apple brandy, Cointreau, lemon juice, and Frangelico. Shake well and strain into the prepared glass. Garnish with the orange twist.
\r\nHazelnut Sugar
\r\n1/3 cup toasted skinned hazelnuts
\r\n1/4 cup superfine sugar
\r\nIn a mini food processor, pulse hazelnuts with sugar until sandy with some slightly larger bits. Store in an airtight container at room temperature for up to week.\r\n
Created by Tad Carducci
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Spicy Pear Mojito\r\n1/4 whole, fresh pear, cored, chopped
\r\n6 fresh mint leaves
\r\n3 lime wedges
\r\n1/2 oz. Monin Pineapple Chipotle Syrup
\r\n1/2 oz. simple syrup
\r\n1 1/2 oz. Grey Goose La Poire Vodka
\r\n1 oz. Perrier
\r\nMuddle pear, lime, and mint in shaker. Add ice, pineapple chipotle syrup, simple syrup, and Grey Goose La Poire. Shake vigorously. Strain loosely into a glass with ice. Top with Perrier. Garnish with a squeeze of lime,\r\nmint sprig, and a pear corkscrew.
Created by Commer Beverage
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Teddy Tini\r\n2 oz. chilled espresso
\r\n3 oz. vanilla vodka
\r\n1/2 oz. Kahlúa
\r\nFill shaker with ice, add ingredients, and shake well. Strain into\r\nchilled martini glass and garnish with 2 chocolate coffee beans.
\r\nRecipe by Mad46, a Manhattan rooftop lounge
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Wall Street Crush\r\n2 1/2 oz. Kentucky straight bourbon
\r\n1/2 oz. Marie Brizard Grand Orange
\r\n1 barspoon honey
\r\n1 slice orange
\r\n1 black cherry (pitted)
\r\n3 large ice cubes
\r\nIn an Old Fashioned glass, place an orange slice and a black cherry. Muddle the fruits with Grand Orange liqueur and honey. Place three large ice cubes. Pour bourbon. Stir and serve.
\r\nCreated by Yuri Kato, cocktailtimes.com
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Blue Rain1 1/3 oz. Sobieski Vodka
\r\n1/2 oz. Martini & Rossi Bianco
\r\n1 oz. St. Germain Elderflower Liqueur
\r\n1/2. oz fresh lime juice
\r\n\r\nPut all the ingredients in a shaker, shake, and serve in a highball glass. Garnish with 8 blueberries suspended all around the glass.
Created by Junior Merino
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The Pama Kiss\r\nMix up the PAMA Kiss — you never know, you may just get a kiss in return.
\r\n\r\n1 1/2 oz. PAMA Pomegranate Liqueur
\r\n3/4 oz. sour apple vodka
\r\n1/2 oz. cranberry juice
\r\n\r\nMix ingredients in martini shaker. Shake well.\r\nServe on the rocks.\r\nGarnish with sugar-dusted raspberries.
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Belvedere Tangerine Twist\r\n1 1/2 oz. Belvedere
\r\n3/4 oz. apricot brandy
\r\n1 oz. fresh lime juice, slightly sweetened
\r\nJuice from 1 tangerine
\r\nMix all ingredients and serve on ice. Top with club soda.
Created by and served at TenJune, NYC
Chic Cocktails
recipes, cocktails, drink recipes, holiday, entertaining, chic
chic cocktail recipes for the holidays
Minted Memory\r\n1 oz. Bombay Gin
\r\n1 oz. Pimm\'s No. 1
\r\n1/2 oz. lemon juice
\r\n1 oz. minted vinegar syrup
\r\nSmall pinch of fresh mint
\r\nSplash of soda water
\r\n
\r\nMuddle mint, lemon, and syrup lightly in mixing glass. Add spirits and fill with ice. Shake and strain into ice-filled collins glass. Garnish with cucumber and mint.
Created by Reza Esmaili, bar manager at Zare at Fly Trap
Chic Cocktails
recipes, cocktails, drink recipes, holiday, entertaining, chic
chic cocktail recipes for the holidays
White Russian5 parts Russian Standard vodka
\r\n2 parts coffee liqueur
\r\n3 parts fresh cream
\r\n
\r\nPour coffee liqueur and Russian Standard vodka over ice and stir gently. Float fresh cream on top.
Chic Cocktails
recipes, cocktails, drink recipes, holiday, entertaining, chic
chic cocktail recipes for the holidays
Chambord & Champagne2 1/2 oz. Chambord
\r\nChampagne
\r\nRaspberries, for garnish \r\n
\r\nAdd Chambord to bottom of flute glass and top with champagne. Drop in a raspberry for garnish. Quick and easy but glamorous all the same.
Chic Cocktails
organic rasputini, purus organic vodka, organic cocktails, organic, cocktails
organic vodka rasputini
Purus Organic Rasputini\r\n2 oz. Purus Organic Vodka
\r\n1-2 oz. organic raspberries
\r\n1 oz. raspberry liqueur
\r\nSplash of sour
\r\n \r\nShake all ingredients over ice \r\nand strain into martini glass.
\r\nCourtesy of Purus Organic Vodka
Chic Cocktails
recipes, cocktails, drink recipes, holiday, entertaining, chic
cocktail recipes for the holidays
Santiago Sun3 whole kumquats
\r\n2 oz. Matusalem Amber Rum
\r\n1/2 oz. Velvet Falernum
\r\n2 dashes of Fee Brothers orange bitters
\r\n\r\nIn a pint glass, muddle fresh kumquats, Falernum, and orange bitters. Add ice and rum. Shake vigorously and pour into a rocks glass. Garnish with lime zest.
Created by Rye on the Road, San Francisco, CA
Chic Cocktails
recipes, cocktails, drink recipes, holiday, entertaining, chic
chic cocktail recipes for the holidays
Love on the Rocks2 oz. Agavero\r\n
\r\nPour over ice in a cocktail glass, add a twist of lime or orange.
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