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
Courtesy
Apple Pie Sangria

Ingredients:

4 oz. sauvignon blanc

1 oz. brandy

1 oz. spiced simple syrup (2 cups apple juice, 2 cups sugar, 1 teaspoon nutmeg, 1/2 teaspoon ginger, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 2 teaspoon ground cinnamon)

Splash of orange juice

Granny smith apple and cinnamon stick, for garnish

Directions:

First, prepare the simple syrup. Combine all the listed simple syrup ingredients and bring to a simmer. Strain and cool.

Next, pour the simple syrup, brandy, and wine in an iced wine glass. Top with a splash of orange juice and garnishes. (You can also top with bubbly.)

Courtesy Tapa Toro, in Orlando, Florida

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2 of 101
Courtesy
Tree Topper Star-Rita

Ingredients:

2 oz. 1800 Añejo Tequila

.75 oz. Apple Cider

Dash of Orange Bitters

Directions:

Add all ingredients into mixing tin. Add ice. Shake hard for 10 seconds. Strain into rocks glass.

Courtesy Derrick Turner, brand ambassador and official bartender for 1800 Tequila.

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3 of 101
Courtesy
Rudolph's Nose

Ingredients:

2 oz. 1800 Reposado Tequila

.75 oz. Lime Juice

.5 oz. Agave syrup

Pinch of Cilantro

Top with Pinot Noir

Directions:

Add all ingredients into mixing tin, except wine. Add Ice. Shake hard for 10 seconds. Double strain into rocks glass. Gently top with wine.

Courtesy Derrick Turner, brand ambassador and official bartender for 1800 Tequila.

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4 of 101
Courtesy
Fireside Hot Chocolate

Ingredients:

2 oz. 1800 Añejo Tequila

.75 oz. Agave syrup

1 Tablespoon Unsweetened Cocoa Powder

1 Teaspoon Chipotle Powder

1 Teaspoon Vanilla Extract

Pinch of Cinnamon

1 Cup Milk

Directions:

In a pot, combine all ingredients except Añejo. Bring to rolling boil. Turn off fire and add Añejo. Pour into Mug. Garnish with mint.

Courtesy Derrick Turner, brand ambassador and official bartender for 1800 Tequila.

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5 of 101
Courtesy
Bourbon and Shrub

Ingredients:

2 oz. Buffalo Trace Bourbon

2 oz. McClary Brother's Apple Pie Shrub

Ginger Beer

Directions:

Combine bourbon and apple pie shrub. Top with ginger beer and garnish with apple.

Courtesy of Strip House, NYC

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Courtesy
Rosé Royale

Ingredients:

0.25 oz Tempus Fugit Créme de Cacao
0.25 oz Chambord
2 dashes Lavender Bitters
4 oz Thierry Triolet Brut Rosé

Directions:

Prepare a champagne flute with three sprays of absinthe and build the cocktail in the glass. Garnish by placing a rose petal on top of the cocktail.

Courtesy Bar SixtyFive at Rainbow Room in NYC (cocktail available through NYE)

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7 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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8 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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9 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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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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11 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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12 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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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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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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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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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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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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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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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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20 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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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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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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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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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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25 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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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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27 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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28 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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29 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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30 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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La Roma

Ingredients:

2 oz. Agua Luca

1 oz. PAMA Pomegranate Liqueur

1/2 oz. Grenadine

Juice of 1 Lime

Directions:

Shake 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

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Mexican Cosmopolitan

Ingredients:

1 oz. Agavero

2 oz. Vodka

Splash of Cranberry Juice

Splash of Lime Juice

Directions:

Combine ingredients in a shaker with ice. Pour into a martini glass and garnish with an orange slice.

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Mexican Coffee

Ingredients:

1 oz. Agavero

Coffee

Spoonful of Fresh Cream

Directions:

Add Agavero to cup of coffee and top with a fresh cream.

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57 of 101
Smoked Anise

Ingredients:

1/8 oz. Laphroaig 10-Year-Old

1/2 oz. Marie Brizard Anisette

2 oz. Sobieski Vodka

Star Anise, for garnish

Directions:

In 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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58 of 101
Sweet Tail

Ingredients:

4-6 oz. Bulldog Gin

3 Mint Sprigs

2-3 Vanilla Beans

3/4 oz. Crème de Cassis

1 oz. Simple Syrup

Directions:

In 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.

