100 Christmas Cocktail and Drink Recipes to Get You in the Holiday Spirit

Maybe just half a drink more...

It's beginning to look a lot like Christmas, and that means presents, sweets, parties, and most importantly, holiday booze. If you're already feeling eggnog'd out just thinking about the holidays, try one of these 100 cocktails we've gathered—from hot buttery rum drinks to sparkling pomegranate spritzers. They're justttt festive enough to get you into the swing of the season without being garnished with an actual candy cane.

1 of 101
Time and Time

Ingredients:

4 oz. Ruffino Sparkling Rosé

1.5 oz. Pomegranate juice

1.5 oz. Lime Perrier/La Croix

Directions:

Build in a champagne flute. Garnish with pomegranate seed.

Courtesy of Ruffino 

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2 of 101
Masskara

Ingredients:

1/2 oz. Don Papa Rum

4 pieces Fresh Blackberries

1/2 oz. Elderflower Cordial

1/2 oz. Lemon Juice

1 Egg White

Grapefruit Bitters

Edible Flowers

Directions:

Garnish with blackberries and serve in a short stem wine glass.

Courtesy of Don Papa Rum

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3 of 101
Pomegranate and Rosemary Gin Fizz

Ingredients:

2 oz. Nolet's Gin

1 oz. Pomegranate Juice

.5 oz. Lemon Juice

Club Soda

Rosemary Sprigs & Pomegranate Arils, for garnish

Directions:

Shake and strain into a glass. Garnish with rosemary and pomegranate.

Courtesy of Pearl's Rooftop

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4 of 101
Rosemary Whisper

Ingredients:

2 parts SVEDKA Vanilla, infused with rosemary*

1 part Fresh Sour Mix

½ part Egg White

Rosemary Sprig

Directions:

Combine liquid ingredients and one rosemary sprig without ice in a cocktail shaker and shake without ice for 10 seconds. Add ice, shake and strain into a martini glass, and garnish with a rosemary sprig.

*Infuse two oz. of rosemary in 750 ml bottle of SVEDKA Vanilla for 7 days.

Courtesy of SVEDKA Vodka

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5 of 101
Cranberry Aperol Spritzer

Ingredients:

2 oz. Aperol

2 oz. Cranberry Juice

4 oz. Sparkling Ice Essence Of Tangerine

Orange Peels, for garnish

Directions:

Fill glass with ice. Combine aperol and cranberry juice and pour into glass, then top with Sparkling Ice Essence Of Tangerine, stirring gently. Garnish with an orange peel.

Courtesy of Sparkling Ice

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6 of 101
Tim Williams
Broad Street

Ingredients:

2 oz. Knappogue Castle 16 Year

2 oz. Birch Coffee Cold Brew

.75 oz. Demerara Syrup

1 dash Bittermen's Mole Bitters

Benedictine Whipped Cream*

Ice Cubes

Grated Nutmeg, for garnish

Directions:

Shake all but the whipped cream with one ice cube and strain into glass over fresh ice. Top with the whipped cream and nutmeg.

Created by Jackson Cannon for Greydon House Nantucket

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7 of 101
Pomegranate and Thyme Spritz

Ingredients:

Thyme Syrup

Ice, for serving

12 oz. Pomegranate Juice

12 oz. Truly Spiked & Sparkling Sicilian Blood Orange

Directions:

In a small saucepan—set over medium heat—combine the can sugar, water, and thyme. Stir until the sugar has dissolved; bring to a simmer and then immediately turn off the heat. Cover and allow to cool and steep, about 15 minutes.

Fill up four glasses with ice. Add an ounce (2 tablespoons) of syrup to each glass. Top with about 3 oz. of pomegranate juice and then top with Truly Spiked & sparkling Sicilian Blood Orange. Give it a light mix and then garnish with thyme sprigs.

Courtesy of Truly Spiked & Sparkling

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8 of 101
Bailey's Cinnamon Toast Punch

Ingredients:

2 oz. Baileys Pumpkin Spice

1/2 oz. Cinnamon Syrup

Hot Apple Cider, to top

Orange Wedge and Cloves, for garnish

Directions:

Combine Baileys Pumpkin Spice and cinnamon syrup into a cocktail shaker. Shake well. Strain contents into a coffee mug and top with hot apple cider. Garnish with orange wedge and cloves.

Created by NYC mixologist Sarah Morrissey

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9 of 101
Fig and Orange

Ingredients:

2 parts Absolut Elyx

1 part Freshly Squeezed Orange Juice

1 part Freshly Squeezed Lemon Juice

2 tsp. Fig Jam

Directions:

Combine ingredients together in a cocktail shaker over ice. Shake hard until ice cold. Strain into a rocks glass over fresh ice. Garnish with an orange wedge.

Courtesy of Absolut Elyx

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10 of 101
Holiday Cosmo

Ingredients:

2 parts Absolut Elyx

1 part Triple Sec

1.5 parts Mulled Spiced Cranberry Juice*

0.5 part Freshly Squeezed Lemon Juice

Directions:

Combine ingredients together in a cocktail shaker over ice.Shake hard until ice cold. Strain into a chilled cocktail glass. Garnish with a string of red currants dusted with powdered sugar.

*mulled spiced cranberry juice- There are many recipes for creating a 'mulled' juice or wine. Based on using a 1-liter carton of cranberry juice we suggest a combination of 1 sliced lemon and 1 sliced orange plus the zest from 2 additional fruits combined with fresh grated ginger, cloves, nutmeg, allspice, and cinnamon—all to your taste.

Combine all ingredients in a large saucepan and simmer for around 45 minutes. Be careful not to boil. Strain and chill well before use. Store in the refrigerator and the juice will last for around 1 week. For best results prepare mulled spiced cranberry juice at least 24 hrs. in advance.

Courtesy of Absolut Elyx

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11 of 101
Nick Voderman
Pacific Coast Highway

Ingredients:

1 Muddled Cucumber Slice

1 tsp. Argala Pastis

.75 oz. Fino Sherry

.25 oz. Doug Fir Eau de Vie

.5 oz. Zirbenz Pine Liqueur

1 oz. Eucalyptus-Infused Terroir

Rosemary Sprig, for garnish

Directions:

Stir and strain into a glass, then garnish with rosemary.

Created by Jim Kearns for Slowly Shirley NYC

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12 of 101
Very Merry Bourbon Alexander

Ingredients:

1 oz. Bourbon

1 oz. Creme de Cocoa

1 oz. Half and Half

One Egg White

Dash of Simple Syrup

Dash of Salt

Garnish: Nutmeg, Cranberries, and a Sprig of Rosemary

Directions:

Combine ingredients in shaker, add ice, shake vigorously, strain into a coupe glass. Garnish with nutmeg, cranberries, and rosemary.

Created by Kentucky Derby's Bourbon Ambassador, Monica Wolf

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13 of 101
Tequila Hot Toddy

Ingredients:

1/3 part Jim Beam® Honey

1/4 part Lemon Juice

1/4 part Honey

1/4 part Orange Juice

2 parts Hot Water

Cloves

1 Cinnamon Stick

1 Orange Peel

Directions:

Boil water. Combine all other ingredients into a mug. Top with boiling water and stir. Garnish with cloves, cinnamon stick, and an orange peel.

Courtesy of Sauza 901 Tequila

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14 of 101
Pineapple Cake

Ingredients:

1 1/2 oz. Johnnie Walker Black Label

1 Tbl. Butter

1/2 oz. Brown Rice Syrup

1/2 oz. Fresh Pineapple Juice

4 oz. Boiling Water

1 pinch Chinese 5-Spice Powder (Cinnamon, Clove, Fennel, Anise, Szechuan Pepper)

Slice Dried Pineapple for Garnish

Directions:

First, heat hot toddy glass. Add butter, spices and some boiling hot water, reserve half, and stir until melted. Add remaining ingredients and continue stirring until dissolved. Garnish with dried pineapple slice.