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59 of 101
The Velvet Edie

Ingredients:

3 parts Martini & Rossi Bianco Vermouth

1 part Lemon Juice

1/2 part Simple Syrup

2 Raspberries

2 Mint Leaves

Directions:

Gently 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.

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PAMA Pine

Ingredients:

4 oz. Van Gogh Pineapple Vodka

4 oz. PAMA Pomegranate Liqueur

Splash of Lime Juice

Directions:

Combine, shake, and serve.

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The Kasbah

Ingredients:

1 oz. Russian Standard Vodka

1 dash Sesame Seeds

2 Cloves

1.8 oz. Fresh Watermelon

.7 oz. Cointreau

1 dash Campari

Directions:

Muddle 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.

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Mocha Nog Punch

Ingredients:

10 parts Kahlúa Mocha

5 parts Absolut Vanilla

20 parts Eggnog

Directions:

Combine ingredients and serve in a punch bowl with a floating ice block.

Hint: Freeze ice with coffee beans for decoration.

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Royal Fusion

Ingredients:

1.4 oz. Russian Standard Vodka

1.7 oz. Seedless Grapes

1.7 oz. Cubed Pineapple

.33 oz. Vanilla Liqueur

.33 oz. Frangelico Hazelnut Liqueur

Dash of Lime Juice

Dash of Simple Syrup

Directions:

Muddle 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.

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Warhol Crush

Ingredients:

12 Fresh Rosemary Sprigs

6 Fresh Raspberries

3/4 oz. Simple Syrup

1 1/2 oz. Martini & Rossi Rosso Vermouth

2 oz. Cranberry Juice

Directions:

Muddle 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.

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Perrier-Jouët Fraise Sauvage

Ingredients:

2 oz. Perrier-Jouët Grand Brut

1 1Ž4 oz. Absolut Vodka

3Ž4 oz. Fresh Squeezed Lemon Juice

1Ž4 oz. Simple Syrup

1 Whole Strawberry

Directions:

In a bottom of a mixing glass muddle the strawberry into a purée. Add all ingredients except Perrier-Jouët Grand Brut. Add ice, cover, and shake vigorously for 7-8 seconds. Pour Perrier Jouët Grand Brut into a chilled cocktail-martini glass and pour the cocktail over it. Garnish with half a strawberry.

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Crimson Crush

Ingredients:

1.5 oz. (BELVEDERE)RED Vodka

½ oz. St. Germain Elderflower Liqueur

3 spoons Pomegranate Seeds

4 chunks Pink Grapefruit

Directions:

Muddle pomegranate seeds and grapefruit with the elderflower liqueur. Add Belvedere and top with crushed ice. Churn.

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Fireplace Cooler

Ingredients:

1 part Oxley Gin

1 part Tawny Port

2 dashes Orange Bitters or Angostura Bitters

Directions:

Stir and strain over ice in a rocks glass. Freshly grate cinnamon on top and garnish with an orange peel.

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Gingerbread Apple Cocktail

Ingredients:

2 oz. Domaine de Canton

1 oz. Vanilla Vodka

2.5 oz. Apple Cider

Few drops Lemon Juice

Orange Zest

Agave Syrup

Directions:

Line 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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Dijon Sidecar

Ingredients:

2 oz. Hennessy VS cognac

1 oz. Crème de Cassis de Dijon (preferably Mathilde)

1/2 oz. Fresh Lemon Juice.

Directions:

Shake ingredients together and strain into chilled martini glass; serve with lemon twist.

Created by Megan Flinn, Allegretti Food & Beverage Manager

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Hot Buttered Rum

Ingredients:

1 1/2 oz. Mount Gay Eclipse Rum

Batter:

1 lb. Light Brown Sugar

1/2 lb. Unsalted Butter (softened)

2 tsp. Ground Cinnamon

2 tsp. Ground Nutmeg

1/2 tsp. Ground Allspice

2 tsp. Vanilla Extract

Directions:

For Drink: In 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. 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.