Created by mixologist Chantal Tseng, D.C

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15 of 101
Coctel de Olla

Ingredients:

1 oz. Johnnie Walker Black Label

1/4 oz. Dolin Dry Vermouth

1/4 oz. Hoodoo Chicory Liqueur

1 1/2 oz. Cold Brew Coffee

1/2 oz. Cinnamon Syrup*

Zest of 2 Lemons

Directions:

Combine ingredients into a mixing glass with ice and stir. Strain contents into a chilled coupe glass.

*Cinnamon Syrup: Steep 4 short cinnamon sticks in 1 cup boiling water for 4 minutes. Allow mixture to cool to room temperature. Add 1 cup white sugar and stir until dissolved.


Created by mixologist Ricardo Venegas, Houston

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16 of 101
El Sueño

Ingredients:

1 oz. Tequila Don Julio 70 Crystal Añejo

1/4 oz. Tequila Don Julio Añejo

1/4 oz. Crème de Cacao

1 tsp. Almond Syrup

1 dash Mole Bitters

Caramelized Orange Peel, for garnish

Directions:

Combine Tequila Don Julio 70 Crystal Añejo, Tequila Don Julio Añejo, Crème de Cacao, almond syrup, and mole bitters in a mixing glass with ice and stir. Strain contents into a rocks glass over ice. Garnish with a caramelized orange peel.

Created by mixologist Ben Scorah

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17 of 101
Holiday Cup

Ingredients:

2 parts Absolut Elyx

0.5 part Blackberry Liqueur

1 part Lemon Juice

6 Crushed Blackberries

6 Crushed Raspberries

Champagne, to top off with

Directions:

Combine first 5 ingredients together in a cocktail shaker over ice. Shake hard until ice cold. Strain into a copper cup over crushed ice and top with champagne. Garnish with a blackberry and orange twist.

Courtesy of Absolut Elyx

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18 of 101
212

Ingredients:

1 1/3 oz. Tequila Don Julio 70 Crystal Añejo

2/3 oz. Italian Aperitif

1 1/3 oz. Fresh Grapefruit Juice

Grapefruit Peel, for garnish

Directions:

Combine Tequila Don Julio 70 Crystal Añejo, Italian Aperitif, and fresh grapefruit juice into a cocktail shaker with ice. Shake well. Strain into a rocks glass over ice. Garnish with a grapefruit peel.

Created by mixologist Ben Scorah

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19 of 101
Corner Pocket

Ingredients:

1 oz. Tanqueray No. TEN

1/2 oz. Martini Bianco

1/2 oz. Fresh Pink Grapefruit Juice

1/2 barspoon Crème de Cassis

Orange Peel, for garnish

Directions:

Combine Tanqueray No. TEN, Martini Bianco, and pink grapefruit juice into a cocktail shaker with ice. Shake well. Double strain contents into chilled coupe glass. Add barspoon of Crème de Cassis. Garnish with orange spray and twist garnish.

Created by mixologist Albert Pero III, NYC

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20 of 101
Mexican Manzana

Ingredients:

2 parts Sauza® 901® Tequila

1 part Apple Cider

1 part Maple Syrup

1/4 tsp. Apple Cider Vinegar, to cut sweetness

Dash Orange Bitters

Directions:

Combine all ingredients over ice except apple cider in mixing glass and shake vigorously. Strain over ice into prepared mug. Top with apple cider and serve with swizzle stick.

Courtesy of Sauza 901 Tequila

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21 of 101
Slowpoke Rodriguez

Ingredients:

2 Strawberries

10-12 Mint Leaves

1.5 oz. Talero Silver Tequila

1 oz. Fresh Lime Juice

.75 oz. Monin Hibiscus Syrup

1.5 oz. Club Soda (add after shake)

Ice, crushed

Garnish: Skewed Strawberry Fan, 2 Lime Wheels, Mint Sprig

Directions:

Add strawberries, 6 mint leaves, and hibiscus syrup into mixing tin. Lighting muddle to press the juice out of the berries and release fragrance from the mint. Add ice and shake vigorously. Now add 1.5 oz. club soda into mixing tin, and strain over crushed ice with 6 mint leaves on the bottom of the glass.