For Batter: In 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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The Cointreau Teese

Ingredients:

1 1/2 oz. Cointreau

3/4 oz. Apple Juice

1/2 oz. Monin Violet Syrup

1/2 oz. Fresh Lemon Juice

Directions:

Combine ingredients and frost ginger around the rim of the glass.

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The Ninth Night

Ingredients:

2 oz. SKYY Infusions Citrus

1 oz. Triple Sec

1 oz. White Cranberry Juice

Lemon-Lime Soda

Lime Juice

Directions:

Combine 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.

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Banana Caipirinha

Ingredients:

1 1/2 oz. Leblon Cachaça

3/4 oz. Banana Schnapps

1/2 Banana

1 oz. Coconut Water

Splash of Simple Syrup

3/4 oz. Lime Juice

3/4 oz. Pineapple Juice

Directions:

Mix ingredients together in a shaker with ice. Strain and serve.

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chic cocktail recipes for the holidays
Justin Lewis
Basil Gimlet

Ingredients:

5 Fresh Basil Leaves

2 oz. Plymouth Gin

1/2 oz. Agave Nectar

3/4 oz. Fresh Lime Juice

Directions:

In 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

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Bloody Martini

Ingredients:

1.5 oz. Belvedere Cytrus

Dash Simple Syrup

Dash Lemon Juice

Dash Tabasco

6 Cherry Tomatoes

Directions:

In 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.

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Bourbon Crusta

Ingredients:

1 1/2 oz. Elijah Craig 12-year Bourbon

1/2 oz. Old Senor Curaçao

1/4 oz. Luxardo Maraschino

Juice of 1 Lemon Wedge

Dash Angostura Bitters

Ice

Directions:

Shake 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).

Created by Reza Esmaili, bar manger at Zare at Fly Trap

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chic cocktail recipes for the holidays
Craig Watters
Lilypad

Ingredients:

1 1/2 oz. Milagro Silver Tequila

1/2 oz. Lillet Blanc

1/2 oz. Lillet Rouge

1 1/2 oz. Apple Juice

1/4 oz. Agave Nectar

1/4 oz. Fresh Lime Juice

Directions:

Combine ingredients and shake well. Serve up in a cocktail glass. Garnish with a blood orange wheel.

Created by Charlotte Voisey

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Depaz Winter Mojito

Ingredients:

8-10 Mint Leaves

6-8 Cranberries

1/4 oz. Fresh Lime Juice

1 1/2 oz. Depaz Cane Syrup

1 3/4 oz. Depaz Blue Cane Amber Rhum

Directions:

Mix 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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Belvedere Sparkle

Ingredients:

1 oz. Belvedere Vodka

2 oz. Cranberry Juice with Ice

1 oz. Moët & Chandon Champagne

Directions:

Shake vodka and cranberry juice with ice. Strain into chilled martini glass and top with Champagne. Garnish with raspberries.

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80 of 101
Versailles Cocktail

Ingredients:

1 oz. Cointreau

2 oz. Remy Martin XO

1 oz. Fresh-Squeezed Lemon Juice

Directions:

Rim the glass with 24 carat gold flakes.

Courtesy of Whiskey Blue LA

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81 of 101
French Bulldog

Ingredients:

4-6 oz. Bulldog Gin

1 oz. Elderflower Syrup

3/4 oz. Simple Syrup

1/2 oz. Crème de Cassis

2-3 Sage Leaves

Directions:

Pour 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.

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82 of 101
Raspberry Chocolate Cheesecake Martini

Ingredients:

2 parts EFFEN Raspberry Vodka

1/2 part Chocolate Liqueur

1/2 part Irish Cream

Directions:

Serve 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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83 of 101
chic cocktail recipes for the holidays
Justin Lewis
Cranberry Dram

Ingredients:

1.5 oz. Square One Organic Rye Vodka

6-8 Fresh Cranberries

1/2 oz. Fresh Lime

1/2 oz. St. Elizabeth Allspice Dram

Dash of Organic Simple Syrup

Directions:

Combine ingredients in an ice-filled glass. Garnish with lime wheels.

Created by Rye on the Road, San Francisco, CA

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84 of 101
Marnier Chocolate Bonbon

Ingredients:

1 oz. Grand Marnier

1/2 oz. Don Julio Anejo Tequila

3 oz. Hot Chocolate

Layer of Fresh Cream

Directions:

Combine 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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