Courtesy of Borracha

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22 of 101
Pomelicious Martini

Ingredients:

1 oz. IZZE Sparkling Pomegranate

1 oz. Cranberry Juice

½ oz. Port

1 oz. Vodka

Directions:

Rim martini glass in with sugar. Add all ingredients to shaker, except IZZE Sparkling Pomegranate. Shake and strain into martini glass. Top with IZZE Sparkling Pomegranate. Garnish with cranberries and orange twist.

Courtesy of IZZE Sparkling Juice

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23 of 101
Velvet Oubliette

Ingredients:

Cream Cheese Foam

4 Egg Yolks

40 ml. Sugar Syrup

100 ml. Single Cream

4 heaped spoons Cream Cheese

Foam Canister

2 Cream Bulbs

Directions:

Add all ingredients to a food processor and whizz until all ingredients are incorporated. Add the liquid to a creamer syphon and shake vigorously, then charge with cream bulbs. Refrigerate for 30 mins. before use.

Or, add all ingredients (except cream) to a two-part shaker with cubed ice and hard shake until chilled and diluted. Double strain into a chilled speakeasy coupette, cap with cream cheese foam. Garnish with crushed freeze dried raspberries. Serve.

Courtesy of the Gilt Lounge

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24 of 101
The Purslane

Ingredients:

2 oz. Redemption Rye Whiskey

1/3 oz. Giffard Peach

1/3 oz. Averna

2 drops Tiki Bitters (allspice, cinnamon, and island spices)

Directions:

Mix all ingredients and serve in a rocks glass on one large ice rock. Garnish with a lemon twist or cinnamon stick.

Created by Laura Belucci at SoBou, New Orleans

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25 of 101
Coco Crush

Ingredients:

2 oz.1800® Coconut Tequila

2 oz. Fresh Lime Juice

1 oz. Ginger Beer

1 oz. Grapefruit Juice

Rosemary, for garnish

Directions:

Combine all ingredients in cocktail shaker, shake, and strain. Serve in rocks glass and garnish with sprig of rosemary.

Courtesy of 1800 Tequila

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26 of 101
Ave Martini

Ingredients:

1.5 oz. Averna Sambuca

1.5 oz. Partida Tequila Reposado

2 tbsp. Coffee Ice Cream/Sorbet

Directions:

Mix ingredients in a shaker with ice, then garnish with ground cinnamon.

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27 of 101
Cobbler Punch

Ingredients:

1 ½ parts Frangelico

¾ parts SKYY Vodka

¾ parts Amontillado Sherry

1 part Cold Earl Gray Tea

½ parts Lemon Juice

1 part Cold Filtered Water

1 bag of Raspberries

Directions:

Pour all ingredients into a punch bowl. Stir vigorously. Add raspberries. Garnish glasses with mint.

Created by Otis Florence, notable NYC bartender

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28 of 101
Apple Pie Moscow Mule

Ingredients:

4 oz. Apple Cider

4 oz. Apple Pie Vodka or Caramel Vodka

1 bottle Ginger Beer or Hard Apple Cider Beer

Directions:

Fill 2 copper mugs with ice. In a cocktail shaker combine all but the beer. Shake it up. Fill the mugs half way. Finish with the beer until full. Garnish with cinnamon sticks and apple slices.

Created by celebrity caterer Andrea Correale, the founder and president of Elegant Affairs

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29 of 101
Holiday Berry Sangria

Ingredients:

1 Bottle Be Mixed Cucumber Mint

4 oz. Sauvignon Blanc

6 Grapes

7 Blackberries

Splash of Soda Water

Directions:

Muddle blackberries and grapes. Combine all ingredients into a glass over ice. Stir.

Courtesy of Be Mixed Cocktail Mixers

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30 of 101
Babbo's Toddy

Ingredients:

1/2 oz. Campari

1/2 oz. Wild Turkey 101 Bourbon

1 oz. Sweet Vermouth

3/4 oz. Cinnamon Syrup

Directions:

Build ingredients into warm 8 ½ oz. mug and top with boiling water. Garnish with an orange slice. To make cinnamon simple syrup, bring 4 cinnamon sticks, one cup sugar, and one cup water to a boil. Remove from heat and let cool.

Created by Erick Castro, Soda & Swine

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